Total 1,442 job vacancies in Singapore

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

- Any other duties/tasks as requested by management.

Summary

• Basic $2800-$3200
• 5 days, 44h (Latest end 1am/2am/4am)
• Company transport provided for night shift
• 10 AL, Performance Bonus
• Sky dining & bar
• Location: Central region

Responsibilities

• Prepare and cook a variety of local and Western cuisine according to established recipes and quality standards.
• Oversee and manage a designated kitchen section to ensure smooth daily operations.
• Ensure food is prepared, presented, and served consistently to restaurant standards.
• Monitor food quality, portion control, and plating presentation.
• Assist in menu planning, recipe development, and seasonal menu updates.
• Maintain adequate stock levels and assist with inventory control and stock ordering.
• Ensure proper storage, handling, and rotation of food products in compliance with food safety regulations.
• Train, guide, and supervise junior kitchen staff and commis chefs.
• Coordinate with the Head Chef and kitchen team to ensure timely food preparation during service periods.
• Maintain cleanliness and organization of kitchen workstations and equipment.
• Adhere to all workplace safety, hygiene, and sanitation standards.
• Support banquet, private dining, and special event operations when required.

Requirements

• Candidate with relevant experience are welcome to apply.
• Candidates willing to work rotating night shifts are welcome to apply.

To Apply, kindly click on the "APPLY NOW" button

We regret that only shortlisted candidates will be notified.

Staffking Pte Ltd (20C0358) | Lee Zi Qing (R25126986)

EA License No: 20C0358

Job Highlights

• Be part of a global leader in Augmented Hospitality and Tourism.​
• Discounts at over 3500 hotels globally and other discounts.
• Excellent career and development opportunities.

Job Description

Overview of Duties

• Works as part of the kitchen team. Engaged in cooking, baking, pastry cooking or butchering duties.
• This position involves food preparation and presentation with flair for breakfast, lunch and dinner for ala carte and buffet services.
• Maintain a clean and hygienic work environment whilst ensuring a product of high quality and presentation standards.
• Demonstrate commitment to customer service for internal and external customers.

Reporting Line

• This position reports to the Executive Chef.

Main Responsibilities & Duties

• Prepare and present menu items showing variety and flair.
• Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
• Prepare and ensures availability of mis en place as required.
• Check that all cooked and pre-cooked foods are properly stored.
• Order necessary food according to proposed business demands.
• Consult with Executive Chef for guidance and authorisation of order.
• Liaise with front of house staff regarding the availability of menu items, additions to the menu and any relevant changes.
• Keeps all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned.
• Be familiar with other areas in the Kitchen so when called upon, assistance can be provided.
• Assist and liaise with chef on duty as required.

Experience & Skills

• Minimum 2 years of related experience in Hospitality/Hotel/F&B Culinary operations.
• Possess a valid WSQ Food Hygiene certificate would be an added advantage.

Job Summary:
We are seeking a skilled and passionate Station Chef to join our culinary team in Singapore's vibrant food and beverage industry. We offer both Full-Time and Part Time role, offering an exciting opportunity to contribute to our kitchen's success and create exceptional dining experiences for our guests.

Job Description:
• Assist the Food Manager in menu planning, food preparation, and kitchen management
• Ensure high standards of food quality, presentation, and hygiene are maintained
• Supervise and train junior kitchen staff, fostering a positive work environment
• Manage inventory, place orders, and control food costs effectively

Job Requirements:
• Relevant qualifications or equivalent experience in professional kitchens is highly advantageous
• Minimum 1 years of experience in a similar role within the F&B industry
• Strong leadership skills and ability to work in a fast-paced environment
• Excellent knowledge of food safety regulations and able to commit shift hours.


We value diversity and are committed to creating an inclusive workplace that celebrates culinary creativity and cultural exchange. Join our team and be part of Singapore's exciting food scene!

IHG Hotels & Resorts' first voco™ hotel in South East Asia is now open on Singapore’s world-famous Orchard Road!

voco® Orchard Singapore provides guests with the world-renowned voco™ experience from the moment they walk through its doors. Famed to be hotels to count on, yet different enough to be fun, voco hotels are unstuffy hotels where people feel comfortable to relax, and just get on with life. Hotels that stand out from the crowd, voco combines familiar comforts with the indulgences of a hotel, to create somewhere that’s dependable, but not vanilla. Somewhere premium, but with a laidback spirit. Somewhere reliable, but different.

Your day to day

voco Orchard Singapore is seeking a passionate Chef de Cuisine for il Cielo, its vibrant rooftop restaurant serving contemporary Italian cuisine. As Chef de Cuisine, you will be running the kitchen for this restaurant, contributing to the overall success of the restaurant, in accordance with the hotel’s standards and financial goals. To train, oversee and coordinate the culinary brigade in order to prepare, cook and present food according to hotel standard recipes.

• Plan or participate in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
• Review menus, analyzes recipes, determines food, labor, overhead costs and assigns prices to menu items.
• Monitor food apportionment policy to control costs.
• Introduce and test the market with new products which are market-orientated in terms of price and product.
• Exercise efficient Payroll Management/Resource allocation through the establishment of a flexible workforce throughout the Division. This will be based on the principles of a flexible team members base (Full Time & Part Time team members), multi-skills and multi-tasking.
• Focus attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
• Trains, manages and motivates the kitchen team in order to provide high standard of service for customers and meet departmental and hotel targets.
• Provide direction and support to the team on a daily basis.
• Assist the Executive Chef and Executive Sous Chef to supervise and manage the performance of the front office department. Assist to facilitate the performance management cycle throughout the year.
• Work closely with the Human Resources department in the recruitment of colleagues to ensure staffing are met.
• Identify any training gaps and work with the Learning & Development colleagues to ensure training gaps are close.
• Assist in managing the day-to-day activities and scheduling of the team to ensure proper coverage.
• Recommend and/or initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with Company rules and policies. Alert management of potentially serious issues.
• Ensure all staff is properly trained on systems, security and cash handling procedures, and service standards and have the tools and equipment needed to effectively carry out their job functions.
• Promote teamwork and quality service through daily communication and coordination with other departments, including Finance, Revenue, Sales and Marketing, Food and Beverage, Housekeeping, and Maintenance.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, Maintenance, and Guest Services.
• May occasionally interact with outside contacts:Guests – to ensure their total satisfaction
  Suppliers – regarding orders and invoices.
• Introduce and test the market with new products which are market-orientated in terms of price and product.
• Supervise cooking and other kitchen personnel and coordinate their assignments to ensure economical and timely food production.
• Monitor methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
• Devise special dishes and develops innovative recipes.
• Assist with the development and maintenance of policies & procedures, work processes and standards of performance within the Department. Ensure annual review to accurately reflect any changes.
• Submit to the Executive Chef/Executive Sous Chef on a monthly basis: Hygiene Checklist and Documentations, Trainers Report and Record, Monthly Outlet Schedule, Engineering Reports, Attendance Reports, Vacation Schedules and Team member of the Month.
• Through hands-on management, supervise closely all Outlet Chefs in the performance of their duties in accordance with policies & procedures and applicable laws.
• Instill the Training philosophies of the company and work closely with the Training Manager developing Departmental Trainers.
• Develop and assist with training activities focused on improving skills and knowledge.
• Conduct quarterly check-in and annual Performance Appraisals providing honest and appropriate feedback.
• Take an active involvement in the Welfare, Safety, Development and well-being of team members providing advice, counseling and truthful, diplomatic feedback.
• Ensure high standards of personal presentation & grooming.

What we need from you

• Diploma or higher level qualification from a Culinary or Hotel School with specialised training in culinary arts.
• At least 2 years work experience as Chef de Cuisine in an Italian Restaurant.
• Must possess a valid food hygiene certificate.
• Fluent in English, both spoken and written. Knowledge of another language is desirable.
• Commitment to work rotating shifts, weekends and public holidays.
• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company.

What we offer

We’ll reward all your hard work with a great salary and benefits – great room discount and superb training.

Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.http://careers.ihg.com to find out more about us.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.

Summary

You are required to have experience working in the F&B industry and have a proven track record in your area of specialization.

Duties and Responsibilities 

• Prepare Mise-en-place and food items in accurate and standard portion and quantities.

• Prepare meals as directed and according to recipe, menu specification and expected standard.

• Attend to any last-minute additional meal order or menu changes due to flight delay.

• Assist Sous Chef and Production Chef during Food Presentation.

• Ensure all prepared food is properly labelled with Day Sticker.

• Ensure meals are prepared according to Work Order timings and are blast chilled accordingly.

• Ensure personal and food hygiene practices are followed accordingly to standards set by Quality Assurance Department.

• Help to maintain general cleanliness in the Kitchen area and as well as the equipment for Kitchen use.

• Ensure staffs adhere to safety rules and regulation practices.

• Coordinate with the Housekeeping staff on the Kitchen cleaning timing schedules.

• Monitor and ensure food temperatures are within standard limits and provide training, supervise and assign job to staff.

• Monitor and check staff attendance against roster and work schedule.

• Minimize wastage and optimize stock level of raw materials and ingredients.

• Monitor stock level of raw materials and products in the cold room or freezer.

• Submit wastage and spoilage report to Production Chef.

• Check and ensure weight of meals is prepared to specifications.

• Plan and order dry store items ahead actual requirement.

• Conduct daily cold room/freezer/equipment inspection.

• Raise Work Requisition and liaise with Facilities & Flight Kitchen Engineering Department (FE) on breakdown of equipment or damaged facilities.

• Undertake any other duties assigned by immediate superior.

• Conduct daily cold room/freezer/equipment inspection.

• Ensure compliance with all workplace safety, security, and health policies and procedure

• Perform any ad-hoc duties as assigned by the reporting manager or department head

Requirements

• Minimum 3 years of experience in culinary operations

• Must have a comprehensive culinary background in a specific cuisine

Summary

You are required to have experience working in the F&B industry and have a proven track record in your area of specialization.

Duties and Responsibilities

• Prepare Mise-en-place and prepare food items in accurate and standard portion and quantities.

• Prepare meals as directed and according to recipe, menu specification and expected standard.

• Attend to any last-minute additional meal order or menu changes due to flight delay.

• Assist Sous Chef and Production Chef during Food Presentation.

• Ensure all prepared foods are properly labelled with Day Sticker.

• Ensure meals are prepared according to Work Order timings and are blast chilled accordingly.

• Ensure personal and food hygiene practices are followed accordingly to standards set by Quality Assurance Department.

• Help to maintain general cleanliness in the Kitchen area and as well as the equipment for Kitchen use.

• Ensure staffs adhere to safety rules and regulation practices.

• Coordinate with the Housekeeping staff on the Kitchen cleaning timing schedules.

• Ensure food temperatures are within standard limits.

• Provide training, supervise and assign job to staff.

• Monitor and check staff attendance against roster and work schedule.

• Minimize wastage and optimize stock level of raw materials and ingredients.

• Monitor stock level of raw materials and products in the cold room or freezer

• Submit wastage and spoilage report to Production Chef and check and ensure weight of meals is prepared according to specifications.

• Plan and order dry store items ahead actual requirement.

• Conduct stock check of Airline float stocks and submit report to Dry Store.

• Conduct daily cold room/freezer/equipment inspection.

• Undertake any other duties assigned by immediate superior.

• Ensure compliance with all workplace safety, security, and health policies and procedure

• Perform any ad-hoc duties as assigned by the reporting manager or department head

Requirements

• Minimum 2 years of experience in culinary operations

• Must have a comprehensive culinary background in a specific cuisine

Job Description & Requirements

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

3. The candidate should have proven experience as a chef in preparing Chinese cuisine.

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

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

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

Job Summary

You will support daily kitchen operations by preparing food, estimating production needs, ensuring quality standards, and collaborating with the team to deliver exceptional dining experiences.

Responsibilities

• Prepare daily food items and complete assigned tasks from the Head Chef to support kitchen operations
• Estimate daily production requirements to align food preparation with demand and minimize waste
• Inspect raw and cooked food products to ensure compliance with quality and safety standards
• Maintain high standards in food production, preparation, and presentation to meet customer expectations
• Demonstrate thorough knowledge of menu items, recipes, production methods, and presentation guidelines
• Contribute menu ideas by evaluating ingredient availability, cost, supply, and customer preferences
• Participate actively in daily kitchen meetings to coordinate team efforts and update on kitchen matters
• Complete mise en place tasks following standard operating procedures to ensure readiness for service
• Follow all food preparation, receiving, storage, and sanitation policies to maintain hygiene and safety
• Foster effective communication among staff by promoting a secure and friendly work environment
• Attend all mandatory training sessions to enhance skills and comply with operational standards
• Perform additional duties as assigned by Management to support kitchen and restaurant functions

Job Summary:

The Chef de Partie (Pastry) is responsible for preparing, baking, and presenting high-quality desserts and pastries in accordance with the kitchen’s standards. This role involves assisting in the daily pastry operations, maintaining product consistency, and ensuring food safety and hygiene standards are met. The Chef de Partie (Pastry) also helps train and supervise junior pastry staff while contributing creative ideas for menu development.

Key Responsibilities:

·        Prepare and bake a wide variety of pastries, desserts, cakes, tarts, breads, and other baked goods.

