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 of time.
• Effective communication skills.
• Able to work on weekend and public holiday

✨ CHEFLAM’S, a premium Sichuan cuisine brand, is launching a new restaurant – new store opening in progress!| Elegant dining environment, stable customer base, friendly team atmosphere

✨ Full-time | 6 days a week | Clear work schedule, standardized management

✨ Monthly salary SGD 5,500–6,500 (depending on experience) + stable career development opportunities + Performance dividends

✨ 10 days annual leave | Sick leave and other benefits as per company policy

✨ Opportunity to lead a team, participate kitchen standardization, and be promoted to higher management positions for outstanding performanceUrgently hiring

Responsibilities:

• Act as the Head of Kitchen, overseeing all culinary operations across outlets and banquets.
• Take full accountability for kitchen performance, food standards, manpower, and cost control.
• Plan, organise, and direct daily kitchen activities to ensure smooth operations.
• Step in actively during service periods and peak banquet operations.
• Lead and execute large-scale Western banquets, events, and catering operations.
• Ensure timely execution of banquet orders with consistent quality and presentation.
• Supervise mise en place, cooking, plating, and buffet setup during service.
• Plan and execute Western banquet menus, set menus, and event-specific offerings.
• Ensure menu feasibility, kitchen capability, and cost efficiency.
• Maintain standard recipes, portion control, and food presentation guidelines.
• Take ownership of food costing, stock control, ordering, and inventory management.
• Monitor food wastage and implement measures to optimise cost efficiency.
• Work within approved budgets while maintaining food quality standards.
• Lead, train, and supervise the kitchen team, including Sous Chefs, Chef de Parties, and Commis Chefs.
• Plan duty rosters and manpower deployment according to operational needs and banqueting demands.
• Coach and develop kitchen staff to improve skills, consistency, and productivity.
• Enforce kitchen discipline, professionalism, and company policies.
• Ensure full compliance with food safety, hygiene, and sanitation standards (SFA, HACCP, workplace safety).
• Maintain a clean, safe, and well-organised kitchen at all times.
• Ensure proper use and maintenance of kitchen equipment.
• Work closely with Operations, Banquet Sales, and Service teams to support events and guest requirements.
• Participate in event planning meetings to align kitchen execution with operational expectations.
• Address guest feedback and operational issues related to food and service in a professional manner.

Requirements:

• Diploma or professional certification in Culinary Arts or equivalent.
• Minimum 8–10 years of relevant kitchen experience, preferably in hotels or banquet operations.
• Proven experience in leading kitchen teams and managing full kitchen operations.
• Strong hands-on culinary and banquet execution skills.
• Proven leadership and people management capability.
• Good knowledge of food costing, inventory, and kitchen budgeting.
• Strong operational and problem-solving skills.
• Ability to work under pressure

Position Summary Statement

To assist the Executive Chef /Executive Sous Chef in the daily operations of the kitchen, including supervision of the kitchen and the production of food.

Primary Responsibilities

a) To be responsible for all activities of the particular section they are in charge of.

b) To be responsible for the total quality of food prepared from the Section they are in charge of.

c) To match volume of food prepared in the section in accordance with business thereby avoiding over-production or under-production. Right sizing of food production prevents food wastage and keeps food cost within budget.

d) To be responsible for the cleanliness and tidiness of kitchen with all staff under his care observing strict rules of personal hygiene.

e) Halal team leader who has completed mandatory Halal training programme by MUIS-appointed training provider

f) Oversee the compliance of the MUIS Halal Certification Condition and highlight and assist in rectifying any non-compliance

g) Work together with other Halal team members and advise to ensure full compliance with conditions across all departments

h) Endorse invoices and delivery orders to ensure that all products and raw materials are Halal and have been approved by MUIS.

i) Advise on changes or renewal of Halal application

j) Maintain documentation in accordance to Halal Certification requirements

k) Ensure NEA and MUIS licence criteria is observed both at Central Kitchen and at outlets with regular checks

l) Assist in application of all NEA and MUIS licences

Financial

a) To ensure that there is no wastages and help to keep food cost in his section low.

b) To manage the section within approved manpower budget without incurring unnecessary expenses via overtime, etc.

