Total 8,115 chef job vacancies in Singapore

We are looking for a creative Pastry Chef to be responsible for crafting delicious desserts and confectionery, designing seasonal menus, and developing new recipes for the pastry section of our kitchen. You should be passionate about desert and be inspired to create masterpieces that go beyond our customers’ expectations.

To be successful in this role you must be well-versed in the culinary arts and adhere to strict standards of hygiene and cleanliness.

Flexible working hours, including weekends and evenings, when necessary.

Capable of working in a fast-paced, production environment.

Responsibilities:

* 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

We are looking for a creative Pastry Chef to be responsible for crafting delicious desserts and confectionery, designing seasonal menus, and developing new recipes for the pastry section of our kitchen. You should be passionate about desert and be inspired to create masterpieces that go beyond our customers’ expectations.

To be successful in this role you must be well-versed in the culinary arts and adhere to strict standards of hygiene and cleanliness.

Flexible working hours, including weekends and evenings, when necessary.

Capable of working in a fast-paced, production environment.

Roles & Responsibilities

Job Description & Requirements

The chef is the overall in-charge for the kitchen’s daily operations to guide preparation of food across all workstations. He supervises day-to-day operations of the kitchen and creates new recipes and menus to ensure continuous improvement. He implements customer service standards to enhance customer experience and leads the compliance of service, food hygiene, health and safety standards.

Resilient and resourceful, he possesses mental resilience to operate in a high pressure environment and is capable in communicating and working effectively with co-workers and suppliers.

Key Responsibilites

Manage food and beverage operations

Guide continuous improvement activities

Monitor hygiene, safety and standards

Monitor food preparation

Manage customer experience

Responsibilities:

* 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

Handling customer enquiries

Recruiting, training and supervising staff

Managing budget Menus Planning

Ensure compliance with licensing, hygiene and health and safety legislation

Promoting and marketing the business

Overseeing stock levels and ordering supplies

Reporting daily sales and profits and updates

Job Descriptions

• Assist Chef
• All the preparations for meals
• Clean up Kitchen Sections
• Collaborate with service staffs

Job Requirements

• Open-minded
• Likes Challenge
• Non selfish attitude

Benefits

• Reward or prize for perfect attendance　
• Salary will be decided depending on the skills　
• purchase with pay 　
• Transportation/ Commuting(Up to ＄200)　
• Staff meal

Working hours

• 5.5 days a week
• Shift system 10:00am～22:00pm 3 hours break (14:30～17:30)

Our kitchens are the heart of our restaurants, we have a positive, supportive environment and world-class Head Chefs to assist develop your skills. Being part of the Spa Esprit Group, there are opportunities for promotion and growth across the company.

Our Team Culture

Our kitchens are the heart of our cafes, we have a positive, supportive environment to develop your skills. Being part of the Spa Esprit Group, there is an opportunity for promotion and growth across the company. We are on the lookout for Culinary our team.

CMCR is on a mission to be a champion of specialty coffee and the best brunch in Asia. We have exciting goals to grow in Singapore and throughout the region, this growth brings massive opportunity for our teams to grow in our careers.

Our Outlets

• CMCR at Joo chiat
• CMCR at Martin
• CMCR at Stanley
• CMCR at Quayside Isle (Sentosa)
• CMCR Anchorpoint
• CMCR Ion Orchard

Team Benefits
•⁠ ⁠Amazing career growth and promotion opportunities
•⁠ ⁠Industry-leading packages
•⁠ ⁠5-day work week
•⁠ ⁠End-year performance bonus
•⁠ ⁠Group medical, hospitalisation and dental insurance
•⁠ ⁠World-class coffee, wine, food and leadership education
•⁠ ⁠Overseas expansion exposure opportunities
•⁠ ⁠Free staff meals and drinks
•⁠ ⁠Discount across all SEG brands
•⁠ ⁠Group D&D and team bonding events
•⁠ ⁠Team member referral bonus
•⁠ ⁠Great annual leave

Established chicken rice stall at Toa PayohCentral Hiring Assitant Chef

-Able to lead aterm and supervise daily operation

-Must be to accept split shift arrangement

-Off on weekdays only

-Must be to follow stall style of preparation

-Process own transport as needed to report for work 5.30am

• 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:

* 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

• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• Able to work night shift and split shift
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

Chef de Partie

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Tras Street
Salary: $3000 to $ 3500

Job Overview

We are looking for a professional Chef de Partie to amaze the patrons of our establishment with excellent cooking and baking skills according to the executive chef’s recipes and specifications. Your work will be an important factor to our client’s contentment. The goal is to expand our clientele and reputation to ensure our long-term success.

