Total 1,443 job vacancies in Singapore

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a chef.
• The ability to follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods oftime.
• Effective communication skills.
• Able to work on weekend and public holiday

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- Check freshness of food and discard out-of-date items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

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/

• Prepare and cook food items on placed orders
• Ensure good presentation of each dish served
• Monitor inventory and ensure kitchen is stocked with supplies whilst reducing waste
• Handle equipment, appliances, supplies and tools
• Follow and adhere to health and safety procedures
• Maintain a clean working environment
• Checking the daily cash balance
• Interacting with the customers that come to the counter
• Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.

• Prepare and cook food items on placed orders
• Ensure good presentation of each dish served
• Monitor inventory and ensure kitchen is stocked with supplies whilst reducing waste
• Handle equipment, appliances, supplies and tools
• Follow and adhere to health and safety procedures
• Maintain a clean working environment

Job Description

• In charge of all kitchen operations
• Plan and direct food preparations and culinary activities
• Handling of all customer requirements and complain issues
• To abide the Company's rules and regulations
• Order and maintain inventory of food and supplies
• Monitor sanitation practices and follow kitchen safety standards
• Any other ad-hoc assignments

We’re Hiring: Pastry Chef

Got a sweet tooth and a passion for pastry? We’re looking for a creative and dedicated Pastry Chef to join our culinary family! If you find joy in whisking up delightful desserts, crafting beautiful bakes, and experimenting with new creations that wow both the eyes and tastebuds, this role is for you!

Join us in making our pastry kitchen a place where tradition meets innovation, and every day smells like butter and success.

Key Responsibilities    

• Assist in the preparation and production of desserts and pastry items according to established recipes and standards.
• Follow instructions and guidance provided by senior pastry chefs to ensure quality, consistency, and timely execution.
• Maintain cleanliness, organisation, and proper sanitation of pastry work areas, equipment, and storage facilities.
• Adhere strictly to food hygiene, safety, and health standards, including personal hygiene and professional grooming requirements.
• Support proper maintenance and care of kitchen equipment and promptly report any defective equipment or sanitation issues.
• Observe menu performance and assist in preparation adjustments to meet guest expectations under the guidance of senior chefs.
• Provide courteous, professional, and respectful service while working collaboratively within the kitchen team.
• Perform any other duties as assigned by the Head Pastry Chef, Executive Chef & Management to support smooth culinary and F&B operations.

Requirements

• Diploma in Baking and Pastry.
• Minimum 3 years of relevant pastry experience.
• Strong presentation skills and attention to detail.
• Passion for creating visually appealing and innovative pastry displays.
• A collaborative team player with a positive and hands-on attitude.
• Friendly, approachable, and possess strong communication skills.
• Able to remain composed and focused in a fast-paced kitchen environment.

Why Join Us?

At Singapore Swimming Club, this isn’t just a job - it’s your chance to be part of the energy that brings our community to life. From sports and social activities and events to food and fun, you’ll join a warm, collaborative team that values creativity, initiative, and joy in the everyday. Do what you love while creating meaningful experiences for our members.

We are looking for a Head Chef who is a highly skilled professionalwho oversees the operations of a restaurant or dining facility. They areresponsible for the food that comes out of a kitchen, from conception toexecution.

Responsibilities:

• Design menus that enhance customers’ culinary experience while keeping up high quality.
• Submit cost proposals for menu items.
• Provide feedback regarding the food quality of large bulk purchases.
• Ensure that all food preparation is in accordance with regulatory guidelines.
• Design standardized food presentation guidelines for each dish.
• Monitor inventory levels of commonly used items.
• Look for ways to reduce spoilage of infrequently used items.
• Hire, train, and mange staff about proper kitchen sanitization methods.

Qualifications:

• Ability to track expenses and manage a budget.
• Ability to lead and inspire a team.
• Strong passion for the art of food design.
• Culinary Degree or equivalent experience.
• Excellent verbal and written communication

Looking for a head chef in charge of a cafe and bar's menu in Changi Airport Terminal 2

Person must be

- highly motivated

- able to lead a team by example

- willing to grow with the company

- able to come up with new menus, ideas

- do up SOP for kitchen

- team player

Work schedule 6 days work shift, 10 hrs with 1 hr break

Off days and MC as per MOM regulations

Interviewing, hiring, and training cooks and other kitchen staff.

Planning and supervising tasks carried out by the food preparation staff.

Taking responsibility for the health and safety of the food team.

Planning food menus and ensuring that the menu is fresh and well presented.

Keeping abreast of culinary trends and incorporating these into the menu.

Developing recipes and determining how best to present dishes.

Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory.

Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices.

Checking regularly that the equipment and work areas are kept spotless.

Keeping abreast of and complying with the latest health and safety laws and regulations.

