Total 1,472 cook job vacancies in F&B / Tourism / Hospitality category in Singapore

Job Description

• Follow orders as instructed by Chef de Partie and Sous Chefs to perform job task following directions
• Adapt yourself to business needs and be willing to work any day of the week and any shift
• Remain focus and complete one task before switching to the next one
• Follow work list assigned by Chef de Partie, completed within acceptable time frame
• Ensure quality of food items according to the standards in place It includes ensuring all food items are in perfect sanitary condition, applying "First in First out!" kitchen best practice
• Ensure all food products are stored properly in their appropriate fridges and storage containers throughout shift
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas and ensure that all colleagues clean their stations after every service
• Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues

At least 1 year relevant experience

5 DAYS WORK!

ATTRACTIVE BENEFITS!

Pls send your resume to [email protected] to apply

• Basic Salary + Fixed Allowances (UP$2800) + Incentive + OT

• Working Location: Orchard

• Variable Bonus + Meal Provided + Excellent Welfare & Benefits

• Working days & hours: 5.5 Days per week: 10am – 10pm / 11pm – 10pm (follow roster)

• Well Established Japanese F&B Company

Job Scope

• Assist in the kitchen and food preparation.
• Prepare equipment for the cooking process.
• Weigh, measure and mix ingredients according to recipes.
• Maintain a high standard of all food preparation and service in the kitchen according to the required standards.
• Ensure accurate and consistent cook practice and presentation.
• Ensure the kitchen areas are clean, tidy and organized.
• Ensure proper hygiene practices based on Food & Beverages Safety and Hygiene policies.
• Responsible in controlling cost and minimize food wastages.

Requirement

• GCE N Level and above
• 1 - 3 years of relevant experiences in similar role

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

YEOW CHANG FU (R23118759)

EA Recruitment Pte Ltd

EA License No: 21C0492

If you meet the below requirements and are passionate about creating exceptional dining experiences, we would love to hear from you. Please submit your application, including your resume and any relevant certifications.

Responsibilities:
- Prepare and cook meals according to the outlet's menu and customer preferences
- Ensure food quality and presentation meet the outlet's standards
- Monitor and maintain inventory levels and order supplies as needed
- Collaborate with the management team to plan and develop new menu items
- Train and supervise junior kitchen staff to ensure efficient operations
- Adhere to food safety and hygiene regulations at all times
- Maintain a clean and organized work environment
- Handle customer inquiries and special requests promptly and professionally
- Assist in the development and implementation of cost-effective strategies to maximize revenue

Requirements:
- Proven experience as a Commis in a western / Asian restaurant setting
- Strong knowledge and skills in food preparation, cooking techniques, and Western cuisine
- Knowledge in pastry, baking, and other relevant culinary techniques
- Ability to work in a fast-paced environment and handle multiple tasks simultaneously
- Excellent communication and interpersonal skills
- Strong attention to detail and ability to work under pressure
- Must be able to work on weekends, public holidays, and rotating shifts

You hereby acknowledge and provide your consent for the utilization of your personal data for the explicit purpose of recruitment and job placement with this job application.

We regret to inform that only shortlisted candidates would be notified.
EA License: 22C0941 (Communal Connections Pte Ltd)

Job Responsibilities:

• Assist in day-to-day operations and food preparation
• Maintain high standard of cleanliness and sanitation in the kitchen
• Manage food inventory
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Help to maintain a climate of smooth and friendly cooperation
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• Proven experience in a commis cook role
• Willing to work shift hours, weekends and Public Holidays
• Candidates who possess a Food Hygiene certificate will have an added advantage
• Able to work under pressure in a fast-paced environment
• Great at communicating, connecting and respectful of everyone

Job Description

Ensure that the nutritional value and quality of meals meet the required statutory requirements & standards.

Ensure provision of clean, safe, nutritionally balanced & palatable food in line with the needs of the residents.

Be responsible for the running of the Kitchen incompliance with the statutory regulations & standards of good practice.

Be responsible for the maintenance of hygiene and cleanliness in the kitchen, food storage & serving areas.

Job Requirements

“N” or “O” level or WSG Certificate in Culinary Arts.

A minimum of 3 years of relevant experience.

Please note that our office number starts with 3.

• Cook food products.
• Follow food and beverage safety and hygiene policies and procedures.
• Follow food production standards and standard operating procedures.
• Preparing and assembling ingredients for menu items.
• Operate automated cooking equipment.
• Set up workstation.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Assisting other cooks to ensure that food orders are completed in a timely manner.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Cook Requirements:

• Sound knowledge of cooking methods and techniques.
• Able during weekends and public holidays.
• 6 day work week.
• Proven experience working as a Cook.
• The ability to follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Positive attitude with a service-oriented mindset
• Effective communication skills.

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Kitchen Assistant to join in our family today.

Job Description:

1. Ensure that food preparation areas are clean and hygienic.

2. Storing and distributing ingredients.

3. Washing, peeling, chopping, cutting and cooking of foods.

4. Ensure food preparation meets company SOP and Recipe.

5. Keep up-to-date with current promotions and new items in menu.

6. Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.

7. Assist in keeping food wastage to minimum, through correct product measurements.

8. Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen Assistants.

9. Always adhere to all company policies and procedures.

10. Assist Branch Chef to:

a. Control Food Cost.

b. Daily ordering of food and supplies.

c. Inventory.

11. Any other duties as assigned by Branch Chef or Restaurant Managers.

Job Requirements:

1. At least 5 years of experience in F&B (Kitchen) industry, experience in Japanese restaurants is a bonus.

2. Mature and positive attitude.

3. Basic Food Hygiene Certification is a must.

4. Able to commit on weekends and public holiday.

5. Able to accept split shift.

HIRING

The Preschool in the heart of Toa Payoh is hiring a cook.

It is conveniently located nearby Toa Payoh MRT station.

Starting Date: Immediately

Working Hours: 7am – 4:45pm (Mon-Fri)

Please contact 8183-6683 if you’re interested in.

征人

幼儿园诚征煮饭餐点制作人员
可立即开始工作

位置: 靠近大巴窑 地铁站

工作时间: 7am – 4:45pm (Mon-Fri)
如有兴趣，请洽 8183-6683

Job Type: Full-time

Salary: $1,600.00 - $2,400.00 per month

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Kitchen Assistant to join in our family today.

Job Description:

1. Ensure that food preparation areas are clean and hygienic.

2. Storing and distributing ingredients.

3. Washing, peeling, chopping, cutting and cooking of foods.

4. Ensure food preparation meets company SOP and Recipe.

5. Keep up-to-date with current promotions and new items in menu.

6. Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.

7. Assist in keeping food wastage to minimum, through correct product measurements.

8. Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen Assistants.

9. Always adhere to all company policies and procedures.

10. Assist Branch Chef to:

a. Control Food Cost.

b. Daily ordering of food and supplies.

c. Inventory.

11. Any other duties as assigned by Branch Chef or Restaurant Managers.

Job Requirements:

1. At least 5 years of experience in F&B (Kitchen) industry, experience in Japanese restaurants is a bonus.

2. Mature and positive attitude.

3. Basic Food Hygiene Certification is a must.

4. Able to commit on weekends and public holiday.

5. Able to accept split shift.

Jobs:

1. Food Preparation and Cooking

2. Learn and operate food processing machines

3. General hygiene and maintenance of overall central kitchen

4. Stock Ordering , Receiving and Maintainance

5. Manage deliveries of all orders with a team (includes recruit and training)

6. Maintain overall compliances of kitchen

7. Handling all investigations and answering customers' feedbacks

8. Menu planning and cost control

Requirement:

1. At least 3 year experience as Cook (with Catering background is preferred)

2. Right altitude

3. Physically fit to cook 100 pax per wok

4. Commitment to work OT, early shift (5.30am)

Location:

1 Senoko Avenue, FoodAxis

Brands under our belt: Lady M, Luke's Lobster, Leckerbaer, Lil Damage, Mr Holmes(exciting upcoming brand!!)

Working Location: Defu Lane OR Kampong Ampat

Salary commensurate with experience as we are offering all levels of the Chef position.