Job Responsibilities:

As a Chef De Partie, the incumbent will be working closely with the Executive Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen. The top priority of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards. The incumbent must assist the Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources. The Chef De Partie must demonstrate and practice high levels of working hygiene and safety in the kitchen at all times. To be successful in this role you must possess:

A) Leadership & People Management:

• Assist senior chefs as well as train and lead junior chefs

B ) Culinary Excellence

• Assist the Chef De Cuisine and Executive Chef
• Proper production and presentation of food items

C) Risk Management

• Assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program

D) Other Roles and Responsibilities

• Any other duties, roles and responsibilities that may be assigned from time to time by the Chef De Cuisine and Executive Chef

The Supreme HR Advisory Pte Ltd || 14C7279

R22111009 Cheng Kai Ling

A Head Chef role is made up of many varying responsibilities including:

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Alongside some of these more general skills, all good Head Chefs should possess:

• Excellent knowledge of all sections
• Ability to produce excellent high-quality food
• Good oral communication
• Team management skills
• High level of attention to detail
• Good level of numeracy
• Enthusiasm to develop your own skills and knowledge plus those around you
• Adaptability to change and willingness to embrace new ideas and processes
• Ability to work unsupervised and deliver quality work
• Positive and approachable manner
• Team player qualities

Responsibilities:

* 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：

* Profound knowledge of food and beverage

* Proficient with kitchen equipment

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

* Able to work night shift

Job Highlights:

• 5 mins away from MRT
• 5 days work week

Responsibilities:

• Assist Sous Chef
• Run the kitchen at a high quality whilst maintaining acceptable food cost
• Track, record, and maintain inventory stock including foods and kitchen supplies
• Establish controls to minimise food waste
• Ensure high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times

Requirements:

• Minimum 3-4 years of relevant experience in managing kitchen in a hotel/western restaurant
• Diploma in Food Preparation and Culinary Arts
• Familiar with Food & Beverage trends, meticulous with a flair for menu creation
• Strong leadership skills and a team player with good interpersonal skills
• Possess a valid food hygiene cert
• Possess a Statement of Attainment / Certificate of FSMS
• Able to multitask and work efficiently under pressure

Head Chef Planner

• Working hour: 6 days work week (shift work)
• Salary : $4000 - $5500
• Location : near Tai Seng MRT

Interested applicants can send your resume to ✉ [email protected] or WhatsApp: +65 94283063 and allow our Consultants to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

Key Responsibilities:

Food Preparation and Presentation:

• Oversee the plating and presentation of food items according to established standards and recipes.
• Ensure that all dishes are prepared to the highest quality standards and are visually appealing.

Quality Control and Inventory Management:

• Supervise the receiving of deliveries and inspect all incoming items to ensure they meet quality standards.
• Monitor food quality during the cooking process, addressing any issues promptly to maintain consistency and excellence.
• Implement portion control measures and monitor waste to optimize efficiency and minimize costs.

Menu Development and Planning:

• Offer suggestions and creative ideas to enhance the kitchen's performance and elevate the dining experience.
• Assist in menu planning and development, offering input and expertise to create innovative and appealing dishes.

Staff Management and Training:

• Schedule staff shifts and coordinate kitchen operations to ensure smooth service and efficient workflow.
• Provide training and mentorship to kitchen staff, ensuring they are proficient in culinary techniques, kitchen procedures, and safety protocols.

Requirement:

• Relevant experience

Leo Shin Guan Reg No: R22108030

The Supreme HR Advisory Pte Ltd EA No: 14C7279

· Experience in cooking South indian food like idly,dosi & Meals Etc.

· Ability to follow SOP’s and detailed recipes.

· Knowledge of varieties of Indian Spice.

· Follow the Instructions of Head Cook and able to work with team Member.

· Ensure the food quality and the presentation.

· Ensure the prompt and speedy delivery of orders.