The Head Chef is a vital part of the leadership team and is in charge of overseeing the overall direction and strategy of the restaurant's culinary offerings. In addition to taking a hands-on approach to effective resource coordination in the kitchen, he or she possesses the ability to inspire, motivate, and harness the team's culinary expertise and skills. The ability to think outside the box, the willingness to explore the unexplored territory, and the ability to set a good example for others.

Reporting to the General Manager, the Head Chef is expected to:

• Develop and uphold a cutting-edge culinary strategy that reflects a potential role to play in putting the plans into action quickly, profitably, and effectively.

• Develop, implement, and evaluate new menu options that are consistent with The Foreign Project brand concept to keep the menu exciting for all patrons and to encourage high levels of guest satisfaction and favorable reviews of the customers' culinary offerings.

• Keep up with new culinary innovations and is responsible for making decisions regarding the menu, including but not limited to, menu items, pricing, flavors, and cuisine characteristics, and presentation.

• Find ways to streamline and improve the current menu items and products. Develop a plan for the time and work required to implement new menu items, and give the regular leadership feedback to increase revenue and profit.

• Collaboration is required to ensure the smooth coordination and successful implementation of all cross-functional goals and deadlines.

• In charge of overseeing all kitchen operations and making sure that standards for food safety, hygiene, and food preparation are always upheld.

• Develop a comprehensive cost management strategy for market list products and daily inventories. To maximize profits while maintaining The Foreign Project's brand standards and/or customer expectations, ensure proper and efficient expense management and cost controls.

• Capable of engaging in confident interactions with the media and visitors to promote the brand, its ideas, and the food served at each individual restaurant.

• The development of the culinary team and The Foreign Project Group will be fueled by strong leadership, mentoring, and coaching.

- Prepare ingredients, including chopping and washing vegetables.
-Maintain a clean and hygienic kitchen,
-paying attention to cleaning hard-to-reach areas.
-Good Attitude to work as a team in the kitchen
-Leading, training, and motivating kitchen staff, scheduling shifts
-Ordering supplies, managing inventory, managing budgets, and calculating food costs to ensure profitability.

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

Plan, design, and update menus based on seasonal availability, customer preferences, and market trends

Prepare and oversee high-quality dishes, ensuring consistency in taste, presentation, and portion sizes

Supervise and coordinate kitchen staff, including cooks and kitchen assistants

Train, mentor, and evaluate kitchen team members to maintain high performance standards

Ensure strict compliance with food safety, hygiene, and sanitation regulations

Maintain kitchen cleanliness, organization, and efficient workflow

Control food costs, minimize wastage, and ensure profitability

Collaborate with management on pricing, promotions, and special events

Inspect ingredients and finished dishes to ensure quality and freshness

Develop new recipes and continuously improve menu offerings

Ensure proper use and maintenance of kitchen equipment

Experience: Minimum 5 years experience in Prata Flipping

Job Description & Requirements

• Managing and leading teams in a working place producing ice creams, frozen desserts, confectionery and cakes.
• Contribute to new product development and training team on preparation and adherence to SOP
• Managing raw material cost and wastage control, inventory purchasing and reporting functions
• Managing overall operations of the kitchen to ensure quality and standards of product processed by the kitchen.
• Proven ability to control food cost & manage wastage
• Strong knowledge of ice creams, frozen desserts, pastry, chocolates, and other confectionery products
• At least 3 years of experience in ice cream, confectionery or pastry and baking industry
• Ability to multitask and work efficiently under pressure and open to constant improvement processes
• Able to communicate effectively and work closely with management

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

Job Highlights & Benefits

• Walking distance from Tuas Link MRT
• In-house gym
• Staff discounts
• Free meals provided
• Monday to Friday, 44 work hours per week

Job Duties & Responsibilities

• Prepare and cook a variety of meals in a cafeteria setting
• Ordering raw ingredients, receiving and checking raw materials for cafeteria operation.
• Monitor and control quality & quantity of stock inventory for cafeteria.
• Preparing ingredients and cook meals for company’s internal employees.
• Ensure the safe use maintenance / sanitation of equipment & facilities.
• Ensure efficiency in the work you carry out, keeping organised and maintaining our high standards of food production.
• Manage product storage, maintenance, and rotation activities to avoid any damages or spoilages.
• Comply with food hygiene & work safety guidelines.
• Assist with inventory and prepare within given budget.
• Make sure that products are properly labelled production date and expiration dates.
• Carry out any other duties reasonably requested by a member of the Management Team.

Job Requirements:

• Experience in cooking large quantities of food
• Self-motivated with a results-driven approach
• A passion for food and a commitment to culinary excellence.

