Total 1,442 job vacancies in Singapore

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 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

· 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

· 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

Job Summary

We are seeking a skilled and passionate Chef to prepare meals, maintain kitchen cleanliness, ensure food quality, assist with menu planning, and support smooth kitchen operations.

Responsibilities

• Prepare and cook meals following recipes and quality standards to ensure consistent taste and presentation
• Maintain kitchen cleanliness and hygiene to comply with health and safety standards
• Monitor ingredient stock levels and assist with ordering to prevent shortages and waste
• Follow food safety regulations to ensure safe food handling and preparation
• Collaborate with kitchen staff to coordinate tasks and maintain efficient kitchen operations

Required competencies and certifications

• Proven experience as a Chef or Cook to perform meal preparation and kitchen duties effectively
• Basic knowledge of food safety and hygiene to maintain compliance with health standards
• Ability to work efficiently in a fast-paced kitchen environment
• Strong teamwork and communication skills to support collaboration among kitchen staff
• Responsible and hardworking attitude to maintain high work standards

Job Description & Requirements

The Station Chef ensures that all products used for dishes are of a high standard. He/She ensures that all health, safety legislation and guidelines are implemented, adhered to and reviewed regularly. He/She maintains cleanliness of all areas after service. He/She is responsible for preparing kitchen cleaning rosters. He/She supervises cleaning schedules and signs off on a regular basis.

~ Facilitate effective communication and engagement at the workplace.
~ Apply food safety management systems for food service establishments.
~ Conduct food and beverage hygiene audit.
~ Demonstrate advanced dry heat cooking techniques.
~ Demonstrate sous vide method.
~ Establish relationships for customer confidence.
~ Facilitate effective work teams.
~ Grind wet flour.
~ Identify meat and its fabrication and utilisation in culinary.
~ Identify seafood and its fabrication and utilisation in culinary.
~ Maintain workplace safety and health policies and procedures.
~ Manage productivity improvement.
~ Solve problems and make decisions at supervisory level.
~ Supervise food production.
~ Supervise quality procedures.
~ Understand asian food culture and techniques.
~ Understand nutritional knowledge and dietary requirements.

Job Description

Experience in Chinese cuisine dishes.

· Creative thinking on food presentation.

· Prepare, cook and serve a variety of items in accordance with specific menus.

· Assist in creating new dishes and menus.

· Assist with inventory and managing suppliers.

· Maintain food quality and standards.

· Control costs by minimizing wastage, manage the quantity and quality of food ordering and

storage.

· Maintain kitchen cleanliness, hygiene and safety

· Other ad-hoc job duties.

Requirements

· Must be flexible and able to work during our peak times including weekends and public

holiday.

· Possess of professional certificate/NITEC/Culinary qualification.

· Minimum 2 years related experience.

· Familiar with Chinese cuisine.

· Passion for food, creative and teamwork.

Responsibilities:

• Assist with preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Resolve customer problems and concerns personally.
• Manage the kitchen team in the executive chef's absence
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Create schedules for kitchen employees and evaluate their performance.
• Develop new menu options based on seasonal changes and customer demand.
• Adhere to and implement sanitation regulations and safety regulations.
• Recruit and train new kitchen employees to meet restaurant and kitchen standards.

Requirements:

• Relevant field in culinary science.
• A minimum of 3 years’ experience in a similar role.
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Good understanding of MS Office and restaurant software programs.
• Teamwork-oriented with outstanding leadership abilities.
• Excellent communication and interpersonal skills.

Bonjour! We’re MERCI MARCEL! A relaxed French social destination where food, design, and culture meet. With 9 outlets (and more on the way), we’re growing our community and looking for passionate individuals to join Marcel’s adventure—always serving the best, with a smile!

What We Expect From You:

Team Management

• Lead, train, and inspire the kitchen team to deliver excellence (“Only serving the best with a smile”).
• Build a positive, collaborative kitchen culture where teamwork and morale thrive.
• Conduct regular check-ins and performance reviews to support staff growth and skills development.
• Onboard new chefs effectively, ensuring they adapt quickly to SOPs and company culture.
• Motivate the team to continuously improve, maintaining high culinary standards and exceeding guest expectations.
• Work closely with Kitchen Support Team to strengthen culinary and product knowledge.