Corporate Assets

a) To ensure that all equipment are kept in good working conditions and that they are serviced in accordance with suppliers’ recommendations thereby protecting their long term investment value.

b) To ensure that the kitchen is kept in a neat and clean condition thereby posing no safety threat to kitchen staff.

Sales

a) To actively contribute in the outlet business by producing good quality food at competitive prices which meets the expectations of customers

Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

JOB SUMMARY

Ensuring the quality, consistency and production of areas of responsibility in the kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with a team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains a team to improve results.

Education and Experience

• 3-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 8 years experience in the culinary, food and beverage, or related professional area.

Responsibilities

• Supervises the preparation and production of all hot or cold food items for a Breakfast and ala-carte menu to ensure that they are in compliance with the prescribed recipes and specifications.
• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet & catering services).
• Produces production prep list.
• Assists in developing daily and seasonal menu items.
• Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department).
• Assists in estimating daily restaurant production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees’ absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures employees are cross-trained to support successful daily operations.

Establishing and Maintaining Kitchen Goals

• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Knows and implements company safety standards.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Sets a positive example for guest relations.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Empowers employees to provide excellent customer service.
• Handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.

JOB SUMMARY

Ensuring the quality, consistency and production of areas of responsibility in the kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with a team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains a team to improve results.

Responsibilities

• Supervises the preparation and production of all hot or cold food items for a Breakfast and ala-carte menu to ensure that they are in compliance with the prescribed recipes and specifications.
• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet & catering services).
• Produces production prep list.
• Assists in developing daily and seasonal menu items.
• Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department).
• Assists in estimating daily restaurant production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees’ absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures employees are cross-trained to support successful daily operations.

Establishing and Maintaining Kitchen Goals

• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Knows and implements company safety standards.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Sets a positive example for guest relations.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Empowers employees to provide excellent customer service.
• Handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.

Prepare innovative recipes to delight and whet the appetite of customers, visitors and guests.

Prepare culinary dishes and meals as per orders requested by servers.

Develop new menu items while improvising the existing ones.

Follow recipe and menu specifications.

Maintain the cooking premises clean, neat and tidy.

Monitor and support other cooking staff in preparing culinary dishes and meals.

Adhere to quality in preparing recipes and meals.

Develop and initiate cost-cutting ideas without sacrificing the quality and tastes of the dishes.

Teach and train the other cooking staff.

Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

Job Summary:

Coordinate daily bakery operations, manpower scheduling, inventory management, food supplies and food wastage control. Operates the pastry section of the kitchen while working closely with the Executive Chef and Sous Chef. Required to plan production, develop seasonal offerings, maintain par stocks of pastry and dessert with proper rotation of products and maintain highest cleanliness and hygiene standards in the pastry and bakery section. Responsible to create high quality pastry dishes with the standard recipes and presentations in order to maintain quality standards and consistency of product.

Key Responsibilities:

·      Oversees preparation process, portioning, presentation and quality of bakery products.

·      Take ownership of supervising and guiding pastry team to deliver bakery products according to Company’s quality and cost requirements.

·      Manages all day-to-day operations of the pastry and bakery section of the kitchen.

·      Prepare a wide variety of goods such as cakes, cookies, pies, bread etc., following traditional and modern recipes.

·      Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc.

·      Able to develop, design, and create new and exciting desserts to renew menus and engage the interest of customers.

·      Able to recognize superior quality products, presentations and flavours and ensure excellent quality throughout the dessert offerings.

·      Follow proper handling and right temperature of all food products.

·      Decorate pastries and desserts using different types of icings, toppings etc. and ensure the food presentation will be beautiful and exciting.

