Total 1,481 job vacancies in Singapore

Responsibilities:

• Assist in the preparation, cooking, and presentation of dishes under the supervision of senior chefs
• Maintain cleanliness and organization of workstations and kitchen equipment
• Ensure all ingredients are properly stored, labelled, and rotated according to food safety standards
• Follow recipes, portion controls, and presentation standards consistently
• Support senior chefs in daily mise en place and service
• Comply with all food hygiene, health, and safety regulations
• Help with inventory control, stock rotation, and minimizing food waste
• 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

Whatsapp 91834574 for more information

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

Roles & Responsibilities

• Oversee and manage all operational duties within the pastry department.
• Ensure all products meet established standards for quality, consistency, taste, and presentation.
• Monitor and control food and production costs to maximize efficiency and minimize wastage.
• Develop and create pastry menus, seasonal specialties, and innovative product offerings.
• Maintain high standards of personal hygiene and comply with all food handling and preparation procedures.
• Ensure full compliance with food safety, hygiene, and sanitation regulations in accordance with statutory requirements.
• Maintain cleanliness and proper upkeep of kitchen facilities, baking equipment, refrigerators, and workstations to meet sanitary standards.
• Manage inventory levels, stock control, and ordering of pastry ingredients and supplies.
• Train and guide junior kitchen staff where required to ensure consistent quality and operational standards.
• Support continuous improvement initiatives to enhance product quality, productivity and customer satisfaction.

Job Requirements

• Minimum 5 years of relevant experience in a pastry kitchen.
• Strong knowledge of pastry production, baking techniques, dessert preparation and food safety standards.
• Proven ability to manage food costs, inventory, and production planning.
• Creative mindset with a passion for pastry and dessert innovation.
• Ability to work effectively under pressure in a fast-paced environment.
• Able to work on weekends and public holidays.

Job Summary

The Sous Chef assists the Master Chef in managing the dailyoperations of the Chinese restaurant kitchen, ensuring the preparation andpresentation of high-quality dishes that meet the restaurant's standards. Thisrole is responsible for supervising kitchen staff, maintaining food quality andsafety standards, controlling costs, and ensuring smooth kitchen operationsduring service periods.

Key Responsibilities

Kitchen Operations

• Assist the Master Chef in overseeing daily kitchen operations and food production.
• Supervise food preparation, cooking, and plating to ensure consistency, quality, and presentation standards.
• Coordinate kitchen activities during service to ensure timely delivery of orders.
• Monitor portion control and recipe adherence to maintain food quality and cost efficiency.
• Ensure all menu items are prepared according to established recipes and standards.

Team Supervision

• Delegate tasks effectively and monitor staff performance.
• Provide on-the-job training and coaching to develop culinary skills within the team.
• Assist in staff scheduling and manpower planning.
• Foster teamwork, discipline, and a positive working environment.

Food Quality & Menu Execution

• Ensure all dishes meet the restaurant's quality, taste, and presentation standards.
• Conduct regular quality checks on ingredients and finished products.
• Assist with menu development, seasonal specials, and promotional offerings.
• Support the implementation of new recipes and cooking techniques.

Food Safety & Hygiene

• Ensure compliance with food safety regulations, sanitation standards.
• Maintain cleanliness and organization of kitchen workstations, storage areas, and equipment.
• Monitor proper food storage, labelling, and stock rotation procedures.
• Conduct regular hygiene inspections and enforce corrective actions when required.

Inventory & Cost Control

• Assist in inventory management, stock control, and ordering of food supplies.
• Monitor ingredient usage and minimize food wastage.
• Verify deliveries for quality and quantity.
• Support food cost management and budget objectives.

Operational Support

• Ensure kitchen equipment is properly maintained and reported for repairs when necessary.
• Coordinate with front-of-house staff to ensure efficient service and guest satisfaction.
• Handle operational challenges and resolve kitchen-related issues promptly.
• Assume responsibility for kitchen operations in the absence of the Master Chef.

Qualifications & Requirements

• Diploma or Certificate in Culinary Arts or a related field preferred.
• Minimum 3–5 years of experience in Chinese cuisine, including at least 1–2 years in a supervisory role.
• Strong knowledge of Chinese cooking techniques.
• Experience in high-volume restaurant or banquet operations is an advantage.
• Good understanding of food safety, hygiene standards.
• Strong leadership, communication, and organizational skills.
• Ability to work under pressure in a fast-paced kitchen environment.
• Flexibility to work shifts, weekends, and public holidays.

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

Kelly Chong Reg No:R26161160

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Description
Job Responsibility
- Manage and oversee daily kitchen operations.
- Upkeep of the kitchen cleaniness and hygiene standard.
- To perform ad-hoc duties as assigned by Superior.

