Total 7,780 Others/Any chef job vacancies in Singapore

Responsibilities

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training

Must have experience to prepare all the bellow receipes

Break Fast:

Idly, Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

厨师 / 厨师（全职/兼职）

厨师/厨师为餐厅做饭。帮助设计新的烹饪方法和新的菜单项。从房子后面到房子前面简化了工作。要求英语，马来语或华语的口头表达能力。

• 根据法律和公司政策清洁食品准备区域
• 根据客户要求准备食物
• 在客人到来之前准备食物
• 调整食物种类，以适应过敏或特定饮食问题的客人
• 充当与前台员工的联络人，以确保适当的食品服务温度
• 根据食谱或公司需求调味
• 根据需要订购配料和香料
• 操作各种厨房用具，例如搅拌机，烤箱，烧烤炉或立式搅拌机
• 根据客户喜好分配，布置和装饰食物
• 在食品组装过程中协助其他厨师
• 设计新食谱
• 估计预期的食物消耗并组织准备
• 记录食物购买记录和账目
• 订购特价或便宜的新菜单项
• 根据餐厅的气氛屠夫和动物肉
• 与客户会面以确保用餐体验
• 在用餐服务开始之前准备任何必要的酱料或伴奏
• 保持开放直到最后一位顾客离开
• 提供创意菜单以与其他当地餐厅竞争
• 下班后清理
• 与业主沟通如何改善餐饮服务
• 根据消费者的建议或要求更改菜肴
• 请注意，我们只会回覆潜在的申请。

Chef / Cook prepares food for the restaurant. Helps devise new methods of cooking and new menu items. Streamlines work from back of house to front of house. Requires verbal communication skills in English, Malay or Mandarin.

• Cleans food preparation areas as determined by law and company policy
• Prepares foods to the specifications of the client
• Prepares food before the arrival of guests
• Makes adjustments to food items to accommodate guests with allergies or specific diet concerns
• Acts as liaison to front-of-house employees to ensure proper food service temperature
• Seasons food according to recipes or company needs
• Orders ingredients and spices as needed
• Operates various kitchen appliance such as a blender, oven, grill, or stand mixer
• Portions, arranges, and garnishes food based on client preference
• Assists other cooks during the food assembly process
• Devises new recipes
• Estimates expected food consumption and organises preparation
• Keeps records and accounts of food purchases
• Orders new menu items for specials or cheap deals
• Butchers and cooks animal meat based on the restaurant atmosphere
• Meets with customers to ensure a great meal experience
• Prepares any necessary sauces or accompaniments before meal service begins
• Stays open until the last customer leaves
• Offers a creative menu to compete with other local restaurants
• Cleans up after business hours
• Communicates with owner about how to improve meal service
• Alters dishes based on consumer suggestions or requirements
• Please note that we will only reply back to potential applications.

Paul: 9188 5679

Sulaiman: 9137 0491

Responsibilities

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training

Responsibilities:

• Assist in supervising, coaching, and guiding junior team members in their daily tasks.
• Regularly monitor the consistency and quality of food standards.
• Participate in the preparation of mise-en-place and food production.
• Handle daily tasks such as recording food wastage, ordering and receiving stock, etc.
• Conduct monthly inventory checks.
• Propose and discuss ergonomic improvements in kitchen operations with the Kitchen Improvement Coordinator (KIC) to enhance workflow efficiency.
• Support the maintenance of personal grooming and hygiene standards within the team.
• Aid in upholding overall kitchen cleanliness and equipment hygiene.
• Perform any other relevant duties and responsibilities as assigned by superiors or senior management.

Requirements:

• Friendly and customer service oriented

• Possess excellent communication, leadership and interpersonal skills

• hands-on individual willing to lead by example

• Passionate to serve and have a strong passion for F&B industry

• A good problem solver

• Proficient with Microsoft Office, POS System, and reservation platforms

• Must be able to work on weekends and public holidays

Qualified or interested candidates, please submit your updated resume in MS format by using the Apply Now Button or email to [email protected]

Candidates are also encouraged to contact our office where our approachable Consultants will address any inquiries and advice you with relation to this job advertisement. Our dedicated HR Consultants will get in touch with shortlisted candidates for a confidential discussion!