·      Coordinate activities of cooks and workers engaged in food preparation.

·      Check the quality of raw and cooked food products to ensure that standards are met.

·      Assist in determining how food should be presented and creates decorative food displays.

·      Assist on late events and stay back for boarders’ dinner once weekly, if required.

·      Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.

·      Check quality of material and condition of equipment and devices used for cooking.

·      Operates and maintains all department equipment and reports all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately.

·      Attend all scheduled employee meetings and brings suggestions for improvement.

·      Must possess a positive attitude and have the ability to work with a variety of people and co-operate with co-workers efficiently and effectively.

·      Encourage and build mutual trust, respect and cooperation among team members, and serves as a role model to demonstrate appropriate behaviours.

·      Guide and motivate pastry assistants and bakers to work more efficiently.

·      Ensure compliance to food safety and hygiene regulations at all times.

·      Any other ad-hoc duties as assigned by Superior.

Key Requirements:

·      Good knowledge of different types of pastry, desserts and cake decorating.

·      Ability to work a variety of shifts including weekends, days, afternoons and evenings.

·      Minimum 5 years of relevant bakery/ pastry and high volume food production experience in similar capacity with or without qualification.

• Communication Skills (verbal and written) – ability to convey meaning and obtain understanding.
• Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.
• People Skills – ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs.
• Conceptual Skills – ability to see entire program objective ensuring that individual programs work within the framework of the company’s objectives.
• Customer Relations – ability to relate to customers with an attitude of friendliness while conveying confidence in the company’s professionalism.

Job Description:

Can plan the menu.

Oversee and manage the efficient running and profitability of the kitchen.

Take record of the kitchen store.

Plan, coordinate, review and control production activities in order to ensure that workplace safety.

Possesses positive attitude, proactiveness, common sense and good teamwork.

Can do all kinds of the western food.

Job Requirements:

At least 8 Year(s) of working experience in the related field and industry.

Long hours of standing during the working shift.

Polite manner, energetic, cheerful, and hardworking.

Experienced in western's dishes.

Job Summary

The Head Chef is responsible for redefining the "KTV dining experience" by delivering high-quality, efficient, and innovative culinary offerings. Unlike a traditional restaurant, a KTV Live House requires a chef who can manage high-volume "finger foods," sophisticated late-night entrees, and VIP banquet platters—all while maintaining a pulse on the venue's fast-paced, music-driven atmosphere. You will lead the kitchen team in maintaining impeccable standards of food safety, flavor consistency, and speed of service.

Key Responsibilities

1. Culinary Leadership & Menu Engineering

• Menu Development: Design and execute a menu that balances "easy-to-eat" lounge snacks with premium signature dishes suitable for a high-end Live House.

• Special Events: Create bespoke menus for corporate bookings, private parties, and VIP room packages.

• Cost Control: Manage food costing, inventory levels, and supplier relationships to ensure maximum profitability without compromising quality.

2. Kitchen Operations & Quality Control

• Service Management: Lead the line during peak hours (typically late nights) to ensure ticket times are minimized despite high-volume room orders.

• Standardization: Develop and enforce precise recipe cards and plating guides to ensure consistency across all shifts.

• Waste Management: Implement strict inventory rotation (FIFO) and waste-tracking protocols.

3. Team Management & Training

• Supervision: Recruit, train, and schedule a brigade of sous chefs, line cooks, and dishwashers.

• Culture: Foster a high-energy, professional, and disciplined kitchen environment that can handle the "rush" of a packed live performance schedule.

4. Hygiene & Compliance

• Food Safety: Ensure 100% compliance with local health department regulations, HACCP standards, and sanitation protocols.

• Maintenance: Oversee the cleaning and maintenance of all kitchen machinery and specialized equipment.

Ad Hoc Tasks

In the dynamic environment of a KTV Live House, the Head Chef must be prepared for non-routine duties:

• Cross-Departmental Support: Assisting the bar team with "culinary cocktails" (e.g., preparing garnishes, infusions, or syrups).