Job Overview

We are seeking a visionary and experienced Head Chef to lead our culinary team and deliver extraordinary dining experiences. The ideal candidate will bring creativity, exceptional leadership, and a commitment to excellence. This role involves overseeing all kitchen operations, menu innovation, staff management, and ensuring the highest standards of food quality, safety, and hygiene.

Key Responsibilities

Menu Development and Innovation:

• Develop creative and diverse menus aligned with the company’s vision and customer preferences.
• Incorporate seasonal ingredients and emerging culinary trends to enhance menu offerings.
• Conduct regular menu reviews to ensure profitability and customer satisfaction.

Operational Excellence:

• Oversee daily kitchen operations, ensuring smooth workflow and timely service.
• Monitor inventory levels, control food costs, and reduce wastage through effective resource management.
• Ensure compliance with all food safety and hygiene regulations (HACCP standards).

Team Leadership:

• Recruit, train, and mentor a high-performing kitchen team.
• Create staff schedules and assign responsibilities to optimize kitchen efficiency.
• Foster a positive work environment that encourages teamwork and creativity.

Quality Control and Customer Satisfaction:

• Ensure all dishes are prepared to the highest quality standards of taste, presentation, and consistency.
• Collaborate with front-of-house staff to address customer feedback and improve service.
• Conduct regular audits to uphold kitchen cleanliness and operational efficiency.

Strategic Planning:

• Collaborate with management to plan and execute seasonal promotions, special events, and catering services.
• Analyze customer preferences and market trends to adapt and grow the menu offering.
• Drive the kitchen’s long-term development and innovation.

Requirements:

• Proven experience as a Head Chef or Executive Chef in a high-volume kitchen.
• Strong knowledge of kitchen management, food costing, and menu planning.
• Expertise in [specific cuisine, if applicable, e.g., Asian, Western, Fusion].
• Culinary certifications (e.g., WSQ, HACCP, Culinary Arts Diploma) are highly preferred.
• Excellent leadership and team management skills.
• Creativity and passion for delivering exceptional culinary experiences.
• Ability to work under pressure and manage multiple priorities effectively.
• Familiarity with kitchen technology and software (e.g., inventory management systems).

Why Join Us:

• Opportunity to work with a passionate and innovative team.
• Professional growth in a dynamic and expanding organization.
• Attractive benefits, including healthcare coverage, performance bonuses, and staff meals.
• Be a part of a workplace that values creativity, excellence, and teamwork.

Additional Information:

• Working Hours: Flexibility required, including weekends and public holidays.
• Work Environment: Fast-paced kitchen setting with opportunities to lead high-profile events.
• This version ensures the job description is both comprehensive and professional, appealing to experienced chefs looking for a leadership role. Would you like to add anything else specific to your company?

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

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

• Food Preparation: Assist in the preparation and cooking of dishes according to recipes and standards set by the executive chef, Head Chefs , senior sous and Sous chefs 
• Station Support: Support the sous chefs & the Chef de Partie in managing a specific kitchen station, ensuring all tasks are completed efficiently and effectively. 
• Ingredient Handling: Assist in receiving, storing, and rotating food products to ensure freshness and minimize waste. 
• Quality Assurance: Maintain high standards of food quality and presentation, conducting regular taste tests and inspections. 
• Kitchen Hygiene: Adhere to strict sanitation and safety guidelines, keeping the kitchen clean and organized at all times.. 
• Team Collaboration: Work closely with other members of the kitchen team to ensure smooth operations during service periods. 
• Training and Development: Participate in training sessions and workshops to enhance culinary skills and knowledge. 
• Ad-hoc duties as assigned by chef in-charge  

Job Overview

We are seeking a highly accomplished and visionary Executive Chef to lead and oversee our entire culinary operations across multiple locations. This role is strategic and leadership-driven, requiring a professional who can elevate brand standards, drive innovation, and ensure operational excellence at scale.

The ideal candidate will be responsible for culinary direction, concept development, financial performance, and building a high-performing kitchen culture that delivers consistent, world-class dining experiences.

Key Responsibilities

Culinary Leadership & Brand Direction

· Define and execute the overall culinary vision and standards across all outlets.

· Develop signature menus, concepts, and culinary identities aligned with brand positioning.

· Ensure consistency in taste, presentation, and quality across all locations.

· Lead innovation in menu design, incorporating global trends and customer insights.

Multi-Unit Operations Management

· Oversee kitchen operations across multiple outlets or business units.

· Establish and enforce SOPs for kitchen efficiency, food safety, and service standards.

· Monitor performance metrics including food cost, wastage, and productivity.

· Conduct regular site visits, audits, and operational reviews.

Financial & Cost Control

· Take full ownership of kitchen P&L performance.

· Optimize food costing, supplier negotiations, and inventory management.

· Implement cost-control strategies without compromising quality.

· Analyze sales data and adjust menu offerings to maximize profitability.

