Total 7,775 sous chef job vacancies in Singapore

Junior Sous Chef ( Western Cuisine )

• 5/6 days [tbc during interview]
• Tue to Sun, 1030am - 930pm (2 hr break)
• Tanjong Pagar / Tanglin
• $3,000 -$3,600

Requirements:

• At least 1 year relevant experience

Responsibilities:

• Kitchen preparation, maintain hygiene, cleanliness.
• Preparing, cooking and presenting food at a designated station in a kitchen
• Responsible for the standard quality and quantity of food produced.
• Any other duties assigned

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Job tasks include crafting/making pizza's, hand pressing pizza dough, creating salads, and preparing foods. Duties & Responsibilities: Follow standard recipes and direction to prepare food; memorize, record, and comprehend menu items, abbreviations, plate appearance, and portions.

Must have experience in making fresh Pizza dough from scratch

Work Location: Little India(Healthcare)

Working Days: 6 Days

Job Summary:

Coordinate daily bakery operations, manpower scheduling, inventory management, food supplies and food wastage control. Operates the pastry section of the kitchen while working closely with the Executive Chef and Sous Chef. Required to plan production, develop seasonal offerings, maintain par stocks of pastry and dessert with proper rotation of products and maintain highest cleanliness and hygiene standards in the pastry and bakery section. Responsible to create high quality pastry dishes with the standard recipes and presentations in order to maintain quality standards and consistency of product.

Key Responsibilities:

· Oversees preparation process, portioning, presentation and quality of bakery products.

· Take ownership of supervising and guiding pastry team to deliver bakery products according to Company’s quality and cost requirements.

· Manages all day-to-day operations of the pastry and bakery section of the kitchen.

· Prepare a wide variety of goods such as cakes, cookies, pies, bread etc., following traditional and modern recipes.

· Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc.

· Able to develop, design, and create new and exciting desserts to renew menus and engage the interest of customers.

· Able to recognize superior quality products, presentations and flavours and ensure excellent quality throughout the dessert offerings.

· Follow proper handling and right temperature of all food products.

· Decorate pastries and desserts using different types of icings, toppings etc. and ensure the food presentation will be beautiful and exciting.

· Coordinate activities of cooks and workers engaged in food preparation.

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

· Assist in determining how food should be presented and creates decorative food displays.

· Assist on late events and stay back for boarders’ dinner once weekly, if required.

· Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.

· Check quality of material and condition of equipment and devices used for cooking.

· Operates and maintains all department equipment and reports all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately.

· Attend all scheduled employee meetings and brings suggestions for improvement.

· Must possess a positive attitude and have the ability to work with a variety of people and co-operate with co-workers efficiently and effectively.

· Encourage and build mutual trust, respect and cooperation among team members, and serves as a role model to demonstrate appropriate behaviours.

· Guide and motivate pastry assistants and bakers to work more efficiently.

· Maintains cleanliness and organization in all work areas.

· Ensure compliance to food safety and hygiene regulations at all times.

· Any other ad-hoc duties as assigned by Superior.

Key Requirements:

· Good knowledge of different types of pastry, desserts and cake decorating.

· Ability to work a variety of shifts including weekends, days, afternoons and evenings.

· Minimum 5 years of relevant bakery/ pastry and high volume food production experience in similar capacity with or without qualification.

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.

• Lead, mentor, and manage culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Participate in interview process and selection of kitchen staff.
• Familiar with Chinese Cuisine, Sichuan Dishes, Dongbei Cuisine
• Familiar with Chinese Spices

Chef De Partie Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• 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

Requirements

• Proven min 2 years to 5 years’ experience as a 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

1. Job Purpose

The Chef De Partie is responsible for preparing all food products in relevant sections and making them ready for in-house service.

2. Principal Accountabilities

2.1 Prepares and ensures outstanding food quality, appearance, and consistency that

adhere to restaurant’s recipes and standards

2.2 Completes assigned prep work and beautification duties in an efficient time frame

2.3 Moves prepared food out of the prep area continuously

2.4 Works together in a team-oriented environment to produce foods in a timely and

orderly manner

2.5 Assists in ensuring the accuracy and quality of received food products and other

supplies as required for daily operations

2.6 Keeps all workstations and equipment as clean as possible at all times. Follows a

cleaning schedule for designated equipment and storage areas

2.7 Keeps sanitation solutions up to Company codes at all times and ensures that all

utensils, plate ware, glassware, storage containers, serving dishes, and equipment

are always clean and sanitized

2.8 Observes compliance with the company’s policies and procedures, as well as,

governmental laws and regulations

2.9 Collaborates with Sous Chef to create new ideas for their sections

2.10 Constantly develop skills and knowledge

Performs other duties pertinent to this job as assigned.

3. Communication & Working Relationships

3.1 Communicates professionally with the supervisor in charge and subordinates while keeping a productive working environment

4. Knowledge, Skills, and Experience

4.1 Minimum 4 years of kitchen experience, at least 1 year as Demi Chef De Partie

4.2 Understands oral and written instructions in English

4.3 Handles multiple priorities and works under stress

4.4 Maintains all international standards of health guidelines for food preparation and

safety

4.5 Passes all required job-related tests

4.6 Ability to perform manual labor

5.Physical Requirements of the job

5.1 Work involves moderate exposure to high temperatures, dust, fumes, smoke, and/or

loud noises

5.2 Moderate physical activity, such as handling objects up to 25 kilograms and

standing or walking for more than 6 hours per day

5.3 Work environment involves potential exposure to hazards or physical risks, which

requires following basic safety precautions

DUTIES & RESPONSIBILITIES

· Handle products preparation and ensure all recipes and presentation meets the company’s specification and commitment to quality

· Responsible to ensure that quality of the products produced in Central Kitchen meets Company’s standards before it is delivered to outlets and catering customers in a timely manner

· To ensure the quality of all food (refers to raw and cooked) and condiments received from suppliers, is well-maintained through proper storage and usage

· To ensure compliance of SFA/other authorities’ guidelines regarding packing, personal & food hygiene and safety, housekeeping, and cleanliness & tidiness of work area

· Responsible for the hygienic and safe preparation of food as per Food Hygiene standards and legislated health and safety requirements within the workplace

· Assisting the Sous Chef to ensure that there is minimal wastage, on time ordering for freshness of ingredients, sufficient stock in place

· To assist in inventory management, when necessary, monitor the stock level for ingredients and finished products and to maintain its minimum stock level

KNOWLEDGE AND SKILL REQUIREMENTS

· Min 5 years’ experience in Pastry/Cakes production

· Possesses a Diploma in Culinary/Pastries/Cakes or related qualifications

· Familiar with F&B operations practice and procedure.

· Experience in quality-oriented catering or banquet events

· Flexible to changes to manage tasks accordingly

· Meticulous and able to multi task

· Ability to communicate effectively with the team and management if necessary

· Independent, proactive, resourceful and strong team player

Benefits: AL, Medical Leave, Incentive

Requirement:

At least three years relevant experience in a similar capacity

Basic kitchen operations knowledge

Job Description

Follow the instructions of head chef.

Maintain kitchen hygiene and safety before, during and after operations.

Daily food preparation and restocking.

Cooking food up to standard, following the recipes given.

Fico is a casual, beachfront Italian restaurant along East Coast Park by Chef-Partner Mirko Febbrile. Fico is inspired by Cucina Povera (a waste-not, want-not approach) and celebrates the simplest things in life, from humble ingredients to genuine, no-frills hospitality.

Fico is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You'll be in charge of:

• Setting up and stocking up the pastry or dessert station with all necessary supplies
• Daily mise-en-place, preparing for service, ensuring the station is kept at the highest hygiene and food safety standards
• Running the pastry and dessert station with the Pastry Chef
• Ensuring items are ordered, received, and stored in proper condition, ensuring proper usage of food with minimal food waste
• Be a role model and guide junior team members
• All other tasks as delegated

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

Should your application progress to the next stage, we will be in contact to arrange an interview.

• Prepares food for guests and associates efficiently, economically, and hygienically as per the standard recipes following the standards and procedures
• Hands on supervision of work operations
• Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation.
• Support the Sous Chef in the overall smooth operation of the kitchen ensuring prompt service at all times.
• Works in all areas of food preparation as and when directed
• Assists with Buffets decoration items and show pieces
• Develops recipe cards and products.
• Participates in development of dishes for menu designs
• Comply with all company and corporate guidelines

We are a Michelin-starred Japanese fine dining establishment, and would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

Casa Vostra is the brainchild of the Ebb & Flow Group and the esteemed Chef Antonio Miscellaneo of La Bottega Enoteca. Armed with a noble mission to deliver authentic, restaurant-quality pizza bases to doorsteps that is finished in home ovens in less than 5 minutes, it is the epitome of uncompromising quality and convenience.

The Junior sous chef for Casa Vostra assists the Head Chef in overseeing the daily culinary operations and packaging of pizza doughs, raw and cooked pizza toppings. Primarily situated in the central kitchen, you will work alongside the Head Chef and Outlet Manager in formulating plans to work within financial budgets and achieve sales targets.

You will be required to work Mondays to Fridays, with a lunch break in between.

Key Responsibilities

• Assist in overseeing daily culinary operations and maintain food quality and consistency, including purchasing food and supplies, preparation and packing of food and team scheduling
• Provide accurate collation of information towards ingredient, recipe and finished product standardization and costings
• Train and provide specific guidelines and exacting standards on how to prepare each menu offering
• Ensure that sanitation and safety standards are observed and comply with local regulations

Qualifications

• Minimally 3 years of relevant culinary experience and proven track record
• Experience in producing pizzas and/or working in a central kitchen in a supervisory capacity is preferred
• A valid Food Hygiene Certificate (Level 1)

Perks

• Birthday Leave
• Medical Benefits and Insurance Coverage
• Staff Discount across Group

Job Title: Chef (Chinese Cuisine)

Job Description: We are seeking an experienced and skilled Chef specializing in Chinese cuisine to lead our kitchen and delight our customers with authentic and delectable Chinese dishes. As a Chef at our Chinese restaurant, you will play a pivotal role in crafting our menu, ensuring the highest food quality, and maintaining a well-organized kitchen. If you have a passion for Chinese culinary arts and want to be part of a dynamic team, we encourage you to apply.

Responsibilities:

1. Develop and create a diverse menu of Chinese dishes, including appetizers, main courses, and desserts, while ensuring authenticity and taste.
2. Oversee the entire kitchen operation, including food preparation, cooking, and plating, to maintain consistency in taste and presentation.
3. Manage food inventory, order supplies, and control food costs effectively.
4. Train and mentor kitchen staff, ensuring they adhere to food safety and sanitation standards.
5. Collaborate with the management team to plan special promotions, events, and seasonal menus.
6. Continuously evaluate and improve kitchen processes for efficiency and quality.
7. Monitor and maintain kitchen equipment to ensure they are in proper working condition.
8. Enforce strict hygiene and sanitation practices to meet health and safety standards.

Qualifications:

1. Proven experience as a Chef specializing in Chinese cuisine.
2. In-depth knowledge of Chinese culinary techniques, ingredients, and regional dishes.
3. Creativity and passion for developing new and innovative Chinese recipes.
4. Strong leadership and organizational skills to manage a busy kitchen.
5. Ability to work under pressure and maintain composure during peak hours.
6. Excellent communication and teamwork abilities.
7. Knowledge of food safety regulations and best practices.
8. Culinary degree or relevant certifications are a plus.
9. Fluent in Mandarin

If you are a dedicated and skilled Chef with a love for Chinese cuisine and a desire to create exceptional dining experiences, we invite you to apply for this exciting opportunity. Join our team and contribute to the culinary excellence of our Chinese restaurant. Please submit your resume and a cover letter detailing your relevant experience.

. At least 10 years experience

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

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 work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Able to work on night shift

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

• Direct, prepare or supervise cooking and other food preparation activities on a daily basis
• Monitor and oversee sanitation practices to ensure that regulations and standards of cleanliness are always being strictly adhered to by employees. Make corrections or terminate employees as needed when standards are not being followed
• Coordinate all food purchasing, budgeting and planning operations with other staff members
• Analyze recipes and make menu changes when necessary to keep customers happy and to minimize overhead costs when possible
• Meet with customers as needed to arrange menu items and negotiate prices for catering weddings, banquets and other special occasions
• Inspect cooking equipment, supplies, work areas and ingredients to ensure constant conformance to regulatory standards
• Determine when additional help is needed to maintain satisfactory service, then recruit, interview and hire staff when needed, including kitchen workers and cooks
• Establish production and staff schedules to ensure that there is sufficient help at all times to ensure timely delivery of food services

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

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

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

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 Japanese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Japanese dishes

* Proficient with Japanese specialty equipment

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

* Able to work night shift

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

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