• Equipment Troubleshooting: Performing basic "first-aid" on kitchen hardware during late-night hours when technicians are unavailable.

• Promotional Content: Collaborating with the AV Content Manager to style dishes for social media shoots or digital menu displays.
  

  All other ad hoc tasks assigned.

Monthly Salary: UP to $3300 (Negotiable)

Working Address: ION Orchard

Working Hours: 5.5 day work week, 44 hours 

    shift-based; typically 8hrs x 5 days + 4hrs x 1 day

                             1 day off per week based on rotational basis.

Responsibilities and Duties:

• Prepare nigiri sushi, maki rolls, and sashimi

• Fillet and process whole fish, including all preparation and mise en place

• Engage with guests at the counter — explain dishes, make recommendations, and deliver a memorable dining experience

• Manage freshness and quality control of ingredients

• Adapt menu offerings based on the day’s market deliveries

• Maintain strict hygiene standards in line with HACCP requirements

• Coordinate with Japanese management, kitchen, and service teams

Qualification and Requirements:

Must-Have:

• Genuine passion for sushi and Japanese cuisine — a strong desire to pursue the craft seriously and develop your skills over the long term

• Strong teamwork and communication skills — the sushi counter is a guest-facing position. You should be comfortable interacting with diners and collaborating closely with service and kitchen teams

• Growth mindset — a desire to grow from trainee to leading the sushi counter and eventually into restaurant management

Nice-to-Have:

• Experience in sushi preparation or Japanese cuisine (any level welcome)

• Basic fish filleting and preparation skills

• Food safety knowledge or certifications

Who We’re Looking For:

• Someone who dreams of mastering the art of sushi and delighting guests with their craft

• A naturally curious person with a deep interest in fish, ingredients, and flavours

• Someone with a craftsman’s attention to detail, who also enjoys connecting with guests across the counter

• Someone who wants to help bring authentic Japanese sushi culture to Singapore for the long term 

Benefits: 

• OT Payable

• Variable bonus

• AL entitlement

• Staff Meal Provided

• Growth opportunities and career advancement

• Opportunity to join a new restaurant opening team
  

Nextbeat Singapore Pte.Ltd.

EA License Number: 22C1267

EA Personnel: R22110252

We are looking for Head Chef to organize the kitchen’s activities

- Control and direct the food preparation process and any other relative activities

- Plan orders of equipment or ingredients according to identified shortages

- Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked

- Follows and upholds all health codes and sanitation regulations

- Monitor inventory levels of commonly used items

- Arrange for repairs when necessary

- Maintain records of payroll and attendance

- Performs other duties assigned

- Foster a climate of cooperation and respect between co-oworkers

- Oversee the work of subordinates

- Be fully in charge of hiring, managing and training kitchen staff

- Estimate staff’s workload and compensations

** Proven experience as Head Chef

** Exceptional proven ability of kitchen management

** Ability in dividing responsibilities and monitoring progress

** Outstanding communication and leadership skills

The Head Chef will lead the kitchen team in delivering authentic Cantonese cuisine of the highest quality. This role requires skills of Cantonese cooking techniques, strong leadership in kitchen operations, and commitment to maintaining food safety and service excellence.

Key Responsibilities

1       Menu Development

o    Innovate seasonal specials while preserving authenticity.

o    Ensure consistency in taste, presentation, and portion control.

2       Kitchen Operations

o    Oversee daily food preparation and cooking processes.

o    Manage inventory ,ordering, and supplier relationships to ensure fresh, high-quality ingredients.

o    Control food costs and minimize wastage.

3       Team Leadership

o    Supervise, train, and mentor kitchen staff.

o    Allocate tasks and schedules to ensure smooth operations.

o    Foster a collaborative and respectful work environment.