Kitchen Operations

• Oversee day-to-day kitchen operations, ensuring smooth and efficient service from prep to closing.
• Manage menu execution together with Sous Chef to focus consistency, quality, and creativity in every dish.
• Control food cost, waste, and inventory and stock management.
• Ensure strict adherence to food safety, hygiene, and cleanliness standards at all times.
• Conduct regular inspections and audits to guarantee compliance with health and safety regulations.
• Resolve operational or quality issues quickly with a solutions-first mindset.

Customer Experience

• Ensure every plate leaving the kitchen meets impeccable quality and presentation standards.
• Collaborate with the service team to align kitchen output with guest expectations.
• Innovate menu items and specials to elevate the dining experience and keep the brand fresh.

Strategic & Financial Management

• Partner with management to develop and execute strategies that fuel growth and strengthen Merci Marcel’s brand.
• Take full ownership of the kitchen’s profit and loss—monitoring food costs, margins, and revenues to ensure profitability.
• Identify opportunities to innovate processes, reduce costs, and maximise efficiency while maintaining excellence.

What’s In It For You:

• Salary: $5,000 – $6,500 (5 days work week, 44 hours & no split shifts)

Perks & Benefits:

· Quarterly Incentive Bonus (KPI up to $700)

· Daily Meal Allowance ($7/day)

· Medical Incentive (co-pay $5 for panel clinics)

· Dental Incentive ($200/year)

· Wellness ($250/year)

· Staff Discounts (dining & retail) & Referral Bonus (up to $400!)

· Welcome & Birthday Vouchers

· Salary Increment upon confirmation

· Long Service Incentives

· Career progression in a growing company that values meritocracy, innovation, sincerity,

Who We're Looking For:

· Energetic & Passionate: You thrive in a fast-paced environment

· Team Player: You’re excited to work with a fun, supportive crew

· Guest-Obsessed: You put the guest at the heart of everything you do

· Eager to Learn: Always growing, always collaborating. Leave your ego at the door!

· Experience: It’s great if you have it, but it’s your attitude and willingness to contribute that matters most!

Sounds like you? Let’s talk. Apply now and join the Merci Marcel community.
Bring your passion, and we’ll bring the rest.

Chefs work with other kitchen staff to ensure that your kitchen runs effectively, and they have to be experts at ensuring food quality and maintaining kitchen equipment. Other duties and responsibilities that every Chef has include:

• To cook varieties of North and South Indian traditional dishes.
• Able to follow company SOP.
• To keep up with cleanliness and hygenie measures. Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.
• Basic knowledge of safety measures.
• Any other ad hoc duties specified by the Restaurant Manager or Supervisor
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages, when needed.
• Actively participatein the kitchen training, including on the job training and support junior staffs and trainess in the development.
• Adhere company rules.
• Able to work well in a team, Team player.
• Preferably to have completed Food & Hygiene Course. (Keen applicants who has not attend the course will be sent for the Food & Hygiene)
• Staff meal provided.
• Break included.

Working Days : 5.5 Days, 1.5 days off.

Working hours : 10 hours per day.

Call or whatsapp 93883802 to arrange for interview.

Job Description & Requirements

*To be able to do Asian Cuisine.

*Able to follow company SOP.

*To keep up with cleanliness and hygenie measures.

*Basic knowledge of safety measures.

*Any other ad hoc duties specified by the Restaurant Manager or Supervisor

*Ensure great presentation by dressing dishes before they are served

*Keep a sanitized and orderly environment in the kitchen

*Ensure all food and other items are stored properly

*Check quality of ingredients

*Monitor stock and place orders when there are shortages, when needed.

*Adhere company rules.

*Able to work well in a team, Team player.

*Preferably to have completed Food & Hygiene Course. (Keen applicants who has not attend the course will be sent for the Food & Hygiene)

*Staff meal provided.

*Break included.

Working Days : 5.5 Days, 1.5 days off.

Working hours : 10 hours per day.

Call or whatsapp 93883802 to arrange for interview.

*To be able to do Asian Cuisine.

*Able to follow company SOP.

*To keep up with cleanliness and hygenie measures.

*Basic knowledge of safety measures.

*Any other ad hoc duties specified by the Restaurant Manager or Supervisor

*Keep a sanitized and orderly environment in the kitchen

*Ensure all food and other items are stored properly

*Check quality of ingredients

*Monitor stock and place orders when there are shortages, when needed.

*Adhere company rules.