R24121196 | EA License 16C7883

Position: Cook / Chef

Working Days: 5 Days work, 10:30am to 10pm, 9am to 8:30pm- 1.5 hr break a day

Working Location: Islandwide

Salary: $2800-$3000

Job Description:

• Maintain and oversee food quality of ready to eat food and ingredients.
• Prepare orders in a timely and orderly manner.
• Setup and preparation of ingredients for your station
• Maintain a clean and safe kitchen
• Any ad hoc task assigned
• Stir fry rice and noodle dishes

Interested applicants may choose to apply / Contact me your updated resume for our consultant to find you a suitable oppurtunities

Contact Number : +65 90839650

LIM JUN SHENG Reg No: R22104301

The Supreme HR Advisory Pte Ltd EA No: 14c7279

Position: Roasted Chef (Cantonese Cuisine)

• 6 working days (60 hours/ week)
• Salary: $3,800 to $4,500 (depending on experience)
• MBS Outlet

Requirements:

• Preferably more than 5 years relevant experience in Cantonese restaurants
• Able to work on weekend and public holidays

Job Scope:

• Preparing, cooking, and presenting various roasted meat dishes
• Select high-quality meats and ingredients for roasting
• Marinate, season, and prepare meats before roasting
• Ensure all ingredients are fresh and properly stored
• Monitor the roasting process to ensure meats are cooked to the desired temperature and doneness
• Maintain consistency in taste, texture, and presentation
• Properly store and handle all food items to prevent contamination
• Collaborate with suppliers to source the best quality meats and ingredients

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

SALARY:

From SGD $3300 Starting Salary

SCOPE:

Assist the Head Chef

Assist in managing costs, food purchases & inventory

Experienced with leadership qualities

Fine culinary skills in Western & Local dishes (Non-Halal)

Passion in creating special dishes & developing menu

Be independent & responsible

Plan & lead daily kitchen operations

Manage costs, food purchases & inventory

Ensure consistencies in all food servings

Ensure kitchen cleanliness, safety & compliance to food hygiene

Team player that can readily work with the whole team

REQUIREMENTS:

NO academic certification required, we only seek true talent & positive attitude

Possess food hygiene and safety certification

Immediate start work preferred

Applicants please contact Ms. Rosalind @ 9090 4144 or email to [email protected]

Working days: 5 days’ work week

Location: Gucco Tower, Tanjong Pagar

Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

Whatsapp: +65 80135651(Alvin)

Alvin Chua Ming Jing:R23116192

The Supreme HR Advisory Pte Ltd: 14C7279

Position: Chef

• 5 day (Retail Hour)
• Salary: $2,800 - $3,000 (Depend on Experience)
• Islandwide Hiring (Multiple Location)

Job Requirement

• Training Provided
• Experience in stir fry (Rice/Noodle) would be advantageous

Job Description

• Stir fry rice and noodle dishes
• Prepare food items for stir fry
• Handling halal food products
• Maintain the cleanliness and hygiene of the outlet

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Position: Chef

• 5 day (Retail Hour)
• Salary: $2,800 - $3,000 (Depend on Experience)
• Islandwide Hiring (Multiple Location)

Job Requirement

• Training Provided
• Experience in stir fry (Rice/Noodle) would be advantageous

Job Description

• Stir fry rice and noodle dishes
• Prepare food items for stir fry
• Handling halal food products
• Maintain the cleanliness and hygiene of the outlet

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements:

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift and split shift
• Able to communicate in English and Chinese
• Able to work ot on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9, Must be able to work night shift or split shift

10,Must be able to work extra hours or weekend if needed

• Monitor daily food preparation
• Resolves issues in a tactful way.
• Assist in bi-monthly stock take and ensure quality and account for each delivered item
• Mentor kitchen team on maintaining recipe, cooking and preparation procedures & standards
• Perform routine inspection and evaluation of work station; including food presentation, quality, food hygiene, kitchen cleanliness and safety
• Conduct orientation, training for new trainees
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned
• Able to work night shift and split shift
• Able to do OT on weekends and public holiday

