Total 1,442 job vacancies in Singapore

We are opening a small Japanese eatery specialising in authentic and affordable Japanese cuisine. We are seeking an experienced and hands-on Japanese Chef to lead the kitchen setup, develop the menu and oversee daily kitchen operations. The successful candidate must have a proven track record in Japanese cuisine and be able to operate independently in a small kitchen environment.

Key Responsibilities

• Develop and propose a suitable Japanese menu concept for the eatery.
• Create and standardise recipes, including ingredient lists, preparation methods, portion control and costing.
• Conduct trial cooking and refine dishes prior to official launch.
• Prepare and cook Japanese dishes in accordance with established recipes and quality standards.
• Ensure consistency in taste, presentation and food quality.
• Manage daily kitchen operations including food preparation, cooking and plating.
• Monitor inventory levels, place orders and control food cost.
• Minimise wastage and ensure proper storage of ingredients.
• Maintain high standards of hygiene, cleanliness and food safety in compliance with Singapore regulations.
• Interact with customers where required, including explaining menu items and responding to feedback.
• Supervise and guide kitchen assistants where applicable.

Requirements

• Minimum 5 years of relevant experience preparing Japanese cuisine in a restaurant setting.
• Proven track record in Japanese menu development and recipe standardisation.
• Strong knowledge of Japanese ingredients, preparation techniques and presentation standards.
• Ability to work independently and set up kitchen processes from scratch.
• Familiar with food cost control and inventory management.
• Able to communicate effectively with customers and team members.
• WSQ Food Safety certification or equivalent preferred.

Working Hours and Conditions

• 6 days work week
• Required to work on weekends and Public Holidays
• One (1) rest day per week scheduled on a weekday
• Working hours based on operational requirements

SUMMARY:

As the Junior Sous Chef at Oak & Ember, you will support the Sous Chef and Head Chef in the preparation, smoking, cooking, and presentation of our signature smoked meat dishes. You will play a key role in assisting with daily kitchen operations, supervising junior staff, and ensuring consistency and quality across all menu items. This position is ideal for a motivated culinary professional with strong technical skills, a passion for smoked meats, and a desire to grow into a leadership role within a dynamic kitchen environment.

KEY RESPONSIBILITIES:

Culinary Support & Leadership

-      Provide guidance and support to Junior chefs, helping develop their skills

-      Step in to supervise the kitchen team in the absence of senior chefs when required

-      Assist the Sous Chef and Head Chef with planning and preparing food items for service

-      Oversee assigned stations and ensure all dishes are prepared to Oak & Ember standards

-      Assist in maintaining prep lists, delegating basic tasks, and ensuring timely station readiness

Menu Development

-      Contribute ideas for specials and seasonal menu updates

-      Help assemble and plate dishes with consistency in taste, texture, and presentation

-      Assist with menu preparation for special events, private functions, and catering orders as needed

-      Support the Sous Chef and Head Chef in refining recipes and experimenting with smoking techniques and flavors

Operational Management

-     Monitor prep levels, portion sizes, and food quality to reduce waste and maintain efficiency

-     Maintain high standards of cleanliness and hygiene across all kitchen areas and equipment

-     Support day-to-day kitchen operations, ensuring smooth service flow and station organization

-     Assist with inventory checks, proper storage, and rotation of smoked meats and other ingredients

Team Support

-      Assist with any other tasks needed to support the kitchen operations

-      Work collaboratively with the kitchen team to ensure smooth and efficient service

-      Communicate effectively with junior chefs and sous chefs, guiding their development

This position is located at our Outram location.

JOB REQUIREMENTS:

-      Minimum 5 years of related experience with WSQ Food Hygiene Certificate

-      Experience as a strong Chef de Partie or Junior Sous Chef

-      Strong knife skills and fundamental cooking techniques

-      Able to work in a fast-paced environment and handle peak hours calmly

-      Responsible, punctual, and a good team player with a positive attitude

Main Responsibilities

· To assist Sous Chef/Executive Chef in ensuring smooth and efficient operations of the Kitchen.

· Prepare and execute orders according to standard recipes

· Ensure adequate mise en place at all times

· Ensure consistency of quality of food.

· Ensure food orders execute are in an efficient and timely manner

· Ensure all team members observe and practice relevant health, safety and hygiene standards

· Maintain a positive and close relationship with the team.

Job Requirements:

· Ability to multitask and work efficiently under pressure

· Minimum 3 years’ experience in culinary field preferably in Hotel Industry or at least 1 year in a similar capacity.