4       Quality & Compliance

o    Uphold hygiene and safety standards in line with Singapore’s NEA and SFA regulations.

o    Conduct regular checks on food storage, preparation, and service.

o    Ensure compliance with company policies and operational standards.

5       Customer Experience

o    Collaborate with front-of-house staff to align kitchen output with customer expectations.

o    Address special dietary requests and ensure customer satisfaction.

The Head Chef will lead the kitchen team in delivering authentic Cantonese cuisine of the highest quality. This role requires skills of Cantonese cooking techniques, strong leadership in kitchen operations, and commitment to maintaining food safety and service excellence.

Key Responsibilities

1       Menu Development

o    Innovate seasonal specials while preserving authenticity.

o    Ensure consistency in taste, presentation, and portion control.

2       Kitchen Operations

o    Oversee daily food preparation and cooking processes.

o    Manage inventory ,ordering, and supplier relationships to ensure fresh, high-quality ingredients.

o    Control food costs and minimize wastage.

3       Team Leadership

o    Supervise, train, and mentor kitchen staff.

o    Allocate tasks and schedules to ensure smooth operations.

o    Foster a collaborative and respectful work environment.

4       Quality & Compliance

o    Uphold hygiene and safety standards in line with Singapore’s NEA and SFA regulations.

o    Conduct regular checks on food storage, preparation, and service.

o    Ensure compliance with company policies and operational standards.

5       Customer Experience

o    Collaborate with front-of-house staff to align kitchen output with customer expectations.

o    Address special dietary requests and ensure customer satisfaction.

Job Purpose

The Chef De Partie ensures smooth running services and a high standard of production by managing his/her section, works autonomously to produce dishes in compliance with cooking instructions. He/she supervises cooks and leading Cooks, ensuring all culinary standards as set by the hotel and regulated by local authorities are observed by the culinary team in their sections. He/she is responsible for the organization, coordination, and service for one area of the kitchen.

Operations

• Produces and presents the dishes for the section in line with the cooking instructions and processes defined

by the hotel and brand

• Ensure personal cleanliness and proper deportment of all team members

• Ensures that dishes are well presented, of a high standard and at the right temperature

• Prepare and ensures availability of mis en place as required

• Organises his/her work and timing to suit fluctuations in guest numbers, special events and particular guests

• Work closely with Executive Steward in maintaining the cleanliness of the kitchen areas

• Ensure all equipment is maintained, serviced and cleaned. Report any problems to the Chef De Cuisine

Knowledge and Experience
• Minimum 2 years of relevant experience in a similar capacity

• Basic food hygiene certification required

• Basic reading, writing and oral proficiency in English language

Kitchen Operations Management:

• Prepare food according to SOP to achieve consistency of French food execution and French food quality control before service
• Prepare, cook French food and present food effectively and efficiently, meeting the company operations manual and standards.
• Assist in the preparation, cooking, garnishing, and presentation of food.
• Keep up to date with the current promotions and new items on the menu.
• Ensure that procedures for supplies, equipment, and work areas comply with the established standards.
• Work safely around kitchen equipment and report any maintenance issues to the Chef.
• Assist in accurate food-ordering and stocking levels.
• Estimate amounts and costs of required supplies, such as food and ingredients.

Requirements & Competencies:

• Minimum of 1 year in basic culinary position
• Basic cooking and sanitary knowledge

Perks
* Birthday Leave to spend with loved ones on your special day
* Competitive Staff Discounts across outlets
* Medical and Health Insurance coverage
* Opportunity to learn from knowledgeable mentors in the industry

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Food preparation

• Verify that prepared food meets requirements

• Ensure quality control and presentation of the food

• Adhere to safety procedures

• Ensuring proper handling and storage of all food items in accordance with the standards and sanitation regulations

• Handle equipment, appliances, supplies, and tools

• Prepare and cook customer’s food order

• Preparing hot and cold dishes and executing requests based on required specifications

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Work with the kitchen in charge of ordering

• Assist in cleaning duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Relevant experience will be an advantage

