Total 1,481 job vacancies in Singapore

JOB SUMMARY

To be part of the central kitchen and responsible for the end-to-end operations and services within the premises. To ensure smooth-running operations of all banquet and catering event.

RESPONSIBILITIES & EXPECTATIONS

• Responsible for the creation and preparation of various cuisines.
• Oversee the smooth running of the catering kitchen and its daily operation.
• Responsible for the planning and execution of new menus, including research & development.
• Coach and manage a team of chefs to ensure a well-organized and motivated team.
• Ensure that food handling and hygiene regulations are followed in accordance to NEA and/or AVA standards.
• Responsible for the quality, quantity, and accuracy of food items served and displayed per company’s standard recipes.
• Manage food cost controls to contribute to F&B revenue.
• Work closely with Sales and Logistics departments of the company.
  

REQUIREMENTS:

• Diploma in Culinary Art.
• Minimum 5 years of related experience.
• Ability to work effectively in a team environment.
• Present a positive and professional attitude at all times.
• Good interpersonal skills for dealing with all levels of people.
• Good problem-solving skills.
• Willing to work in the West.
• 6 days work week.

· Effectively manage the kitchen operations to ensure correct standards and procedures are followed in the daily food preparation

· Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets are adhered through effective control systems

· Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and ensure compliance with all applicable food safety and regulations

· Lead and ensure staff are cross-trained to support successful daily operations

· Work closely with the Executive Chef to determine menu selections and specials and develop new menus recipes as necessary

· Assume duties and responsibilities in the absence of the Executive Chef

Experience the culinary fusion born in Hong Kong and refined in Japan, now making its momentous debut in the vibrant city of Singapore, marking our trailblazing entry into Southeast Asia. Mashi No Mashi, globally acclaimed for its ground-breaking approach to ramen, welcomes you to be a part of this historic milestone.

Distinguished for introducing the world’s first 100% Wagyu ramen, Mashi No Mashi epitomizes innovation intertwined with tradition. Under the stewardship of Chef Hisato, our menu showcases a harmonious fusion of Singapore street food influences and the timeless art of ramen-making.

As we proudly unveil our first Southeast Asian outpost and continue to captivate diners worldwide, we’re on the lookout for passionate individual to join our team. If you’re driven by innovation, dedication, and a love of this extraordinary journey. Join Mashi No Mashi and be a pioneer in shaping an unparalleled gastronomic adventure.

We are looking for passionate individuals to join us as Sous Chef.  If you’re driven by dedication and a love for exceptional culinary experiences, come be part of our team and help shape this extraordinary journey at Mashi No Mashi.

Job Responsibilities

• Assist Head Chef with daily prep, cooking, and quality control. 
• Coordinate kitchen team during service when needed.
• Ensure consistency in portioning, plating, and recipes.
• Support inventory check, stock rotation, and storage.
• Train and guide junior kitchen staff.

Job Requirement

• Minimum 3 years of experience in professional kitchen.
• Strong knowledge of cooking techniques and plating
• Ability to lead a small team and maintain composure during peak hours.
• Food Safety Hygiene Certification required.
• Ability to work flexible hours/shift, including weekends and public holidays.

Thank you for your interest in this position. Please note that only shortlisted candidates will be notified.

Responsibilities:

• Prepare, cook, and serve a variety of Western dishes
• Manage the kitchen's inventory and supplies for Western ingredients, ensuring optimal freshness.
• Maintain food safety, hygiene, and cleanliness standards in accordance with regulations.
• Train and guide junior kitchen staff in Western cooking techniques and kitchen operations.

Requirements:

• 1-2 years of relevant experience in Western cuisine.
• Knowledge of various Western cooking techniques, ingredients, and flavor profiles.
• Ability to work efficiently in a fast-paced kitchen while maintaining attention to detail.
• Comfortable working shifts, weekends, and public holidays.

Tyson Jay Management Pte Ltd | EA License No.: 24C2479
Ivan Lim | EA Personnel No.: R1109856

Company Overview

IHCL and its subsidiaries offer warm Indian hospitality and world-class service through iconic brands like Taj, SeleQtions, Vivanta, Ginger, and amã Stays & Trails. Bombay Brasserie Singapore brings this legacy of Indian cuisine and hospitality to Singapore.

Job Summary

You will prepare and cook Indian cuisine dishes, ensuring quality and hygiene standards in a high-end restaurant environment.

Responsibilities

• Prepare and cook Indian cuisine dishes using hands-on skills to meet restaurant quality standards
• Apply basic hygiene and food safety practices in compliance with Singapore Food Agency (SFA) regulations
• Maintain cleanliness and organization of the kitchen workspace to support safe food preparation
• Collaborate with kitchen and service teams to ensure timely and accurate food delivery
• Adapt cooking techniques to meet the standards of a hotel or high-end Indian restaurant environment

Preferred competencies and qualifications

• Experience working in hotels or high-end Indian restaurants

Sunset Hospitality Group is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more.