Working locations at Newest / Flora Vista / The Promenade / Sixth Ave / Bukit Timah/ Upper Thomson

Note: Please indicate your expected salary in your resume

Job Description & Requirements

As an Assistant Chef, you will support kitchen operations in all aspects of food preparation and kitchen operations, ensuring high-quality dishes are consistently prepared and served. This role requires a combination of culinary skills, teamwork and adherence to food safety standards.

Responsibilities:

• Assisting with the preparation of ingredients, including washing, cutting and marinating meats and vegetables, according to recipes and chef instructions.
• Helping with cooking tasks like stir-frying, steaming, deep-frying and other basic cooking duties as directed by chef.
• Helping with plating and garnishing dishes to ensure consistent and appealing presentation.
• Maintaining a clean and organized work station.
• Ensuring kitchen equipment and tools are in good working order.
• Assisting with receiving goods, organizing and storing supplies and monitor inventory levels.
• Ensure all cooking stations are well-stocked with necessary ingredients and supplies.
• Properly disposing of waste materials according to established procedures.
• Adhering to recipes, food safety guidelines and instructions from chefs and supervisors.
• Collaborating with other kitchen staff to ensure smooth and efficient service.
• Following all safety and hygiene protocols.
• Other ad-hoc duties given by the chef.

Requirements

• Minimum 3 years of professional chef experience
• Familiarity of basic Chinese cooking techniques, not limited to stir-frying, steaming and braising.
• Understand and adhere to food safety and hygiene regulations.
• Team player and good communication skills.

Job Summary

Assist Head Chef in daily operations to prepare and present dishes according to recipes, maintain kitchen organization, and uphold food safety standards for efficient service.

Responsibilities

• Assist Head Chef in executing daily kitchen tasks to support smooth operations
• Prepare ingredients and support mise-en-place activities to ensure timely service delivery
• Follow recipes and presentation guidelines to produce consistent, high-quality dishes
• Receive and store kitchen stock using FIFO method to maintain ingredient freshness
• Maintain cleanliness and organization of assigned kitchen section to meet hygiene standards
• Adhere strictly to food safety, hygiene, and sanitation protocols to ensure safe food handling
• Assist in inventory control by monitoring stock rotation and proper ingredient storage
• Minimize food wastage by applying proper handling and preparation techniques
• Perform additional kitchen duties as assigned by kitchen management to support overall operations

Responsibilities and Duties:

• Prepare and cook a variety of dishes according to restaurant recipes and standard
• Ensure all food items are prepared in a timely, consistent, and visually appealing Manne
• Maintain a clean and organized workstation, following all food safety and sanitation protocols
• Assist in the preparation of mise en place, including chopping, slicing, and measuring ingredients
• Comply with all health and safety regulations in the kitchen
• Communicate effectively with the server staff to ensure customer orders are fulfilled promptly

We are looking for a skilled BBQ Chef to join our culinary team. You will play a key role in delivering high-quality roasted and barbecue dishes for our à la carte restaurant, weddings, and banquet events, while maintaining the highest standards of food quality, presentation, and hygiene. If you are passionate about Chinese BBQ cuisine, thrive in a fast-paced kitchen environment, and take pride in consistency and innovation, we invite you to be part of our dynamic team.

Job Responsibilities:

• Prepare high-quality roasted and BBQ meat dishes for à la carte, weddings, and banquet functions.
• Ensure all dishes meet hotel standards in taste, presentation, and consistency.
• Manage daily kitchen operations, including food quality, menu execution, and service efficiency.
• Control food costs through proper portioning, minimizing waste, and monitoring spoilage.
• Supervise preparation, portion control, and presentation of BBQ and roasted items.
• Maintain strict hygiene, sanitation, and cleanliness of kitchen, equipment, and workstations.
• Inspect incoming goods and ensure they meet hotel quality specifications.
• Collaborate with stewarding and other departments to maintain cleanliness and smooth operations.
• Support menu development, food tastings, and new dish creation including documentation/photos.
• Participate in training, briefings, SOP improvements, and ensure compliance with hotel policies and local regulations.

Job Requirements:

• Minimum 6 years’ experience in Chinese BBQ cuisine, preferably in hotel or large-scale kitchen environments.
• Relevant certifications: Food Safety (FSC Level 1/WSQ), HACCP, and First Aid.
• Strong ability to work in fast-paced, high-pressure kitchen operations.
• Capability to manage multiple priorities and tasks simultaneously.
• Experience in supervising, training, and guiding junior kitchen staff.
• Good knowledge of food safety, hygiene, and regulatory compliance.
• Strong attention to detail in food quality, presentation, and consistency.
• Effective communication skills (both written and verbal).
• Positive attitude, professionalism, discipline, and willingness to learn and adapt.
• Team-oriented mindset with strong interpersonal skills and ability to collaborate across departments.