• Ability to work independently and in a team

• Physically and mentally fit and able to work in a fast-paced and demanding environment

• Basic food hygiene certificate

• Willing to work shifts, weekends, and public holidays

Job Description:

• Handle ingredient preparation by slicing, dicing, blending, and making sauces.
• Accurately measure ingredients based on recipe requirements.
• Portion, cut, and store food items appropriately.
• Cook and prepare meals according to set recipes and quality standards.
• Keep the kitchen clean, orderly, and hygienic at all times.
• Ensure proper storage of all food products and supplies.
• Track inventory levels and request restocking of food and supplies as needed.

Requirements:

• Minimum 1 year of cook experience in hotel industry.
• Excellent communication

Interested applicants for the above advertised position(s), please kindly email an updated copy of your resume to: gs1@talenttradersg.com;

EA License No.: 13C6305

Registration No.: R23117856 CHOE KIN MUN

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

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
• 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. **

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Food preparation

• Verify that prepared food meets requirements

• Ensure quality control and presentation of the food

• Adhere to safety procedures

• Ensuring proper handling and storage of all food items in accordance with the standards and sanitation regulations

• Handle equipment, appliances, supplies, and tools

• Prepare and cook customer’s food orders

• Preparing hot and cold dishes and executing requests based on required specifications

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Work with the kitchen in charge of ordering

• Assist in cleaning duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Relevant experience will be an advantage

• Ability to work independently and in a team

• Physically and mentally fit and able to work in a fast-paced and demanding environment

• Basic food hygiene certificate

• Willing to work shifts, weekends, and public holidays

Position: Assistant Chef / Head Cook
Location: Singapore
Industry: Italian Restaurant

Job Responsibilities:

• Assist the Chef in daily kitchen operations and food preparation.
• Prepare and cook authentic Italian dishes according to recipes and standards.
• Supervise kitchen staff and ensure smooth workflow during service.
• Maintain food quality, presentation, and portion control.
• Ensure cleanliness, hygiene, and food safety compliance at all times.
• Monitor stock levels and assist with inventory control and ordering.
• Support menu planning and development of new dishes.
• Ensure proper storage and handling of ingredients.
• Train junior kitchen staff when required.

Requirements:

• Minimum Diploma in Culinary Arts, Hospitality, or related field.
• Minimum 2 years of relevant experience in an Italian restaurant or similar kitchen environment.
• Knowledge of Italian cuisine, cooking techniques, and kitchen operations.
• Ability to work in a fast-paced environment.
• Good teamwork and leadership skills.
• Willing to work weekends, public holidays, and split shifts if required.

Benefits:

• Competitive salary package
• Staff meals provided
• Career growth opportunities

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

•Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by hotel policy.

•Checks the quality of raw materials in assigned areas, as well as their storage, handling and usage.

•Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef.

•Keeps the Sous Chef informed about all aspects of assigned section, including equipment, working environment, staff problems and departmental relations.

•Attends kitchen meetings in absence of the Sous Chef and counsels subordinate’s employees if necessary.

•To ensure that all kitchen Mise en Place is prepared according to production plan.

•Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends.

Requirements:
•Completion of GCE ‘O’; or minimum of two years related experience and/or training; or equivalent combination of education and experience.

•Knowledgeable in all food products

•Knowledge of all cooking methods

•Knowledgeable in all cutting methods

•Trained in all food safety and sanitation standards

Join a One-of-a-Kind Culinary Concept by Chef Corey Lee in Singapore

We are excited to invite passionate culinary professionals to be part of an extraordinary venture led by Chef Corey Lee, the acclaimed chef behind the three Michelin-starred Benu in San Francisco. Located at 2 Bulim Ave, Jurong West, Na Oh restaurant brings authentic Korean cuisine to a groundbreaking setting — within a cutting-edge automotive manufacturing facility.

