Total 1,442 job vacancies in Singapore

OSO Ristorante, a contemporary fine Italian restaurant, established in 2004.

We are looking for passionate individuals to be part of the OSO family.

Monday to Friday 5.5 Day week.

Lunch: 10am - 2.30pm / Dinner: 5pm - 10.30pm (Split Shift)

Saturdays Dinner only: 5 - 10.30pm

Off Day: Saturday Morning Off

Sundays Full Day Off

Meals provided

Main duties and supporting responsibilities:

• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• To assist the Head Cook
• Kitchen operation from food preparation to final production.
• Following instruction and duties assigned by Chef
• Cook a variety of dishes, including appetizers, entrees, and desserts with quality.
• To assist the Team in the overall checking and maintaining of your station and to assume overall responsibility
• To liaise with the team with reference to possible improvements/difficulties in your section
• To ensure by checking that all dishes prepared and presented in your section are to the standard laid by the Company

Requirement:

• Minimum at least 2 -3 years of working experiences in any restaurant
• Meticulous, team player and has a positive attitude
• Able to work in a fast-paced environment
• Willing to learn, with strong motivation to excel
• Passion for food, creative & result-orientated

Company Overview / Employee Value Proposition

IHCL and its subsidiaries offer a fusion of warm Indian hospitality with nearly 600+ hotels and world-class service through iconic brands like Taj, SeleQtions, Vivanta, Ginger, and amã Stays & Trails. Bombay Brasserie marks IHCL’s first presence in Singapore, continuing its legacy of Indian cuisine and hospitality.

Job Summary

You will prepare breads and starters using the Tandoor oven, ensuring compliance with food safety standards to deliver authentic Indian cuisine at Bombay Brasserie.

Responsibilities

• Prepare breads and starters using Tandoor cooking techniques to meet quality and taste standards
• Apply hands-on skills in operating and maintaining Tandoor ovens for consistent food preparation
• Follow and implement food safety protocols as directed by the Singapore Food Agency (SFA) to ensure hygiene and safety
• Collaborate with kitchen team members to maintain smooth workflow and timely food delivery

Required competencies and certifications

• Knowledge of food safety norms as directed by the Singapore Food Agency (SFA)

Preferred competencies and qualifications

• Hands-on experience in making breads and starters using Tandoor cooking methods

Responsibilities:

• Prepare and plate cooked dishes or cold menu items such as salads, cold appetizers and sandwiches
• Assist with mise en place and daily food preparation
• Ensure that all food is prepared in a timely manner and meets quality standards
• Follow recipes and presentation specifications as set by the kitchen
• Keep all working areas clean and tidy, ensuring strict adherence to hygiene and food safety standards
• Receive and store kitchen stock and supplies
• Maintain cleanliness of kitchen equipment and workstations
• Support the kitchen team in daily operations and contribute to a positive team environment
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Proven experience in a similar kitchen role preferred
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand for long periods
• Passion for food and willingness to learn
• Team player with a positive attitude and strong communication skills

Job Description – Assistant Head Chef

We are looking for a passionate and experienced Assistant Head Chef to support the Head Chef in managing daily kitchen operations. The successful candidate will assist in leading the kitchen team, maintaining high food quality standards, and ensuring efficient kitchen performance.

Key Responsibilities

• Assist the Head Chef in overseeing daily kitchen operations and food preparation.
• Supervise and coordinate kitchen staff to ensure smooth and efficient service.
• Maintain high standards of food quality, presentation, and hygiene.
• Support menu planning, recipe development, and food costing.
• Ensure compliance with food safety, sanitation, and workplace health regulations.
• Monitor stock levels, assist with ordering ingredients, and manage inventory.
• Train, guide, and motivate junior kitchen staff.
• Ensure all dishes are prepared and presented according to restaurant standards.
• Maintain a clean, organized, and safe kitchen environment.
• Step in to manage the kitchen in the absence of the Head Chef when required.

We are hiring a Head Pastry Chef for our central kitchen.

Details:

Cuisine: Cakes and Pastries

6 Days work Week

Able to do night shifts (5pm-5am)

Staff meals provided

Requirements:

Relevant experience as Manager in a central kitchen or Head Pastry Chef needed

Able to handle customer feedbacks professionally

Able to do staff rostering

Able to do service crew and housekeeping duties

Experience in planning and executing events (wine pairing dinners, festive dinners)

Able to work in hand with management to deliver key KPIs
Able to work with season ingredients like fruits from Japan, Spices from China to create new pastries and cakes
Experience managing event catering is required

We are looking for a passionate and experienced Assistant Head Chef to support the Head Chef in managing daily kitchen operations. The successful candidate will assist in leading the kitchen team, maintaining high food quality standards, and ensuring efficient kitchen performance.