· Receiving goods after checking the quality and quantity.

· Storage of raw materials and ingredients appropriately.

· Check the quality of raw and cooked food products to ensure the standards.

· Ensure personal hygiene and safety requirements.

· Experience in cooking South indian food like idly,dosi & Meals Etc.

· Ability to follow SOP’s and detailed recipes.

· Knowledge of varieties of Indian Spice.

· Follow the Instructions of Head Cook and able to work with team Member.

· Ensure the food quality and the presentation.

· Ensure the prompt and speedy delivery of orders.

· Receiving goods after checking the quality and quantity.

· Storage of raw materials and ingredients appropriately.

· Check the quality of raw and cooked food products to ensure the standards.

· Ensure personal hygiene and safety requirements.

· Ensure the cleanliness of the kitchen, cooking utensils, and equipment.

· Must be able to work on weekends and public holidays.

· Able to work well under pressure in a fast-paced environment.

Job Description

To perform cooking duties in a non-aircon working environment.

Detailed Responsibilities

- In charge of daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Training of junior chefs

- Other ad hoc duties assigned by the management

Requirements

- Relevant experience

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: [email protected]

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

Job Summary:

• Basic Salary: Up to $3000
• Time: 4 weekdays & 1 weekend based on router:-
• 8am to 5pm
• 9am to 6pm
• 10am to 7pm
• Location: Tagore Industrial Avenue, Sindo Industrial Estate, Singapore 787817

Job Responsibilities:

• Able to complete cakes (cream-based, mousse-based and cheese cake).
• Keep the work station clean and maintain a high standard of personal and work place hygiene.
• Supervise the commies.
• Maintain ISO 22000 /HACCP/HALAL records as required
• Check the inventory and update for procurement.
• Make sure that food is prepared, stored and dispatched in the required temperatures.
• Maintain a lean and orderly cooking station and adhere to health and safety standards.
• Reports to the Sous Chef

Requirements:

• Having worked the pastry section of a catering company or cake shop for at least 5 years.
• Knowledge of various cakes, desserts, tarts, cookies and chocolates.
• Knowledge of local taste, flavours, textures and traditional methods is an advantage.

How to apply:

By submitting any application or resume to us, you will be deemed to have agreed and consented to us disclosing your personal information to prospective employers for their consideration.

We regret that only shortlisted candidates will be notified.

David Tang
Registration Number: R23115252
EA Licence No: 16C8004 (Elitez Pte Ltd)

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Food preparation

• Verify that prepared food meets requirements

• Ensure quality control and presentation of the food

• Adhere to safety procedures

• Ensuring proper handling and storage of all food items in accordance with the standards and sanitation regulations

• Handle equipment, appliances, supplies, and tools

• Prepare and cook customer’s food orders

• Preparing hot and cold dishes and executing requests based on required specifications

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Work with the kitchen in charge of ordering

• Assist in cleaning 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

• Basic food hygiene certificate

• Willing to work shifts, weekends, and public holidays

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experience

Company’s Profile

Established since 1980, they have captured the hearts of many loyal consumers globally for their minimalistic Japanese lifestyle products for home-use. Their popularity as a Japanese consumer brand has skyrocketed them to success across the world. Well-known for their relaxing ambience and excellent food quality, they are on the lookout for Cooks to assist their cafe operations.

Location: Plaza Singapura OR Raffles City OR 100AM mall (Tanjong Pagar) – location will be confirmed after interview

Working hours: 5 days work week. 11.30am - 8.30pm (work days arranged according to roster)

Benefits:

• Joining bonus
• Birthday Leave
• Employee Discount
• Optical and Dental claims

Job Responsibilities:

• To prepare all food according to menu /recipes
• To maintain high quality of food preparation and hygiene standards at all times
• To ensure cleanliness and safety are maintained throughout all kitchen areas at all times and are according to food hygiene regulations

Requirements:

• Chef experience in hospitality or F&B industry. Fresh grads with internship experience are welcome to apply
• Able to perform shifts including weekends and Public Holidays

Interested candidates may whatsapp your resume to 8494 1966. Only shortlisted applicants will be contacted.

Cassie Chan | R2197426

Recruit Now Singapore Pte Ltd | EA No: 21C0845

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience