Total 1,442 job vacancies in Singapore

Responsibilities:

*Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

*Proficient with BBQ and Chinese specialty equipment

* Ability to manage numerous tasks, assign responsibilities and display high patience

* Able to work night shift

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物.

· Must Prepare and cook a variety of Sichuan dishes, adhering to authentic recipes and maintaining high culinary standards.

· Ensure the use of fresh, high-quality ingredients and proper cooking techniques to achieve the desired flavors and textures.

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

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

Role Overview

The Chef is responsible for overseeing kitchen operations, preparing high-quality dishes, and ensuring a consistent and exceptional dining experience. This role requires creativity, strong leadership, and a deep understanding of food safety and culinary techniques. The chef in this role will be working in the Zi Char kitchen and should have good understanding and have the necessary culinary skills to execute Zi Char menu items.

Key Responsibilities

1. Food Preparation & Quality Control

• Prepare and cook dishes according to the menu and established recipes
• Ensure all food is of high quality, well-presented, and served on time
• Maintain consistency in taste, portioning, and presentation
• Innovate and contribute new menu ideas

2. Kitchen Operations

• Oversee daily kitchen operations and workflow
• Ensure cleanliness, organisation, and hygiene standards are met
• Monitor stock levels and manage inventory efficiently
• Minimise food wastage and control costs

3. Menu Planning

• Design and update menus based on seasonal ingredients and trends
• Adjust recipes and pricing to meet cost and profitability targets
• Collaborate with management on promotions and special menus

4. Team Management

• Supervise and train kitchen staff (e.g., cooks, kitchen assistants)
• Assign tasks and ensure smooth coordination during service
• Foster a positive and productive kitchen environment

5. Food Safety & Compliance

• Ensure compliance with food safety regulations and standards
• Maintain proper storage and handling of ingredients
• Conduct regular checks on kitchen equipment and cleanliness

Key Requirements

• Proven experience as a Chef or similar role
• Strong knowledge of cooking techniques and cuisines
• Ability to work in a fast-paced environment
• Good leadership and communication skills
• Knowledge of food safety and hygiene standards

Preferred Skills

• Culinary certification or relevant training
• Experience in menu development and cost control
• Creativity and passion for food

Roles & Responsibilities

Main Mission statement: Ensure that quality culinary dishes are being served on an efficient schedule and to boost overall profitability of the company.

Objective

Strong Leadership

Maximize productivity of kitchen staff

Effective Food and Labour cost control

Summary

The executive chef/ Chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget.

Essential Functions

Inspection

1) Make periodic and regular inspections of all kitchen units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, and employee appearance.

2) Oversees all outgoing food from the kitchen, its presentation, the “final touch”, quality and taste are in accordance with the given recipes.

3) Ensure buffet services are running efficiently and food are top up to match the respective customers in strength.

4) Wastage control and recycle of food are done within hygiene boundary.

Receiving

5) Oversee delivery of food supplies, checking the freshness of products, stocking of goods into respective areas and ensure that inventory control and management are in place.

6) Ensure ordering of goods are done with only approved suppliers and purchases are made in advance of events.

Training and Communication

7) Train, develop and motivate culinary staffs to meet and exceed established food preparation standards on a consistent basis.

8) Coordinate and provide direction for all day-to-day operation’s daily activities of cooks and task allocation for special events.

9) Understand staff positions well enough to perform duties in their absence or determine suitable replacement to fill gaps.

10) Coordinate all training activities for kitchen, including the identification of training needs and assist QA department in the design and implementation of programs to address these deficiencies among kitchen staffs.

11) Conduct daily briefing to update on buffet setup/events, current operation concerns and upcoming promotions.

12) Interacts with guests to obtain feedback on food quality, presentation and service levels.

13) Actively responds to and handles guest problems and complaints.

Administrative

14) Develop recipes and portion specifications in accordance with customer tastes, market demands, product specifications, ease of preparation and established procedures and budgetary constraints; participate in menu modification, creation of new menu, planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.

15) Assist operation managers as requested in areas such as plate presentation, special function menu planning for buffet service including weddings and events.

16) Keep time attendances of all kitchen staffs and ensure punctuality is in place.
17) Manage roster planning, review staffing levels to ensure operational needs and

objectives are met. Including any shortfall in manpower are plugged effectively.

Maintenances

18) Ensure all essential equipment and utensils are kept checked and regular servicing and maintenances program is in place.

19) Ensure collective responsibilities for safekeeping of cooking utensils is practiced by all kitchen colleagues.

20) Perform other related duties incidental to the work described herein.

Breakfast Buffet

1) Support egg station during breakfast

2) Inspect food presentation

3) Ensure refilling of buffet is done

4) Request for clean up at the end of breakfast

5) Inspect buffet setting and presentation

Lunch & Dinner

1) Check buffet setting and presentation

2) Inspect deco planning

3) Support live station with live cooking of Fried Rice, Mee goreng, and grilling of Satay

4) Set up of Salad station and dessert counter

5) Putting final touch on outgoing buffet food

6) Request for food top up from kitchen

7) Fruit carving for display

8) Assist with cutting fruits

9) Briefing for kitchen staffs

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

Role Overview

The Demi Chef assists the Sous Chef and Head Chef in daily kitchen operations by preparing ingredients, cooking assigned dishes, and maintaining kitchen cleanliness and efficiency. This role is responsible for ensuring food is prepared according to the restaurant’s quality and presentation standards.

The Demi Chef typically manages a specific station in the kitchen and supports the team in delivering consistent and timely service.

Key Responsibilities

Food Preparation & Cooking

• Prepare ingredients and cook dishes according to established recipes and standards.
• Ensure consistency in taste, presentation, and portioning.
• Manage and maintain assigned kitchen station during service.
• Assist in plating and final presentation of dishes.

Kitchen Operations

• Support the Sous Chef and Head Chef in daily kitchen operations.
• Ensure smooth workflow during food preparation and service periods.
• Assist with prep work before service and cleaning after service.

Quality Control

• Ensure all food items meet quality and presentation standards before serving.
• Check freshness and quality of ingredients before use.
• Follow proper cooking techniques and kitchen procedures.

Hygiene & Safety

• Maintain high standards of kitchen cleanliness and organization.
• Follow food safety and hygiene guidelines in accordance with Singapore Food Agency (SFA) regulations.
• Ensure proper food storage and labeling procedures.

Inventory & Stock Management

• Assist with stock rotation using FIFO (First In First Out) practices.
• Inform supervisors of low stock or ingredient shortages.
• Help with basic inventory and ingredient preparation.

Team Support

• Work closely with other kitchen staff to ensure efficient service.
• Assist junior kitchen staff when required.
• Follow instructions from the Sous Chef and Head Chef.

Requirements

• Minimum 1–3 years of kitchen experience in a restaurant or hospitality environment.
• Basic knowledge of cooking techniques and kitchen operations.
• Ability to work in a fast-paced kitchen environment.
• Good teamwork and communication skills.
• Basic understanding of food hygiene and safety standards.

Role Overview

The Head Chef is the conductor of the culinary backstage. You are responsible for designing a menu that is "gig-friendly"—efficient, delicious, and profitable. You will manage the entire kitchen operation, from cost control and hygiene to leading a team that can handle the erratic surges of a concert crowd.

Key Responsibilities

• Menu Engineering: Create and maintain a menu that balances culinary creativity with speed of service. Design "show-night" specials that minimize ticket times during peak pre-show hours.

• Kitchen Leadership: Recruit, train, and supervise BOH (Back of House) staff. Foster a culture of speed, precision, and "cool under pressure."

• Inventory & Food Costing: Manage all ordering and vendor relationships. Maintain food cost percentages (COGS) through strict portion control and waste management.

• Safety & Sanitation: Ensure the kitchen exceeds all local health department standards. Maintain a rigorous cleaning schedule for all equipment to prevent breakdowns during high-volume sets.

• Operational Flow: Coordinate with the Front of House (FOH) to manage "pacing." Adjust kitchen speed based on the "Doors" and "Set Time" schedules provided by the venue manager.

Ad Hoc & Livehouse-Specific Projects

• Artist Catering (The Rider): Crafting off-menu meals for touring artists and crews based on specific (and often last-minute) dietary requirements or "rider" requests.

• Late-Night Pivot: Managing a secondary "Late Night" menu for the post-show crowd or DJ sets, often with a reduced crew.

• Event Scoping: Designing custom "VIP" or "Meet & Greet" platters and catering packages for private venue buy-outs or record release parties.

• Venue Support: Assisting the Bar Manager with "house-made" ingredients (e.g., creating custom syrups, garnishes, or infusions) to align the food and drink programs.

• Crisis Prep: Stepping in to assist with general venue logistics—like helping unload a delivery or troubleshooting a fridge failure—during the frantic hours before a sold-out show.

Required Qualifications

• Experience: 5+ years in a high-volume kitchen, with at least 2 years in a leadership role (Head Chef or Sous Chef).

• Speed: Proven ability to manage a "crush"—handling a massive volume of orders in a 90-minute window before a show starts.

• Certifications: Food Handler’s Management Certification and a deep understanding of local health codes.

• Flexibility: Comfortable working in a loud environment with flashing lights and late-night hours.

Job Description

• Cooks guests' orders according to their preferences
• Employs food safety best practices and makes sure that all kitchen staff members do the same
• Acts with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces
• Selects choice ingredients that will give dishes the best flavour
• Experiments to come up with new specialties that will draw diners into the restaurant

Job Requirements

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• able to work on sat,sunday and public holiday.

JobResponsibilities 工作职责：

• Lead and manage all kitchen operations.
  负责厨房整体运营管理。
• Plan menus and ensure food quality and consistency.
  制定菜单，确保出品质量稳定。
• Supervise, train, and schedule kitchen staff.
  管理、培训并安排厨房员工。
• Monitor inventory and control food costs.
  管理库存并控制食材成本。
• Ensure compliance with food safety and hygiene standards.
  确保符合食品安全与卫生标准。
• Maintain high standards of kitchen cleanliness and efficiency.
  维持厨房高效运作及整洁环境。

JobRequirements 任职要求：

• Proven experience as a Head Chef or similar role.
  具备主厨或相关岗位经验。
• Strong knowledge of Chinese cuisine and cooking techniques.
  熟悉中餐烹饪技术。
• Leadership and team management skills.
  具备团队管理能力。
• Ability to work in a fast-paced environment.
  能适应快节奏工作环境。
• Knowledge of food safety regulations.
  了解食品安全规范。

Salary& Benefits 薪资福利：

• Competitive salary (based on experience).
  薪资面议（视经验而定）。
• Performance bonus.
  绩效奖金。
• Staff meals provided.
  提供员工餐。
• Career advancement opportunities.
  提供晋升发展机会。

- Food Preparation
- Assist in Kitchen Operations
- Maintain cleanliness of kitchen, utensils and storage
- Follow food safety and hygiene standards
- Able to work with the team to ensure timely order
- Able to work efficiently and effectively
- Adhere to cafe SOPs and recipes
- Keen in R&D

Job Summary

The Sous Chef supports the Head Chef by managing daily kitchen operations, supervising staff, maintaining food quality, and ensuring hygiene and safety compliance. This role leads the kitchen in the Head Chef’s absence and drives operational efficiency.

Responsibilities

Kitchen Operations

• Manage daily kitchen operations in collaboration with the Head Chef to ensure smooth workflow
• Ensure all food prepared meets the restaurant’s quality and presentation standards consistently
• Oversee food preparation and cooking processes during service to maintain efficiency and quality
• Maintain consistency in recipes, portioning, and plating to uphold brand standards

Team Supervision

• Supervise and guide kitchen staff including line cooks, prep cooks, and kitchen assistants to optimize performance
• Train and onboard new kitchen staff to ensure skill development and adherence to standards
• Delegate tasks effectively during service to maintain operational flow
• Maintain discipline and professionalism within the kitchen team to foster a positive work environment

Food Preparation & Quality Control

• Prepare and store ingredients properly to maintain freshness and safety
• Monitor food quality, taste, and presentation before serving to ensure customer satisfaction
• Organize and manage kitchen stations efficiently to support smooth service

Inventory & Cost Control

• Assist in stock ordering and inventory management to maintain adequate supplies
• Monitor ingredient usage and implement measures to minimize food wastage
• Ensure proper storage and rotation of ingredients using the FIFO system to maintain quality

Hygiene & Safety Compliance

• Maintain high standards of kitchen cleanliness and organization to meet operational and regulatory requirements
• Ensure compliance with Singapore Food Agency (SFA) food safety regulations to uphold legal standards
• Enforce proper food handling procedures and sanitation standards to ensure safety

Menu Support

• Assist the Head Chef in developing menus and improving recipes to enhance offerings
• Provide input on seasonal dishes and specials to keep the menu fresh and appealing
• Test and refine new recipes to maintain quality and innovation

Operational Support

• Lead the kitchen during the Head Chef’s absence to ensure uninterrupted service
• Manage service flow during peak hours to maintain efficiency and customer satisfaction
• Support kitchen scheduling and staff coordination to optimize resource allocation

Required competencies and certifications

• Minimum 3–5 years of culinary experience, including 1–2 years in a supervisory role
• Strong knowledge of food preparation techniques and kitchen operations
• Knowledge of food safety and hygiene standards, specifically Singapore Food Agency (SFA) regulations
• Ability to work effectively under pressure and manage multiple tasks during service

Preferred competencies and qualifications

• Good leadership and team management skills

JobResponsibilities 工作职责：

• Lead and manage all kitchen operations.
  负责厨房整体运营管理。
• Plan menus and ensure food quality and consistency.
  制定菜单，确保出品质量稳定。
• Supervise, train, and schedule kitchen staff.
  管理、培训并安排厨房员工。
• Monitor inventory and control food costs.
  管理库存并控制食材成本。
• Ensure compliance with food safety and hygiene standards.
  确保符合食品安全与卫生标准。
• Maintain high standards of kitchen cleanliness and efficiency.
  维持厨房高效运作及整洁环境。

JobRequirements 任职要求：

• Proven experience as a Head Chef or similar role.
  具备主厨或相关岗位经验。
• Strong knowledge of Chinese cuisine and cooking techniques.
  熟悉中餐烹饪技术。
• Leadership and team management skills.
  具备团队管理能力。
• Ability to work in a fast-paced environment.
  能适应快节奏工作环境。
• Knowledge of food safety regulations.
  了解食品安全规范。

Salary& Benefits 薪资福利：

• Competitive salary (based on experience).
  薪资面议（视经验而定）。
• Performance bonus.
  绩效奖金。
• Staff meals provided.
  提供员工餐。

Career advancement opportunities.

提供晋升发展机会。

Company Overview

We are an awards-winning restaurant specializing in Brazilian cuisine ala Churrasco. Since 1994, we have been the first Brazilian Churrascaria in Singapore and Southeast Asia, delivering authentic dining experiences.

Job Summary

Support the kitchen team by preparing food, maintaining hygiene and cleanliness, managing inventory and stock rotation, assisting in menu creation, and ensuring smooth kitchen operations in a buffet restaurant setting.

Responsibilities

• Check inventory to verify proper storage and systematic stock rotation to maintain freshness
• Maintain high hygiene standards during all food preparation activities
• Deliver efficient and high-quality service to customers through timely food preparation and teamwork
• Maintain cleanliness of the kitchen and all related equipment to ensure a safe work environment
• Complete temperature log sheets accurately to comply with food safety standards
• Collaborate with the chef to create and share new menu ideas and develop new salads
• Assist the chef in food preparation tasks to support kitchen operations
• Follow accident prevention protocols and safe work habits to maintain workplace safety
• Record all food orders accurately according to established procedures
• Monitor stock levels to ensure groceries are fresh and frozen products are used promptly
• Verify delivery invoices and return any faulty items to suppliers
• Adhere to effective stock rotation procedures and assist in monthly stocktakes with the head chef and operations manager

Required competencies and certifications

• Minimum 2 years of experience in kitchen preparation and cooking for buffet restaurants
• Ability to work efficiently within a team environment
• Responsible work attitude

Preferred competencies and qualifications

[None stated]

Other Information

[None stated]

---

Monthly Salary: Up to S$4,800 (Negotiable)
Working Location: Central
Working Hours: 5 Day Work Week (44 hours)

Responsibilities and Duties:

Kitchen Operations & Food Quality

• Oversee daily kitchen operations to ensure smooth, efficient service

• Maintain high standards of consistency, quality, and presentation across all menu items

• Ensure compliance with recipes, SOPs, and brand standards

• Participate in menu execution, improvement, and standardisation

Team Leadership & Training

• Lead, supervise, coach, and train kitchen staff

• Plan staff deployment and ensure adequate manpower coverage

• Provide performance feedback, guidance, and discipline when needed

Food & Hygiene

• Ensure strict compliance with SFA food safety and hygiene regulations

• Maintain excellent kitchen cleanliness, sanitation, and equipment safety

• Oversee proper food handling, storage, and preparation practices

Cost Control & Inventory Management

• Manage food costs, portion control, and reduce wastage

• Oversee ordering, inventory tracking, and stock rotation

• Work with suppliers and management to optimise purchasing and cost
  efficiency

Coordination & Reporting

• Collaborate with service teams and management for smooth operations

• Support operational planning, promotions, and internal/external audits

• Prepare reports on kitchen performance and operational needs

Qualification and Requirements:

Essential Requirements

• Proven experience as a Head Chef or Senior Sous Chef in a full-service
  restaurant

• Strong knowledge of Japanese or Japanese-Western cuisine

• Solid understanding of kitchen operations, food costing, and manpower
  planning

• Familiar with Singapore food safety and hygiene regulations

• Strong leadership, organisational, and communication skills

Additional Requirements

• Able to work shifts, weekends, and public holidays

• Hands-on, disciplined, and able to perform under pressure

• Strong sense of responsibility and ownership

Benefits:

• 5 days work week

• Competitive remuneration based on experience

Nextbeat Singapore Pte. Ltd.
EA License Number: 22C1267
EA Personnel No: R22110252

Daily production of cakes/bread/hot food

Maintain safety, health and hygiene standards

Ensure workstations are clean and tidy for food preparation

Clean and maintain equipment and tools

Checks production schedule to determine variety and quantity of goods to bake

Keeping records and relating to deliveries, inventory and production levels

Testing ingredients and finished goods to ensure that each item meets food safety and quality controls

Ensure stock rotation to minimize wastage

Perform any other ad hoc duties when assigned

MOM LICENSE NO.:16C7994

EA REG. ID: R1983060

Job Summary

Responsible for preparing innovative, high-quality cuisine and managing kitchen operations, including staff training, hygiene, cost control, and guest satisfaction to ensure smooth and profitable food service delivery.

Responsibilities

• Train, develop, and motivate supervisors and culinary staff to consistently meet and exceed established food preparation standards.
• Instruct staff on recipe preparation and continuously improve cuisine quality through feedback and coaching.
• Lead kitchen operations by providing clear direction for daily activities and managing employee roles and replacements effectively.
• Set performance standards for subordinates, monitor their progress, and provide guidance to enhance team performance.
• Use interpersonal and communication skills to lead and influence kitchen staff positively.
• Promote sound financial and business decision-making while demonstrating honesty, integrity, and professional leadership.
• Support and encourage service behaviors that exceed customer expectations to enhance guest satisfaction and retention.
• Communicate guest needs clearly and provide individual coaching to improve service quality.
• Delegate responsibilities appropriately to develop supervisors and staff in meeting defined goals.
• Review staffing levels to align with guest service requirements, operational needs, and financial objectives.
• Participate actively in menu development and maintain accurate costing for all dishes in the Food and Beverage operation.
• Design food presentation and create decorative displays to enhance visual appeal.
• Identify and maintain superior quality in products, presentation, and flavor.
• Ensure compliance with food handling, sanitation, and hygiene standards according to local health regulations and hotel policies.
• Monitor proper food handling procedures, including maintaining correct food temperatures.
• Oversee maintenance and proper functioning of kitchen equipment in line with health and hotel standards.
• Coordinate with the purchasing department to acquire necessary goods and services efficiently.
• Ensure consistent product preparation that meets departmental appearance and quality standards.
• Enforce proper grooming and hygiene standards for all kitchen staff.

Job Summary:

The Assistant Chef supports the Head Chef in preparing high-quality French cuisine, ensuring consistency, hygiene, and efficiency in daily kitchen operations. The role requires a passion for French culinary techniques, attention to detail, and the ability to work in a fast-paced café or restaurant environment.

Key Responsibilities:

• Assist the Head Chef in the preparation and presentation of French dishes (e.g., pastries, sauces, mains, brunch items)
• Ensure all food is prepared according to standard recipes and quality standards
• Perform mise en place and manage station setup before service
• Maintain cleanliness and organization of the kitchen in compliance with NEA and SFA regulations
• Monitor food stock levels and assist in inventory control and ordering
• Ensure proper food storage, labeling, and handling to minimize waste
• Support menu development and seasonal specials when required
• Train and guide junior kitchen staff or kitchen assistants
• Adhere strictly to food safety and hygiene standards at all times
• Assist in cost control and portion management

Requirements:

• Minimum 1–2 years of relevant kitchen experience (French cuisine preferred)
• Culinary certification (WSQ, NITEC, or equivalent) is an advantage
• Familiarity with Singapore food safety standards (Food Hygiene Certificate preferred)
• Ability to work shifts, weekends, and public holidays
• Strong teamwork and communication skills
• Able to work under pressure in a fast-paced environment

Preferred Skills:

• Knowledge of brunch and café-style menu execution
• Good knife skills and plating techniques
• Positive attitude and willingness to learn

Working Conditions:

• 5 days work /week, shift-based schedule
• Fast-paced kitchen environment
• Prolonged standing and physical work required

 Plan and Direct Food Preparation and Culinary Activities

· Modify Menus or Create New Ones that Meet Quality Standards

· Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus

· Prepare Variety of Indian Recipes Including Snacks and Desserts

· Ensure High Standards of Hygiene and Food Quality, Stock Control of Food and Related Items

· Maintain Records and Manage Food Costing Within Budgets

· Maintain Kitchen Safety, Clean and Tidy Kitchen

· Should Work Shifts and be Able to Work on Weekends and Public Holidays

· Follows Proper Handling and Right Temperature of all Food Products

· Coordinates with the Purchase Department for Acquisition of Needed Goods and Services

· Interacts with Guests to Obtain Feedback on Food Quality, Presentation and Service Levels

· Development of Training and Appraisal of Kitchen Staff

Roles & Responsibilities

• can work on public holidays
• can work between different shops
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with sanitation regulations and safety standards
• 
  

Job Duties & Responsibilities

• Follow orders and advice instructed by Head Chefs to perform job task following directions, completed within acceptable time frame
• Responsible for daily preparation and food items while maintaining costs and ensuring consistency quality of products
• Pack and store raw materials and finished goods
• Ensures proper handling and storage of all food items in accordance with standards and sanitation/health regulation.
• Ensure the safe use maintenance / sanitation of equipment & facilities
• Manage storage, maintenance, and rotation activities to avoid any damages or spoilage.
• Carry out any other duties reasonably requested by a member of the Management Team

Job Requirements:

• Preferably 1-2 years of experience in restaurant, production kitchen or in a similar role
• Ability to work independently as well as in a team in a fast-paced environment and meet production deadlines
• Good knowledge of baking/cooking techniques, equipment and ingredients
• Ability to work independently, as well as in a team
• Positive Attitude

Be part of an amazing team at PAN PACIFIC ORCHARD, SINGAPORE to redefine the city's landscape and grow your hospitality career with us!

The Junior Sous Chef assists the Executive Chef in creating optimum customer satisfaction by providing the highest standard of food quality and presentation at the same time maximising the profit margins through effective management of all kitchen functions. We are looking for a Junior Sous Chef to support our Bar operations.

Our Expectations:

• Maintain discipline and proper work at all times and display a professional and positive attitude towards colleagues

• Lead team in day-to-day outlet operations, ensuring the highest quality and standard of food served and delivering professional and speedy service to our guests

• Be responsible for the proper care and handling of all food items in the preparation kitchen

• Ensure food hygiene and sanitation are maintained at the workstation at all times and the correct handling and maintenance of the equipment, machinery and tools

• Conduct proper food checking and turnover of the mise en place and check that all inter kitchen transfers correspond to the requirements

• Carry out menu planning, checking on store requisition, making orders for ingredients required etc.

• Be responsible for the work performance and efficiency of all employees under his/her supervision.

• Perform any other duties as required by the Sous/Executive Sous Chef

We are looking for an individual who is passionate in culinary as well as a good understanding of the hygiene standards as per Singapore requirement. You should be creative with a hands-on approach. If you have the ability to adapt to ever changing requirements and needs of customers with at least three years of culinary experience, write in to have a chat with us!

We are also dedicated to providing equal employment opportunities, including individuals with disabilities.

Thai Bistro Bar is looking for Head Chef cum Staff trainer.

Located at nearest Bendemeer MRT

Salary $4000 to $7000

6 days work week. OT if needed.

Jobscope:

• General Head chef responsibilities - Incharge of restaurant menu, oversees kitchen staffs jobscope
• Well-versed in Thai Cuisine
• Conduct hands-on culinary demonstrations and workshops for staffs, focusing on Thai cuisine and menu development.
• Provide guidance and mentorship to kitchen staffs to enhance their culinary skills and knowledge.
• Assess chefs' performance in the kitchen and provide constructive feedback for improvement.
• Ensure that staffs are well-versed in food safety and hygiene practices.

Qualifications:

• Formal culinary education and certification preferred.
• Strong knowledge of culinary techniques, food safety, and industry best practices.
• Excellent communication and presentation skills.
• Patience and a passion for teaching and mentoring.
• Ability to work in a team and adapt to a dynamic culinary environment.

Thai Bistro Bar is looking for Head Chef cum Staff trainer.

Located at nearest Bendemeer MRT

Salary $6000 to $9000

6 days work week. OT if needed.

Jobscope:

• General Head chef responsibilities - Incharge of restaurant menu, oversees kitchen staffs jobscope
• Well-versed in Thai Cuisine
• Conduct hands-on culinary demonstrations and workshops for staffs, focusing on Thai cuisine and menu development.
• Provide guidance and mentorship to kitchen staffs to enhance their culinary skills and knowledge.
• Assess chefs' performance in the kitchen and provide constructive feedback for improvement.
• Ensure that staffs are well-versed in food safety and hygiene practices.

Qualifications:

• Formal culinary education and certification preferred.
• Strong knowledge of culinary techniques, food safety, and industry best practices.
• Excellent communication and presentation skills.
• Patience and a passion for teaching and mentoring.
• Ability to work in a team and adapt to a dynamic culinary environment.

Must need to work on weekends and Public holidays

Must have experience to prepare all the bellow receipes

Break Fast:

Idly, Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads