Total 449 job vacancies in Singapore

Come Join the Burnt Ends Hospitality Group!
Founded by Chef-Owner Dave Pynt, Burnt Ends is a modern barbecue restaurant in Singapore’s Dempsey Hill serving modern Australian barbecue and boutique wines and spirits in a fun, relaxed atmosphere. At the heart of this modern barbecue restaurant is an open kitchen concept with a custom four-tonne, dual cavity oven, and four elevation grills. Burnt Ends writes new menus daily and believes that there is magic that comes from cooking with wood.

Job Responsibilities:

• Support and follow direction of Executive Chef in order to perform the role with precision and attention to detail.

• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues.

• Demonstrate a positive attitude with a passion and take pride in the role and responsibility.

• Prepare daily mise-en-place.

• Prepare meals / food items accurately as directed and according to recipe, menu specification and expected standard.

• Contribute to effective kitchen operations and exhibit consistent willingness to assist other team members with job duties in addition to assigned tasks.

• Ensure that day-to-day kitchen activities are performed with efficiency while displaying the strong ability to multi task.

• Adhere to all standards for food hygiene, presentation, production and portioning.

• Monitor the production of food items to ensure compliance with prescribed recipes and specifications.

• Maintain standard cleanliness and sanitation in all kitchen areas.

• Minimise food wastage.

• Ensure sufficient stocks in storage and inform superior for replenishment.

• Other job related tasks as and when assigned

Job Requirements:

• Minimum 3 years of relevant experience

• No minimum cert required

• Good communications skills

• Excellent use of various cooking methods, ingredients, equipment and processes

• Able to multitask and work efficiently under pressure

• Be punctual and well disciplined

• 5 day work week (44 hours per week)

• Only Singaporean and Permanent Resident need apply

Benefits:

• Medical insurance

• Dental coverage

• High monthly incentives

• Annual performance bonus

• Strong growth and development opportunities

• 12 days Annual leave + 1 day Birthday leave

• 1.5x OT pay for hours worked beyond 44/week
  

If you’re passionate about food, love working with a great team, and want to be part of something new and exciting, we’d love to meet you! Apply now and be part of Burnt Ends!

Job Description

• Possess good man-management, decision-making, problem solving, communication and training skills;
• Be able to promote team-building spirit within the work place;
• Be able to assist in planning roster and deployment of staff;
• Be able to interpret menu specifications, estimate raw material requirements, plan production schedule and assign task to staff;
• Be able to interpret menu changes, ensure specifications and work instruction are updated according to airline specification;
• Be able to plan, make decisions, and produce meals according to client requests, especially when the Executive Sous Chef is not around;
• Be able to carry out ordering according to load requirements, follow proper stock control and rotation;
• Be able to ensure that staff adhere to HACCP and medina food safety requirements;
• Supervise meals produced, according to menu specifications, production schedules and menu cycle;
• Monitor the performance of machines/equipment and report any malfunction;
• Prepare adhoc special requests for dishing last minute.

Job Requirements

• Preferably with minimum 8 years of relevant experience as a chef
• Able to use the computer for emails, MS Office, and systems related to areas of work
• Possess good decision-making, problem-solving, communication and training skills
• Have strong knowledge of different types of cuisine plus the various derivatives and be able to prepare for presentation
• Be able to promote team-building spirit within the work place

· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Able to speak japanese to liaise with japanese R&D team

1. Menu Development & Culinary Direction

• Recipe Creation: Design innovative recipes and plan menus that align with the establishment's concept and seasonal ingredient availability.
• Plate Presentation: Determine exact plating and aesthetic standards to enhance the overall dining experience.
• Quality Control: Taste and inspect dishes continuously before they leave the kitchen to ensure they meet rigorous standards. [1, 2, 3, 4, 5]

2. Staff Management & Leadership

• Hiring & Training: Recruit, hire, and mentor kitchen personnel, including sous chefs, line cooks, and dishwashers.
• Scheduling: Set staffing schedules to ensure adequate coverage and labor optimization across all operating hours.
• Team Building: Lead pre-shift meetings, encourage teamwork, and foster a positive, productive work environment. [1, 2, 3, 4]

3. Financial & Inventory Control

• Budgeting: Collaborate with general managers and owners on financial planning, setting food costs, and managing overhead.
• Inventory Management: Monitor stock levels, order food supplies from vendors, and evaluate ingredient quality.
• Cost Control: Keep a strict eye on changing food prices and monitor the profitability of menu offerings to ensure financial targets are met. [1, 2, 3, 4]

4. Health, Safety, & Compliance

• Sanitation Standards: Implement and enforce rigorous hygiene and sanitation policies throughout the kitchen.
• Regulatory Compliance: Ensure the kitchen staff follows all local food safety laws, health department regulations, and equipment safety protocols.
• Issue Resolution: Handle customer complaints related to food swiftly and professionally. [1, 2, 3, 4]

Job Description:

We are seeking a dedicated and versatile Assistant Chef to support our culinary team in both sushi and hot kitchen operations. The ideal candidate will be well-versed in Japanese cuisine, capable of assisting with sushi preparation, hot dishes, and general kitchen duties under the guidance of the Head Chef. This role is essential to ensuring smooth kitchen operations and delivering a consistently high-quality dining experience.

Key Responsibilities:

• Assist in the preparation of sushi, sashimi, and other traditional Japanese dishes following instructions from the Head Chef.
• Support hot kitchen operations including grilling, frying, boiling, and plating of cooked dishes.
• Follow precise preparation techniques and maintain consistency in presentation and flavor.
• Prepare mise en place and ingredients according to daily prep lists and recipes provided by the Head Chef.
• Maintain cleanliness and organization of all kitchen areas, workstations, and storage areas in compliance with hygiene and safety regulations.
• Follow and uphold food safety and sanitation standards (including proper storage and labeling of ingredients).
• Support in receiving and checking deliveries, ensuring quality and freshness of all ingredients.
• Collaborate closely with kitchen and service staff to ensure smooth and timely service.
• Adapt to various line positions across sushi and hot kitchen stations as required.
• Remain open to learning new techniques and contributing to a positive team environment.

Requirements:

• Minimum 3 years in similar position of relevant experience in Japanese cuisine, including both sushi and hot food preparation.
• Competency in basic sushi handling and knife skills.
• Experience working in a fast-paced kitchen environment.
• Strong work ethic, attention to detail, and commitment to consistency.
• Completed Basic Food Hygiene course.
• Willingness to work on weekends and public holidays.
• Positive attitude, good communication skills, and the ability to follow instructions precisely.
• Eagerness to learn and take direction from senior chefs and contribute to overall kitchen operations.

Job Description & Requirements

· To perform weekly and dailyordering of ingredients for individual sections

· Supervise all cooking activitiesto ensure dishes are prepared in accordance to the established recipes

· Preparemise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard ofcleanliness in the kitchen at all times

· Train new employees in order toensure consistency in food presentation, taste and texture

· Appraise the performance of thesubordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staffadhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee thereceiving/collection of delivery of materials from suppliers

· Dealing with suppliers andensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matterspertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard ofpersonal hygiene and observe all guidelines pertaining to the handling andpreparation of orders

· Minimum GCE N-Level or ITEqualifications

· Minimum 10 years workingexperience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with abilityto influence and lead a team

· Possess WSQ Food & HygieneCertificate

· Good understanding of proceduresrelated to kitchen operation

· Able to do split shift and workon weekends and public holidays

· Able to multi-task, adapt tofast paced environment and work under pressure

· Uphold excellent food hygieneand kitchen safety practices

· Able to speak japanese to liaisewith japanese R&D team

An executive chef is the highest-ranking culinary leader in a restaurant, hotel, or hospitality venue. They bridge the gap between gastronomy and business,

managing back-of-house operations, developing menus, overseeing food costs, and hiring and training kitchen staff

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A comprehensive breakdown of an executive chef's job duties and responsibilities includes:

We are looking for a skilled and experienced HeadChef to lead our culinary team and oversee the kitchen operations. As HeadChef, you will be responsible for managing all aspects of food preparation, ensuringhigh-quality dishes are served to our guests.