SHG operates over 81 venues and with presence in 22 countries with a commitment to deliver authentic & diverse hospitality experiences that bring people together, all around the world.

METT Singapore, a Heritage Icon in the heart of Fort Canning Park.

The hotel blends colonial charm with contemporary soul. Just minutes from Orchard Road, this lifestyle hotel features 84 rooms and suites, 2 pools, and exclusive venues for dining, wellness, and social connection. With every detail designed to inspire meaningful moments, METT Singapore is a destination where simplicity meets refined living.

The Commis Cook is responsible to assist in preparation of all sections and making them ready for operations.
Your day-to-day responsibilities:

2.1 Coordinates with Chefs to ensure correct quantities for bulk food preparation.

2.2 Cleaning, peeling, cutting of all food items according to the company’s standards and assuring efficient food service.

2.3 Follows recipes and cooking procedures precisely

2.4 Ensures good quality and freshness of food items

2.5 Ensures accurate storage of food by using label and day-dots

2.6 Responsible for the proper cleaning and sanitary matters of working area and/or as delegated by the Head Chef

2.7 Handles all working material and equipment correctly and keeps it well cleaned

2.8 Reports all necessary repairs to his Superior

2.9 Follows all statutory hygiene and safety requirements

2.10 Performs other duties pertinent to this job as assigned.
Knowledge, Skills, and Experience:

• Minimum 2 years of kitchen experience
• Handles multiple priorities and work under stress
• Maintains all standards of health guidelines for food preparation and safety
• Ability to perform manual labor
• Able to work on weekend and public holidays

Responsibilities includes:

Responsible for the preparation of raw materials required for items on the menu

Ensure that all food preparation is carried out according to the Standard Recipes and Operating Procedures

Adhere to all statutory food hygiene and sanitation guidelines

Ensure regular maintenance of all kitchen equipment, machinery and accessories

Ensure all items prepared are done with the same level of quality and consistency

Assist in cooking and plating prepared items according to standards in the Kitchen Manual

Proper labelling of all food items after preparation, maintaining stock level of all products and ensure correct rotation by FIFO.

Requirements:

No prior working experience in the related field is required for this position

Able to commit shift, weekends and public holidays

Understanding of current SFA regulations, (hygiene and health, and safety legislations.

A team player with a positive attitude

Able to work under extreme pressure

Ability to delegate tasks.

*Salary commensurate with working experiences*

SOFRA TURKISH CAFÉ & RESTAURANT

We are looking for Turkish Cruisine chef to join our Kitchen team.

• Knowledge of Turkish and Mediterranean Cruisine.
• Ability to teach fellow chef, team-players.
• Good customer service skills, the ability to work flexible hours, and at least six months of kitchen experience are preferred.
• Interpersonal skills – must interact with other chefs, management, and kitchen staff to receive instructions, feedback, and assistance.
• Reading skills – the ability to read and comprehend well is necessary
• Flexibility – may be required to work alternating shifts, weekends, and holidays.

Others:

- Career advancement prospects

- Good working environment

- Salaries will commensurate with qualifications and experience

- Location: Town

- Knowledge of Turkish Language

Qualified or interested candidates, please send your updated resume in WORDS format,

stating the following :-

- Availability

- Current / last drawn salaries

- Reasons for leaving previous employment

- Expected Salary

We regret that only shortlisted candidates will be notified.

Belimbing is part of The Coconut Club and The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022 to 2025) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You’ll be in charge of:

• Execute mise-en-place efficiently; including, setup an array of ingredients, the process of preparing, caring for your workstation
• Preparing a wide range of ingredients, meeting the highest standards of taste and presentation
• Assist with inventory count, quality of ingredients, and place orders when there are shortages
• Guide junior team members demonstrating cooking techniques, and providing guidance on food presentation and plating
• Familiar with food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.
https://www.lobehold.com/playbook
https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80832942.
Should your application progress to the next stage, we will be in contact to arrange for an interview.

Experience the culinary fusion born in Hong Kong and refined in Japan, now making its momentous debut in the vibrant city of Singapore, marking our trailblazing entry into Southeast Asia. Mashi No Mashi, globally acclaimed for its ground-breaking approach to ramen, welcomes you to be a part of this historic milestone.

Distinguished for introducing the world’s first 100% Wagyu ramen, Mashi No Mashi epitomizes innovation intertwined with tradition. Under the stewardship of Chef Hisato, our menu showcases a harmonious fusion of Singapore street food influences and the timeless art of ramen-making.

As we proudly unveil our first Southeast Asian outpost and continue to captivate diners worldwide, we’re on the lookout for passionate individual to join our team. If you’re driven by innovation, dedication, and a love of this extraordinary journey. Join Mashi No Mashi and be a pioneer in shaping an unparalleled gastronomic adventure.

We are looking for passionate individuals to join us as Senior Chef de Partie.  If you’re driven by dedication and a love for exceptional culinary experiences, come be part of our team and help shape this extraordinary journey at Mashi No Mashi.

Job Responsibilities

1) Section Leadership & Culinary Excellence

• Take ownership of your designated kitchen section, ensuring all dishes meet Mashi No Mashi’s exacting standards for taste, quality, and presentation.