Team Development & Leadership

· Recruit, train, and develop Head Chefs and kitchen leadership teams.

· Build a strong leadership pipeline within the culinary division.

· Set performance standards and conduct regular evaluations.

· Foster a culture of discipline, creativity, and continuous improvement.

Quality Assurance & Compliance

· Ensure full compliance with food safety standards including Hazard Analysis Critical Control Point (HACCP).

· Maintain the highest hygiene, safety, and operational standards across all kitchens.

· Implement regular audits and corrective action plans.

Strategic Planning & Business Growth

· Collaborate with senior management on expansion plans and new outlet launches.

· Lead menu strategy for new concepts, seasonal campaigns, and special events.

· Analyze market trends, competitor activity, and customer preferences.

· Drive innovation to maintain competitive advantage in the F&B industry.

Requirements

· Proven experience as an Executive Chef or Senior Culinary Leader in multi-outlet or high-volume operations.

· Strong expertise in kitchen management, menu engineering, and financial control.

· Experience in [specific cuisine, e.g., Asian, Western, Fusion, Fine Dining].

· Recognized culinary qualifications (e.g., Culinary Arts Diploma, WSQ certifications).

· Deep understanding of food safety systems such as Hazard Analysis Critical Control Point.

· Exceptional leadership, communication, and organizational skills.

· Strong business acumen with the ability to manage budgets and drive profitability.

· Ability to thrive in a fast-paced, multi-location environment.

Why Join Us

· Leadership role with strategic influence across the organization.

· Opportunity to shape and grow a strong culinary brand.

· Competitive salary with performance-based incentives.

· Career growth within a rapidly expanding organization.

· Work with a dynamic and innovative leadership team.

Additional Information

· Working Hours: Flexible, including weekends and public holidays.

· Work Environment: High-level leadership role overseeing multiple fast-paced kitchen operations and flagship projects.

• Well established Japanese Restaurant
• Salary range: $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
• 3 years 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

Job Descriptions:

• Assist the Sous chef in day-to-day culinary operations.
• Responsible for food production in the assigned role.
• Cook or directly supervise the cooking of items that require skillful preparation.
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout assigned kitchen areas at all times.
• Implement controls to minimize food waste.
• Assist in scheduling and coordinating the work of kitchen employees to assure that food preparation is economical and technically correct within budgeted labour cost goals when necessary / Manage kitchen staff and delegate tasks related to meal prep, cooking and delivering food to diners in a timely fashion.
• Ensure effective control of stock purchasing, receipt, storage, preparation and service about quality, quantity and safety.
• Work closely with the Operations teams, collect customer feedback and focus on improvement and development.

Job Requirements:

• Must possess at least WSQ Food Safety Level 1 certificate.
• Knowledge of halal cuisine will be an added advantage.
• Minimum 3 Year(s) of relevant experience.
• Knowledge of various cooking methods, ingredients, equipment and procedures.
• Candidates with more experience will be considered for a higher role.

Working Location:

Sungei Kadut

• Free shuttle bus from Choa Chu Kang MRT & Yew Tee MRT to Gain City Megastore @ Sungei Kadut

Note:

• Only shortlisted candidates will be notified.

Monthly Salary: UP to $3000 (Negotiable)

Working Address: Seletar Aerospace Heights

Working Hours: 5 days. 44 hours per week | Shifts may depend based on events requirement

Responsibilities and Duties:

• Work closely with direct superior to ensure kitchen production timings are respected

• Responsible for the food quality delivered at events and at the canteen.

• Prepare all the necessary documents for day-to-day operations and ensure all procedures are implemented and followed accurately.

Health and Safety:

• Assist direct superior on strict implementation of HACCP principles and documentation.

• Responsible for cleanliness, hygiene and food safety management for production kitchen and event prep spaces.

• Control the standards of cleanliness of all dry stores and overall public areas belonging to the kitchen.

• Ensure workplace safety at all times both within kitchen and at events

Kitchen R&D:

• Prepare documentation of menus (Matrix and Recipes)

• Propose recipe adjustments and new dish while communicating with his direct superior

• Take part in Menu R&D 

Team Support and Reporting Structure:

• Report to direct superior concerning the kitchen operation and challenges

• Attend regular meetings as assigned by company management

• Maintain good relationship with all departments and colleagues

• Perform other duties as may be assigned.

Qualification and Requirements:

• 2 years experience in a similar role

• Familiar with fine dining

• Experience in hotel banquet

• Fluent in speaking and writing English

• Good computer skills (MS Office and other applications such as Google calendar and WhatsApp)

Benefits: 

• Meals provided during events and meetings

• Annual Leave and Medical Leave entitlement 

• Transport allowance
  

Nextbeat Singapore Pte.Ltd.

EA License Number: 22C1267

EA Personnel: R22110252