·        Ensure all pastry products meet the established quality standards in taste, appearance, and portioning.

·        Assist the Head Pastry Chef in developing new dessert recipes and seasonal menu items.

·        Supervise and train Commis and Demi Chefs in pastry preparation and presentation.

·        Monitor ingredient inventory; ensure correct storage, stock rotation, and minimize waste.

·        Maintain cleanliness and organization of the pastry section and equipment in compliance with food hygiene standards (HACCP).

·        Work collaboratively with other kitchen sections to ensure smooth service during busy periods.

·        Adhere to all health, safety, and sanitation guidelines.

·        Maintain consistency and quality even under pressure or during high-volume service periods.

Requirements:

·        Diploma or certification in Culinary Arts or Pastry/Bakery specialization.

·        Minimum 2–3 years’ experience in a pastry kitchen, preferably within a fine-dining restaurant or hotel environment.

·        Strong knowledge of pastry techniques, chocolate work, sugar art, and plating.

·        Creative flair with a keen eye for detail and presentation.

·        Ability to work efficiently and calmly under pressure.

·        Strong communication and teamwork skills.

Our client is a well-established F&B group with a strong presence in the hospitality and lifestyle industry. Due to their current expansion plan, they are looking for a Head Chef / Culinary Operations Manager to join their operations team. They are located in the (Central) – easily accessible.

Responsibilities:

• Develop and implement menu concepts, signature dishes, and seasonal food offerings aligned with business direction.

• Ensure consistency in food quality, taste, presentation, portioning, and plating standards.

• Oversee daily kitchen operations, including food preparation processes and production workflow.

• Manage recipe standardization, menu costing, and documentation of food preparation procedures.

• Review and improve menu offerings through new product development and operational enhancements.

• Support catering operations, banquet setups, and large-scale event food preparation when required.

• Handle inventory planning, stock management, supplier coordination, and procurement activities.

• Monitor food cost, labour cost, and kitchen operating expenses to achieve business targets.

• Identify operational improvement initiatives to optimize productivity and reduce wastage.

• Supervise kitchen manpower planning, scheduling, and operational deployment.

• Conduct kitchen training, onboarding, and performance evaluations for culinary staff.

• Ensure compliance with food hygiene, workplace safety, and regulatory requirements.

• Coordinate with service operations team to ensure smooth dining operations and customer satisfaction.

• Prepare operational reports, maintain costing records, and ensure proper invoice processing procedures.

Requirements:

• Diploma or Professional Certification in Culinary Arts, Hospitality, or related field.

• Minimum 5 years of experience in kitchen operations management within the F&B or hospitality industry.

• Experienced in menu planning, food costing, inventory management, and kitchen administration.

• Familiar with large-scale kitchen operations, catering, or banquet services.

• Comfort with split shift setting.

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/CV.

We regret that only shortlisted candidates will be notified.

Email Address: jobs@recruitpedia.sg
EA License No: 19C9682
EA Personnel No: R22104769
EA Personnel Name: Ong Boon Kiet (Travys)

1. Menu Creation and Development: A chef de cuisine is responsible for designing menus that reflect the restaurant’s concept, while considering customer preferences, seasonal ingredients, and culinary trends. He/She must have a keen understanding of flavor profiles, food pairings, and presentation techniques to create a memorable dining experience.
2. Overseeing Food Preparation: The chef de cuisine ensures that all dishes are prepared to perfection, following standardized recipes and maintaining consistency in taste and presentation. He/she lead by example, demonstrating proper cooking techniques and ensuring that the kitchen staff adheres to high standards of food safety and hygiene.
3. Team Leadership andManagement: As the head of the kitchen, a chef de cuisine must effectively manage and inspire their team. This involves hiring and training kitchen staff, delegating tasks, and fostering a positive and collaborative work environment. He/She must also have strong communication and leadership skills to motivate their team and ensure smooth operations.
4. Quality Control: A chef de cuisine is responsible for maintaining the highest quality standards in every aspect of food preparation. He/She conduct regular inspections of ingredients, oversee food storage and rotation, and ensure that all dishes meet the desired quality and taste.
5. Cost Control and Budgeting: Managing the kitchen’s budget is a crucial responsibility of a chef de cuisine. They must develop strategies to minimize food waste, control food costs, and optimize kitchen operations. This involves effective inventory management, portion control, and careful menu planning.
6. Collaboration with Suppliers and Vendors: A chef de cuisine establishes strong relationships with suppliers and vendors to ensure a steady and reliable supply of high-quality ingredients. He/She negotiate contracts, source ingredients, and stay updated on the latest trends and seasonal offerings.

Chef (Spanish cuisine)

5 days work week, 10am-9pm with 2 hours break

Salary: $2700-$2800 + OT + AWS + Incentives + Bonus

Location: Guoco Tower, Tanjong Pagar

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

Requirements:

• With cook experience in Spanish cuisine is preferred

Cheong Yeat Long | R25145358

The Supreme HR Advisory Pte Ltd | EA 14C7279

Le Bon Funk is a series of neighbourhood wine bars by Chef-Owner Keirin Buck, located in Club Street and Holland Village. Le Bon Funk presents a selection of exciting and accessible wines complemented by quality, never fussy, produce-led sharing plates.

Le Bon Funk is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022-2025) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

Your responsibilities include:

• Upholding the high culinary standards of our kitchen and championing precision in every task.
• Execute the tenets of mise-en-place efficiently; including, setup of the array of ingredients, the process of preparing, caring for your workstation
• Prepare a wide range of ingredients, meeting the highest standards of taste and presentation
• Monitor inventory count, quality of ingredients, and place orders when there are shortages
• Familiar with food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

Requirements:

• Someone with at least 2 years of experience in a culinary setting within a formal/semi-fine dining restaurant
• A skilled individual who is able to multitask and manage task prioritisation well
• A self-starter who is enthusiastic and personable
• Someone who demonstrates proactive behavior and takes responsibility for their work
• Team players in an upbeat and fast-paced working environment

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.
https://www.lobehold.com/playbook
https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange an interview.

Salary range: $3000 - $3150

Work schedule: 5 days per week, 50 hours total, 2 times breaks per day (each 45mins)

Annual leave entitlement: 9 days

Meals provided during shifts

Work locations vary islandwide within shopping malls

Responsibilities

• Prepare and grill food items following safety and hygiene standards to ensure quality service
• Operate kitchen equipment safely during opening and closing hours in a shopping mall environment
• Manage daily kitchen tasks efficiently within scheduled 10-hour shifts plus two 45-minute breaks
• Maintain cleanliness and organization of the kitchen workspace throughout the shift
• Adapt to varying work locations islandwide to support operational needs

Job Description

We are seeking a passionate and experienced Chef specializing in Japanese cuisine, with strong expertise in Aburi, Yakiniku, and traditional Japanese cooking techniques. The successful candidate will be responsible for food preparation, cooking, menu execution, quality control, and maintaining high standards of food safety and kitchen operations. Similar chef roles on Singapore job portals commonly emphasize food quality, kitchen operations, hygiene compliance, inventory management, and staff training. 

Key Responsibilities

• Prepare and cook a wide range of Japanese meat dishes, specializing in:
• Yakiniku grilled meats and premium specialty cuts
• Wagyu beef preparation and portioning
• Aburi-style grilled meats and flame-seared specialties
• Japanese barbecue items, meat platters, and seasonal meat-focused dishes
• Ensure consistency in food quality, taste, presentation, and portion control.
• Monitor freshness and proper storage of ingredients.
• Maintain kitchen cleanliness and comply with SFA food hygiene regulations.
• Manage stock levels, inventory control, and ingredient ordering.
• Minimize food wastage and support food cost management.
• Assist in menu development, recipe standardization, and seasonal promotions.
• Train and supervise junior kitchen staff.
• Ensure smooth kitchen operations during peak service periods.

Requirements

• Minimum 3 years of relevant experience in Japanese cuisine.
• Proven expertise in Aburi and Yakiniku preparation techniques.
• Strong knowledge of Japanese ingredients, sauces, marinades, and grilling methods.
• Familiarity with food safety, hygiene, and sanitation standards.
• Ability to work in a fast-paced restaurant environment.
• Good teamwork, communication, and time-management skills.
• Willing to work shifts, weekends, and public holidays.

Preferred Qualifications

• Experience in premium Japanese dining, omakase, izakaya, or yakiniku restaurants.
• Knowledge of Japanese butchery, grilling temperatures, and wagyu preparation.
• Experience in menu planning and food cost control.
• Leadership experience supervising kitchen teams.

Benefits

• Competitive salary package
• Performance incentives
• Staff meals provided
• Annual leave and medical benefits
• Career progression opportunities within the company

Application: Interested candidates are invited to apply with an updated resume detailing their experience in Japanese cuisine, particularly Aburi and Yakiniku preparation.