Staff Benefits:

• Referral incentive;

• No MC incentive;

• Staff discount;

• Medical & dental benefits;

• Good personal & career development;

• Opportunity to move between Brands

Responsibilities:

• See to it that all food items for the outlet are prepared on time and meet quality and quantity standards

• Prepare food requisitions as assigned

• Maintaining of cleanliness in all assigned areas

• Perform duties common to position and other duties as maybe assigned

• Control cost by minimizing spoilage, waste, proper storage and exercising strict portion control

• Ensure that cost control policies and procedures are followed

• Ensure freshness and suitability of products used by the section and that they are stored properly

• Perform miscellaneous job-related duties as assigned

Trainings will be given to the right candidate

**New shift working hours for our exciting new brand(Mr Holmes) starts at 3am-12pm and 7am-5pm, bread making and laminating skills required**

Attractive allowances will be given for midnight shift!!

Requirements:

• 5 days work week; 44h/wk

• Work hours anytime between 9:00am - 5:00pm

• Must be able to work a flexible schedule including shifts, weekends and public holidays.

• Able to work in face pace environment

• Disciplined, Independent, Positive working attitude

• High standard of personal hygiene

Come join us for learning experience and great career progression!!

Apply through fastjobs or;

Email to [email protected] or call us at 62218858 for a short discussion!

Responsibilities:

- Assist in all operational duties in the Pastry department, including daily production of cakes and pastries.

- Timely delivery of quality pastries made by the kitchen to outlets.

- Ensuring and maintaining hygiene standards and products across all the full range of products, including

control of inventory, as well as product wastage.

- Ad hoc duties as assigned by Executive Chef.

Requirements:

- Minimum 1 year experience with pastries.

- Strong passion and knowledge in pastry and baking.

- Team player and able to work in a fast pace environment.

- 5 day work week but must be able to work weekends, public holidays and shifts.

Primary Responsibilities:

· Basic preparation of meat, poultry and fish.

· Carries out basic cooking under the supervision of the Sous Chef.

· Responsible for cooking employees’ meals.

· Carry out all duties according to the standard of the Sous Chef.

· Mise en place for the next shift.

· Responsible for the general cleaning in his work area.

· Carry out any other duties assigned by the Management Staff.

Requirements:

· Minimum Nitec in Asian Culinary Arts.

· Minimum 1 years of working experience as Cook.

· Passionate about the food.

Job Description & Requirements

- Understand culinary procedures for local cuisine like; Mixed Rice, Bee Hoon, Roasted Duck Rice, Chicken Rice, Western Food or Fish Ball Noodles, etc

- Required to have culinary skills and Basic Food Hygiene Certificate

- At least 1-10 years of experience

- Have the ability to work under pressure

- Excellent organizational skills

- Effective communication skills

Cook and clean for small child care centre of 50 children and 8 teachers.

Can be either full day cook cum cleaner ( 7 am to 4.30 pm )

or part time morning cook ( 7am to 1.30 pm ) or a part time cleaner 1pm to 4.30 pm .

Location : East Coast Road .Marine Terrace MRT station ( TEL line ) is 5 mins walk.

Please contact Principal at 96552783 or 64471088 Ms Yap for interview.

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Prepare and bake confectionery according to in-house recipes

• Assist in stock-taking of ingredients, utensils, supplies, and equipment

• Ensure the freshness of all products

• Keep a sanitized and orderly environment in the kitchen

• Ensure compliance with all food safety standards in the bakery process

• Any Ad-hoc duties assigned

REQUIREMENTS

• Relevant experience will be an advantage

• Ability to work independently and in a team

• Physically and mentally fit and able to work in a fast-paced and demanding environment

• Willing to work shifts, weekends, and public holidays

JOB RESPONSIBILITIES

• Responsible for preparing all sauces and all mise en place for daily usage.
• Responsible for raising Requisition Forms to order stock and supplies for Chef and Sous Chef to approve.
• Prepare daily buffet breakfast for groups and Ala Carte, according to recipes.
• Responsible for proper handling on kitchen cleanliness, maintenance of working areas, equipment, freezers and chillers.
• Responsible for cutting meat and vegetables for daily usage.
• Ensure that there are adequate stock of food for day to day operation and to inform Chef/Sous Chef on low par stock.
• Keep all store rooms and kitchen areas in a clean, tidy and hygienic manner, including cold room and refrigerators in accordance to Ministry of Environment rules and regulations.
• Ensure that all utensils, crockery and cutlery are both washed, cleaned and stored in a clean and convenient place.
• Ensure portioned control of all meat items and no pilferage.
• Keep all unauthorized persons away from the Kitchen at all times.
• Report all incidents and accidents to the Chef/Sous Chef.
• Attend to all meetings and training as organized by the Chef and Sous Chef.
• Perform other duties as and when assigned by the Management.