Responsibilities:

• Develop and curate innovative and appealing menus,considering dietary preferences and seasonal ingredients
• Lead and manage kitchen staff, including hiring,training, and scheduling
• Ensure alldishes are prepared and presented to meet the highest quality standards
• Collaborate with suppliers to source fresh andhigh-quality ingredients
• Monitor kitchen operations to ensure compliancewith health and safety regulations
• Create and implement new recipes and culinarytechniques
• Manage inventory, control costs, and optimizekitchen efficiency
• Maintain a clean and organized kitchen environment,overseeing equipment maintenance
• Stay informed about culinary trends and incorporatenew ideas into the menu

Qualifications:

• Proven experience as a Head Chef or similar role
• Strong knowledge of culinary techniques, flavor profiles, and food presentation
• Leadership and management skills to effectively oversee kitchen staff
• Excellent organizational and multitasking abilities

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

Responsibilities

• Teach and conduct professional Culinary courses

• Supervise and execute the day to day operations of Academy's kitchens

• Maintain the cleanliness of classrooms and bakery thus providing a positive learning environment

• Part of the team in preparing curriculum and lesson plan for professional courses

• Prepare assessment and examination for the students

• Ensure student evaluations and grading SOPs are executed accurately and as scheduled

• To be proactive in keeping food costs within the allocated budget and seek improvements to reduce food wastes

• Participation in student discipline, monitoring and reporting

• Provide counselling and guidance when students may require

• To be a role model to students and colleagues and uphold At-Sunrice GlobalChef Academy standards (grooming, punctuality, honesty and integrity)

• Any other special projects or special events as assigned by the management

Qualifications, Skills and Experience

• Degree Holder in Culinary

• Possessing an Advanced Certificate in Training and Assessment (ACTA) / Advanced Certificate in Learning Performance (ACLP) and registered with National Adult Educator Registry under TAEPP are mandatory requirements for this role.

If the applicant does not possess the ACTA/ACLP certification, they will be required to obtain it as part of their professional development. In such cases, the applicant must agree to serve a bond with the organization upon completion of the certification. By submitting your application, you acknowledge and accept this condition if applicable.

• 5 years industry experience in Hotels or Restaurants

• Relevant experience in area of specialization (E.g. Western, Asian)

• Competence in delivering education in English

• Creative and able to develop recipes

• Positive attitude and results oriented

• Good sense of humour and play

• Won medals in international Culinary / Pastry & Bakery competitions will be an advantage

• Competent in the use of Microsoft Office System, primarily MS Word and MS PowerPoint

RecruitFirst is hiring!
You will be outsourced/deployed to our client!

GYUKATSU KYOTO KATSUGYU IS EXPANDING!

Join Japan's No.1 Beef Katsu family today!

SUMMARY AND BENEFITS

• Work location: Raffles City Shopping Centre / One Holland Village / Parkway Parade
• Work Schedule: 5 workdays, 44 hours per week
• Sign-on bonus (Terms and conditions apply)
• Staff incentive program
• On-the-job Training provided

ROLE & RESPONSIBILITIES

• Assist in daily kitchen operations, ensuring consistent food quality and safety standards.
• Supervise food preparation and manage inventory, stock orders, and regular stock takes.
• Ensure proper food storage, cleanliness, and adherence to hygiene protocols.
• Inspect supplier deliveries for quality and support junior staff through training and guidance.
• Promote a positive, collaborative, and efficient kitchen environment.

REQUIREMENTS

• Min. of 2 to 3 years of experience in kitchen setting.
• Min. secondary school education with 'O' level passes
• Able to start work immediately or within a short notice period would be preferred
• Possess Food safety and hygiene certificate
• Able to work on weekends and public holidays

Please click on the APPLY button or send your resume directly to recruit@hedonismhospitality.co with your availability date and expected salary.

