Total 1,442 job vacancies in Singapore

Assist in food preparation, cooking, garnishing, and presentation according to company standards.

Ensure food quality, freshness, and cost control requirements are met.

Follow kitchen task schedules and instructions from the Outlet Head Chef or supervisor.

Maintain kitchen cleanliness and hygiene at all times.

Comply with all mandatory food safety and sanitation standards.

Perform any other duties assigned by supervisors.

Looking for a Thai Chef to modernize existing menu, plating and operations.

Business consist of Soi Aroy, Super Thai and Super45, ranging from food shop, restaurant, catering, central kitchen and food manufacturer.

Responsibilities

• Develop and update the menu to introduce modern Thai dishes that appeal to diverse customer preferences
• Enhance plating techniques to improve food presentation and customer experience
• Streamline kitchen operations to increase efficiency and maintain high food quality standards
• Collaborate with team members across food shops, restaurants, catering, central kitchen, and manufacturing to ensure consistent execution of culinary concepts
• Adapt recipes and processes to suit different business formats within the group

Potential Partners/Investors welcome. Kindly introduce yourself by whatsapping 98558883 with your resume.

Looking for a Thai Chef to modernize existing menu, plating and operations.

Business consist of Soi Aroy, Super Thai and Super45, ranging from food shop, restaurant, catering, central kitchen and food manufacturer.

Responsibilities

• Develop and update the menu to introduce modern Thai dishes that appeal to diverse customer preferences
• Enhance plating techniques to improve food presentation and customer experience
• Streamline kitchen operations to increase efficiency and maintain high food quality standards
• Collaborate with team members across food shops, restaurants, catering, central kitchen, and manufacturing to ensure consistent execution of culinary concepts
• Adapt recipes and processes to suit different business formats within the group

Potential Partners/Investors welcome. Kindly introduce yourself by whatsapping 98558883 with your resume.

Assist in food preparation, cooking, garnishing, and presentation according to company standards.

Ensure food quality, freshness, and cost control requirements are met.

Follow kitchen task schedules and instructions from the Outlet Head Chef or supervisor.

Maintain kitchen cleanliness and hygiene at all times.

Comply with all mandatory food safety and sanitation standards.

Perform any other duties assigned by supervisors.

SUMMARY

This role will be responsible for overseeing the preparation, cooking, and presentation of dishes in the restaurant. You will be working closely with the Sous Chef in contributing towards the delivery of quality food to all our guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen and be a role model to the junior chefs. 

RESPONSIBILITIES

• Ensure that all food production meets/exceeds standards 
• Work effectively with all kitchen team to ensure a high level of service experience
• Exercise cost control in minimizing wastages and spoilage of food products
• To ensure knowledge of the product is maintained and communicated to all relevant personnel
• To liaise with the Sous Chef/Head Chef and implement new menu/dishes/systems where applicable
• To ensure mis en place is completed accordingly
• To report any maintenance issues to the Junior/Sous Chef immediately
• Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
• Follows and adheres to Company policies, processes, and procedures accordingly 
• To be flexible and willing to help in the kitchen at busy times if required
• To attend trainings/meetings as and when required 
• Ad hoc duties/projects assigned by Supervisor

REQUIREMENTS

• Minimum professional certificate in Culinary Arts
• At least 3 years of relevant working experience
• Able to lead and is a team player
• Good communication and interpersonal skills
• Good Microsoft Office skills 
• Able to work in a fast-paced 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

1. Kitchen Operations and Food Quality

• Oversee all daily kitchen operations, ensuring smooth service during peak and off-peak periods.

• Ensure consistent execution of recipes, plating standards, and portion sizes.

• Conduct regular quality checks on food preparation, taste, and presentation.

• Maintain strict adherence to food safety, hygiene, and sanitation standards (SFA/NEA guidelines).

2. Menu Development

• Collaborate with the Executive Chef and management on menu planning and seasonal specials.

• Innovate and introduce new dishes aligned with the brand’s concept and customer preferences.

• Conduct food tastings, standardization, and recipe costing for all new menu items.

3. Team Leadership and Training

• Lead, train, and mentor kitchen staff, fostering a positive and professional kitchen culture.

• Schedule and manage manpower planning, ensuring adequate coverage.