EDUCATION & WORK EXPERIENCE

• Possess at least a GCE ‘N’ Levels or equivalent
• At least 2 years of experience in hospitality industry
• Specialized in western and local cuisines with good organizing and coordinating skills
• Work well under pressure
• Able to work on rotating shift, including weekends and public holidays

OTHER INFORMATION

• Yearly increment
• Annual Wage Supplement
• Incentives such as 2nd Tier Payment, Long Service Award and Extra Mile Award etc
• Outpatient medical benefits
• Dental benefits

ABOUT US

Hotel Royal Limited was incorporated in Singapore in 1968 to carry on the business of a hotelier. It located right in the heart of Singapore's most exclusive district and is only minutes away from the renowned shopping and entertainment haven of Orchard Road. The Novena MRT Station is within 8 minutes walking distance from the hotel. Public transport such as taxis & buses are also easily available from the hotel's main entrance to bring guests to all parts of Singapore. We have been awarded several gold awards with the National Crime Prevention Council over the past years since 1997 for excellent security practices.

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assist in food preparation

• Verify that prepared food meets requirements

• Adhere to safety procedures

• Handle equipment, appliances, supplies, and tools

• Prepare and cook customer’s food order

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Assist in dishwashing duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Relevant experience will be an advantage

• Ability to work independently and in a team

• Physically and mentally fit and able to work in a fast-paced and demanding environment

• Willing to work shifts, weekends, and public holidays

JOB DESCRIPTION:

• Responsible for planning,directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook different varieties of North, South Indian Dishes and Bangladeshi dishes
• Different types of Briyanis, dosai, chutneys, South/North Indian Meals, upma, Chappati, vegetable curry, fish curry, meat/chicken curry etc
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Approve and “polish” dishes before they reach the customer. Seek to ensure at all times that customers have the best experience possible
• Construct menus with new or existing culinary creations ensuring variety and quality of the servings
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• 5 years of hands on cooking experience in a Bangladeshi or Indian (North & South) Kitchen
• Preferably with experience in Catering industry and handling in high volume service operations
• Highly skilled in cooking techniques and comprehensive knowledge of both Indian cuisines and Bangladeshi cuisines
• Understand Indian and Bangladeshi Food culture and techniques
• Knowledgeable about properties and usage of herbs and spices in food preparation
• Able to cook for atleast 500 to 1500 pax on a daily basis
• Hands-on experience with various kitchen equipment (e.g. Hot Plate and Thandoor)
• Must be able to work on weekends and public holidays if necessary
• Must be able to do overtime whenever required.
• 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.
• Ability to thrive in a fast-paced environment and complete tasks responsibly and multi Tasking is required
• Maintain workplace safety and health policies and procedures

To cover the cooks off days and leave

Able to work early morning 630am or 830am depending on the schedule

Able to work 4-5 days per week, incentive for those can work on weekends

Able to cook local dishes, nasi padang, nasi lemak, Malay noodles

Can start anytime after a one day trial

Payment can arrange weekly

Able to work in a fine dining enviroment

Prepping various ingredients such as meats and vegetables

Measuring out meal ingredients according to a recipe

Collabrating with the Executive Chef and Cooks to prepare meals

Cleangin up the kithcen space after cooking each meal and ensuring the prep area and kitchen area is cleaned and sanitized at the end of shift

Maintaining a pantry stock record

Rotating stock items as per established procedures.

Restocking the pantry and fridge or freezer as necessary

Properly storing food items as appropriate temperatures

Ordering new ingredients as requires

• To provide food services to all guests, internal and external, in a manner that is professional, efficient yet friendly and second to none.
• To provide functional assistance as assigned in the section.
• Ensure that HACCP is followed consistently and professionally.
• Prepares all raw cooking materials and other required products.
• Prepares thorough mis-en-place as featured for the menu.
• Prepares orders according to the recipe and ensures that portioning is correct.
• Stores all raw food materials according to the standards.
• Works closely with the Chef De Partie, Junior Sous Chef, and Sous Chef.
• Ensures that all hygiene standards are observed when preparing the food materials.
• To follow and enforce all Hotel’s rules and regulations at all times.
• Ensure that the department’s rules and regulations are observed at all times.
• Maintain personal grooming and hygiene standards.
• Provides functional assistance and direction to the kitchen's daily operations.
• Produce a high level of food quality to satisfy the needs of guests.
• Ensure that all standard recipes are followed in the preparation process.
• Be aware of the Safety policy of the section.
• Be stationed at the buffet station at times of the buffet period if required.
• May be assigned to any other kitchen if required.
• Cleans and maintains work areas, cold rooms, and all equipment.
• Strive to implement the AccorHotels Vision and demonstrate active use of the AccorHotels Values.

Here at THE PROVIDORE SINGAPORE we frankly believe that we are stronger as a team!

TEAMWORK MAKES THE DREAM WORK!

We take pride in having an environment that is open and welcoming, to achieve our goals together. With an emphasis on communication and connection, we promote opportunities for all to develop and achieve success; our employees are our family, and we strive to create an inclusive and positive culture for all!

Across our various roles and departments, we have a diverse workforce that is built on the strengths of each and every individual. Our ethos is to create an environment where our people matter, and a place where we celebrate each other’s success.

If being part of a fun, dynamic team that works hard yet plays harder is something you are looking for, what are you waiting for? You might just be the next celebrated member of our team!

Visit https://theprovidore.com/careers/ for more opportunities and to apply directly!

OUR BRANDS:

1. THE PROVIDORE SINGAPORE

Western Cuisine

• Downtown Gallery, Mandarin Gallery. Paya Lebar Quarters, Raffles City, Raffles Place, Wisma Atria, and Vivo City

2. RISTORANTE LUKA

Japanese & Western Fusion

• Tanjong Pagar and Cross Street Exchange

3. SUSHI KATORI

Omakase Sushi

• Tanjong Pagar

4. THE WINE DISTRIBUTION COMPANY (TWDC)

• Ayer Rajah

HIRING FOR:

COMMIS COOK

1. THE PROVIDORE SINGAPORE

Western Cuisine

Job Description:

Work closely with the Head Chef to help in the menu preparation together with the back-of-house (BOH) team:

• Follow the Sous Chef / Outlet Chef's guidance on kitchen operations
• Prep required ingredients and sauces
• Check, monitor, and ensure adequate supply at the cooking stations
• Prepare specific food items and stock up of required fresh produce for the day's usage
• Adhere to strict hygiene standards and good food handling practices at all times
• Responsible for stock rotation by ensuring the freshness of ingredients to be used
• To practice proper inventory management through the safeguarding of stock-taking and ordering of supplies
• Any other skill-development or ad-hoc task as assigned

Job Requirements:

• 1 or 2 years of related experience in a Food & Beverage (F&B) establishment

*If you do not have prior experience or limited training, we still welcome your application if you are genuinely keen to learn, grow and develop as we have a long and positive track record of developing our entry-level Commis Cooks into established CDPs, Junior Sous Chefs and Sous Chefs

• A valid Food Hygiene Certificate registered with Singapore Food Agency (SFA)

*If you do not have a valid food hygiene certificate, the Company will arrange the training and certification

• Able to work under pressure in a fast-paced, yet fun environment
• Great communication skills with positive, interpersonal skills
• A team player with a good sense of job responsibility and a keen eye for details
• Honest willingness to learn and grow with the Company

We look forward to receiving your application, and the opportunity to meet you!

Job Responsibility:

1. To wash, cut, and prepare foods designated for cooking, and to verify that the prepared food meets the required quality and quantity.
2. To adhere strictly to all established standard operating procedures.
3. To be in total compliance with the recipe book.
4. Work according to the instruction of Seniors.
5. Organizes and prepare the set up.
6. Prepare daily food production in different sections of the main kitchen.
7. Maintain kitchen cleanliness, hygiene and safety.
8. Perform all other ad-hoc duties as assigned by seniors.

Requirements

• Candidates must possess at least a Professional Certificate, Diploma, Food & Beverage Services Management or equivalent.
• Must be flexible and able to work during our peak times including weekends and public holidays.
• Willing to learn, self-motivated and an efficient worker.
• Able to minimize the wastage food and beverage used in the kitchen.
• Compliant with rules and regulations.
• Gpod attitude and well groomed.
• Fluent in both English preferred

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Must have fishsoup cooking experience.