Total 1,442 job vacancies in Singapore

Join the Excitement at C.O.T.U - Center Of The Universe!

Are you ready to discover a brand new world of vibrant F&B and entertainment? Look no further - C.O.T.U awaits, offering a journey filled with excitement! We're not just any venue; we're a dynamic hub, reshaping hospitality norms and crafting memorable experiences.

C.O.T.U (Center Of The Universe) stands out as a unique destination. It's a multi-concept lifestyle and entertainment venue, featuring five distinct spaces designed to delight: from a welcoming lobby bar perfect for both work and relaxation, to a sophisticated modern Japanese restaurant, an energetic ultralounge, a refined cocktail bar with live entertainment, and even a rooftop swimming pool offering stunning city views!

Key Responsibilities:

• Oversee a designated area of the kitchen, such as the grill, sauce, fish, or pastry station.
• Ensure the preparation of dishes according to the restaurant’s standards.
• Prepare ingredients and cook dishes according to the menu and executive chef’s specifications.
• Ensure portion sizes, garnishing, and presentation are consistent.
• Assist in training and mentoring junior chefs and kitchen staff.
• Delegate tasks to commis chefs (junior cooks) and kitchen helpers as needed.
• Ensure the quality of ingredients and dishes is of a high standard.
• Monitor food preparation, ensuring correct techniques and consistency.
• Maintain a clean and safe working environment.
• Adhere to food safety, sanitation, and hygiene standards.
• Monitor stock levels for the station and request supplies when necessary.
• Reduce waste by proper inventory management and portion control.
• Work closely with other sections of the kitchen to coordinate cooking times and menu delivery.
• Communicate with the sous chef and head chef about progress and any issues that arise.

Perks:

• Career Growth Opportunities
• Attractive Salary package
• Outpatient & Hospitalisation benefits
• Staff meals & late night transport
• Staff discount across all venues

If you're someone who thrives in dynamic environments and shares a passion for the F&B/Entertainment scene, we invite you to join us. Together, let's create remarkable experiences and set new standards of excellence. Apply now and become a part of this exciting journey!

Chinese Restaurant Chef (Stir Fry & Hotpot)
Salary $3,000 to $4,000

Key Responsibilities

• Responsible for handling all stir-fry and hotpot orders in the restaurant.
• Be the backbone of our kitchen operations, ensuring every dish leaves the kitchen worthy of our ancestral recipes.
• Chop, slice, and dice with precision—every ingredient plays its part in our hotpot harmony.
• Master the art of broth—our secret recipes need your careful attention and loving stir.
• Keep your station spotless and organised, because cleanliness is next to hotpot-liness.
• Work in tandem with our service leaders to ensure a seamless flow from kitchen to table.
• Embrace the heat and hustle of the kitchen with a smile—our team spirit is as warm as our broth.

Others:

• Align culinary activities with Corporate Strategy.
• Address guest and internal customer complaints efficiently.
• Excellent teamwork skills.
• Manage inventory and maintain operating equipment.
• Evaluate market trends to stay competitive.
• Identify opportunities to increase business awareness.
• Implement and monitor brand standards.
• Ensure culinary staff collaborate with other departments.
• Maintain hygiene standards and equipment care.
• Ensure adherence to company rules and regulations.
• Adhere to company policies and procedures.

Experience:

• Minimum 1 year in Chinese restaurant, espcially in Sichuan cuisine and Hotpot.

Why You'll Love It Here:

• Indulge in delicious staff meals.
• We value your rest, so you'll enjoy all the statutory leave entitlements.
• Taste the fruits of your labour with staff dining privileges.
• Be recognized for your hard work through our company reward scheme.

Hit that APPLY button or send us your resume at sjqadmin@gmail.com. Don't forget to mention your start date and expected salary range.

Job Responsibilities:

• Manage day-to-day operations and food preparation
• Assist in ordering, inventory, food cost management
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Help to maintain a climate of smooth and friendly cooperation
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential

Hourly rate: S$14/hour

Company Overview

Na Oh restaurant in Singapore offers an innovative Korean dining experience led by Michelin-starred Chef Corey Lee, blending culinary excellence with a cutting-edge automotive manufacturing facility and fresh ingredients from an on-site smart farm.

Job Summary

Join a unique culinary venture led by Chef Corey Lee, delivering exceptional Korean cuisine in a state-of-the-art kitchen within an automotive facility. Contribute to pioneering farm-to-table dining with innovative ingredients and advanced culinary techniques.

Responsibilities

• Follow directions from head and executive chefs to consistently deliver exceptional Korean dishes
• Study and accurately execute recipes provided by kitchen leadership to maintain high culinary standards
• Set up and maintain mise en place at your station to ensure timely service readiness
• Prepare diverse dishes including meats, vegetables, and desserts to meet quality and presentation standards
• Maintain cleanliness and hygiene of workstation, adhering strictly to sanitation protocols
• Sanitize work areas, utensils, dishes, and kitchen equipment to uphold food safety standards
• Weigh and measure ingredients precisely to ensure recipe accuracy and consistency
• Store all food items in appropriately sized containers labeled with item name, receipt date, and initials for traceability
• Support a clean, organized, and efficient kitchen environment to optimize workflow and safety
• Collaborate positively with team members to foster a creative and cooperative kitchen culture

Preferred competencies and qualifications

• In-depth knowledge of traditional and modern Korean cooking techniques
• Culinary degree or relevant certification
• Strong leadership and organizational skills
• Familiarity with food safety and sanitation regulations

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

•Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by hotel policy.

•Checks the quality of raw materials in assigned areas, as well as their storage, handling and usage.

•Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef.

•Keeps the Sous Chef informed about all aspects of assigned section, including equipment, working environment, staff problems and departmental relations.

•Attends kitchen meetings in absence of the Sous Chef and counsels subordinate’s employees if necessary.

•To ensure that all kitchen Mise en Place is prepared according to production plan.

•Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends.

Requirements:
•Completion of GCE ‘O’; or minimum of two years related experience and/or training; or equivalent combination of education and experience.

•Knowledgeable in all food products

•Knowledge of all cooking methods

•Knowledgeable in all cutting methods

•Trained in all food safety and sanitation standards

Responsibilities 

• Preparation of pastries, etc 
• Prepare fillings, sauces and mise en place 
• Ensure quality control and follow FIFO, storage, and labelling 
• Maintain hygiene and food safety, support operations and product development 

Requirements 

• Experience in central kitchen or high-volume production preferred 
• Familiar with hot or cold kitchen operations 
• Able to work independently and complete assigned tasks 
• Good teamwork, communication and time management skills 

What We Offer 

• Stable Work Environment 
• Career Development 
• Uniform Provided 
• Staff Discounts 
• Medical & Dental Benefits 
• Birthday Leave & Vouchers 

This is in partnership with the Employment and Employability Institute Pte Ltd (“e2i”).e2i is the empowering network for workers and employers seeking employment and employability solutions. e2i serves as a bridge between workers and employers, connecting with workers to offer job security through job-matching, career guidance and skills upgrading services, and partnering employers to address their manpower needs through recruitment, training, and job redesign solutions. e2i is a tripartite initiative of the National Trades Union Congress set up to support nation-wide manpower and skills upgrading initiatives. By applying for this role, you consent to RMA Groups’s PDPA and e2i’s PDPA.

Position: Chef De Partie

Reporting To: Executive Chef

Direct Reports: Cooks

Reporting to the Executive Chef of the assigned pre-school and working closely with the Kitchen Team, this position will be responsible for maintaining a high standard of cleanliness in the kitchen and to be responsible for the preparation and cooking of a well-balanced and nutritious children’s menu for morning snacks, lunch and afternoon snack.

Job Role & Responsibilities

• Maintain food safety and sanitation standards.
• Follow recipes, including measuring, weighing and mixing ingredients
• Ensure ingredients and final products are fresh
• Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
• Present, garnish and arrange final dishes
• Occasionally serve food
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food
• Ensure food is hygienically stored and food storage areas are kept clean.
• Ordering stock in line with requirements, keeping accounts and budget control.
• Maintaining correct stock levels, ensuring stock rotation and ensuring all stocks are clearly labeled to include expiry dates.
• Ensure all kitchen equipment are cleaned before and after use.
• Keeping track freezers and refrigerators at the correct temperature.
• Adhere to the Health Promotion Board Guidelines during the preparation, cooking and serving of all food.
• Ensuring the effective and regular removal of waste materials to the designated waste bins.
• 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 as directed by superiors

Requirements

• Exceptional cooking skills
• Ability to effectively manage the kitchen staff, motivate them and assign duties fairly
• Familiarity with the best practices in the hotel and catering services industry
• Knowledge of health and safety standards
• Proficient in Microsoft Office, Excel, Basic Computer knowledge, Procurement system
• Ability to multitask and work quickly under pressure
• Advanced verbal and written communication skills
• Attention to detail and organizational skills
• Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness
• Ability to work as part of a team, collaborating on complex dishes
• Interpersonal skills to interact with a variety of other people, dishwashers, management and sometimes school staff.
• Calm demeanor to work in a high-stress, fast-paced environment
• Accountability for the dishes they prepare measuring up to the expectations of management
• Comprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the standards of the Head Chef
• Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting and dicing
• Ability to stand in one place for hours at a time, handle extreme heat and work shifts
• Must have at least 2 years of relevant cooking experience, preferably in pre-school or childcare setting
• Excellent communication and interpersonal skills
• Able to work well independently as well as within a team
• Able to do basic calculations.

All applications are reviewed on a rolling basis. Only shortlisted candidates will be notified.

We are an established Japanese culinary establishment seeking a visionary and elite Head Chef / Culinary Director to helm our kitchen operations. The ideal candidate will bring extensive, mastery-level expertise in traditional and modern Japanese gastronomy (including specialized Omakase and Kaiseki) to maintain our high standards of culinary excellence.

Key Responsibilities:

• Menu Architecture & Curation: Design, implement, and continuously elevate authentic Japanese seasonal menus, managing ingredient sourcing directly from elite Japanese vendors.

• Kitchen Operations Management: Oversee all daily kitchen workflows, maintain rigorous food health, safety, and hygiene standards, and strictly manage food costing and inventory budgets.

• Culinary Training & Knowledge Transfer: Actively mentor and upskill local kitchen staff, passing down advanced techniques in traditional fish aging, fermentation, and intricate preparation methodologies to build a resilient local team.

• Executive Leadership: Collaborate directly with management and directors regarding restaurant expansion, kitchen workflow layout optimization, and brand positioning in the premium F&B market.

Job Requirements

• Experience: Minimum of 15-20 years of professional experience strictly within high-end, premium Japanese culinary establishments or Michelin-starred concepts.

• Specialized Skills: Mastery of authentic Japanese culinary arts, including advanced sashimi presentation, traditional dashi blending, and deep knowledge of seasonal ingredient logistics.

• Leadership Profile: Proven track record of managing elite kitchen teams, organizing inventory workflows under high-pressure environments, and leading culinary training programs.

• Language/Cultural Fluency: Ability to communicate fluently with premium Japanese ingredient suppliers and understand traditional culinary philosophy is essential for menu authenticity.

This role will support the Chef De Cuisine in managing daily kitchen operations, supervising staff, and ensuring the highest standards of culinary excellence and hygiene.

What you will expect:

• Assist the Sous Chef and Head Chef in managing daily kitchen operations, running service smoothly, and stepping up to lead the kitchen in their absence
• Oversee the preparation, cooking, and presentation of all dishes, ensuring they consistently meet the restaurant's standards
• Coordinate and manage the mise en place process across various sections, optimizing kitchen efficiency and timely service
• Train and mentor junior staff, sharing knowledge and techniques to foster their development
• Assist with inventory management, stock rotation (FIFO), ordering, and minimizing food waste

Skills/Qualifications

• Proven experience as a Senior Chef de Partie or Junior Sous Chef
• Be able to work in team based and fast paced environment
• Recognized culinary academic qualifications will be an added advantage
• Basic Food Hygiene
• Positive attitude and a passion for culinary excellence

5 Days work/week rostered, must be able to work weekends.

Time: Between 10am to 3pm and 5pm to 10pm (Split Shift) - 44 Hours/Week

[Universal Studios Singapore]

Job Responsibilities:

Culinary Operations & Support:

• Assist the Chef in overseeing daily kitchen operations, including food preparation, service execution, and quality assurance.

• Support menu planning initiatives and ensure proper implementation of recipes and standards.

• Ensure consistency in food quality, taste, and presentation across all service periods.

Team Supervision & Development:

• Supervise, coach, and motivate kitchen team members to maintain high performance standards.

• Monitor the progress and development of cooks and provide guidance where necessary.

• Foster teamwork and promote a positive and professional kitchen environment.

Food Cost & Inventory Control

• Support inventory management and stock control processes to minimise wastage.

• Assist in monitoring food costs and ensuring efficient utilisation of resources.

Food Safety, Hygiene & Compliance:

• Ensure compliance with hygiene, HACCP, and workplace safety standards.

• Enforce kitchen operating procedures and sanitation guidelines.

• Maintain a safe, clean, and organised kitchen environment at all times.

Guest Satisfaction & Service Excellence:

• Contribute to delivering outstanding guest satisfaction through effective leadership and consistent culinary execution.

Job Requirements:

• Certificate in Culinary Skills, GCE ‘O’ Level, or equivalent professional qualification.

• Minimum 5 years of culinary experience. Western Cuisine experience in a hotel/QSR environment will be an added advantage

• Prior supervisory experience is preferred.

• Proficient in Microsoft Office applications.

• Knowledge of HACCP.

• Good interpersonal, communication, and supervisory skills.

• Strong leadership and team supervision capabilities.

• Good operational planning and organisational skills.

• Sound understanding of food cost control and inventory management.

• Strong problem-solving and decision-making abilities.

• Ability to work effectively in a fast-paced, high-pressure environment.

• Able to perform shift work, and willing to work during weekends/public holidays.

About the Role: Join our kitchen team as a Chinese cuisine Sous chef, leading the cooks and assisting head chef in our authentic Chinese cuisine that defines our brand experience. You will maintain high culinary standards while ensuring kitchen efficiency and food safety compliance.

Location: Near Telok Ayer / Chinatown MRT

Key Responsibilities:

• Prepare and cook Chinese dishes according to standard recipes and presentation guidelines
• Ensure consistent food quality, taste, and portion control
• Manage ingredient preparation, stock rotation, and kitchen station cleanliness
• Maintain strict adherence to SFA food hygiene and safety standards
• Collaborate with kitchen team to optimize workflow during peak service
• Assist in menu development and cost control initiatives
• Mentor junior kitchen staff and maintain discipline in kitchen operations

Requirements:

• Minimum 8 years of experience as a Chinese Cook in restaurant or hotel kitchens
• Proficient in Chinese cooking techniques: wok handling, steaming, braising, and sauce preparation
• WSQ Food Hygiene Certificate (mandatory)
• Knowledge of food cost control and kitchen inventory management
• Able to work in fast-paced environment, including weekends and public holidays
• Team player with strong stamina and commitment to quality

What We Offer:

• Competitive salary with service charge sharing
• Staff meals and uniform provided
• SkillsFuture training opportunities

POSITION: Chef Assistant (North & South Indian Cuisine)

LOCATION: Central area

DEPARTMENT: Food & Beverage

ROLE OVERVIEW:

We are looking for a dependable and hardworking Assistant Chef to support kitchen operations and assist in the preparation and cooking of North and South Indian cuisine. The role requires good hygiene practices, commitment, and flexibility to work rotational shifts, weekends, and public holidays.

KEY RESPONSIBILITIES:

• Prepare food ingredients (cutting, cleaning, marinating, portioning, etc.)
• Assist the Chef in cooking North and South Indian dishes
• Support daily kitchen operations to ensure smooth and timely service
• Maintain excellent personal hygiene at all times
• Ensure cleanliness of kitchen, equipment, and workstations
• Follow recipes, instructions, and food quality standards
• Assist with plating and food presentation when required
• Be punctual and maintain good attendance and time discipline
• Support the team to deliver good food quality and customer satisfaction

REQUIREMENTS:

• Basic experience or knowledge in North and South Indian cuisine
• Able to prep food and assist in cooking
• Possess a valid Food Hygiene Certificate (or willing to obtain one)
• Good understanding of cleanliness and food safety practices
• Committed, responsible, and willing to learn
• Customer-oriented and a good team player
• Able to work rotational shifts, weekends, and public holidays

• 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

. At least 20 years experience in F&B industry

· 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 degree/diploma

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

Job Summary

The Sous Chef assists the Executive Chef in overseeing the daily kitchen operations, ensuring the preparation and delivery of high-quality food while maintaining food safety, hygiene, and kitchen efficiency. The Sous Chef is responsible for supervising kitchen staff, managing food production, maintaining quality standards, and supporting menu development.

Key Responsibilities

Kitchen Operations

• Assist the Executive Chef in managing the day-to-day kitchen operations.
• Ensure all dishes are prepared and presented according to company standards and recipes.
• Monitor food quality, portion control, and presentation before service.
• Coordinate and supervise food preparation during service periods.
• Ensure timely production and delivery of all menu items.

Team Leadership & Training

• Supervise and guide Chef de Partie, Commis Chefs, and Kitchen Assistants.
• Train and mentor kitchen staff on cooking techniques, food safety, and kitchen procedures.
• Assist in scheduling kitchen staff and allocating duties.
• Foster teamwork and maintain a positive working environment.

Food Safety & Hygiene

• Ensure compliance with all food hygiene and sanitation regulations.
• Maintain cleanliness and organization of all kitchen areas.
• Conduct regular checks on food storage, labeling, and temperature control.
• Ensure compliance with company SOPs and local food safety requirements.

Inventory & Cost Control

• Monitor stock levels and assist in ordering ingredients and supplies.
• Minimize food wastage through proper planning and stock rotation.
• Conduct stock checks and inventory counts when required.
• Ensure proper storage and handling of all food products.

Menu Development

• Assist the Executive Chef in developing new menu items and seasonal specials.
• Participate in menu tastings and recipe standardization.
• Provide suggestions to improve food quality and kitchen efficiency.

Health & Safety

• Follow workplace safety policies and procedures.
• Ensure kitchen equipment is used and maintained properly.
• Report equipment faults and maintenance issues promptly.

Job Description & Requirements

1. ABLE TO COOK CHINESE "ZHU CHAO"

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

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

Role Description

A sous chef is responsible for planning and managing food preparation in restaurant kitchens. Known as the assistant to the head chef or the head chef’s second in command, these skilled individuals perform a range of duties including planning menus, training new staff, and recording inventory.

Specific Responsibilities

Individual to be involved in:

1. Directing the food preparation process and delegating tasks

2. Supervising, motivating and working closely with other Chefs of all levels

3. Assisting with determining food inventory needs, stocking and ordering

5. Assisting the Head Chef to create menu items, recipes and develop dishes

4. Ensuring the kitchen meets all regulations including sanitary and food safety guidelines

Competencies

1. Develop new menu options based on seasonal changes and customer demand. Assist with the preparation and planning of meal designs.

2. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Recruit and train new kitchen employees to meet restaurant and kitchen standards.

3. Manage the kitchen team in the executive chef's absence while ensuring sanitation regulations and safety regulations.

4. Duration of Attachment Offered

24 Months

• 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

We are looking for a talented and experienced HeadChef tooversee all aspects of our kitchen operations. The Head Chef will beresponsiblefor designing menus, managing kitchen staff, ensuring food quality,andmaintaining a safe and sanitary environment.

Responsibilities:

• Design andupdate menus based on seasonal ingredients and customer preferences
• Overseedaily kitchen operations and ensure efficient workflow
• Supervise,train, and mentor kitchen staff
• Maintainhigh standards of food quality, presentation, and hygiene
• Monitorinventory levels and order supplies as needed
• Controlfood costs and minimize waste
• Ensurecompliance with health and safety regulations
• Collaboratewith management on menu development and special events
• Addresscustomer feedback and resolve any kitchen-related issues
• Implementand enforce kitchen policies and procedures

Qualifications:

• Proven experience as a Head Chef or similar role
•  Culinary degree or equivalent professional training
•  Strong leadership and team management skills
•  Excellent knowledge of food preparation and kitchen operations
•  Creativity and passion for culinary arts

• 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

• 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

We are looking for a talented and experienced HeadChef to oversee all aspects of our kitchen operations. The Head Chef will beresponsible for designing menus, managing kitchen staff, ensuring food quality,and maintaining a safe and sanitary environment.

Responsibilities:

• Design andupdate menus based on seasonal ingredients and customer preferences
• Overseedaily kitchen operations and ensure efficient workflow
• Supervise,train, and mentor kitchen staff
• Maintainhigh standards of food quality, presentation, and hygiene
• Monitorinventory levels and order supplies as needed
• Controlfood costs and minimize waste
• Ensurecompliance with health and safety regulations
• Collaboratewith management on menu development and special events
• Addresscustomer feedback and resolve any kitchen-related issues
• Implementand enforce kitchen policies and procedures

Qualifications:

• Proven experience as a Head Chef or similar role
•  Culinary degree or equivalent professional training
•  Strong leadership and team management skills
•  Excellent knowledge of food preparation and kitchen operations
•  Creativity and passion for culinary arts
• Ability to work under pressure and meet deadlines

Job Summary

Lead and manage kitchen operations by controlling food preparation, designing menus, planning orders, and overseeing staff hiring, training, and performance to ensure high-quality culinary service and compliance with safety standards.

Responsibilities

• Manage food preparation processes to ensure timely and high-quality meal production
• Design and update menus with new or existing culinary creations to maintain variety and quality
• Plan and order kitchen equipment and ingredients based on inventory shortages to maintain smooth operations
• Coordinate and arrange timely repairs of kitchen equipment to minimize downtime
• Identify and resolve operational problems or defects to maintain kitchen efficiency
• Hire, train, and manage kitchen staff to build a skilled and effective team
• Supervise and evaluate subordinate staff to ensure adherence to standards and productivity
• Assess staff workload and calculate appropriate compensation to optimize labor resources
• Maintain accurate payroll and attendance records for all kitchen employees
• Ensure compliance with sanitation regulations and safety standards to uphold a safe working environment
• Work across different shop locations and on public holidays as required to support business needs

A neighbourhood food shop is seeking a Chief Cook with expertise in local cuisine. The role requires working split shifts (5:00am–9:00am and4:00pm–8:00pm), including weekends and public holidays.

Key responsibilities include preparing and cooking food in compliance with food hygiene and safety standards, supervising and training kitchen assistants, and coordinating with counter staff to ensure smooth daily operations.

The role also involves managing inventory to maintain adequate stock levels while avoiding overstocking, particularly of perishable ingredients.

Candidates should possess a minimum of three (3) years of relevant experience and demonstrate the ability to work effectively as part of a team.

Company Overview

Quentin's Singapore has served traditional fusion Eurasian cuisine since 2000. It operates at The Eurasian Community House in Ceylon Road and Mess Hall in Sentosa.

Job Summary

Join Quentin's Singapore as a chef in our Eurasian restaurant at Sentosa, working in a family-oriented, dynamic team with flexible hours. Training is provided, and part-time roles are available.

Responsibilities

• Prepare and cook Eurasian dishes following established recipes to maintain food quality and consistency
• Collaborate with team members to ensure smooth kitchen operations and timely meal service
• Maintain cleanliness and organization of the kitchen workspace to meet hygiene standards
• Adapt to flexible working hours and contribute positively to a family-oriented workplace culture
• Participate in training sessions to develop culinary skills and knowledge of Eurasian cuisine

Preferred competencies and qualifications

• Experience in cooking or culinary arts is welcomed but not required, as training will be provided
• Ability to work part-time with flexible scheduling