Total 7,827 Full-time chef job vacancies in Singapore

Roles & Responsibilities

· Ensure that all dishes are cooked well and properly presented

· Oversee food preparation, checking that all kitchen staff are performing their duties

· Monitor equipment quality and order new equipment as needed

· Help the restaurant determine how much food and supplies need to be ordered

· Train new kitchen staff

· Ensure proper hyigene and cleanilness

Job Description:

• Receive training and perform duties in the kitchen department
• Assist Outlet Manager/Overall responsible for the smooth operations of the restaurant
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position
• Maintain cleanliness and general upkeep of the kitchen.
• Participate in initiatives to further improve kitchen standards and procedures
• Observe high standards of mise en place with attention to detail
• Perform stock ordering and controlling on a daily basis
• Perform effective problem-solving skills when necessary
• Any other tasks as and when assigned by Management

Job Requirements:

• At least 1 to 2 years of food & beverage/kitchen industry experience
• Cheerful, and fun-loving individual who likes communicating with people

Jobmatch Recruitment Pte Ltd

License No: 17C8617

EA Registration No: R23112637

EA Personnel: Nguyen Thi Phuong Thao

60 Albert St, #10-09 OG Albert Complex, Singapore 189969

• Lead, control, and manage culinary team.
• Plan menus and daily specials.
• handle prep lists for kitchen crew.
• Control food costing and inventory.
• keep standards for food storage, rotation, quality, and appearance.
• Keep compliance with applicable health codes and regulations.
• Create maintenance and cleaning schedules for equipment, storage, and work areas.
• Attend in interview process and selection of kitchen staff.
• plan staff and assist in human resources processes as needed.
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

• Hands-on experience with various kitchen equipments and acceptance of spice fragrance.
• Ability to remain calm and undertake various tasks.
• Excellent time management abilities
• Ensure the kitchen department runs smoothly and complies with safety regulations.
• Ensuring all the ingredients are fresh.
• Up-to-date knowledge of cooking techniques and recipes
• Preparing menus, and monitoring staffs. performance, training new staffs.
• Organized inventory, storage, and distribution of supplies.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Ability to stand for long periods and work late nights.
• Ability to work on weekends and public holidays.

• Maintain the cleanliness and general upkeep of Kitchen.
• Monitor, train and supervise all team members’ actions regarding safe food production.
• To consistently offer professional, friendly and proactive guest service while supporting fellow colleagues.
• To complete daily order lists to ensure quality food ordering while maintaining budgeted costs.
• To ensure quality & quantity levels are maintained.

Requirements:

• Minimum Diploma in culinary or related field of study.
• Must have at least 3 years of relevant working experience.
• Must be able to build teamwork and work with diverse people.
• Able to work for 6 working days.
• Able to work on weekends.
• Able to work in fast paced environment.

Interested applicants, please send in your updated resume.

We regret that only short listed candidates will be notified.

EA License : 17C8871

Uni Recruit (Singapore) Pte Ltd

Ensure that all dishes are cooked well and properly presented

· Oversee food preparation, checking that all kitchen staff are performing their duties

· Monitor equipment quality and order new equipment as needed

· Help the restaurant determine how much food and supplies need to be ordered

· Train new kitchen staff

· Ensure proper hyigene and cleanilness

• 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

Roles & Responsibilities

· Ensure that all dishes are cooked well and properly presented

· Oversee food preparation, checking that all kitchen staff are performing their duties

· Monitor equipment quality and order new equipment as needed

· Help the restaurant determine how much food and supplies need to be ordered

· Train new kitchen staff

· Ensure proper hyigene and cleanilness

Roles & Responsibilities

· Ensure that all dishes are cooked well and properly presented

· Oversee food preparation, checking that all kitchen staff are performing their duties

· Monitor equipment quality and order new equipment as needed

· Help the restaurant determine how much food and supplies need to be ordered

· Train new kitchen staff

· Ensure proper hyigene and cleanilness

1. JOB DESCRIPTION

Job Title

head chef

Occupation

HEAD CHEF

Job Description & Requirements

➡️ Assist and support in managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances.

➡️ Arrange SFA & NEA Inspection as per government rules and regulations.

➡️ Able to Conduct Weekly meeting with staffs.

➡️ maintain book of records

➡️Maintain & able to create daily inspection checklist

➡️ Manage Inventory System.

➡️ To achieve a target based sales management

➡️ Proficient in MS Office

➡️ Able to drive a vehicle deliver products & meet Customers get orders

➡️ Participate in planning weekly schedule planning and daily team floor plan.

➡️ Trains and provide on-going communication to staff and deliver first-class service to customers

Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave

Maintain safety requirements in the restaurant.

➡️ Handles customers' feedback promptly.

➡️ To comply ad-hoc with all the admin and paperwork requirements.

➡️ To maintain high level of knowledge of wines, knowledge in pairing of wines to food and to be able to upsell to guests.

➡️ To be able to work independently and manage smooth operations and troubleshoot problem areas effectively.

➡️ Sometimes Chef Sick able to Cook and prepare South & North Indian Curries, starters, hot plate breads for dine in guests, take away and catering

Wash & Cut vegetables, meats, seafood and poultry.

➡️ Ensure Marination’s, mise-en-place and set up all stock stations

➡️ Ensure the food quality and the presentation.

➡️ Ensure the prompt and speedy delivery of orders.

➡️ Set up and manage Buffet Stations with all necessary supplies.

➡️ Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.

➡️ Receiving goods after checking the quality and quantity.

➡️ Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.

➡️ Check the quality of raw and cooked food products to ensure that the standards are met

➡️ Ensure personal hygiene and safety requirements.

➡️ Ensure the cleanliness of the kitchen, cooking utensils and equipment's.

➡️ Monitor the performance of Chefs & assistant chefs.

Job Description

Pratta Making and Cooking, Nool Pratha Bun Pratha,

Naan making, Tandoori Roti, Tandoori Butter Rotti,Carlick Naan

Cook Thosai,Gee dosai, masala Dosai, Onion Dosa, Buttermasala Dosai

Cook South Indian Tiffins

Cook South Indian Lunch Meals

Cook South Indian Dinner, Dishes

Cook North indian Lunch Thali

Cook North indian Dinner Dishes

Cook North and South Indian snacks

Cook Hyderabad Briyani

Cook Malabar Briyani

cook Chittinad Dum Briyan,chicken DumBriyani, mutton briyani

Requirments

Minimum 4 Years experience in the kitchen room

No formal Education

Is willing to work shift hours, Weekends and Public holidays

Knowledge of best cooking practices you get joy from cooking

Company uniform all the times of working place

Enjoy planning, organizing and problem solving

Job description

Assist in food preparation.

Ensure the freshness and quality of food products.

Maintain cleanliness and the hygiene of the kitchen.

Understand and complies with the mandatory hygiene standards and requirements.

Understand the food products of the company.

Provide good customer service to enhance customers’ experience.

Roles & Responsibilities

· Ensure that all dishes are cooked well and properly presented

· Oversee food preparation, checking that all kitchen staff are performing their duties

· Monitor equipment quality and order new equipment as needed

· Help the restaurant determine how much food and supplies need to be ordered

· Train new kitchen staff

· Ensure proper hyigene and cleanilness

• 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

Roles & Responsibilities

· Ensure that all dishes are cooked well and properly presented

· Oversee food preparation, checking that all kitchen staff are performing their duties

· Monitor equipment quality and order new equipment as needed

· Help the restaurant determine how much food and supplies need to be ordered

· Train new kitchen staff

· Ensure proper hyigene and cleanilness

Roles & Responsibilities

We're looking for a head chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· Any other job related duties requested from senior staff.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

Job Advertisement: Vegetarian Chef

Position Overview:
We are seeking an experienced and passionate Vegetarian Chef to join our dynamic culinary team at our vegetarian restaurant. As a key member of our kitchen staff, you will be responsible for creating and preparing a diverse menu of vegetarian and vegan dishes that highlight fresh, plant-based ingredients. The ideal candidate will have a strong understanding of vegetarian and vegan cooking techniques, a creative flair for developing new dishes, and a commitment to high-quality, sustainable food practices.

Please note that this position requires working on public holidays and weekends to meet the demands of our restaurant.

Job Responsibilities and Description:

Culinary Expertise:

l Prepare and cook a wide range of vegetarian and vegan dishes using fresh, high-quality ingredients.

l Ensure that all dishes are prepared to meet our restaurant’s culinary standards, focusing on flavor, texture, and presentation.

l Utilize seasonal vegetables, fruits, grains, legumes, and other plant-based ingredients to create innovative, delicious meals.

Menu Development:

l Collaborate with the restaurant management and kitchen team to develop and refine the vegetarian and vegan menu, incorporating customer preferences and dietary trends.

l Offer creative, plant-based alternatives to traditional dishes while maintaining a focus on healthy and flavorful ingredients.

Food Safety and Hygiene:

l Adhere strictly to food safety and sanitation standards to maintain a clean, safe, and organized kitchen environment.

l Monitor inventory levels and minimize waste by using ingredients efficiently while maintaining quality.

Quality Control:

l Consistently ensure that all vegetarian and vegan dishes meet or exceed the restaurant's quality standards in terms of taste, appearance, and overall presentation.

l Implement regular checks to ensure food consistency across all shifts.

Team Collaboration:

l Work closely with other kitchen staff to coordinate food preparation and ensure dishes are served promptly.

l Mentor and train junior kitchen staff in vegetarian and vegan cooking techniques, flavor balancing, and plating.

Customer Satisfaction:

l Respond to customer feedback, ensuring their needs and preferences are met, especially regarding dietary restrictions, food allergies, or specific plant-based requests.

l Occasionally interact with guests to enhance their dining experience, providing insight into our menu and food philosophy.

Work Schedule:

l Be prepared to work on public holidays and weekends, which are peak times for our restaurant.

l Maintain a flexible schedule to accommodate the needs of the business.

Kitchen Management:

l Assist with ordering supplies and managing kitchen inventory to ensure ingredients are always fresh and available.

l Help control food costs and waste while maintaining high standards of kitchen operations.

Qualifications:

l Proven experience as a Vegetarian Chef, Plant-Based Chef, or in a similar role at a vegetarian restaurant.

l Strong knowledge of plant-based cooking techniques, ingredients, and flavor profiles.

l Creative, innovative approach to vegetarian and vegan cuisine, with a passion for sustainable cooking.

l Excellent teamwork and communication skills.

l Ability to work efficiently under pressure in a fast-paced environment.

l Thorough understanding of food safety and hygiene standards.

l Willingness to work flexible hours, including weekends and public holidays.

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

• Working days: 5 days’ work week
• Location: Gucco Tower, Tanjong Pagar
• Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

Responsibilities:

• 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.

If you are interested to apply, kindly WhatsApp me your updated resume in DOC file and allow our Consultant to match you with our Clients.

Whatsapp: +65 8525 2419

Email: [email protected]

Tan Man Ee (Ashley) Reg No: R22108289

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

As a Kitchen Assistant, you will support kitchen staff in preparing and organizing food, maintaining cleanliness, and ensuring kitchen operations run smoothly. Your tasks will include washing dishes, cleaning kitchen surfaces, and assisting with food preparation by chopping, peeling, and portioning ingredients. You will help store ingredients and supplies, ensuring proper labeling and stock rotation, and may assist with basic cooking tasks under supervision. You will also help with kitchen inventory, ensure proper food safety and hygiene standards are maintained, and assist chefs and other kitchen staff with general kitchen duties as needed.

Job Requirements

To succeed as a Kitchen Assistant, you should have basic knowledge of kitchen operations and food safety practices. Previous experience in a similar role is a plus but not required. You should be physically fit, as the job may involve standing for long periods and lifting heavy items. Strong attention to detail, a willingness to learn, and the ability to work well as part of a team are essential. Flexibility to work evenings, weekends, and holidays may be required. A positive attitude and good communication skills are important for maintaining a smooth workflow in the kitchen.