**We regret to inform you that only shortlisted candidates will be notified. **

ATLAS is seeking a Junior Sous Chef to join our large and dynamic brigade. This is an opportunity to be part of a passionate team in a high-performance kitchen, where attention to detail, creativity, and most importantly consistency are key.

The culinary program at ATLAS focusses solely on European cuisine style, with elevated bistro classics showcasing simple, yet refined technique. Our food offering within that style is varied; our Dining menu encompasses bar snacks, formal entrée and main course dishes and a focused dessert selection from our pastry team; as well as an Afternoon Tea featuring both sweet and savoury elements, through to large scale canape menus for events and takeovers. Learn from an experienced Executive Chef and further develop your skills in a structured brigade, within a bustling venue.

About the venue:

Nestled in the heart of Singapore, ATLAS is a forerunner in the region’s cocktail culture, celebrated for its Art Deco setting and world-class hospitality. We are an opulent and elegant establishment that boasts an extensive collection of rare and exquisite spirits, wines and champagnes from around the world. Our venue offers a unique blend of classic European charm and contemporary luxury, providing an unparalleled experience for our guests over the past seven years.

About Job Position:

We are on the hunt for an eager Junior Sous Chef to join our distinguished brigade and play a pivotal role within our Main Kitchen. Working alongside the Executive Chef in maintaining high culinary standards, quality, consistency and presentation, and ensuring the efficient operation of the kitchen. This is an exciting opportunity for an ambitious chef looking to further develop their leadership skills, refine their craft within a luxury hospitality environment, and advance their career as part of a dynamic and high-performing team dedicated to creating memorable guest experiences.

Duties and Responsibilities:

·       Assist the Executive Chef in the day-to-day management of kitchen operations, ensuring the highest standards of food quality, consistency, presentation, and service are maintained at all times.

·       Supervise and lead the kitchen brigade during service, providing guidance, training, and mentorship to junior team members

·       Prepare mise en place according to established guidelines.

·       Assist with inventory management, ordering, receiving, and stock rotation to ensure optimal product quality and availability.

·       Keep guest satisfaction as the ultimate goal, maintaining a flexible attitude to meet their needs.

·       Collaborate with the Executive Chef on menu development while contributing ideas that enhance the overall guest dining experience.

Do you thrive in a fast-paced environment? 

Be ready to embrace the excitement and energy of a fast-paced environment. Experience the thrill of working in a dynamic atmosphere where you can continuously challenge yourself and grow as a professional.

If you are dedicated to excellence, and eager to contribute to a team that values your skills, then we want to hear from you! Whether you're an experienced professional or just starting your journey in hospitality, we welcome you to apply. We believe in fostering growth and are committed to developing your skills and knowledge within the World of hospitality. 

Are there other benefits? 

Our commitment to growth extends to our Employees, and if you have a genuine passion for guest experiences as well as all things food and drink, this is the ideal place for you to thrive.

Join our team and enjoy fantastic benefits, including:

·       Monthly Service Charge: As a member of our team, you'll have the opportunity to earn a monthly service charge. Your dedication and outstanding service will definitely be rewarded.

·       Medical and Dental Benefits: We care about your well-being. As part of our commitment to our Employees, we provide medical and dental benefits to ensure you stay healthy and happy.

·       Yearly Work Anniversary Incentives: We value our Employees and believe in recognizing their hard work. In addition to competitive wages, we offer an annual work anniversary incentive to celebrate your work anniversary with us.

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• 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

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills• Up-to-date with culinary trends and optimized kitchen processes

Position Title

Chef

Department

Kitchen Operations

Reports To

Restaurant Manager / Operations Manager

Job Summary

The Chef is responsible for overseeing all kitchen operations, ensuring the preparation and presentation of authentic Indonesian cuisine to the highest standards of quality, hygiene, and consistency. The Chef will manage food preparation, kitchen staff, inventory control, menu development, and compliance with food safety regulations while maintaining cost efficiency and customer satisfaction.

