Total 568 Others job vacancies

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Chef Requirements:

• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

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

Chefs are culinary professionals who prepare, season, and cook a wide range of foods in restaurants and other dining establishments.

They also oversee other kitchen staff and handle any food-related concerns.

Chefs have the following duties and responsibilities:

• Create and prepare recipes

• Inspect the quality of ingredients

• Plan menus

• Oversee and coordinate kitchen staff

• Order, maintain, and manage inventory of food supplies

• Ensure food preparation and kitchen safety standards are met

• Delegate tasks to kitchen staff

• Ensure customer satisfaction by paying attention to meal presentation and timely delivery of dishes

• Maintain sanitation and safety standards in the kitchen area

• Train and develop kitchen staff

• Stay updated on new cooking techniques and trends in the culinary world

Responsibilities

• Plan and design menus that enhance customers’ culinary experience while keeping up high quality.

• Oversee food preparation, presentation, and storage to ensure compliance with food health and safety regulations.

• Check freshness of food and ingredients prior to cooking.

• Manage kitchen staff and coordinate food orders.

• Supervise kitchen employees and organize food orders.

• Keep up with trends in cooking and the restaurant business to ensure that guests have a positive experience.

• Work closely with the restaurant manager to ensure the business runs smoothly.

• Ensure the kitchen is clean and organized.

• Maintain weekly and monthly cost reports.

POSITION: Chef Assistant (North & South Indian Cuisine)

LOCATION: Central area

DEPARTMENT: Food & Beverage

ROLE OVERVIEW:

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

KEY RESPONSIBILITIES:

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

REQUIREMENTS:

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

. At least 20 years experience in F&B industry

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

· Able to stand/work for long hours

· Can work between different locations

· Have relavant degree/diploma

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

Job Summary

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

Key Responsibilities

Kitchen Operations

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

Team Leadership & Training

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

Food Safety & Hygiene

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

Inventory & Cost Control

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

Menu Development

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

Health & Safety

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

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Job Description & Requirements

1. ABLE TO COOK CHINESE "ZHU CHAO"

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

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

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

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

Responsibilities:

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

Qualifications:

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

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

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

Responsibilities:

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

Qualifications:

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

Job Summary

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

Responsibilities

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

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

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

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

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

Your roles and responsibilities are as follows:

·      Report to the Head of Dim Sum department

·      Attend to the preparation and cooking of menu items involving the Dim Sum steamer department

·      Prepare ingredients to arrange for steaming

·      Assist other station member when absent or the workload approaches a more hectic pace

·      Participate in checking of all purchased supplies for quality and account for each delivered item

·      Assist in managing discipline, cleanliness, hygiene of the kitchen area

·      Assist in bi-monthly stock take and monitoring stock level

·      Adhere to hygiene and safety standards

·      Adhere to company's standard operating procedures

·      Any other appropriate duties and responsibilities as assigned

We are seeking an experienced and dedicated Chef to join our kitchen team. The ideal candidate will have prior cooking experience, be able to work independently, and maintain high standards in food preparation and hygiene.

Key Responsibilities:

• Prepare and cook food according to company recipes and standards
• Ensure consistent quality and presentation of all dishes
• Manage kitchen operations efficiently during shifts
• Maintain cleanliness and organization in the kitchen
• Assist with inventory control and stock management
• Collaborate with kitchen staff to ensure smooth workflow

Requirements:

• Proven experience as a chef or cook in a professional kitchen
• Ability to work independently and handle multiple tasks under pressure
• Strong knowledge of food safety and hygiene standards
• Good communication and teamwork skills
• Available to work 6 days per week with 1 day off

Working Hours:

• Six working days per week, one day off (details to be confirmed upon hiring)

Benefits:

• CPF contributions and annual leave as per Ministry of Manpower (MOM) regulations
• Staff meals provided
• Uniform provided.

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Chef Requirements:

• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

Food Quality

• Monitors food quality and consistency and ensures that the food presented to our guest is of the highest quality standards.

• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food product specifications.

• Daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.

• Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications.

• Constantly assesses freshness, presentation and temperature of food served.

Food Quality

• Monitors food quality and consistency and ensures that the food presented to our guest is of the highest quality standards.

• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food product specifications.

• Daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.

• Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications.

• Constantly assesses freshness, presentation and temperature of food served.

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

1.Prepare and cook full course meals.

2.Prepare and cook individual dishes and foods.

3.Plan Bengali & Indian menus, Ensure quality of food and determine size of food proportions.

4.Work with minimal supervision.

5.Prepare dishes for customers with food allergies or intolerances.

6.Estimate food requirements and costs.

7.Inspect kitchens and food service areas.

8.Maintain inventory and records of food, supplies and equipment.

9.Work with specialized cooking equipment (Coper Coal Tandoor.)

10.Hands on experience in Copper Charcoal Tandoor

11.Familiar with Fine Dining Tandoori Food Preparation. (Bengali & indian Style)

12.Supervising & Training junior kitchen staffs. Assisting Head Chef in smooth operation of Kitchen, Ordering food ingredients, Market purchase, Menu planning, creation of new dishes & maintain hygienic conditions.

Specialist in bengali sweets

13.Must be able to work on weekends and public holiday

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 high patience
• Able to work night shift

Responsibilities:

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift

Job Description & Requirements

Job Description & Requirements
Overall manage daily kitchen operation, lead back-of-house team (cooks, kitchen helpers), arrange shift, on-job training for kitchen staff, control team discipline & working efficiency。

Develop seasonal new dishes, standardize recipe, portion control, stabilize dish taste & plating standard; cooperate with front desk for menu upgrade & promotion activity。

Purchase & check raw material, manage stock inventory, strictly control food cost, reduce ingredient waste, optimize kitchen gross profit。

Fully follow Singapore food hygiene regulation, maintain kitchen sanitation, pass NEA inspection regularly, supervise staff’s hygiene operation standard。

Directly take charge core cooking during peak hour, handle customer feedback on food quality timely。

EA License No. : 24C2389(0 COMPROMISE RECRUITMENT PTE.LTD.)
EA Personnel Name: HE YA
EA Personnel No: R24124237