· Excellent use of various cooking methods,

· Good interpersonal skills

· Perform rotating shifts required.

**We regret to inform that only shortlisted candidates would be notified. **

SUMMARY:

As a Chef de Partie at Oak & Ember, you will be an integral part of our kitchen team, specializing in the preparation and execution of our dishes. You will work closely with the Head Chef and Sous Chef to ensure that every dish meets our exceptional standards for quality and flavour. This position offers a dynamic opportunity for a culinary professional who is passionate about smoked meats and dedicated to achieving excellence in every aspect of their work.

KEY RESPONSIBILITIES:

Food Preparation and Cooking

- Assist in the creation and development of new menu items

- Ensure all dishes are served at the highest quality and consistency

- Prepare, cook and present dishes in line with our recipes and standards

- Oversee and execute cooking process, ensuring meats are cooked to perfection with optimal flavour

Kitchen Operations

- Coordinate with other kitchen chefs to ensure smooth and efficient service

- Adhere to health, safety and hygiene standards in all food preparation and cooking activities

- Assist with inventory management, including ordering, receiving and storing ingredients

- Maintain an organized and efficient workstation, following food safety and sanitation guidelines

Quality Control

- Conduct regular checks on the quality and freshness of ingredients

- Implement and maintain portion control and waste management practices

- Monitor food quality and presentation, ensuring every dish meets Oak & Ember’s high standards

Team Collaboration

- Mentor and support junior kitchen staff, fostering a positive and productive work environment

- Communicate effectively with the front-of-house team to ensure customer satisfaction

- Work closely with the Head Chef, Sous Chef and other kitchen staff to ensure seamless operations

This position is located at our Loyang location.

JOB REQUIREMENTS:

- Proven experience as a Chef de Partie or similar role in a restaurant

- Excellent knife skills and attention to detail

- Strong organizational and time management abilities

- Ability to work under pressure in a fast-paced environment

- Team player with strong communication skills

SUMMARY:

As the Junior Sous Chef at Oak & Ember, you will support the Sous Chef and Head Chef in the preparation, smoking, cooking, and presentation of our signature smoked meat dishes. You will play a key role in assisting with daily kitchen operations, supervising junior staff, and ensuring consistency and quality across all menu items. This position is ideal for a motivated culinary professional with strong technical skills, a passion for smoked meats, and a desire to grow into a leadership role within a dynamic kitchen environment.

KEY RESPONSIBILITIES:

Culinary Support & Leadership

-      Provide guidance and support to Junior chefs, helping develop their skills

-      Step in to supervise the kitchen team in the absence of senior chefs when required

-      Assist the Sous Chef and Head Chef with planning and preparing food items for service

-      Oversee assigned stations and ensure all dishes are prepared to Oak & Ember standards

-      Assist in maintaining prep lists, delegating basic tasks, and ensuring timely station readiness

Menu Development

-      Contribute ideas for specials and seasonal menu updates

-      Help assemble and plate dishes with consistency in taste, texture, and presentation

-      Assist with menu preparation for special events, private functions, and catering orders as needed

-      Support the Sous Chef and Head Chef in refining recipes and experimenting with smoking techniques and flavors

Operational Management

-     Monitor prep levels, portion sizes, and food quality to reduce waste and maintain efficiency

-     Maintain high standards of cleanliness and hygiene across all kitchen areas and equipment

-     Support day-to-day kitchen operations, ensuring smooth service flow and station organization

-     Assist with inventory checks, proper storage, and rotation of smoked meats and other ingredients

Team Support

-      Assist with any other tasks needed to support the kitchen operations

-      Work collaboratively with the kitchen team to ensure smooth and efficient service

-      Communicate effectively with junior chefs and sous chefs, guiding their development

This position is located at our Loyang location.

JOB REQUIREMENTS:

-      Minimum 5 years of related experience with WSQ Food Hygiene Certificate

-      Experience as a strong Chef de Partie or Junior Sous Chef

-      Strong knife skills and fundamental cooking techniques

-      Able to work in a fast-paced environment and handle peak hours calmly

-      Responsible, punctual, and a good team player with a positive attitude

Job Summary
The Sous Chef (Central Kitchen – Chinese Cuisine) is responsible for overseeing large-scale food production, ensuring consistency, efficiency, and quality across all outlets. This role supports the Executive Chef in managing centralized kitchen operations, focusing on Chinese cuisine preparation, standardization, cost control, and compliance with food safety regulations.

Key Responsibilities
Production & Operations Management

• Oversee daily central kitchen production to support multiple outlets.
• Ensure consistency in recipes, taste, and portioning across all production batches.
• Plan and manage production schedules to meet operational demand and delivery timelines.
• Optimize workflow and manpower deployment for high-volume efficiency.

Chinese Cuisine Expertise

• Supervise preparation of Chinese cuisine, ensuring authenticity, quality, and consistency.
• Standardize recipes, cooking methods, and portioning across all outlets.
• Support R&D initiatives for new dishes and product improvements.

Cost Control & Inventory Management

• Monitor food cost, wastage, and yield for large-scale production.
• Oversee procurement, inventory control, and stock rotation processes.
• Ensure cost efficiency while maintaining product quality.

Compliance & Food Safety

• Ensure strict adherence to HACCP, SFA regulations, and food safety standards.
• Maintain cleanliness, hygiene, and audit readiness within the central kitchen.
• Conduct regular inspections and enforce compliance procedures.

Team Leadership & Development

• Lead and manage kitchen staff in a high-volume production environment.
• Train and develop team members on standardized processes and Chinese cuisine cooking techniques.
• Foster teamwork, discipline, and operational accountability.

Requirements

• Certificate or Diploma in Culinary Arts or equivalent.
• Minimum 5–7 years of experience in Chinese cuisine, preferably in central kitchen or high-volume production environments.
• Experience in high-volume 5-star hotels, multi-outlet resorts, or Michelin/Black Pearl restaurants is an advantage, with exposure to high-end dining, attention to detail, and quality execution.
• Strong knowledge of Chinese cooking techniques, ingredients, and large-scale food preparation.
• Experience in production planning and kitchen workflow optimization.
• Strong knowledge of HACCP and food safety standards.

The Chef De Partie is responsible for preparing modern Mediterranean cuisine and creating optimum customer satisfaction by providing the highest standard of food quality and presentation according to hotel procedures. This position will support Banquet operations.

Our Expectations:

• Conducts daily shift briefings to kitchen colleagues in absence of Jr Sous Chef & Sous Chef.
• Directs and controls all subordinate kitchen staff to ensure that all day-to-day operational matters are handled on time and guest expectations are met.
• Ensures all spot check and temperature control sheets are filled as required.
• Maintains cleanliness and proper rotation of product in all chillers to minimize wastage/spoilage.
• Strives to maintain & improve all food preparations & presentations.
• Supports the senior team members in communicating food consistency & quality.
• Maintains consistent on the job training sessions for Culinary Associates.
• Liaise daily with outlet Chefs to keep open communication on guest feedback.
• Daily checks of all mise-en place to ensure freshness and quality standards.
• Supports, coaches, leads and motivates kitchen colleagues.
• Ensures storeroom requisitions are accurate to minimize repeat visits.
• Ensures all kitchen colleagues are aware of standards & expectations.
• Ensures that subordinate employees report for work punctually and grooming standards are met.
• Is fully conversant with all health and safety, fire and emergency procedures.

We are looking for an individual with at least 2-3 years of culinary experience in a supervisory capacity. If you have the ability to adapt to ever changing requirements and are passionate in food preparation, write in to have a chat with us!

We are also dedicated to providing equal employment opportunities, including individuals with disabilities.

Company Overview

Pleasure meating you. Located in DUO Galleria, this made-in-Singapore restaurant blends modern European techniques with East Asian heritage on meat, seafood, and greens. It offers a cosy, welcoming space where culinary science and art excite the palate and seduce the senses.

Job Summary

You will support kitchen operations by preparing stations, maintaining cleanliness, managing ingredient lists, and collaborating closely with the Sous Chef/Chef to deliver precise, high-quality dishes in a fast-paced environment.

Responsibilities

• Support daily kitchen operations by executing assigned tasks with focus and discipline
• Clean, inspect, and maintain kitchen tools, equipment, and workspaces to meet hygiene and functionality standards
• Compile and organize daily ingredient and order lists to assist the Chef’s planning and inventory management
• Prepare and maintain mise en place to ensure all stations are fully stocked and ready for service
• Communicate clearly and listen actively to coordinate effectively with team members during service
• Manage stress and maintain composure to perform efficiently under fast-paced, high-pressure kitchen conditions
• Apply thorough knowledge of health, safety, and food hygiene practices to maintain a safe kitchen environment
• Demonstrate reliability by consistently arriving on time and fulfilling responsibilities
• Observe details proactively to identify and address kitchen needs before they arise

Location: East Coast / Katong, Singapore
Employment Type: Full-Time
Salary: $4000 – $5000 per month
Industry: Food & Beverage / Restaurants

About Us

Company Overview / Employee Value Proposition

PANEVINO ("bread and wine") is a company that is dedicated to delivering handmade food from traditional recipes using quality ingredients. Cugini Trattoria Pizzeria, which launched in early 2009 is our main restaurant. For over 16 years, our restaurant has been part of the Katong dining scene, serving authentic Italian cuisine with consistency, heart, and craftsmanship.

We are seeking a culinary leader to shape the next chapter of our story.

The Opportunity

We are looking for an experienced Head Chef with a strong foundation in authentic Italian cuisine and traditional techniques to lead our kitchen and define our culinary direction.

You will work together with our Executive Chef from Italy on menu creation, quality standards, and team development — balancing heritage recipes with modern creativity.

Key Responsibilities

• Design and execute authentic Italian menus (fresh pasta, pizza, antipasti, regional classics, desserts)

• Maintain refined presentation and premium dining standards

• Implement seasonal menu innovation and signature dishes

• Jointly lead kitchen operations, costing, procurement, and inventory control

• Recruit, train, and mentor the kitchen team

• Ensure compliance with SFA/NEA food safety & HACCP requirements

Requirements

• 3-4 years’ experience specialising in Italian cuisine

• Demonstrated training or professional experience in authentic Italian or regional Italian cooking (e.g., Italian restaurants, trattorias, fine-dining concepts, culinary institutes, or apprenticeship under Italian chefs)

• Strong knowledge of traditional techniques, fresh pasta production, and scratch cooking

• Culinary certifications or formal training preferred

• Experience in menu costing and kitchen budgeting

• Hands-on, disciplined

Compensation & Benefits

• $4000 – 5000 monthly (commensurate with experience)

• Established 20-year brand with growth opportunities

• Staff meals and dining perks

Apply

Please submit your CV and portfolio/menu samples (if available).

Job description

• Responsible for managing all the work of the wok department, mastering all the techniques and knowledge of the kitchen.
• Conducting, guide and teach the line cooks to improve cooking techniques.
• Work closely with other department's Head Chef during services.
• Ordering of ingredients, inspecting, and accepting purchased ingredients.
• Responsible of preparing and processing raw ingredients, cooked food and cold dishes.
• Responsible for the storage and use of cooking ingredients in storage space and refrigerators.
• Coordinate with Restaurant Manager to check on inventories, delivery accounts and calculation of the food costs.
• Supervise the work of the department, monitor the dosage and the quality of ingredients use.
• Supervise that the staffs strictly follow the procedures and regularly inspect and maintain the facilities and equipment. Check gas switch, burner, fire equipment, fire prevention work
• Complete the work that is assigned by the Executive Chef/ Head Chef.

Experience

• Must have at least 8 years of experience in traditional Cantonese/ Teochew cuisine
• Extremely high quality standard oriented chef to be able to satisfy local and as well international traveler guests with high expectation with new existing food to try.
• Chef will strive to go above and beyond guest expectation in order to have return guest
• Good attitude, proactive and reliable
• Team work and passionate
• Encourages mutual respect, dignity and integrity with all employees, by setting positive examples at all times
• Instils an atmosphere that encourages employees to share ideas, discuss concerns, to guide and resolve conflicts.
• Open minded and willing to take constructive criticism
• To communicate and assign tasks and job responsibility

Job Responsibilities

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure food quality standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting & hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control ,usage and minimise usage

· Maintenance of restaurant equipment

Job Requirements

· Specialize in Asian cuisines。 Demonstrate advanced dry heat cooking techniques, seasoning techniques, knife skills and food presentation skills

· Fully responsible for taste, quality and hygiene of the food produced.

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

Job Title
Cook / Stall Cook (F&B)

About the Role
We are looking for a responsible and hardworking Cook to support the daily operations of our food stall in Singapore. The candidate will be involved in food preparation, cooking, kitchen cleanliness, stock handling and day-to-day stall operations. Experience in a fast-paced food stall or hawker environment will be an advantage.

Key Responsibilities

1. Prepare and cook food according to the stall’s recipes, standards and operating procedures.
2. Handle food preparation work, including washing, cutting, marinating and portioning ingredients.
3. Ensure food is prepared and served in a timely and consistent manner during operating hours.
4. Maintain cleanliness of the kitchen, food preparation area, equipment and utensils.
5. Follow food safety, hygiene and workplace cleanliness standards at all times.
6. Monitor stock levels, check incoming supplies and assist with inventory arrangement and storage.
7. Support opening and closing duties of the stall, including preparation and cleaning work.
8. Work closely with the team to ensure smooth daily stall operations.
9. Assist with other kitchen and stall-related operational duties as assigned by management.

Requirements

1. Relevant experience in cooking, food preparation or food stall operations will be an advantage.
2. Able to work in a fast-paced kitchen or food stall environment.
3. Able to stand for long hours and carry out physically active work during operations.
4. Willing to work shifts, weekends and public holidays, based on operational requirements.
5. Responsible, punctual and able to work well in a team.
6. Basic knowledge of food hygiene and kitchen cleanliness is preferred.
7. WSQ Food Safety certification will be an advantage.

Salary Range
SGD 3,600 to SGD 5,200 per month

Work Location
Singapore

Working Hours
Based on roster / shift arrangement, including weekends and public holidays where required

Duties & Responsibilities:

Prepare and cook assigned dishes for serving according to the menu

Assist in the upkeep and sanitization of food preparation area,processing equipment and cooking utensils

Prepare all food according to all safety standards stipulated by localregulatory agencies

Report to Head Cook on any faulty equipment

Assist to modify and implement dishes in accordance to customerfeedback

Perform any other related duties as assigned by the Head Cook

Requirements:

At least 2 years of relevant work experience

Knowledge of Asian Cuisine is a essential

Good food styling skills is an advantage

Enjoy cooking and able to withstand kitchen environment

Able to work on a split-shift, 6 days week basis

Job Summary

You will apply your culinary skills to prepare food efficiently while maintaining high standards of personal hygiene and professionalism. You will commit to longer working hours and demonstrate responsibility and creativity in your work.

Responsibilities

• Prepare food using culinary skills to meet quality and presentation standards
• Maintain personal hygiene, appearance, and professional conduct at all times
• Commit to working extended hours as required to meet operational needs
• Demonstrate responsibility by completing assigned tasks reliably and on time
• Apply creativity to enhance food preparation and presentation when possible
• Utilize at least 5 years of experience in the culinary field to perform duties effectively

Preferred competencies and qualifications

• Minimum 5 years of experience in the related culinary field

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting& hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control, usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Ensure staffs follow company safety SOP

· Follow company safety SOP

· Backend duties: stock takes, scheduling etc

· Help out at other outlets when needed.

· Handle any other duties assigned by Area Manager

· Minimum GCE N-Level or ITE qualifications

· Minimum 2 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

Job description

• Assist, direct and guide your team of chefs in providing a consistently high quality of food
• Relentless quality product oriented Chinese chef while being in the cutting edge with regards to high-end modern Chinese cuisine
• Be constantly updated with the latest Chinese food trends around the world
• Constantly search for specialty product and have connection
• Be aware of the competition and make suggestion to stay ahead of the competition
• Consistency of the delivery of product will be the key and it is a must requirement
• Able to be aware and anticipate product season around the world in order to plans menus accordingly
• Cost control oriented chef and menu costing
• Develop and define quality standards of food preparation and presentation of the food
• Encourage staff participation while setting expectation for job performance
• Communicate and lease with others chefs and related departments heads
• Work very closely with the restaurant managers (planning & strategy)
• Able to schedule his staff according to business
• Always looking for improvements in all aspects of the operation

Experience

• Must have at least 5 years of experience in traditional Cantonese/Teochew cuisine Extremely high quality standard oriented chef to be able to satisfy local and as well international traveler guests with high expectation with new exiting food to try.
• Chef will strive to go above and beyond guest expectation in order to have return guest
• To research and recommend high quality culinary staff in the market
• Good attitude, proactive and reliable
• Team work and passionate
• Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.
• Encourages mutual respect, dignity and integrity with all employees, by setting positive examples at all times
• Instils an atmosphere that encourages employees to share ideas, discuss concerns, to guide and resolve conflicts.
• Retains employees through involvement in training and development.
• Open minded and willing to take constructive criticism
• To communicate regarding the tasks and job responsibility

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

Roles:

• Assist in food preparation (cutting, marinating, skewering, etc.)
• Support cooking duties (grill / hot kitchen / basic Japanese dishes)
• Ensure ingredients are properly stored and handled
• Maintain cleanliness and hygiene of kitchen area
• Follow SOPs and food safety standards
• Assist senior chefs in daily kitchen operations
• Perform stock checks and basic inventory control
• Any other ad-hoc kitchen duties

Requirements:

• Able to work in a fast-paced environment
• Team player with positive attitude
• Willing to work shifts, weekends, and public holidays
• Singaporean only

Interested candidates whatsapp/call Lucas- 93392324

EA Personnel Name: Lucas Chang
EA Personnel No: R1874043
EA License No: 18C9495

Woodsmen is a butcher-to-fire concept built around quality produce, honest cooking, and the craft of wood-fire grilling. Guests select their cuts, and we bring them to life over flame; simple, bold, and ingredient-driven.

We’re building a tight, driven kitchen team and looking for a Chef de Partie who takes pride in the craft, understands fire, and wants to be part of something from the ground up.

What You’ll Do

• Run your section with consistency, speed, and attention to detail
• Execute wood-fire cooking and support butchery-led service
• Ensure mise en place is tight and service-ready at all times
• Maintain high standards of hygiene, food safety, and cleanliness
• Work closely with the team to deliver a smooth, coordinated service
• Support junior team members and contribute to a strong kitchen culture

What We’re Looking For

• 2 - 4 years experience in a similar role (grill/wood-fire experience is a plus)
• Strong fundamentals in cooking techniques and kitchen organisation
• Positive attitude, team player, and able to handle pressure during service
• Passion for quality ingredients and simple, honest cooking
• Willingness to learn and grow with the brand

Why Join Woodsmen

• Be part of a new concept from day one
• Work with quality meats/seafood and wood-fire cooking
• Growth opportunities within the group
• Competitive salary and benefits
• A focused, no-nonsense kitchen culture
  
  Benefits
• 5 days week
• Dental allowance
• Meals provided
• Insurance
• learn from the best in the industry

· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Able to speak japanese to liaise with japanese R&D team

A distinguished private household is seeking an exceptional Private Chef with refined culinary expertise and impeccable service standards. The successful candidate will curate elevated dining experiences tailored to the family’s lifestyle, preferences, and wellness needs.

PRIVATE CHEF

Responsibilities

• Serve exclusively in a private household, providing personalised culinary serviceS for their daily meals

• Plan customised menus tailored to the employer’s dietary needs, health goals, and taste preferences.

• Source and purchase high-quality fresh ingredients; manage kitchen inventory and prepare daily meals.

• Plan, coordinate, and execute meal preparations for household events such as dinner parties, celebrations, holidays, and other functions.

• Oversee all kitchen operations, ensuring the highest standards of food safety, cleanliness, and hygiene.

• Create and refine new recipes as appropriate to keep menus fresh, diverse, and enjoyable.

• Maintain flexibility in responding to changing schedules; role includes travelling overseas with the employer when required.

Requirements

• Minimum 10 years of proven culinary experience in premium restaurants or hotels, with strong mastery of both International and Asian cuisines.

• Extensive knowledge of diverse culinary techniques, ingredients, and cooking methods.

• Strong organisational and time management skills, ensuring timely preparation and service of all meals.

• Excellent interpersonal and communication skills to understand the employer’s preferences, anticipate needs, and handle feedback professionally.

• Travel internationally with the family and adapt seamlessly to various environments

Monthly Salary: UP to $7000 (Negotiable)

Working Address: Determined later

Working hours: 48 hours 5 days work week

Responsibilities and Duties:

• Prepare Authentic Japanese Cuisine

• Lead the kitchen operation team to prepare and deliver quality menu in accordance with concept offering.

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.

• Position kitchen staff according to operation needs to maximize kitchen efficiencies.

• Manage quality and level of kitchen inventory as well as products delivered from suppliers.

Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies.

• Support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

Qualification and Requirements:

• Ability to speak fluent Japanese to communicate with customers and staff

Benefits:

• Performance bonus

• Sales incentive

• Annual Leave entitlement and Medical benefits
  

Nextbeat Singapore Pte.Ltd.

EA License Number: 22C1267

EA Personnel: R22110252

· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Able to speak japanese to liaise with japanese R&D team

Job Duties

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting& hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control ,usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Backend duties: stock takes, scheduling etc

· Handle any other duties assigned by Chef

Job Requirements / Skills

· Minimum GCE N-Level or ITE qualifications

· Minimum 3 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

Assist in food preparation, cooking, garnishing, and presentation according to company standards.

Ensure food quality, freshness, and cost control requirements are met.

Follow kitchen task schedules and instructions from the Outlet Head Chef or supervisor.

Maintain kitchen cleanliness and hygiene at all times.

Comply with all mandatory food safety and sanitation standards.

Perform any other duties assigned by supervisors.