Key Duties & Responsibilities

Food Preparation & Quality Control

• Prepare, cook, and present Indonesian dishes according to established recipes and standards.
• Ensure consistency in taste, quality, portion sizes, and presentation.
• Monitor food quality and freshness of ingredients.
• Develop and improve menu items while maintaining authenticity.
• Ensure timely preparation and service during operating hours.

Kitchen Operations

• Supervise and coordinate daily kitchen activities.
• Organize work schedules and allocate duties to kitchen staff.
• Maintain cleanliness and organization of all kitchen areas.
• Ensure all kitchen equipment is properly used and maintained.
• Monitor stock levels and coordinate purchasing requirements.

Inventory & Cost Control

• Manage inventory of food, beverages, and kitchen supplies.
• Conduct regular stock counts and minimize wastage.
• Ensure proper storage and rotation of ingredients using FIFO principles.
• Control food costs and maintain profitability targets.
• Assist in supplier sourcing and procurement activities.

Food Safety & Compliance

• Ensure compliance with all food hygiene, sanitation, and safety regulations.
• Implement and maintain HACCP and food safety procedures.
• Conduct regular kitchen inspections and corrective actions where necessary.
• Ensure all staff follow proper hygiene and food handling practices.

Staff Management

• Train, supervise, and mentor kitchen personnel.
• Monitor staff performance and provide coaching where required.
• Foster teamwork and maintain a positive working environment.
• Assist in recruitment and onboarding of kitchen staff.

Authority

• Assign and supervise duties of kitchen staff.
• Recommend menu changes and new food offerings.
• Approve food preparation standards and quality controls.
• Request procurement of kitchen supplies and ingredients.
• Recommend disciplinary actions relating to kitchen operations and hygiene compliance.

Requirements

Education

• Any Certificate, Diploma, or equivalent qualification in Culinary Arts, Hospitality, or related field preferred.

Experience

• Minimum 3–5 years of relevant culinary experience.
• Experience in Indonesian cuisine is required.
• Previous supervisory or kitchen management experience preferred.

Knowledge & Skills

• Strong knowledge of Indonesian cooking techniques and traditional dishes.
• Knowledge of food safety, hygiene, and sanitation standards.
• Leadership and team management skills.
• Inventory and cost control management.
• Ability to work under pressure in a fast-paced environment.
• Good communication and organizational skills.

Key Performance Indicators (KPIs)

• Food quality and consistency.
• Customer satisfaction levels.
• Food cost percentage.
• Kitchen hygiene and compliance standards.
• Inventory accuracy and wastage control.
• Staff productivity and retention.

Working Hours: As scheduled, including weekends and public holidays as required by restaurant operations.

Salary:
Up to SGD$4800.

About Us

JUNGLE is an award winning Thai Grill & Bar on Ann Siang Hill, driven by good produce, curiosity, and soul. Our team is made up of talented individuals who are passionate about good food, great company, and genuine hospitality.

Job Description

We’re looking for a skilled and passionate Chef de Partie to take charge of in our kitchen. If you thrive in a fast-paced environment, love bold flavours, and take pride in consistency and quality, this is your chance to step into a key role within a vibrant, flavour-driven team.

No training or background in Thai cooking is necessary - but what we do look for are curious chefs, with a passion for cooking and an openess to learn.

Job Details

• Run your own section efficiently during prep and service
• Prepare and cook dishes to a high standard, ensuring consistency and presentation
• Maintain strong mise en place and manage prep lists
• Support and guide junior cooks and commis chefs
• Ensure food safety, hygiene, and cleanliness standards are met at all times
• Assist with stock control, ordering, and waste reduction
• Communicate clearly with the Sous and Head Chef during service

Qualifications

• Passion for cooking and interest in developing a culinary career
• Good knowledge of food preparation and kitchen operations at a CDP or equuivalent level
• Culinary school training is an advantage but not required
• Experience working with woks and high-heat cooking
• Culinary qualifications or food safety certifications

Keys to success

• Team player with sense of belonging
• Willingness to learn and work well in a team
• Enable a positive work environment and positive attitude

Benefits Include

• 5-Day Work Week
• 44 Hours A Week
• Bonus incentives and perks

Other Details

• Walking distance MRT (Central area)
• Staff meals provided
• Benefits and Annual Leave upon confirmation

The Chef deCuisine is responsible for the daily operations of the kitchen, including menuplanning, food preparation, and managing kitchen staff. They strive to create ahigh-quality culinary experience for customers and maintain high standards ofsanitation and safety.