*Able to work well in a team, Team player.

*Preferably to have completed Food & Hygiene Course. (Keen applicants who has not attend the course will be sent for the Food & Hygiene)

*Staff meal provided.

*Break included.

Working Days : 5.5 Days, 1.5 days off.

Working hours : 10 hours per day.

Call or whatsapp 93883802 to arrange for interview.

• To be able to do North and south indian food .
• Able to follow company SOP.
• To keep up with cleanliness and hygenie measures.
• Basic knowledge of safety measures.
• Any other ad hoc duties specified by the Restaurant Manager or Supervisor
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages, when needed.
• Adhere company rules.
• Able to work well in a team, Team player.
• Preferably to have completed Food & Hygiene Course. (Keen applicants who has not attend the course will be sent for the Food & Hygiene)
• Staff meal provided.
• Break included.

Working Days : 5.5 Days, 1.5 days off.

Working hours : 10 hours per day.

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

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

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to 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

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

Responsibilities

• 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

• To 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

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to 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

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

Responsibilities

• 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

• To 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

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to 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

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

Responsibilities

• 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

• To 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

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Job Description

To perform cooking duties in a non-aircon catering company (central kitchen).

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Able to get along with team members

- Working hours: 6am to 3pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: ideamgt@yahoo.com.sg

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

Job Description

Creative thinking on food presentation.

 Prepare, cook and serve a variety of items in accordance with specific menus.

 Assist in creating new dishes and menus.

 Assist with inventory and managing suppliers.

 Maintain food quality and standards.

 Control costs by minimizing wastage, manage the quantity and quality of food ordering and

storage.

 Maintain kitchen cleanliness, hygiene and safety

 Other ad-hoc job duties.

Job Description

· Creative thinking on food presentation.

· Prepare, cook and serve a variety of items in accordance with specific menus.

· Assist in creating new dishes and menus.

· Assist with inventory and managing suppliers.

· Maintain food quality and standards.

· Control costs by minimizing wastage, manage the quantity and quality of food ordering and

storage.

· Maintain kitchen cleanliness, hygiene and safety

· Other ad-hoc job duties.

Requirements

· Must be flexible and able to work during our peak times including weekends and public

holiday.

· Possess of professional certificate/NITEC/Culinary qualification.

· Minimum 5 years related experience.

· Passion for food, creative and teamwork.

Responsibilities

• Lead all operational duties in the pastry department, including daily production of cakes and pastries
• Ensure standards for food quality and preparation are strictly adhered to
• Manage all food and production cost
• Make recommendation to upgrade the quality and presentation of food and menus and implement new menu ideas/festive menus
• Ensure compliance to food safety, hygiene and sanitation standards according to statutory guidelines

Requirements

• Diploma or professional certificate in Pastry
• At least 4 years of relevant working experience
• Ability to work well under pressure in a fast paced environment
• Required to work on weekends and public holidays

Job Description

Experience in Hotpot cuisine.

· Creative thinking on food presentation.

· Prepare, cook and serve a variety of items in accordance with specific menus.

· Assist in creating new dishes and menus.

· Assist with inventory and managing suppliers.

· Maintain food quality and standards.

· Control costs by minimizing wastage, manage the quantity and quality of food ordering and

storage.

· Maintain kitchen cleanliness, hygiene and safety

· Other ad-hoc job duties.

Requirements

· Must be flexible and able to work during our peak times including weekends and public

holiday.

· Possess of professional certificate/NITEC/Culinary qualification.

· Minimum 2 years related experience.

· Passion for food, creative and teamwork.

Job Description

• Industry/ Organization Type: Restaurant
• Position Title: Chef
• Working Location: Central
• Working Hours: 6 days – Shiftwork
• Salary Package: Basic $3,300 – $6,500 per month
• Duration: Permanent

Key Responsibilities

• Oversee and manage the kitchen’s food preparation and related activities
• Create menus using new or existing recipes, making sure all dishes are high quality and varied
• Check and approve each dish before it is served to customers
• Plan orders for kitchen supplies and ingredients based on needs
• Arrange repairs for kitchen equipment when required
• Fix any issues or defects in the kitchen
• Lead, manage, and train kitchen staff
• Supervise all kitchen team members
• Estimate and manage staff workloads and compensation
• Keep records of staff payroll and attendance
• Follow all nutrition, hygiene, and safety guidelines
• Encourage teamwork and respect among all staff

APPLY NOW!!!

• Holds a relevant degree or diploma in the F&B industry
• Has 5 to 10 years of experience in the F&B industry
• Willing to work at different locations when needed
• Willing to work on holidays and flexible shifts

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #77966 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

1. Responsible for the creation, decoration, and presentation of desserts such as cakes and pastries based on Violet Oon Singapore’s standards.
2. Responsible for ordering ingredients and supplies for the production of pastry goods and other aspects of the business.
3. Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting
4. Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget
5. Check quality of material and condition of equipment and devices used for cooking
6. Guide and motivate pastry assistants and bakers to work more efficiently
7. Maintain a lean and orderly cooking station and adhere to health and safety standards
8. Manage and Supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers
9. Report to Chef De Cuisine / Head Chef on all operation matters
10. To constantly be physically involved in all phases of the daily operation requirements
11. Responsible for proper efficiency and profitable functioning of the assigned kitchen and to ensure expenses/purchases are within budget limits
12. Attend weekly meeting with Chef De Cuisine to discuss future plans and review ongoing actions
13. Demonstrate new cooking techniques and use of new equipment to staff
14. Update menu recipe cards and menu planning for promotion
15. Adheres to rules and regulations set by the Management
16. Ensure that adequate stock in always maintained in the relevant station.

Adheres to rules and regulations set by the Management

Minimum Qualifications / Experience:

1. Minimum Diploma qualification.
2. Minimum 5-year experience in Food & Beverage service.
3. Oral and written English required
4. Basic knowledge in Microsoft office.
5. Pleasant with dynamic personality.
6. Have an absolute 'can do' attitude.

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 4 years of culinary experience. Japanese 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.

Job Responsibilities:

Section Operations & Food Production:

• Set up the workstation with required mise en place, tools, equipment and supplies in accordance with established standards.

• Review production schedules and par levels to establish daily priorities and ensure operational readiness.

• Prepare and fabricate meat, fish, and poultry for menu items according to recipes and specifications.

• Ensure consistency in food preparation, portioning and presentation standards.

Supervision & Team Coordination:

• Supervise and guide junior kitchen team members within the assigned section.

• Ensure team compliance with health, safety and food hygiene regulations.

• Communicate operational needs and supply requirements to the Executive Chef in a timely manner.

Inventory & Cost Control:

• Assist in controlling inventory levels and managing stock to minimize wastage.

• Monitor food cost and ensure efficient utilization of ingredients.

• Support requisition processes and ensure proper stock rotation.

Workplace Standards & Equipment Maintenance:

• Inspect cleanliness and working condition of tools, equipment and supplies to ensure compliance with standards.

• Maintain organization, cleanliness and sanitation of work areas at all times.

Job Responsibilities:

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

• Minimum 4 years of relevant experience in the F&B industry.

• Candidates without formal qualifications but with substantial hospitality or food service experience may be considered.

• Prior supervisory experience is preferred.

• Good understanding of food cost control and inventory management.

• Ability to work independently or collaboratively in a fast-paced environment with minimal supervision.

• Strong culinary and section management skills.

• Ability to prioritise tasks and manage daily production efficiently.

• Knowledge of food safety, hygiene, and HACCP standards.

• Leadership capability to guide and develop junior team members.

Job Description

• Industry/ Organization Type: Restaurant
• Position Title: Chef
• Working Location: Central
• Working Hours: 6 days – Shiftwork
• Salary Package: Basic $3,300 – $6,500 per month
• Duration: Permanent

Key Responsibilities

• Oversee and manage the kitchen’s food preparation and related activities
• Create menus using new or existing recipes, making sure all dishes are high quality and varied
• Check and approve each dish before it is served to customers
• Plan orders for kitchen supplies and ingredients based on needs
• Arrange repairs for kitchen equipment when required
• Fix any issues or defects in the kitchen
• Lead, manage, and train kitchen staff
• Supervise all kitchen team members
• Estimate and manage staff workloads and compensation
• Keep records of staff payroll and attendance
• Follow all nutrition, hygiene, and safety guidelines
• Encourage teamwork and respect among all staff

APPLY NOW!!!

• Holds a relevant degree or diploma in the F&B industry
• Has 5 to 10 years of experience in the F&B industry
• Willing to work at different locations when needed
• Willing to work on holidays and flexible shifts

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #77966 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781