• Conduct performance evaluations, provide coaching, and support skill development for junior cooks.

4. Inventory, Costing and Budget Control

• Oversee inventory management, including ordering, receiving, and stock rotation (FIFO).

• Ensure cost control through portion management, waste minimization, and supplier coordination.

• Work with management on food cost targets, budgeting, and monthly cost analysis.

5. Health, Safety & Compliance

• Ensure compliance with all food safety, hygiene, and workplace safety regulations.

• Conduct regular kitchen audits and ensure proper maintenance of equipment.

• Enforce safe working practices and coordinate with management on any repair needs.

6. Coordination & Communication

• Work closely with front-of-house teams to ensure seamless service delivery.

• Communicate daily specials, menu changes, and operational needs clearly to all staff.

• Attend management meetings and contribute operational insights.

REQUIREMENTS

• At least 5–8 years of kitchen experience, with 2–3 years in a supervisory or lead role.

• Strong culinary knowledge and experience in Western & Asian cuisine would be advantages

• Proven leadership and team management skills.

• Excellent understanding of food costing, inventory control, and operational KPIs.

• Strong organizational skills and ability to perform under pressure.

• Valid Food Hygiene Certificate (WSQ).

Chef de Partie

Introduction:

As Chef de Partie, you’ll report directly to the Sous Chef/Head and play a key role in the daily execution of our kitchen operations. If you take pride in your station, care deeply about ingredients, and thrive in a collaborative kitchen — we’d love to have you on our team.

Key Responsibilities:

• Support the Sous Chef in the daily running of the kitchen
• Take ownership of your assigned station, ensuring prep, execution, and cleanliness are always on point
• Uphold high standards of food quality, presentation, and consistency
• Ensure mise en place is ready ahead of each service period
• Assist with receiving and storing of deliveries, checking quality and freshness
• Work closely with the kitchen team to ensure smooth service and open communication
• Contribute to R&D and development of seasonal specials
• Follow all food safety and hygiene protocols consistently

Qualifications:

• Minimum 2 years of experience in a professional kitchen
• Strong fundamentals in cooking techniques, prep, and kitchen organization
• Team player with a proactive, can-do attitude
• Committed to continuous learning and growth in the kitchen
• Familiarity with inventory control and minimizing kitchen wastage

Perks:

• Be part of a passionate, creative culinary team from Day One
• Learn and grow under experienced mentors
• Competitive staff discounts across outlets
• Birthday Leave to celebrate your way
• Supportive and team-focused work culture

If you're a cook who takes pride in precision, loves a clean station, and is hungry to grow — come join us.

Monthly Salary: UP to $12,000 (Negotiable)

Working Address: Determined later

Working hours: 48 hours 5 days work week

Responsibilities and Duties:

• Oversee the Kaseiki counter

• Sashimi and Sushi expert

• Manage Kitchen staff

• Control Kitchen cost and achieve P&L

• Manage safety and hygiene

• Manpower planning and scheduling

Qualification and Requirements:

• Must have strong Japanese fine dining cuisine experience and omakase experience

• Ability to speak fluent Japanese to communicate with customers and staff

Benefits:

• Performance bonus

• Sales incentive

• Annual Leave entitlement and Medical benefits

Nextbeat Singapore Pte.Ltd.

EA License Number: 22C1267

EA Personnel: R22110252

repare and cook food according to company recipes and quality standards.

Manage a specific kitchen section such as grill, hot kitchen, pastry, or cold kitchen.

Supervise and guide junior chefs, commis chefs, and kitchen assistants.

Ensure food is prepared on time during service hours.

Maintain cleanliness, hygiene, and food safety standards in the kitchen.

Check freshness and quality of ingredients before use.

Assist in stock control, ordering, and minimizing food wastage.

Support menu development and new dish preparation.

Monitor portion control and presentation standards.

Ensure kitchen equipment is used safely and properly maintained.

Work closely with Head Chef and Sous Chef for smooth kitchen operations.

Maintain discipline, teamwork, and efficiency in the kitchen.

Looking for thai cusine central kitchen chef with ample experience and knowledge to handle.

