Total 1,481 job vacancies in Singapore

1.         Incharge of cooking various fusion cuisines (As per required by outlet)

2.         Support the Unit Manager/Head Chef in all areas of kitchen management.

3.         Assist the Unit Manager/Head Chef in leading, supervising, rostering, and training kitchen staff

4.         Assist in supervising, planning, and organizing food preparation

5.         Ensurestandards for food safety, food quality and preparation are strictly adhered toinventory ordering

6.         Set,monitor, and maintain standards of food prepared

7.         Conduct frequent checks in section with regards to food preparation, quality, hygiene, and cleanliness

8.         Any other tasks as and when assigned by Management

Roles & Responsibilities

A chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in afast-paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is a full-time job and the hours are typically long, with weekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters withc olleagues. A role as a lead line cook would suit people who are passionate about cooking, enjoy a challenge, and like working as part of a team.

Skills/Qualifications:

- At least 2 years of relevant experiencein food court / institutional catering

- Willing to be involved in hands on operations

- Excellent communication and interpersonal skills

- Able to lead and motivate to produce results

- Ability to work in a fast-paced environment

- Team player

1.         Incharge of cooking various fusion cuisines (As per required by outlet)

2.         Support the Unit Manager/Head Chef in all areas of kitchen management.

3.         Assist the Unit Manager/Head Chef in leading, supervising, rostering, and training kitchen staff

4.         Assistin supervising, planning, and organizing food preparation

5.         Ensure standards for food safety, food quality and preparation are strictly adhered toinventory ordering

6.         Set, monitor, and maintain standards of food prepared

7.         Conduct frequent checks in section with regards to food preparation, quality, hygiene, and cleanliness

8.         Any other tasks as and when assigned by Management

Job Description & Requirements

1. To supervise and lead catering activities under the direction of the Head Chef/ Catering Operations Manager.

2. To ensure food service provision is carried out in accordance with all aspects of the Somerset Larder Food Safety & Quality Management System’s and any relevant legislation

3. To ensure all food is produced on time to the required quality standards.

4. To prepare and serve food at additional functions.

5. To assist the Head Chef/Unit Manager in planning menu’s and food provision in the most efficient manner, taking into account any equipment, cross contamination or allergen constraints, to meet customer orders.

6. To ensure catering service effectiveness, ensuring waste minimised, and write offs within agreed limits, in accordance of the cost plan.

7. To be involved in the development and implementation of new products, packaging, methods and equipment, within the ethos of minimising waste and sustainability.

8. To organise the ordering of all raw materials, packaging, consumables and cleaning chemicals as and when required.

9. To ensure all incoming raw materials and packaging when delivered is in accordance with specifications and is stored in the correct areas of the site.

10. To carry out specific food service tasks as required.

11. Willing to work shift work, weekend and public holiday.

1.         Incharge of cooking various fusion cuisines (As per required by outlet)

2.         Support the Unit Manager/Head Chef in all areas of kitchen management.

3.         Assist the Unit Manager/Head Chef in leading, supervising, rostering, and training kitchen staff

4.         Assist in supervising, planning, and organizing food preparation

5.         Ensure standards for food safety, food quality and preparation are strictly adhered to inventory ordering

6.         Set,monitor, and maintain standards of food prepared

7.         Conduct frequent checks in section with regards to food preparation, quality, hygiene, and cleanliness

8.         Any other tasks as and when assigned by Management

1.         Incharge of cooking various fusion cuisines (As per required by outlet)

2.         Supportthe Unit Manager/Head Chef in all areas of kitchen management.

3.         Assistthe Unit Manager/Head Chef in leading, supervising, rostering, and trainingkitchen staff

4.         Assistin supervising, planning, and organizing food preparation

5.         Ensurestandards for food safety, food quality and preparation are strictly adhered toinventory ordering

6.         Set,monitor, and maintain standards of food prepared

7.         Conductfrequent checks in section with regards to food preparation, quality, hygiene,and cleanliness

8.         Anyother tasks as and when assigned by Management

Responsibilities:

• Assist in the preparation and cooking of menu items under supervision
• Follow kitchen procedures and recipes to ensure consistency and quality
• Keep all kitchen areas clean, organized, and in line with hygiene and safety standards
• Properly store food items and assist in stock rotation
• Support the team with preparation tasks like chopping, portioning and plating
• Assist with cleaning duties and washing dishes when required.
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar kitchen role preferred
• Knowledge of various cooking methods, ingredients, equipment, and procedures
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand for long periods
• Passion for food and willingness to learn
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

Job Summary

You will greet customers, take orders accurately, handle cash and digital payments, provide excellent customer service, and maintain a clean, organized counter area to ensure a smooth and pleasant customer experience, With 5 years of experience

Responsibilities

• Greet customers promptly and take orders accurately to ensure correct processing
• Handle cash and digital payments securely and efficiently at the point of sale
• Deliver excellent customer service by responding to inquiries and resolving issues politely
• Maintain a clean and organized counter area to support hygiene and operational efficiency

Preferred competencies and qualifications

• Communicate clearly and effectively with customers and team members to support smooth operations
• Apply basic math skills and operate POS systems accurately to process transactions
• Demonstrate a friendly attitude and collaborate with team members to foster a positive work environment
• Prior experience in customer service or retail is advantageous but not required

Other Information

• Competitive pay
• Flexible shifts
• Supportive team environment

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

We are seeking an enthusiastic and skilledindividual to join our vibrant team in a fun and young environment. As a keymember of our culinary team, you will play a crucial role in creating deliciousand innovative dishes that cater to the tastes and preferences of our diverseand energetic clientele. If you have a passion for cooking, baking, a creativeflair, and thrive in a lively atmosphere, this is the perfect opportunity foryou.

Chef Responsibilities:

* Ensuring that all food is of excellent quality and served in a timely manner.

* Planning the menu, keeping in mind budget, and availability of seasonal ingredients.

* Overseeing all kitchen operations.

* Coordinating kitchen staff, and assisting them as required.

* Training staff to prepare and cook all the menu items.

* Taking stock of ingredients and equipment, and placing orders to replenish stock.

* Enforcing safety and sanitation standards in the kitchen.

* Creating new recipes to keep the menu fresh.

* Keeping up to date with industry trends.

* Receiving feedback and making improvements where necessary.

Chef Requirements:

* Past experience as a working chef.

* Perfectionism in sanitation and quality control.

* Portfolio of creative, unique dishes.

* Expert multitasking ability.

* Great leadership and interpersonal skills.

* Ability to run stocktaking and place orders for resupply.

* Exemplary work ethic in a high-pressure environment.

* Passion and pride for delighting people with food.

Job Summary

You will greet customers, take orders accurately, handle cash and digital payments, provide excellent customer service, and maintain a clean, organized counter area to ensure a smooth and pleasant customer experience.

Responsibilities

• Greet customers promptly and take orders accurately to ensure correct processing
• Handle cash and digital payments securely and efficiently at the point of sale
• Deliver excellent customer service by responding to inquiries and resolving issues politely
• Maintain a clean and organized counter area to support hygiene and operational efficiency

Preferred competencies and qualifications

• Communicate clearly and effectively with customers and team members to support smooth operations
• Apply basic math skills and operate POS systems accurately to process transactions
• Demonstrate a friendly attitude and collaborate with team members to foster a positive work environment
• Prior experience in customer service or retail is advantageous but not required

Other Information

• Competitive pay
• Flexible shifts
• Supportive team environment

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting& hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control, usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Ensure staffs follow company safety SOP

· Follow company safety SOP

· Backend duties: stock takes, scheduling etc

· Help out at other outlets when needed.

· Handle any other duties assigned by Area Manager

· Minimum GCE N-Level or ITE qualifications

· Minimum 2 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

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

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

· Uphold excellent food hygiene and kitchen safety practices

Job Description and Requirements

• Prepare and cook desserts in a variety of flavors.
• Add natural, healthy coloring to desserts and apply icing/frosting.
• Plate and decorate various desserts.
• Maintain a clean and organized workstation.
• Be knowledgeable about hygiene standards such as food preservation, allergen management, and temperature control.
• Hold relevant food safety certifications (e.g., health certificate, food safety training certificate).

You are a great fit for this role if:

• You work efficiently and productively.
• You have extensive dessert-making experience and years of workflow management skills, with the ability to train new staff.
• You are proactive and self-motivated.
• You are meticulous and detail-oriented.
• You are familiar with dessert-related terminology.
• You stay up to date with market changes and trending flavors.

Skills:

• Must have strong dessert-making skills
• Must have strong dessert decoration and presentation skills
• Skills in logistics and procurement are a plus

Job Duties

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting& hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control ,usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Backend duties: stock takes, scheduling etc

· Handle any other duties assigned by Chef

Job Requirements / Skills

· Minimum GCE N-Level or ITE qualifications

· Minimum 3 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

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

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

· Uphold excellent food hygiene and kitchen safety practices

Job Summary:

Manages the back of house operations, including Daily & Banquet menu planning, cost control, administration communication (all levels), manpower planning, and hygiene and safety management.

Key Responsibilities:

·     Responsible for the overall daily food production and back of the house operations.

·     Maintain and enhance manpower management by daily effective communication.

·     Ensure that quality and wholesome food is served in the facility.

·     Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

·     Manage daily customer feedback concerning services provided through effective communicationand effective customer service management.

·     Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor.

·     Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

·     Assist in co-ordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

·     Submit weekly and monthly financial/administration reports to the Unit Manager.

·     Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

·     Attend weekly service meetings to improve and enhance service level.

·     Evaluate and administer manpower plans, employee training & development.

·     Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

·     Maintain and improve hygiene and safety standards of both front of house and back of house operations.

·     Keeping Food Sampling and Daily Cooking Core temperature recordings.

·     Ensure recording temperature for all refrigerators.

·     Perform all other common duties assigned by both the client and management of Sodexo Singapore.

Key Requirements

·     Minimum 8-10 years’ 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.

·     Team player.

·     Maintaining culinary standard up to company’s requirements.

Company Overview

Caerus Holding began in 2008 as an alcohol distributor with presence in Singapore, India, Maldives, and Malaysia. It expanded into food and hospitality, managing distinctive F&B brands like Lady M® New York and Van Leeuwen, focusing on quality and regional growth.

Job Summary

We are looking for an experienced and hands-on Sous Chef to lead back-of-house operations and ensure an exceptional dining experience for our guests.

Responsibilities

• Communicate daily operational and personnel updates to the Head Chef to support informed decision-making
• Manage and oversee kitchen operations across multiple brands to ensure smooth and efficient functioning
• Order, stock, and properly store all kitchen supplies including food items, utensils, cleaning products, and cooking materials to maintain uninterrupted operations
• Evaluate food products regularly to ensure consistent quality standards, freshness, and proper storage conditions
• Maintain high standards of sanitation, cleanliness, and safety throughout all kitchen areas to comply with hygiene regulations
• Coordinate timely preparation of all food items to meet established quality and quantity standards for the outlet
• Implement and monitor adherence to cost control policies and procedures to optimize kitchen expenses
• Provide training to suitable candidates to develop team skills and maintain operational excellence
• Perform other assigned duties and miscellaneous job-related tasks to support kitchen and outlet operations

For full-time employees, we offer the following benefits:

• A five-day work week comprising a total of 44 hours.
• Meal allowance to support our employees during working hours.
• Staff discount applicable to all brands under Caerus Holding.
• Medical and dental benefits to ensure the health and well-being of our employees.
• Opportunities for personal and career development, fostering growth and advancement within the company.
• The chance to move between brands under Careus Holding, allowing for diverse experiences and skill development.
• Work location: 1 Rochester Park, #02-03 Citadines Connect Rochester

The opportunity to grow within the company contributing to its success and sharing in its achievements.

Job Summary

Assist in kitchen operations by preparing ingredients, maintaining cleanliness and food safety, and supporting the Chef to ensure smooth daily kitchen functions.

Responsibilities

• Prepare food ingredients by washing, peeling, chopping, and cutting according to kitchen standards
• Store ingredients and food items following food safety guidelines to maintain freshness and prevent contamination
• Clean and sanitize cooking areas, equipment, and food storage stations to uphold hygiene and safety standards
• Maintain a tidy and organized kitchen workspace to support efficient operations
• Collaborate with team members to support daily kitchen activities and ensure smooth workflow
• Follow instructions from the Chef and perform other kitchen duties as assigned

Preferred competencies and qualifications

• Experience working with Taiwan and Asian cuisine
• Demonstrate a positive attitude and ability to work independently and as part of a team

Other Information

• Working Location: Mohamed Sultan Road (Fort Canning MRT)
• Singaporeans and PR only
• Company Benefits: Meal provided, annual and medical leaves, medical benefits, and training and development opportunities

Company Overview

Caerus Holding began in 2008 as an alcohol distributor with presence in Singapore, India, Maldives, and Malaysia. It expanded into food and hospitality, managing distinctive F&B brands like Lady M® New York and Van Leeuwen, delivering quality experiences across the region.

Job Summary

We are looking for an experienced and hands-on Head Chef to lead our back-of-the-house operations and ensure an exceptional dining experience for our guests.

Responsibilities

• Lead kitchen operations to produce food items that consistently meet the Brand’s quality and presentation standards
• Develop and implement in-house quality procedures, standards, and specifications to maintain food excellence
• Identify and resolve quality and food safety issues promptly to ensure compliance with health regulations
• Enforce strict adherence to quality procedures, standards, and specifications across all kitchen activities
• Monitor and manage physical inventory of kitchen equipment, food items, and supplies to maintain adequate stock levels and proper storage
• Track and control kitchen expenses to optimize cost efficiency without compromising quality
• Schedule and coordinate chefs, cooks, and kitchen staff to ensure smooth workflow and adequate coverage during shifts

Preferred competencies and qualifications

• At least 5 years of supervisory experience in kitchen or culinary operations
• Ability to work a flexible schedule including shifts, weekends, and public holidays

Other Information

Benefits

• Five-day work week totaling 44 hours
• Meal allowance provided to support our employees during their working hours
• Staff discount applicable to all brands under Careus Holding
• Medical and dental benefits to ensure the health and well-being of our employees
• Opportunities for personal and career development, fostering growth and advancement within the company.
• The chance to move between brands under Careus Holding, allowing the diverse experience and skill development.
• Work location: 24 Mount Elizabeth #01-05, Singapore 228518

The opportunity to grow within the company, contributing to its success and sharing in its achievements.

Assist in the effective operation of the Human Resources Department by providing organisational and administrative support.

KEY RESPONSIBILITIES:

• Take telephone inquiries regarding employment prospect and give appropriate advice.
• Manage recruitment and selection function from arranging for interviews to making offer to selected candidate.
• Assemble new employee files including all necessary forms and information.
• Assist with staff queries regarding staff benefits and administration
• Provide administrative support including work permit application/ processing, answer telephone enquiries, maintain filing system, maintain noticeboards, collect/distribute mail, purchase orders, expense vouchers, locker distribution, Petty Cash and new employee documents.
• Organise staff welfare activities and staff recognition events.
• Maintain an efficient filing system (manual and computerised) to ensure easy access to all records and files.
• Maintain all office equipment and an adequate stock supply in the Human Resources Department.
• Conduct Hotel site inspections for Orientation, Work Experience and Hospitality students.
• Conduct training programmes like Orientation and other generic service standard programs, including all associated administration, eg. Orientation packs, invitations, certificates.
• Liaise with educational institutions conducting hospitality training courses.
• Administer the training budget and purchase training materials as required.
• Manage the administration of trainees and apprentices on the property.

Responsible for the overall daily food production and back of house operations.

·    Maintain and enhance manpower management by daily effective communication.

·    Ensure that quality and wholesome food is served in the facility.

·    Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

·    Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

·    Liaise and produce for banquet events of the day/ week with F&B

Job Description

Experience in Chinese cuisine dishes.

 Creative thinking on food presentation.

 Prepare, cook and serve a variety of items in accordance with specific menus.

 Assist in creating new dishes and menus.

 Assist with inventory and managing suppliers.

 Maintain food quality and standards.

 Control costs by minimizing wastage, manage the quantity and quality of food ordering and

storage.

 Maintain kitchen cleanliness, hygiene and safety

 Other ad-hoc job duties.

Requirements

 Must be flexible and able to work during our peak times including weekends and public

holiday.

 Possess of professional certificate/NITEC/Culinary qualification.

 Minimum 2 years related experience.

 Familiar with Chinese cuisine.

 Passion for food, creative and teamwork.

Job Description & Requirements

Experience in Chinese cuisine.

 Creative thinking on food presentation.

 Prepare, cook and serve a variety of items in accordance with specific menus.

 Assist in creating new dishes and menus.

 Assist with inventory and managing suppliers.

 Maintain food quality and standards.

 Control costs by minimizing wastage, manage the quantity and quality of food ordering and

storage.

 Maintain kitchen cleanliness, hygiene and safety

 Other ad-hoc job duties.

Requirements

 Must be flexible and able to work during our peak times including weekends and public

holiday.

 Possess of professional certificate/NITEC/Culinary qualification.

 Minimum 2 years related experience.

 Familiar with Chinese cuisine.

• Ensuring promptness, freshness, and quality of dishes.

• Coordinating cooks' tasks.

• Implementing hygiene policies and examining equipment for cleanliness.

• Designing new recipes, planning menus, and selecting plate presentations.

• Reviewing staffing levels to meet service, operational, and financial objectives.

• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

• Setting and monitoring performance standards for staff.

• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Requirements:

• Advanced knowledge of food professional principles and practices.

• Proficient knowledge of human resources management.

• Excellent communication skills.

• Ability to meet deadlines.

Are you an experienced player within the Singapore hospitality landscape?

We are looking for people just like you!

QT Singapore is our latest and one of the most exciting new openings in our company's history. Our first venture into Asia, bringing the unique QT brand and world class service standards to one of the world's leading entertainment, dining and travel destinations.

Aside from being involved from the ground up of what will be one of the most talked about new hotel openings in Singapore in 2024, we offer the following incentives to our staff -

• Market leading, competitive salary packages paid above industry rates

• Unrivalled opportunities for development and growth

• Training and coaching from leading names in global hospitality leadership

A commitment to employees that work-life balance being paramount to a successfully performing team

We are looking for that ‘Top 1%’, the best of the best, the ‘Names’ in the Singapore hospitality scene. We want you to be sharing your flair, wisdom and individuality to launch a completely new brand to the market.

You have been looking for that chance to take your already incredible career to even greater heights, we can give that to you!

The Scope:

A Demi/ Chef de Partie is a skilled and experienced culinary professional responsible for overseeing the preparation, cooking, and presentation in the F&B outlet. 

Responsibilities:

• Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures

• Plan, prepare, and implement high-quality food and beverage products and set-ups in the restaurant

• Work seamlessly with recipes, standards, and plating guides

• Maintain cleanliness and hygiene according to safe and sound procedures as well as established Food Safety Management System standards

• Use all equipment, tools, and machines appropriately

• Prepare menus as requested

• Always maintain a professional and positive attitude towards team members and supervisors

• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly

• Conduct regular taste tests and plate presentations to maintain quality standards and uphold the reputation of the establishment

• Assist in training and development of junior staff members

• Check and follow up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control, and cost at all times

• Assist in managing the kitchen's inventory, ensuring that all necessary ingredients are available for daily production

• Understand, practice, and promote teamwork to achieve missions, goals, and overall departmental standards

• Carry out any other related duties as directed by the senior chefs

• Maintain an acceptable degree of knowledge with regard to food product

• Comply with all of the established hotel operational policies & procedures

Qualification:

• Culinary diploma or equivalent certification from a recognized culinary institute is preferred. 

• Possess a valid Food Hygiene certificate

Experience:

• Proven experience as a Demi/ Chef de Partie or similar role in Western and/or Asian Cuisine within reputable restaurants or hotels

Key Competencies:

• Strong work ethics 

• Meticulous and service-oriented 

• Ability to work without close supervision and within established time frames