As a Delivery Driver, you will be responsible for safely transporting goods to customers' locations in a timely and efficient manner. Your duties will include planning delivery routes, ensuring products are delivered on time and in good condition, and providing excellent customer service. You will interact with customers, obtain delivery signatures, and manage any issues that arise. Additionally, you will maintain your vehicle, check for any necessary maintenance, and ensure all required documentation is completed accurately. The role requires you to handle multiple deliveries daily while adhering to traffic laws and company safety standards.

Job Requirements

Education & Experience:

• N or O level or equivalent.
• A valid driver’s license (specific requirements may vary by region).
• Clean driving record (no history of serious accidents or violations).
• Previous delivery driving experience is a plus, but not always required.

Skills & Competencies:

• Driving skills: Ability to operate delivery vehicles safely and efficiently.
• Navigation skills: Familiarity with using GPS, maps, or route-planning software.
• Customer service: Strong communication skills and the ability to interact professionally with customers.
• Attention to detail: Ensuring deliveries are accurate and on time.
• Physical stamina: Ability to lift and carry heavy packages when needed.
• Time management: Ability to prioritize tasks and meet delivery deadlines.
• Problem-solving: Ability to handle unexpected situations, such as traffic delays or customer issues.

Other Requirements:

• Must be able to work flexible hours, including evenings, weekends, and holidays if needed.
• Must pass a background check and drug screening (if applicable).
• Some positions may require additional certifications, such as a Commercial Driver’s License (CDL) or special training for handling hazardous materials.

Position: Chef De Partie

Salary: S$2,600-S$3,000

Working Days & Hours: 5 days work week

Working Location: Clarke Quay MRT

Job Duties:

1. Responsible for the day-to-day operation of the kitchen and producing the highest standard of food at all times

2. Assist in research and development (R&D) for new menu items, recipes, products and processes. Improve on existing menu items

3. Comply with all Company policies and procedures to ensure that all statutory regulations complied

4. Establish performance and development goals for team members.

5. Assist Head Chef in ordering stocks to maintain inventory at all times

6. Follow procedures to ensure proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste.

7. Promote teamwork and quality service through daily communication and coordination with other departments

8. Working closely with other Chefs of all levels

9. Perform other duties as directed by management / stakeholders

10. Cook and maintain kitchen Standard Operating Procedures (SOPs)

Job Requirements

1. At least 1 year of experience in the similar industry

2. Balancing skill in cost management

3. Innovative in curating new dishes

4. Positive attitude in interacting with both guests and staff

Job Duties

· Responsible for the day-to-day operation of the kitchen and producing the highest standard of food at all times

· Assist in research and development (R&D) for new menu items, recipes, products and processes. Improve on existing menu items

· Comply with all Company policies and procedures to ensure that all statutory regulations complied

· Establish performance and development goals for team members.

· Assist Head Chef in ordering stocks to maintain inventory at all times

· Follow procedures to ensure proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste.

· Promote teamwork and quality service through daily communication and coordination with other departments

· Working closely with other Chefs of all levels

· Perform other duties as directed by management / stakeholders

· Cook and maintain kitchen Standard Operating Procedures (SOPs)

· Ensure standards of food hygiene, health and safety are monitored and continually upgraded at the standard required by the NEA.

Job Requirements

· Fast Learner

· Innovative in curating new dishes

· Positive attitude in interacting with both guests and staff

Position: Chef De Partie

Salary: S$ 2,800-S$ 3,200

Working Days & Hours: 5 days work week

Working Location: Clarke Quay

About the Role

A new concept by Fleursophy Group, open-flame and woodfire restaurant. We are looking for front of house staff who love food and people to be part of our team!

Job Duties:

1. Responsible for the day-to-day operation of the kitchen and producing the highest standard of food at all times

2. Assist in research and development (R&D) for new menu items, recipes, products and processes. Improve on existing menu items