Responsibilities:

·      Develop and plan menus according to market trendsand seasonal availability of ingredients

·      Order and manage inventory of food and supplies

·      Ensure all kitchen operations comply with healthand safety regulations and guidelines

·      Supervise and manage kitchen staff, includingscheduling and training

·      Maintain high standards of presentation and foodquality

·      Collaborate with other kitchen staff to create newdishes and menus

·      Stay up-to-date with industry trends and techniques

Qualifications:

·       Proven experience as a Chef de Cuisine

·       Strong leadership and management skills

·       Excellent communication and interpersonal skills

·       Passion for culinary arts and creativity

·      Flexibility to work long hours and weekends

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• 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

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills• Up-to-date with culinary trends and optimized kitchen processes

As a Chef De Partie (CDP) you are responsible for supporting the Head and Sous Chef in a busy restaurant kitchen delivering consistently high-quality food, handling purchase orders and ensuring that all items received are duly authorized, ensuring the highest standards and consistent quality in the daily preparation and keeping up to date with the new products, recipes and preparation techniques.

Chef de Partie Responsibilities:

● Preparing specific food items and meal components at your station.

● Following directions provided by the Head chef.

● Collaborating with the rest of the culinary team to ensure high-quality food and service.

● Keeping your area of the kitchen safe and sanitary.

● Stocktaking and ordering supplies for your station.

● Improving your food preparation methods based on feedback.

● Assisting in other areas of the kitchen when required.

Hiring for a western stall - El Carbon® in a coffeeshop.

Chef de Partie will be responsible for overseeing a specific section of the kitchen and ensuring the delivery of high-quality food to customers. You will be reporting to the Sous Chef or Head Chef and will work collaboratively with the rest of the kitchen staff to maintain a high level of food quality, consistency, and presentation.

Responsibilities (Key Result Areas & Activities)

• Preparing and cooking food to the highest standards in a timely manner.
• Overseeing and training Chef, Cook and Assistant Chef
• Ensuring that all food is cooked and presented to the required standard and specifications.
• Monitoring food wastage and implementing strategies to reduce waste.
• Contributing to the creation of new menu items and specials.
• Maintaining a clean and organized kitchen environment, ensuring that all health and safety standards are met.
• Ordering and managing the stock levels of the kitchen.
• Ensuring that all food is stored correctly, with proper labeling and rotation procedures.
• Assisting Junior Sous Chef, Sous Chef or Head Chef with any other tasks as required.

Required to - KNOW (Skills, Knowledge & Behavior)

• Diploma or degree in Culinary Arts or related field.
• 2-5 years of experience in s similar role within a professional kitchen.
• Excellent cooking skills, with the ability to prepare and cook food to a high standard.
• Strong leadership and communication skills, with the ability to train and manage chefs and kitchen assistants.
• Good knowledge of food safety and hygiene standards operations procedure.
• Ability to work under pressure and in a fast-paced environment.
• Flexibility to work evenings, weekends, and holidays as required.
• Good organizational and time management skills.
• Ability to work collaboratively as part of a team.
• Creativity and a passion for food and cooking.

*Do note: position is to be based in a halal western stall in coffeeshop setting/environment.
Location: 221 Jurong East Street 21

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• 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

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills• Up-to-date with culinary trends and optimized kitchen processes

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• 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

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills• Up-to-date with culinary trends and optimized kitchen processes

Company Overview

Takahashi is the first international outpost of the renowned Tokyo-based omakase restaurant by Master Jun Takahashi, celebrated for his artistry, cult following, and year-long waitlist in Japan. In Singapore, Takahashi embodies the philosophy of Zen dining — where tradition meets innovation, and every detail reflects refinement, tranquillity, and excellence.