- Able to work in a fast paced enviroment and able to work as a team

- Chef is able to produce sauces for restaurant and innovate new items for the menu

- Self motivated and able to motivate the crew as well

6 days work week 10 hours with 1 hours break in between

uniform and meals provided

Job Description & Requirements

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.
• Experience in Cooking Tandoor Items and other North Indian Dishes
• Experience in cooking south indian dishes including Biryani and Kerala dishes

Assemble ready-to-eat snacks (sandwiches, wraps, salads, pastries, toasties) quickly and hygienically using set recipes and presentation standards.

Stock and replenish ingredient and condiment stations; rotate perishable items to minimize waste.

Follow food safety, sanitation, and allergen-handling procedures (cleaning schedules, temperature logs, cross-contamination prevention).

Maintain clean, organized workstations and equipment; perform routine cleaning and closing duties.

Take customer orders, process payments (when required), and handle simple customer questions courteously.

Duties:

1. Prepare and cook menu items for human guests according to recipes and SOPs

2. Maintain food quality, portion control, and presentation standards.

3. Handle general kitchen cleaning: dishwashing, floor cleaning.

4. Ensure kitchen cleanliness and comply with NEA/SFA food hygiene standards .

5. Manage ingredient prep, stock rotation, and minimise wastage Coordinate with service team on orders during peak weekend hours

Incharge of cooking and ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service and kitchen operations.
Prepare ingredients for cooking according to the establishment’s standard recipes and operating procedures.

Upkeep hygiene and safety of kitchen and ensure food quality and customer satisfaction.

Maintain standards for food storage, rotation, quality, and control wastage and manage food cost to ensure profitability

Ensure compliance with SFA standards and provide counter service, when needed

Requirements

Minimum 3 years of relevant experience of kitchen management. Outstanding communication and leadership skills, credentials in health and safety training. Good time management and multitasking skills,

Physical stamina to stand for long hours and handle kitchen tasks

58 RECRUITMENT PTE. LTD

19C9772

67026282

Job Description & Requirements

Responsibilities:

Responsibile for food preparation, maintaining the kitchen equipments/utensilsat upmost cleanliness and hygiene

Ensures consitency in taste, quality, quantity, temperature and presentation of each food served

Quick in food preparation and is able to cope with a fast-paced kitchen environment

Ensure minimum wastage in food preparation and washer duty

Ensure freshness of food ingredients and raw materials, keeping track of old and new items by rotating stocks

Clean food preparation area and kitchen equipment to ensure clean safe food handling practices

Requirements:

Proven at least 2 years work experience as a Chef or Cook

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

Able to work split shift, weekends and public holidays.

A chef manages kitchen operations, develops menus, and prepares high-quality food while ensuring health code compliance. Key duties include training staff, managing inventory/food costs, and maintaining a clean, efficient work environment, usually requiring culinary experience or certification. They must be creative, possess leadership skills, and work well under pressure

• Daily kitchen preparation
• Responsible for food preparation, maintaining the kitchen, kitchen equipment, utensils at utmost cleanliness & hygiene.
• Meeting food quality expectations of food stages standard.
• Prepare and cooks according to standard operating procedures set by the company.
• Ensures consistency in taste, quality, quantity, temperature and presentation of food served.
• Quick in food preparation and is able to cope with a fast-paced kitchen environment.
• Ensure that there is minimum wastage in food preparation.
• Ensure freshness of food ingredients and raw materials,
• Inspect and clean food preparation area and kitchen equipment to ensure clean safe food handling practices
• Aware of ongoing new launch products promotion
• Any other duties as and when assigned by Management
• Ready to work any shift.
• Ready to work for public holidays & Sunday.
• Positive attitude and willingness to learn is a plus
• Minimum 2 years of working experience in F&B or related field

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 Summary

Prepare and cook menu items following company recipes and quality standards while supporting kitchen operations, maintaining hygiene, and collaborating with team members to deliver consistent, timely food service.

