Total 7,828 Full-time chef job vacancies in Singapore

Responsibilities:

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

Requirements:

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

Whatsapp 91834574 for more information

Cook food in a timely manner. Delegate tasks to kitchen staff. Inform wait staff about daily specials. Supervise Cooks and assist needed. Monitor food stock inventory. Experiment with recipes and suggest new dish. Ensure compliance with all health and safety regulations within the kitchen area and able to cook Chinese dishes.

Work experience as a Cook for 3 years or more. Experience with kitchen equipment. Knowledge of culinary .Leadership skills. Able to undertake various tasks. Time management. Knowledge of cooking recipes. Familiarity with sanitation regulation.

Responsibilities:

• Preparing and assembling ingredients for menu items.
• 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.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a chef.
• The ability to follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Able to work on weekend and public holiday.

· Strong experience in cuisine including all varieties of noodles and rice

· Profound knowledge of different kinds of beverages

· Deep knowledge of every aspect of dishes

· Proficient with specialty equipment

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

· Prepare menu in accordance with the excellent standards of quality and delectable recipes

· Maintain high standards of hygiene by ensuring all cooking equipment is clean and kept properly

· Assist in inventory control of kitchen supplies and equipment

· Comply with nutrition and sanitation regulations, according to government regulations

· Maintain positive working relationships with the Front-of-House and retail team members

· Any other duties as assigned

· Candidates with a minimum 3-year relevant experience may be considered for the role· Able to work on · · · · · weekends and public holidays

Company Name: Treasure Toast

Job Title: Chef

Job Description:

• Prepare and cook a variety of dishes according to Treasure Toast's menu, with a focus on toasts, spreads, sandwiches, and beverages.
• Ensure all food is consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Manage kitchen operations, including food preparation, portion control, and waste management, ensuring efficiency and cleanliness.
• Maintain a clean and safe kitchen environment in compliance with hygiene and health standards.
• Monitor stock levels, order ingredients, and ensure freshness of ingredients used in all dishes.
• Collaborate with management and the kitchen team to create seasonal specials or new menu items.
• Train and supervise junior kitchen staff to maintain quality standards.
• Manage kitchen inventory and supplies, ensuring there is no wastage and costs are controlled.
• Maintain a positive and professional approach with co-workers and customers.

Requirements:

· Proven experience as a Chef or Cook in a café or restaurant environment.

· Strong knowledge of food preparation techniques and kitchen safety standards.

· Ability to work in a fast-paced environment while maintaining attention to detail.

· Excellent communication and leadership skills.

· Ability to work as part of a team and inspire others.

· Flexibility to work in shifts, including weekends and public holidays.

· Culinary certification or equivalent experience preferred.

Working hours: 5.5 days’ work week

Location: 23 Purvis St, #01-01, Singapore 188600

Salary Range: $3,200 - $4,200

Job Highlights

· Staff meals and discounts at Treasure Toast

· Friendly and dynamic work environment.

Job Scope

• Station Management: Oversee and manage a specific section of the kitchen.
• Food Preparation: Prepare and cook dishes according to recipes and restaurant standards.
• Menu Execution: Execute menu items with consistency and quality during service.
• Ingredient Handling: Select, measure, and handle ingredients according to recipes and standards.
• Team Supervision: Supervise and train junior chefs and kitchen staff.
• Inventory Control: Monitor ingredient levels and manage inventory for your section.
• Quality Control: Ensure dishes meet taste, texture, and presentation standards.
• Sanitation: Maintain cleanliness and organization of the kitchen and equipment in your section.
• Coordination: Coordinate with other sections to ensure timely and efficient service.
• Customer Service: Address special requests as per customer requirements.
• Problem Solving: Handle issues that arise during service and resolve them effectively.
• Compliance: Follow health, safety, and hygiene regulations.

Additional Information:

• Physically demanding
• Warm environment (kitchen)
• High working hours due to demand

EA Reg Number: R24123162

EA License Number: 24C2311

Chef Job Description:

As a chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a chef.

Requirements :

A candidate who wants to become a chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a chef.

A chef 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.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Job Description

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

Detailed Responsibilities

- Assist the head chef in 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

- 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 Scope

• Station Management: Oversee and manage a specific section of the kitchen.
• Food Preparation: Prepare and cook dishes according to recipes and restaurant standards.
• Menu Execution: Execute menu items with consistency and quality during service.
• Ingredient Handling: Select, measure, and handle ingredients according to recipes and standards.
• Team Supervision: Supervise and train junior chefs and kitchen staff.
• Inventory Control: Monitor ingredient levels and manage inventory for your section.
• Quality Control: Ensure dishes meet taste, texture, and presentation standards.
• Sanitation: Maintain cleanliness and organization of the kitchen and equipment in your section.
• Coordination: Coordinate with other sections to ensure timely and efficient service.
• Customer Service: Address special requests as per customer requirements.
• Problem Solving: Handle issues that arise during service and resolve them effectively.
• Compliance: Follow health, safety, and hygiene regulations.

Additional Information:

• Physically demanding
• Warm environment (kitchen)
• High working hours due to demand

EA Reg Number: R24123162

EA License Number: 24C2311

JOB DESCRIPTION & REQUIREMENTS

• Communicate with staff and customers
• Create new menu items
• Manage inventory
• Manage employees
• Perform physically demanding duties
• Lead a kitchen in cooking food for customers
• Maintain a safe and healthy work environment
• Develop menus
• Ensure efficient kitchen operations
• Staff training

Chef Job Description:

As a chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a chef.

Requirements :

A candidate who wants to become a chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a chef.

A chef 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.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Working location: Central Kitchen (Tai Seng)
Working hours: 9am to 7pm
Working day: Mon-Fri
Salary: $3200

Roles & Responsibility

• Responsible for assisting Executive Pastry Chef & Pastry Chef in daily operation works
• Responsible for providing day-to-day central kitchen duties, advice to a brigade of chefs
• Accountable for maintaining ordering and controlling food stocks within budget
• Assist the innovative menu planning activity
• Overseeing and training junior members of the team, stock control, ordering and ensuring all health, hygiene and safety risk management procedures are always in place and diligently followed.

Tee Xin Li Reg No: R24121619
The Supreme Hr Advisory Pte Ltd EA No: 14C7279

SCOPE

The incumbent should ideally possess knowledge and expertise in French Brasserie cuisine and will assist in the management of Kitchen Operations. They will be responsible for menu planning and costing, organising special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.

OVERALL OBJECTIVES

• Directs food preparation in collaboration with the Chef de Cuisine.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Assists with organizing special events and special food promotions.
• Assists with menu planning, inventory, ordering and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Oversees and supervises kitchen staff including scheduling and training.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Monitors and maintains kitchen equipment.
• Maintain sanitation, health and safety standards in work areas at all given time and complies with food safety standards
• Attend all briefings and participate in training.
• Follow food and beverage safety and hygiene policies and procedures.
• Other ad-hoc duties

REQUIREMENTS

• Positive, friendly, professional and confident, with good interpersonal skills.
• Ideally you will have at least 4 years in a similar role
• The ability to work effectively in a team environment
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures

Jigger & Pony Group is a leading hospitality company that owns and operates 7 restaurants and bars in Singapore.

A pioneer in Singapore’s cocktail bar scene, the Group’s portfolio comprise of four cocktail bars and three restaurants.

Cocktail Bars:

· Jigger & Pony (#1 Asia’s 50 Best Bars 2020, #9 World’s 50 Best Bars 2020)

· Gibson Cocktail Bar – Asian ingredients-focus meets classic cocktails

· Live Twice – Inspired by Mid-Century Japan

· Sugarhall – Rum-focused cocktail pub

Restaurants:

· Humpback – oyster bar and seafood restaurant with a focused wine & cocktail list

· Caffe Fernet – New-Italian restaurant with a view of the Marina Bay waterfront

· Rosemead – Convivial fine dining restaurant serving modern Californian cuisine

We are seeking for candidates with passion in culinary and hospitality to join us as Chef de Partie or Senior Chef de Partie at Caffe Fernet.