Requirements

• Minimum 3 years of relevant experience in F&B industry
• Have good product knowledge on food items
• Candidate must possess basic computer knowledge and strict sense of hygiene and safety standards
• Excellent organizational skills and communication skills
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

Responsibilities:l Responsible for food preparation and cooking to standard operating procedures;l Ensure smooth operations and allocation of duties within the kitchen;l Ensure that all orders are fulfilled in a timely manner and to expected standards;l Attend to kitchen-related duties stock- checking and inventory and ordering;l Practice and ensure good hygiene and housekeeping standards within the kitchen;l Ensure food is stored, prepare and presented in a safe and hygiene manner;l Uphold high standards of food quality to ensure customer satisfaction.Requirementsl Strong experience in Chinese cuisine including all varieties of noodles and ricel Profound knowledge of different kinds of beveragesl Deep knowledge of every aspect of Chinese dishes and pastryl Proficient with Chinese specialty equipmentl Ability to manage numerous tasks, assign responsibilities and display high patience

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed

Foodshop within neighbourhood vicinities requires chief cook for local food.

Must be able to work spilt-shift (i.e. 5am to 9am and 4pm to 8pm).

Must be able to work on weekend and public holidays.

Must have good knowledge about food hygiene.

Must be willing to impart your cooking skills to your assistant.

Must be able to co-ordinate well with the counter-staffs.

Must know how to take inventory to ensure no shortage of ingredients at all times (however not to stock-pile especially those perishable items).

Must have at least three years of similar working experience.

Must be a team player.

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9, Must be able to work night shift or split shift

10,Must be able to work extra hours or weekend if needed

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes and pastry

l Proficient with Chinese specialty equipment

l Ability to manage numerous tasks, assign responsibilities and display high patience

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed

Job Description & Requirements

1. ABLE TO COOK CHINESE STALL ECONOMY RICE

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

Job Description & Requirements

1. ABLE TO COOK CHINESE STALL ECONOMY RICE

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

Job Description & Requirements

1. ABLE TO COOK CHINESE STALL ECONOMY RICE

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

Job Description & Requirements

1. ABLE TO COOK CHINESE STALL ECONOMY RICE

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

• Create Fine-Dining menu that highlights the authentic taste of Chettinad restaurant
• Plan and oversee the day-to-day kitchen operations.
• Provide direction, supervision and coaching and training to the team members
• Plan and food preparation process
• Consistent production of high-quality dishes
• Ensure kitchen operations are run smoothly and adhere to standards set in order to maintain and enhance guest’s experiences and satisfaction
• Passionate and have knowledge of beverage and cocktail
• Inspecting the quality of fruits, vegetables and fish used to prepare food
• Estimate for ingredients to be purchased

The head chef is responsible for overseeing the daily operations of the kitchen, including menu creation, inventory management, staff supervision, and ensuring the highest quality of food and service. This role requires strong leadership skills, culinary expertise, and the ability to manage both the creative and operational aspects of the kitchen.Oversee the daily process of running and managing food preparation for kitchen.They direct kitchen sta and handle all foodrelated issues, including checking up on food supplies, planning menus, and creating new recipes.He is ensures the kitchen is orderly and assists Cook to prepare and arrange food. His duties include cleaning the kitchen area .Must be working with a team

As Sous Chef, you will be:

1. Reporting to the Executive Chef

2. Helping in the preparation and design of all food and drinks menu.

3. Ensure that the kitchen operates in a timely way that meets our quality standards.

4. Filling in for the Executive Chef in planning and food preparation when necessary.

5. Manage and train kitchen staff, establish working schedule and assess staff performance.

6. Managing the kitchen inventory of equipment and their serviceability.

7. Ordering and stocking of suppliers in line with the restaurant’s requirements.

8. Complying and enforcing with all food safety and hygiene regulations at all times,

9. Maintain a positive and professional approach with co-workers and guest.

10. Enjoying a healthy work-life balance with a five-day workweek, including a permanent day off on Sundays, as part of our commitment to your wellbeing.

11. Becoming part of our family and growing your career with us.