Job Description

We are seeking an experienced and highly skilled Head Chef to lead our Omakase kitchen in Singapore. The successful candidate will oversee culinary operations, uphold the highest standards of Japanese fine dining, and ensure the Takahashi brand’s reputation for authenticity, precision, and artistry.

Key Responsibilities

• Lead the Omakase kitchen, supervising and mentoring a team of chefs and kitchen staff.
• Design, curate, and execute seasonal Omakase menus in alignment with Takahashi’s philosophy and Master Jun Takahashi’s vision.
• Source, select, and manage premium Japanese ingredients (with focus on Toyosu Market and seasonal prefectural produce).
• Maintain the highest levels of quality, hygiene, and food safety in accordance with Singapore standards and Takahashi’s brand ethos.
• Collaborate with management and service team to create an exceptional guest journey from counter to plate.
• Train and inspire junior chefs in traditional Edomae techniques and modern Japanese innovations.
• Uphold cost control, kitchen efficiency, and waste management without compromising quality.
• Represent Takahashi at exclusive events, media features, and collaborations as required.

Requirements

• Minimum 8–10 years’ experience in Japanese cuisine, with at least 5 years in an Omakase or Michelin-starred environment.
• Demonstrated expertise in Edomae sushi techniques, seasonal ingredient preparation, and fine dining execution.
• Strong leadership, team management, and mentoring skills.
• Deep knowledge of Japanese culinary culture, traditions, and ingredient seasonality.
• Fluent in English; Japanese language proficiency is an advantage.
• High level of discipline, attention to detail, and commitment to excellence.
• A passion for delivering world-class guest experiences.

Employment Details

• Location: Robertson Quay, Singapore
• Employment Type: Full-time
• Salary: Competitive, commensurate with experience (with performance incentives)
• Benefits: Staff meals, medical benefits, and training opportunities in Japan under Master Jun Takahashi

How to Apply

Interested applicants are invited to submit their CV with a cover letter highlighting relevant experience to:

Job Summary:

A skilled Omakase Sushi Chef is needed to deliver high-end, personalized Edomae-style sushi experiences. The role focuses on curating seasonal omakase menus, sourcing premium ingredients, and ensuring top-tier hospitality and food quality.

Key Responsibilities:

• Prepare and present premium sushi, sashimi, and Japanese dishes with artistry.
• Create and update seasonal omakase menus.
• Engage and educate guests on dishes and ingredients.
• Source fresh, sustainable seafood and ingredients.
• Maintain strict hygiene and cleanliness standards.
• Oversee inventory, reduce waste, and liaise with suppliers.
• Work closely with front-of-house for smooth service.
• Stay current on culinary trends and refine skills.

Requirements:

• 5 years of experience in Japanese cuisine, preferably omakase.
• Expertise in Edomae techniques and strong knife skills.
• Excellent customer service and communication abilities.
• Knowledge of sake/wine pairing (a plus).
• Completed Basic Food Hygiene course.
• Willingness to work weekends/public holidays and rotate across locations.
• Adaptable and eager to learn new roles within the kitchen.

Claudine is a French neo-brasserie by Chef Julien Royer, located on Dempsey Hill. Claudine presents an intimate side of French cuisine and genuine hospitality, inspired by the joys of home.

Claudine is part of The Lo & 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 to 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.

You'll be in charge of:

• Execute mise-en-place efficiently, including setting up ingredients, preparing production batches, and maintaining cleanliness and organisation of your workstation
• Prepare a wide range of ingredients and production items while meeting the highest standards of taste, consistency, and presentation
• Support daily kitchen production operations to ensure timely preparation and availability of products
• Check and maintain the quality and freshness of ingredients and finished products
• Monitor inventory levels, ingredient quality, and coordinate stock ordering when shortages arise
• Ensure compliance with food safety and hygiene regulations, including proper food handling, storage, and sanitation practices
• Assist in optimising workflow and production efficiency within the kitchen operations
• Be a role model and guide junior team members

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.