Job Description

• Assist Sous Chefs and Chef de Cuisine in kitchen prep
• Complete preparations of house-made ingredients with proper care
• Manage specific section of the kitchen and ensure that all dishes from the assigned station are prepared according to the restaurant's standards.
• Monitor stock level and inventory
• Compliance with the kitchen cleanliness and hygiene
• Perform related duties as part of a tight-knit family of chefs

Job Requirement

• At least 1 year of kitchen / culinary experience
• Passionate for preparing high-quality food with respect for ingredients
• Willingness to learn – training will be provided
• Positive attitude

Our Client:

Our client is one of Singapore's highly sought-after restaurants serving authentic Italian cuisine. They are actively looking to hire Junior Sous Chef & Sous Chef to join their fast-growing team in Singapore.

The Responsibilities:

• Set up and handle all stations in the kitchen in daily operations
• Ensure freshness of ingredients
• Check and prepare sufficient mise-en-place before meal period
• Cook food items accurately to standard recipes
• Plate food items according to standard presentation style
• Assist in creating and preparing menu items and daily specials
• Monitor the quality and quantity of food prepared
• Assist other kitchen staff as need arises
• Supervise performance of kitchen staff to ensure proper activity
• Ensure that required standards are adhered to in the production and preparation of food – in quality, quantity, and safety
• Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly
• Promote good team spirit regularly
• Report the need for maintenance to appropriate staff

The Requirements:

• Equipped with Food Hygiene Certification with at least 3 years of relevant experience in F&B
• Have a passion for food: someone who enjoys the process of food preparation and creating menus
• A keen sense of Business acumen: someone who is efficient and cost-effective
• Effective communication skills
• Ability to work with figures and manage budget
• Ability to cope under stressful conditions
• Strong leadership skills
• Given the nature of the business, an experience in Italian cuisine is advantageous
• Able to nicely make both pizza and pasta dishes

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Disclaimer: The Company complies with the Tripartite Guidelines on Fair Employment Practices (TGFEP), including the prevailing guidelines on recruitment. All qualified applicants will be considered for the position regardless of their age, race, religion, nationality, marital status, or family responsibilities. A more detailed discussion of the TGFEP is available on the Tripartite Alliance for Fair and Progressive Employment Practices (TAFEP) website at https://www.tal.sg/tafep.

JO Reference: 110629

As a Sous Chef specializing in Indian cuisine, you will play a crucial role in our kitchen's day-to-day operations. You will work closely with the Head Chef to ensure the consistency and excellence of our menu offerings. The ideal candidate is not only a skilled and creative chef but also possesses strong leadership qualities to manage and inspire the kitchen staff.

Key Responsibilities:

Menu Development:

Collaborate with the Head Chef to create and refine the restaurant's Indian menu.

Introduce innovative and authentic dishes while maintaining a balance between tradition and modern culinary trends.

Kitchen Management:

Oversee daily kitchen activities to ensure a smooth and efficient workflow.

Monitor food quality, presentation, and adherence to recipes and standards.

Staff Supervision:

Provide leadership and guidance to kitchen staff, fostering a positive and collaborative work environment.

Conduct training sessions to enhance the team's skills in Indian cooking techniques and flavors.

Quality Control:

Maintain high standards of food quality, taste, and presentation.

Conduct regular tastings and inspections to ensure consistency.

Inventory Management:

Manage inventory levels of ingredients, spices, and other kitchen supplies.

Collaborate with the procurement team to ensure timely and cost-effective sourcing.

Hygiene and Safety:

Enforce strict adherence to hygiene and safety standards.

Conduct regular kitchen inspections to identify and address potential hazards.

Collaboration:

Coordinate with other departments, including front-of-house staff, to ensure seamless communication and customer satisfaction.

Collaborate with the management team on special events, promotions, and catering opportunities.

Qualifications:

Proven experience as a Sous Chef or Senior Chef de Partie in an Indian restaurant.

In-depth knowledge of Indian culinary techniques, spices, and regional variations.

Strong leadership and communication skills.

Creativity and ability to contribute to menu development.

Excellent time management and organizational abilities.

Knowledge of hygiene and safety regulations.

1. Lead the kitchen team and oversee the daily kitchen operations.

2. Provides guidance to junior kitchen staff members, including food preparation, cooking, and dish plating.

3. Responsible for maintaining quality of food product and ensuring consistency in delivery and standards.

4. Preparation, presentation, purchasing, training and supervision, including proper recordings of menu items, special costing and all other paperwork required.

5. To ensure the kitchen operates smoothly with sufficient staff on duty at all times and all kitchen equipment are maintained to the highest standards of cleanliness with regular service.

6. Ensures that the kitchen team consistently adheres to uniform, grooming and appearance standards.

7. Maintain effective working relationships with the front line as well as the management.

8. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

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

6. Staff Meal will be provided.

1. Lead the kitchen team and oversee the daily kitchen operations.

2. Provides guidance to junior kitchen staff members, including food preparation, cooking, and dish plating.

3. Responsible for maintaining quality of food product and ensuring consistency in delivery and standards.

4. Preparation, presentation, purchasing, training and supervision, including proper recordings of menu items, special costing and all other paperwork required.

5. To ensure the kitchen operates smoothly with sufficient staff on duty at all times and all kitchen equipment are maintained to the highest standards of cleanliness with regular service.

6. Ensures that the kitchen team consistently adheres to uniform, grooming and appearance standards.

7. Maintain effective working relationships with the front line as well as the management.

8. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

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

6. Staff Meal will be provided.

Daily production of cakes/bread/hot food

Maintain safety, health and hygiene standards

Ensure workstations are clean and tidy for food preparation

Clean and maintain equipment and tools

Checks production schedule to determine variety and quantity of goods to bake

Keeping records and relating to deliveries, inventory and production levels

Testing ingredients and finished goods to ensure that each item meets food safety and quality controls

Ensure stock rotation to minimize wastage

Perform any other ad hoc duties when assigned

MOM LICENSE NO.:16C7994

EA REG. ID: R1983060

• Ensure that the kitchen runs in compliance with NEA, HACCP and other government authorities’ regulations
• Supervise kitchen crew in the cleaning duties
• Monitor kitchen’s inventory to ensure that determined inventory levels are met
• Coordinate all customer food orders and give directions to the crew so that all orders can be prepared in a timely and orderly manner
• Maintain optimal working condition of all kitchen equipment
• Ensure consistency in standard and quality of all food items prepared.
• To undertake any other duties and responsibilities assigned by the management

1. Ensures that all staff are properly train and all have tools and equipment needed to effectively carry out their respective job duties.

2. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

3. Cooks or directly supervises the cooking of items that require skillful preparation.

4. Establishes and maintains regular cleaning and maintenance schedule for all kitchen areas and equipment.

5. Maintain close control over store supply of all the kitchens, ensuring adequate inventories of food items, and recipes/costing are established and updated.

6. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

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

6. Staff Meal will be provided.

1. Lead the kitchen team and oversee the daily kitchen operations.

2. Provides guidance to junior kitchen staff members, including food preparation, cooking, and dish plating.

3. Responsible for maintaining quality of food product and ensuring consistency in delivery and standards.

4. Preparation, presentation, purchasing, training and supervision, including proper recordings of menu items, special costing and all other paperwork required.

5. To ensure the kitchen operates smoothly with sufficient staff on duty at all times and all kitchen equipment are maintained to the highest standards of cleanliness with regular service.

6. Ensures that the kitchen team consistently adheres to uniform, grooming and appearance standards.

7. Maintain effective working relationships with the front line as well as the management.

8. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

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

6. Staff Meal will be provided.

Position: Sushi Chef

1. Able to handle sushi sashimi counter with high standard of hygiene and food quality, taste & presentation, food preparation planning and projection base on sales to ensure freshness of ingredients.
2. R&d new menu, food innovative and work flow improvement.
3. Oversee and ensure smooth kitchen operation, conduct staff development planning.
4. Manage a team by Supervise, lead and motivate, ensures they comply with company guidelines particularly related to quality and freshness of food.
5. Handling of Japan seasonal menu and fish.

Working hours & salary range:

11:00 to 14:30 or 17:30 to 23:00 ($3200-$3600)

Working days:

5 or 6 days

Working locations:

Cuppage Plaza

• Preparing meals and food to meet the specifications of guests in a timely manner
• Properly measuring kitchen ingredients and food portions
• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
• Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized and sanitized
• Taking charge of kitchen opening, closing and other side duties