Responsibilities

• Prepare and cook menu items according to company recipes and food quality standards to ensure consistent taste and presentation
• Assist in planning and developing menus, including daily specials and seasonal dishes, to enhance customer offerings
• Deliver food in a timely and consistent manner to meet service schedules and customer expectations
• Monitor food stock levels and assist in ordering ingredients and kitchen supplies to maintain adequate inventory
• Inspect the freshness and quality of ingredients before use to ensure food safety and quality
• Maintain cleanliness and hygiene of the kitchen, equipment, and food preparation areas to comply with health regulations
• Ensure compliance with food safety standards, hygiene regulations, and company policies to uphold safety and quality
• Collaborate with kitchen staff and service team to coordinate daily operations and optimize workflow
• Train and guide junior kitchen staff to develop their skills and maintain kitchen standards
• Perform other duties assigned by the employer to support kitchen and restaurant operations

Preferred competencies and qualifications

• Proven experience as a Chef or in a similar kitchen role demonstrating effective food preparation and kitchen management skills
• Knowledge of food preparation, kitchen operations, and food hygiene standards to ensure safe and efficient processes
• Ability to work efficiently in a fast-paced environment and under pressure to meet service demands
• Strong teamwork and communication skills to foster collaboration within the kitchen and service teams
• Responsible and hardworking attitude with the ability to maintain high cleanliness standards
• Willingness to work shifts, weekends, and public holidays as required to support operational needs
• Relevant culinary certificate or working experience in F&B considered an advantage

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

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

Supervise and coordinate kitchen staff, including cooks, assistants, and helpers

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

Ensure strict adherence to food safety, hygiene, and sanitation regulations

Monitor and maintain kitchen cleanliness, organization, and workflow efficiency

Control food costs, reduce wastage, and ensure profitability without compromising quality

Collaborate with management on pricing, promotions, and special events

Inspect ingredients and finished dishes to ensure quality and freshness

Develop new recipes and continuously innovate to enhance the menu

Ensure proper use and maintenance of kitchen equipment

Experience: Minimum 5 years experience in Prata Flipping

Job Description & Requirements

Job Description & Requirements

· Need prepare meals and follow establishment recipes.

· Responsible to prepare ingredients and adhering to the restaurant menu.

· Cook, clean, assist other cooks and staff

· To prepare authentic Chettinad cuisine, all varieties of Biryani

· Experience in South Indian varieties of food – Prata, Idly, Dosa, Varieties rice, appam, pakora, vadai, all varieties of Chutney

· Responsible to deliver food in a fast-paced as per customer requirement.

· Willing to work in any shifts and rotational weekly offs.

· Need to follow food health and safety procedures.

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina

Salary: $5000 – $5500 (Depends on experience)

Working Days & Hours:
Shift work from 11am – 10pm (8 hours per day)
6 days off per month

Location: MBS

Responsibilities:

1. Plan and direct food preparation and culinary activities in the kitchen.
2. Modify menus or create new ones that meet quality standards.
3. Estimate food requirements, which include food or labour costs budgeting as set by Management.
4. Recruit and supervise kitchen staff and schedule them according to operational needs.
5. Ensure kitchen staff adheres to recipes and serving portions correctly.
6. Motivate and coach staff to perform better in their respective roles.
7. Arrange for equipment purchases and repairs.
8. Perform administrative duties.
9. Support any other relevant business duties and responsibilities as and when assigned by the Owner.

Requirements:

• Min Diploma or equivalent with 10 years of relevant experience in Culinary in a full-fledged kitchen setting.
• Possess food hygiene and safety certification.
• Able to work on rotating shifts, weekends & public holidays.

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Cai Jie Ying), Evelynn || EA Personnel License R24120580

Job Title：Chef

Work Location：Stores across Singapore (assigned according to store needs)

Number of Recruits：Several

Work Pass Type：S Pass (SP for eligible candidates)

Employment Type：Full-time

Job Responsibilities

1. Be responsible for daily dish preparation in the restaurant, strictly follow recipes and standard procedures to ensure stable taste, appearance and quality of dishes;

2. Skillfully complete ingredient preparation work including cleaning, cutting and marinating, control ingredient freshness and reduce ingredient waste;

3. Keep kitchen area clean, disinfect tableware and kitchen utensils, and comply with Singapore food safety and hygiene regulations;

4. Cooperate with kitchen supervisor/store manager to complete daily work, arrange work process reasonably to adapt to peak dining hours;

5. Complete kitchen ingredient inventory and inventory management, assist in ingredient requisition;

6. Abide by all restaurant rules and regulations, obey work arrangements, cooperate with team work and maintain normal kitchen operation.