• Supervise, guide, and mentor junior kitchen staff, including Commis and Chef de Partie, to develop their skills and maintain consistency.

• Maintain mise en place for your section ahead of service and ensure smooth coordination during peak hours.

2) Kitchen Operations & Hygiene

• Enforce strict compliance with food safety, hygiene, and sanitation standards as per SFA regulations and internal SOPs.

• Maintain high standards of cleanliness and organization across your section.

• Alert Head Chef of any quality discrepancies, ingredient issues, or operational challenges.

3) Inventory, Cost Control & Quality Assurance

• Assist in managing inventory, portion control, and ingredient usage to minimize waste and ensure operational efficiency.

• Check deliveries, verify quality and freshness of ingredients, and ensure proper storage and rotation.

• Support the Head Chef in maintaining food cost targets without compromising quality.

4) Team Development & Communication

• Act as a key point of communication between the Head Chef and junior kitchen staff.

• Foster a collaborative, professional, and growth-oriented kitchen culture.

• Train and mentor junior chefs to ensure smooth operations and consistent execution across all services.

5) Continuous Improvement & Additional Responsibilities

• Identify opportunities to improve kitchen processes, efficiency, and quality.

• Take initiative in special culinary projects, new menu development, or events as assigned by management.

Job Responsibilities

• Minimum 3–5 years’ experience as Senior Chef de Partie in a high-paced kitchen; experience in Japanese cuisine strongly preferred.

• Proven experience in supervising or mentoring junior kitchen staff.

• Strong technical cooking skills with attention to detail in taste, presentation, and portioning.

• Food Hygiene certification required.

• Ability to handle high-volume service calmly while maintaining quality and consistency.

• Willingness to work flexible hours, including weekends and public holidays.

Must Have Factor

• Hands-on, dependable, and proactive.
• Strong sense of responsibility for kitchen discipline, quality, and consistency.
• Growth-oriented, eager to learn, and committed to continuous professional development under experienced leadership.

Thank you for your interest in this position. Please note that only shortlisted candidates will be notified.

Key Responsibilities

• Assist the Sous Chef and Head Chef in managing day-to-day kitchen operations
• Supervise and guide kitchen staff (Commis Chefs, Cooks) during service
• Ensure all dishes are prepared and presented according to company standards
• Maintain consistency in food quality, taste, and portion control
• Oversee mise en place and ensure readiness for service periods
• Step in to lead kitchen operations in the absence of the Sous Chef
• Monitor stock levels and assist with ordering and inventory control
• Ensure proper storage of food items and minimise wastage
• Enforce food hygiene and safety standards in accordance with Singapore Food Agency guidelines
• Train and mentor junior kitchen staff to improve performance and skills
• Assist in menu development and testing of new dishes when required

Requirements

• Minimum 2–4 years of experience in a professional kitchen
• Prior experience in a supervisory or senior line cook role preferred
• Strong knowledge of kitchen operations and food safety standards
• Ability to work in a fast-paced environment and handle pressure during peak hours
• Good leadership and communication skills
• Positive attitude, disciplined, and team-oriented

Primarily responsible for the cooking and preparation of Thai Cuisine.

· Ability to create new signature Thai dishes alongside with traditional lesser known local Thai delicacy.

· Responsible for menu planning, food costing and inventory control.

· Familiar with (4 regions) of Thai Cuisine and its heritage.

· A relevant culinary certification/experience in Thai Cuisine.

· At least 3years Working experience preferably in a Thai restaurant or Thai hotel kitchen environment.

· Familiar with and understand the full usage of Combi Oven.

· Fruit carving presentation skills.

· Able to converse in Thai with Thai diners will be an advantage.

· Good organisational skills and a team player.

· Work well under pressure.

Work days : 6days/week (Monday off Day)

Hours : 10am-3pm, 5pm-10pm

Please whatsapp your interest with full employment details to contact number : 93282928.

Non-smoking candidates preferred.

Salary indicated below is based on Gross Salary.

DISCOVER YOUR FUTURE WITH THE NEWEST FRENCH CONCEPT ON ORCHARD ROAD! BOUILLON GAVROCHE located at 333A Orchard Road, Mandarin Gallery, is currently seeking suitable experienced applicants for the following positions.

Job Summary

You will work in a French casual kitchen, preparing dishes that meet high food quality standards while supporting all kitchen teams and maintaining food hygiene and safety.

Responsibilities

• Prepare French traditional dishes that consistently meet established quality standards
• Maintain food hygiene and safety practices to comply with health regulations
• Collaborate with all kitchen teams to support smooth kitchen operations and timely service
• Communicate effectively in English and Mandarin to coordinate kitchen activities and ensure clarity of instructions

Preferred competencies and qualifications

• Strong interpersonal skills to foster teamwork and positive working relationships
• Motivation to contribute actively and reliably in a fast-paced kitchen environment
• Proficiency in both written and spoken English and Mandarin to facilitate clear communication