3. Comply with all Company policies and procedures to ensure that all statutory regulations complied

4. Establish performance and development goals for team members.

5. Assist Head Chef in ordering stocks to maintain inventory at all times

6. Follow procedures to ensure proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste.

7. Promote teamwork and quality service through daily communication and coordination with other departments

8. Working closely with other Chefs of all levels

9. Perform other duties as directed by management / stakeholders

10. Cook and maintain kitchen Standard Operating Procedures (SOPs)

Job Requirements

1. At least 1 year of experience in the similar industry

2. Balancing skill in cost management

3. Innovative in curating new dishes

4. Positive attitude in interacting with both guests and staff

The Palawan @ Sentosa

The Palawan @ Sentosa is the Shangri-La Group’s first lifestyle and entertainment precinct on Sentosa Island in Singapore. Designed for visitors to explore, play and bond, the iconic beach playground will be home to several new-to-Singapore leisure activities such as gamified electric go-karting and a floating aqua park. Enjoy unique dining experiences at a terraced beach club, a family beach club and gourmet food trucks poised to provide delicious fare along with the perfect setting for friends and families to relish island vibes.

We are looking for Chef de Partie (Japanese Cuisine) to join our team!

As the Chef de Partie (Japanese Cuisine), we rely on you to:

• Supervise and control the work/standard recipe
• Assist with overseeing the daily operation of the Japanese Section
• Maintain the quality of the food provided
• Maintain a close and positive relationship with the team
• Support the Sous Chef on daily operations
• Maintain hygiene standard

We are looking for someone who:

• Has a passion for Culinary
• Enjoys interacting with people
• Must have experience working in either a restaurant with Japanese cuisine experience
• A self-starter and a team player
• Committed to serving food of the highest quality
• Displays curiosity and takes time to learn and understand new culinary trends
• Willing to work shifts

If you are the right person, what are you waiting for? Click the apply button now and be part of the pioneering team!

We are seeking a highly skilled and passionate Sous Chef specializing in North Indian cuisine, dedicated to bringing authentic flavors and culinary innovation to our kitchen. The ideal candidate will possess extensive knowledge of North Indian spices, traditional techniques, and regional dishes, with a focus on delivering exceptional dining experiences add on to our menu.

Responsibilities:

• Crafting and executing a North Indian menu that combines authenticity with modern presentation for buffet, set menu, wedding menu and a la carte menu with innovating traditional recipes.
• Collaborate with the Executive Chef to plan and develop new menu items. Ensure that menu items are executed consistently and meet quality standards.
• Sourcing quality ingredients and managing inventory to ensure consistent, high-quality dishes.
• Oversee the preparation, cooking, and presentation of dishes. Ensure that recipes and portion sizes are followed accurately.
• Maintain high standards of food quality, taste, and presentation. Conduct regular inspections to ensure adherence to food safety and sanitation guidelines.
• Train, mentor, and supervise kitchen staff, ensuring they understand and follow standard operating procedures. Provide guidance on culinary techniques and best practices.
• Help maintain a clean and organized kitchen environment. Ensure that all equipment is in good working condition and that the kitchen complies with hygiene and safety standards.
• Assist in managing kitchen inventory, including ordering, receiving, and maintaining stock levels. Monitor and control food costs through proper portioning and inventory control.
• Work closely with other departments such as front-of-house staff to ensure seamless coordination between the kitchen and the dining area.
• Participate in meetings and collaborate with management to address any operational issues. Contribute to the development and refinement of recipes. Follow standardized recipes and procedures while also being open to creative input.
• Ensure compliance with health and safety regulations in the kitchen. Implement and enforce hygiene and sanitation standards.
• Handle unexpected situations and solve problems that may arise during kitchen operations. Make quick and informed decisions to maintain the flow of service.
• Assist in planning and executing special events, catering, or functions organized by the kitchen.
• Stay updated on industry trends, techniques, and new ingredients. Identify areas for improvement in kitchen operations and implement necessary changes.
• Attends meetings and training sessions as required by supervisors, contributing to the overall efficiency and effectiveness of the culinary team.
• Maintains high personal hygiene, dress, uniform, and body language standards, representing the hotel professionally in all situations.

Requirements:

• Minimum 8 years of experience specializing in North Indian Cuisine with at least 5 years of supervisory experience in Restaurant or luxury hotel setting
• Strong understanding of North Indian spices, flavor profiles, and cooking techniques.
• Ability to develop creative, high-quality dishes that resonate with guests.
• Possesses basic knowledge in Microsoft Office applications
• Strong team player and individual contributor when required.
• Flexible and able to work in fast pace environment