Unique Dining Experience: The restaurant boasts beautiful architecture, creating an aesthetically pleasing environment for guests. Working here, you will be part of the most advanced kitchen in Singapore, offering a truly unique culinary experience.

Innovative Partnership: The restaurant is developed through a unique partnership, blending the expertise of a top automotive manufacturer with the culinary excellence of a Michelin-starred dining establishment.

Experimental Ingredients: Our menu will feature experimental ingredients, including fresh vegetables harvested from a smart farm located within the factory. This approach ensures ensuring unmatched freshness and quality.

Positions Available

· Chef

Salary and Benefits

· Employment Type: Part - Time

· Salary: To Be Discussed

· WICA Coverage

· Staff Meal Provided

· 1 Hour Break Time

Qualifications

· In-depth knowledge of traditional and modern Korean cooking techniques (preferred)

· Culinary degree or relevant certification (preferred)

· Strong leadership and organizational skills

· Collaborative spirit with a positive team mindset

· Familiarity with food safety and sanitation regulations

Key Responsibilities

· Follow head chef and executive chef directions to consistently deliver exceptional food

· Study and execute recipes provided by the kitchen leadership team

· Ensure timely setup and flawless mise en place at your station

· Prepare a variety of dishes, including meats, vegetables, and desserts, to the highest standards

· Maintain cleanliness of your workstation and adhere to hygiene protocols

· Sanitize work areas, utensils, dishes, and kitchen equipment

· Weigh and measure ingredients accurately

· Stores all food - prepared and unprepared - in appropriately sized containers bearing the item name, the date it was received, and your initials

· Support a clean, organized, and efficient kitchen environment

Why Join Us?

· Work with a Michelin-starred chef: Learn and grow under the mentorship of Corey Lee

· Experience a unique setting: Be part of an experimental and immersive dining concept in an extraordinary location

· Contribute to innovation: Help pioneer a new standard in Korean fine dining using farm-to-table ingredients harvested from our in-house smart farm

· Be part of culinary excellence: Join a high-caliber team in one of Singapore’s most advanced kitchens

Ready to take your culinary career to the next level, be part of something bold, beautiful, and uniquely Korean — right here in Singapore?

Email your resume to: management@onmi-sg.com

Job Responsibilities:

Culinary Operations & Support:

• Assist the Chef in overseeing daily kitchen operations, including food preparation, service execution, and quality assurance.

• Support menu planning initiatives and ensure proper implementation of recipes and standards.

• Ensure consistency in food quality, taste, and presentation across all service periods.

Team Supervision & Development:

• Supervise, coach, and motivate kitchen team members to maintain high performance standards.

• Monitor the progress and development of cooks and provide guidance where necessary.

• Foster teamwork and promote a positive and professional kitchen environment.

Food Cost & Inventory Control

• Support inventory management and stock control processes to minimise wastage.

• Assist in monitoring food costs and ensuring efficient utilisation of resources.

Food Safety, Hygiene & Compliance:

• Ensure compliance with hygiene, HACCP, and workplace safety standards.

• Enforce kitchen operating procedures and sanitation guidelines.

• Maintain a safe, clean, and organised kitchen environment at all times.

Guest Satisfaction & Service Excellence:

• Contribute to delivering outstanding guest satisfaction through effective leadership and consistent culinary execution.

Job Requirements:

• Certificate in Culinary Skills, GCE ‘O’ Level, or equivalent professional qualification.

• Minimum 4 years of culinary experience. Japanese Cuisine experience in a hotel/QSR environment will be an added advantage

• Prior supervisory experience is preferred.

• Proficient in Microsoft Office applications.

• Knowledge of HACCP.

• Good interpersonal, communication, and supervisory skills.

• Strong leadership and team supervision capabilities.

• Good operational planning and organisational skills.

• Sound understanding of food cost control and inventory management.

• Strong problem-solving and decision-making abilities.

• Ability to work effectively in a fast-paced, high-pressure environment.

• Able to perform shift work, and willing to work during weekends/public holidays.