Key Responsibilities

• Assist the Head Chef in overseeing daily kitchen operations and food preparation.\
• Supervise and coordinate kitchen staff to ensure smooth and efficient service.
• Maintain high standards of food quality, presentation, and hygiene.
• Support menu planning, recipe development, and food costing.
• Ensure compliance with food safety, sanitation, and workplace health regulations.
• Monitor stock levels, assist with ordering ingredients, and manage inventory.
• Train, guide, and motivate junior kitchen staff.
• Ensure all dishes are prepared and presented according to restaurant standards.
• Maintain a clean, organized, and safe kitchen environment.
• Step in to manage the kitchen in the absence of the Head Chef when required.

As a Sous Chef Production Kitchen in Olivia Restuarant , you are responsible for supporting the Head Chef in the kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.

You must ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.

Duties:

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Head Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Head chef on the daily requirements, functions and also about any last minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management

Working Location: 41 Kreta Ayer Road, Singapore 089003

Company Name: Omakase @ Stevens

Key Responsibilities

Food Quality & Preparation

• Prepare and ensure consistently excellent quality and standard of all food items.

• Test cooked food to verify original appearance, taste, and freshness.

• Ensure all dishes are consistently prepared and presented according to company standards.

• Monitor the quality of all food prepared in the kitchen under the supervision of the Executive Chef.

Safety & Hygiene

• Ensure the kitchen’s safety and hygiene standards are adhered to at all times.

• Verify that all kitchen staff are obeying sanitation rules and safety protocols.

Supervision & Training

• Supervise and monitor food quality and production throughout all kitchen sections.

• Step in to guide or retrain staff when portion sizes, presentation, or quality deviate from standards.

Cost Control & Waste Management

• Control food costs by following proper storage procedures, standardized recipes, and waste control procedures.

• Manage and reduce food waste based on thorough analysis of daily production and leftovers.

• Ensure established portion sizes are adhered to consistently.

Menu & Administrative Support

• Give constructive feedback on weekly menu changes to improve efficiency, cost, or quality.

• Perform other tasks as assigned by the Executive Chef.

Qualifications & Requirements

• Minimum 2–3 years of experience in a Japanese kitchen, preferably in omakase, kaiseki, or high-end sushi-ya.

• Strong knowledge of sanitation rules, food safety, and HACCP standards.

• Familiarity with standardized recipes, portion control, and food cost management.

• Ability to analyze and reduce food waste effectively.

• Culinary school diploma or equivalent experience preferred.

• Ability to work evenings, weekends, and holidays as needed.

  
  

*Only shortlisted candidates will be notified.

We are looking for a committed and hardworking Commis Chef to join our kitchen team. You will support daily food preparation and assist senior chefs in delivering consistent, good quality Asian dishes.

This role is suitable for someone who is willing to learn, follow instructions, and grow in a fast-paced kitchen environment.

Key Responsibilities

• Assist in daily food preparation (cutting, washing, marinating, portioning)
• Support cooking at assigned stations under supervision
• Follow recipes and kitchen SOPs strictly to ensure consistency
• Maintain cleanliness and hygiene standards at all times
• Ensure proper handling and storage of food ingredients
• Assist in stock rotation (FIFO) and basic inventory checks
• Support the team during service periods to ensure smooth operations
• Carry out any other duties assigned by the Head Chef or Sous Chef

Requirements

• Basic experience in a kitchen preferred (Asian cuisine is an advantage)
• Able to follow instructions and work in a team
• Willing to learn and take guidance from senior chefs
• Able to work in a fast-paced environment
• Physically fit and able to stand for long hours
• Positive attitude and good discipline

Important Note

We are looking for team members who:

• Take pride in their work
• Follow kitchen rules and hygiene standards
• Show consistency and responsibility in daily tasks

If you are serious about building a career in the kitchen, we welcome you to apply.

Responsibilities

• Prepare and cook Italian dishes (e.g. pasta, risotto, antipasti, pizza) to standard recipes and presentation guidelines
• Supervise mise en place and maintain readiness for your assigned section during service
• Guide and support junior staff (e.g. Commis) to ensure smooth operations
• Maintain hygiene and food safety standards in compliance with NEA and SFA regulations
• Track stock levels, assist with receiving supplies, and report low inventory to the Head/Sous Chef
• Coordinate with other kitchen sections for smooth service during peak periods

Requirements

• Experience in an Italian kitchen
• Strong working knowledge of Italian ingredients, cooking techniques, and plating
• Culinary diploma or certificate preferred (especially in Italian cuisine)
• Team-oriented, calm under pressure, and meticulous in maintaining standards

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

• 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 Chef

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

*Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift

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.

We are looking for a Chef who is responsible for developing recipes,planning menus, and managing food preparation, ensuring each dish meets bothtaste and presentation expectations.

Responsibilities:

• Menu Planning
• Recipe Development
• Food Preparation and Presentation
• Inventory and Cost Control
• Training and Monitoring Staff
• Health and Safety Compliance
• Quality Control

Qualifications:

• Proven experience in Kitchen environment
• Strong Leadership Skills
• Creativity and Attention to Detail
• Excellent Time Management
• Knowledge of Food Safety and Sanitation Standards:
• Budgeting
• Physical Stamina

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

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

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.The candidate will be required to prepare and cook a variety of dishes according to the restaurant’s standards.

3.The candidate should have strong knowledge of cooking techniques (e.g., wok handling, braising, steaming), ingredients, and flavours.

4.Able to work under pressure in a fast paced, dynamic and challenging work environment

5.Able to work split shift, weekends and public holidays

Interested applicants please Whatsapp 9137 2746. Thank you

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• 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

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Able to work on night shift

Roles & Responsibilities

• Daily kitchen preparation
• Responsible for food preparation, maintaining the kitchen, kitchen equipment, utensils at utmost cleanliness & hygiene.
• Ensures consistency in taste, quality, quantity, temperature and presentation of food served.
• Prepare and cooks according to standard operating procedures set by the company.
• Ensures consistency in taste, quality, quantity, temperature and presentation of food served.
• Quick in food preparation and is able to cope with a fast-paced kitchen environment.
• Minimum 2 years of working experience in F&B or related field
• Ensure freshness of food ingredients and raw materials,
• Inspect and clean food preparation area and kitchen equipment to ensure clean safe food handling practices
• Aware of ongoing new launch products promotion
• Any other duties as and when assigned by Management

Requirements

• Ready to work any shift.
• Ready to work for public holidays & Sunday.
• Positive attitude and willingness to learn is a plus
• Minimum 2 years of working experience in F&B or related field

Roles & Responsibilities

A chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in afast-paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is a full-time job and the hours are typically long, with weekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters with colleagues. A role as a lead line cook would suit people who are passionateabout cooking, enjoy a challenge, and like working as part of a team.

Skills/Qualifications:

- At least 2 years of relevant experiencein food court / institutional catering

- Willing to be involved in hands on operations

- Excellent communication and interpersonal skills

- Able to lead and motivate to produce results

- Ability to work in a fast-paced environment

- Team player

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.

Roles & Responsibilities

A chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in afast-paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is a full-time job and the hours are typically long, with weekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters with colleagues. A role as a lead line cook would suit people who are passionate about cooking, enjoy a challenge, and like working as part of a team.

Skills/Qualifications:

- At least 2 years of relevant experiencein food court / institutional catering

- Willing to be involved in hands on operations

- Excellent communication and interpersonal skills

- Able to lead and motivate to produce results

- Ability to work in a fast-paced environment

- Team player

Job Summary

Prepare and cook menu items following company standards while maintaining food quality, presentation, and consistency. Manage kitchen operations, monitor stock, and ensure compliance with food safety regulations in a fast-paced environment.

Responsibilities

• Prepare and cook menu items according to company standards to ensure consistent quality and presentation
• Maintain cleanliness and hygiene in the kitchen to meet safety and sanitation requirements
• Manage food preparation and kitchen operations to support efficient service delivery
• Monitor stock levels and assist in ordering ingredients to maintain adequate supplies
• Ensure compliance with food safety regulations to uphold health standards
• Communicate effectively with team members to coordinate kitchen tasks and maintain workflow
• Adapt to shift work, including weekends and public holidays, to support operational needs

Preferred competencies and qualifications

• Minimum 2–3 years of relevant cooking experience to perform core kitchen duties
• Experience in specific cuisine preferred to enhance menu authenticity and quality

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

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

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.Able to work under pressurein a fast paced, dynamic and challenging work environment

3.Able to work split shift, weekends and public holidays

Job Description

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

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

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

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

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

- Other ad hoc duties assigned by the management

Requirements

- Relevant experience

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

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

- Able to work in a Non-Aircon environment

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

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