Join our team and be part of an extraordinary journey to provide the pinnacle of luxury and service to our valued guests.

• Well established Japanese Restaurant
• Salary range: $3000 - $3500
• Working days: 5.5 Days
• Working location: Central / East
• Excellent Welfare & Benefits

Job Scope

• Assist the Head Chef in managing kitchen operations, including ordering, cost control, staffing, and efficiency.
• Ensure food preparation and presentation meet recipe, SOP, and brand standards.
• Prepare and cook dishes according to menu specifications.
• Maintain food quality, minimize waste, and control costs.
• Train and supervise kitchen staff, ensuring proper hygiene and grooming standards.
• Handle guest feedback and kitchen-related issues promptly.
• Ensure kitchen equipment maintenance and compliance with SFA food safety standards.
• Maintain a clean, organized workspace and promote teamwork for smooth operations.

Requirement

• GCE O Level and above
• 1 year related experience in restaurant supervision position
• Possess WSQ Food and Hygiene Certification

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

YEOW CHANG FU (R23118759)
EA Recruitment Pte Ltd
EA License No: 21C0492

Responsibilities:

- Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales

- Study each recipe and gather all necessary ingredients

- Cook food in a timely manner

- Delegate tasks to kitchen staff

- Inform wait staff about daily specials

- Ensure appealing plate presentation

- Supervise Cooks and assist as needed

- Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)

- Monitor food stock and place orders

- Check freshness of food and discard out-of-date items

- Experiment with recipes and suggest new ingredients

- Ensure compliance with all health and safety regulations within the kitchen area

Requirements:

- Proven work experience as a Chef or Cook

- Hands-on experience with various kitchen equipment (e.g. Chinese cuisine dishes)

- Leadership skills

- Ability to remain calm and undertake various tasks

- Excellent time management abilities

- Up-to-date knowledge of cooking techniques and recipes

- Familiarity with sanitation regulations

Jober Pte Ltd UEN 201616711G

EA License No: 16C8401

XING CHONG | Registration No: R22109860

#SGUnitedJobs

Website : https://www.jobersg.com/

Job Description & Requirements

Our group of restaurants is seeking Chef to join our dynamic kitchen. This is an exciting opportunity to be part of a passionate team in a high-performance kitchen, where attention to detail, creativity, and consistency are key. You will be an integral part of the kitchen leadership team, working closely with the Head Chef/Executive Chef to ensure the highest quality of food preparation and service.

Requirements:

• Minimum of 3 years of experience in a similar capacity in the restaurant or hotel industry.
• Possess good knowledge and skills required for the respective sections will be an advantage.
• Highly motivated and good team player.
• Able to work independently.
• Adaptable, determined and be someone who wants to be in a fast-paced environment that promotes changes and drive for achievements.

Qualifications:

• Strong passion for cooking and a desire to pursue a culinary career.
• Basic knowledge of culinary techniques, food safety, and hygiene.
• Possess good knowledge and skills required for the respective sections will be an advantage.

Role:
A Chef is responsible for planning, preparing, cooking, and presenting food while ensuring high standards of quality, hygiene, and customer satisfaction. The chef also supervises kitchen operations and kitchen staff.

Responsibilities

1. Plan and prepare menus according to customer preferences and business requirements.
2. Prepare, cook, and present food in accordance with recipes and quality standards.
3. Supervise and coordinate the work of assistant cooks and kitchen staff.
4. Ensure food is prepared and served in a timely manner.
5. Monitor food quality, taste, presentation, and portion control.
6. Maintain cleanliness and hygiene standards in the kitchen in compliance with food safety regulations.
7. Inspect ingredients and ensure proper storage of food items.
8. Monitor inventory levels and order kitchen supplies when necessary.
9. Minimize food wastage and control food costs.
10. Train and guide kitchen staff on food preparation techniques and safety procedures.
11. Ensure compliance with workplace health and safety regulations.
12. Handle customer feedback related to food quality and make improvements where necessary.

Key Skills

• Culinary and food preparation skills
• Leadership and team management
• Time management
• Creativity and menu planning
• Knowledge of food safety and hygiene standards
• Attention to detail
• Problem-solving and decision-making abilities
• Communication and teamwork skills

Reporting To

• Kitchen Manager
• Head Chef
• Restaurant Manager (depending on the organization structure)

Supervises

• Assistant Cooks
• Kitchen Assistants
• Kitchen Helpers
• Other kitchen staff as assigned

The Research and Development (R&D) Chefcreates new recipes to improve food product from the organisation. Ready todesigns new recipes in consideration of ideas and market demand for newproducts. Ready to improves recipes and preparation methods to meet massproduction and regulatory needs. Ready to helps to design marketing strategiesbased on candidate approach and ideas in creating new products.

Candidate should skilled in culinary arts andis experienced in the Food and Beverage (F&B) sector. Candidate works in akitchen or laboratory. Candidate has good knowledge on food science and isfamiliar with nutrition and mass production needs. Candidate has soundunderstanding of cultural and culinary trends. Candidate is very creative indeveloping and presenting products.

Duties and Responsibilities

•          Assistin data gathering for new product specifications.

•          Confirmproduct formulations and other information for constructing product profiles.

•          Createnew recipes and refine taste profiles through experimentation.

•          Developideas from food preparation processes for marketing purposes.

•          Developproduct improvements based on sensory testing and consumer data.

•          Establishproduct specifications and documentations.

•          Makerecommendations in the design of new manufacturing processes or to changecurrent equipment or processes.

•          Modifynew product recipes and ingredient selection while taking note of nutrition,shelf life and regulations.

•          Plan,manage and run panel sessions and sensory tests on food products.

•          Refinerecipe formulation for mass production purposes.

•          Reviewingredients to meet customer needs and requirements.

•          Reviewmethods to improve quality of new food products and compliance with foodregulations during mass production.

•          Suggestalternative ingredients and food preparation processes to meet mass productionand compliance needs.

•          Suggestchanges to new food production processes.

•          Supportsales team by preparing samples for local and overseas customers.

•          Troubleshootproduction processes to resolve production, quality and regulatory complianceissues.

Requirements and Qualifications

•          Strongknowledge of food science and nutrition.

•          Excellentculinary skills and creativity.

•          Abilityto work well under pressure.

•          Strongcommunication and presentation skills.

•          Detail-orientedwith strong organizational skills.

•          Abilityto conduct thorough research.

•          Proficiencyin using kitchen equipment and tools.

•          Knowledgeof food safety regulations.

•          Abilityto work independently and as part of a team.

•          Strongproblem-solving skills.

•          Willingnessto stay updated on industry trends.

•          Experiencein training and mentoring staff.

•          Abilityto source and evaluate new ingredients.

•          Degreeor Diploma or minimum three years relevant work experience

•          Ableto work early mornings, nights, and weekends

Job Description & Requirements

* 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：

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

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

* Able to work night shift

• 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.

As a key member of our team, you will play a vital role in ensuring the highest standards of food quality and service excellence. Your responsibilities will include:

1. Obedience to restaurant rules and disciplines.
2. Effective management of the production department, including labor allocation and supervision of subordinates.
3. Main chef to cook Vietnamese Banh Mi, Pho (Vietnam Noodle) and other dishes.
4. Familiarity and mastery of all supplies, as well as procurement planning and inventory management.
5. Control over food costs and responsible use of raw materials to minimize waste.
6. Maintenance of high food quality standards, regular checks on specifications, timely supply, and organized workflow to meet urgent customer needs.
7. Training and development of chefs to preserve Vietnam dish characteristics and flavors, increasing menu variety and creativity.
8. Promotion of clean working conditions, personal hygiene, and living appearance among kitchen staff.
9. Collaboration between front and rear fields, open-minded feedback from guests.

Required:

1. Understand/knowledge about Vietnamese Cuisine, especially Banh Mi, Pho & Healthy rolls.

2. Passionate about cooking.

We are currently looking for an experienced & self-driven chef tojoin our team

Responsibilities includes:

• Prepare and cook designated items on the menu with specified time
• Responsible for the preparation of raw materials required for item on the menu
• Ensure that all food preparation is carried out accordings to the Standard Recipes and Operating Procedures
• Adhere to all statutory food hygience and sanitation guidlines
• Ensure regular maintenance of all kitchen equiopments, machinery and accessories
• Ensure all items prepared are done with the same level of quality and consistency
• Assist in cooking and plating prepared item according tio standards in the Kitchen Manual
• Overseeing stock and ordering supplies
• Proper labelling of all food items after preparartion, maintaining stock level of all products and ensure correct rotation by FIFO.

Requirements:

• At least 2 year(s) of working experience in the related field is required for this position
• Able to commit shift, weekends and public holidays
• Understanding of current SFA regulation (hygience and health, and safety legislations)
• Able to work under extreme pressure
• Ability to delegate tasks.