Total 1,481 job vacancies in Singapore

Take home at least $2,600 - $3,000 monthly (excluding a fixed monthly incentive of $300) + sales performance incentives worth up to $250 per month on top!

Work with amazing people creating dishes that make you proud. Perfect if you’re looking for career progression and a fun workplace that values your contribution.

What will you be doing?

You will work alongside a team of talented and passionate chefs to prepare and plate up our amazing Mexican food, fresh in the restaurant. Experience is preferred.

Job Requirement

• Salary will be commensurate with experience and qualifications.
• Basic Knife skills
• Basic culinary skills
• No Mexican cuisine experience required

What will you get?

• A competitive monthly salary
• Guaranteed monthly incentives of $300
• Additional performance incentives up to $250
• Comprehensive medical and dental insurance
• Paid annual leave and birthday leave
• Staff meal and transport
• The opportunity to develop and grow with the company

What’s next?

• We will contact you to arrange a quick chat over the phone.
• You’ll meet the Head Chef, ask as many questions as you wish, and demonstrate your passion in the kitchen

Job ID: 20080

• Location: Central
• Working hours: 10 hours per day. 5 days a week (2 days off per week)
• Salary: up to $4,500 (Depending on experiences)

Job Description

The Head Chef leads all kitchen operations at a Japanese Western style restaurant, ensuring excellence in food quality, consistency, hygiene, and cost control. This role requires strong leadership, hands-on management, and the ability to uphold Japanese Western culinary standards.

■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 Safety & 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

Job Requirement

➤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

Interested applicants, kindly send your updated resume to Joanne (R21101135) Joanne@pasona.com.sg with the email subject header "Job Application for "20080, Head Chef".

Only shortlisted candidates will be notified, other applications will be updated to our database for future job opportunities.

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Pasona Singapore Pte Ltd

Joanne Yeo Min Qian
EA License No:90C4069

Registration No.: R21101135

1. Direct and participate in the preparation, seasoning, and cooking of northwest Cuisine dishes, such as Ramen,dumplings, etc. ;

2. Plan and price menu items, ordersupplies, and keep records and accounts. Monitoring and controlling stock levels;

3. Maintaining/raising the food’s profit margins for the coffee shop;

4. Hiring and firing employees;

5. Meeting health and safety standards

Requirements

1. Minimum 2 years Chef working experiences.

2. Able to stand long time.

3. Able to do flexible shift or split shift.

4. Able to working on Public Holidays and Weekend.

5. Team leader & Management level

Company Overview

Eleven Seventeen Capital is a Singapore-based hospitality group behind five dining concepts, including modern and casual steakhouses, a bistro, a specialty coffee stand, and a modern Asian restaurant, all committed to quality dining experiences across Singapore’s vibrant food scene.

Job Summary

We are looking for a dedicated Chef de Partie to maintain dish quality and consistency while collaborating with the kitchen team to ensure smooth operations.

Responsibilities

• Prepare and execute dishes following recipes and guidelines to meet high-quality standards
• Oversee a designated kitchen section to ensure operational efficiency and consistent food quality
• Maintain hygiene and food safety standards throughout food preparation and kitchen areas
• Train and mentor junior kitchen staff to improve their skills and maintain kitchen efficiency
• Monitor stock levels and assist with inventory management to ensure ingredient availability
• Keep the workstation clean and organized at all times to support smooth kitchen operations
• Work effectively under pressure in a fast-paced environment while maintaining attention to detail

Preferred competencies and qualifications

• Previous experience as a Chef de Partie or in a similar kitchen role
• Proficient knife skills; butchery experience is a plus but not mandatory
• Passion for food and commitment to delivering high-quality dishes
• Demonstrate integrity and a strong willingness to learn and grow within the team

Client Overview:

Pioneers of Omakase dining concept in Singapore, which is pivotal for serving ingredients as fresh as possible. customers can expect authentic dishes using specially procured ingredients prepared with care and love for the natural richness of Japan.

Monthly Salary: UP to $8000 (Negotiable)

Working Address: Multiple locations

Working Hours:

• 6 days work week (off will be on rotating basis)

• MONDAY - THURSDAY
  1030-1400
  1630-2300
  
  FRIDAY
  1030-1400
  1630-0000
  
  SATURDAY
  1530-2300
  
  SUNDAY
  1530-2200

Responsibilities and Duties:

• Daily Culinary Duties of Preparation, Cooking & Serving of dishes to Customers.

• Works with Owner and other Chefs to create new seasonal dishes as and directed by Owner.

• Understands and works with supplier to anticipate procurement, delivery and maintain minimal inventory count.

• Monitors and undertakes to maintain costs within guidelines.

• Assist to train and guide junior chefs.

• Has broad spectrum of basic Japanese Culinary techniques

• Able to track and deliver latest dining trends and menus.

Qualification and Requirements:

• Experienced and passionate

• At least 8 years relevant experience in Japanese cuisine

• Positive attitude, cheerful and good interpersonal skills

• Comfortable working split shift and a 6 days work week, and

• Preferably ready to start immediately or within a short notice period

• Excellent career prospects and various benefits for senior employees.

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

We are seeking a professional Chef de Cuisine to join our team. You will beresponsible for preparing the food items for the guests. You will also beresponsible for working collaboratively with the KitchenStaffs.

Responsibilities:

• Delegating tasks and Prep Cooks.  
• Coordinating with the team smoothly during all the meal preparation and services.  
• Planning the food menus as per the seasonal availabilities.  
• Working in coordination with Kitchen Staff members.  
• Monitoring the quality and quantity of food that is being served to the guests.  
• Ensuring all the food items are properly seasoned and cooked.  
• Discussing about adding new menu options.  
• Managing the kitchen budget.  
• Maintaining the kitchen cleanliness and safety.  
• Ensuring the kitchen is well stocked.  
• Assisting in hiring new cooks and trainers.  
• Providing the new hires with necessary training sessions. 
• Resolving customer's complaints and issues in a professional manner.  
• Complying with food sanitation and hygiene.  
• Staying updated with the new trends in the food industry.  

Qualifications:

• Working experience as a Chef de Cuisine.
• Knowledge of various kinds of cuisines would be an added advantage.
• Ability to prepare numerous meals and dishes. 
• Ability to manage time efficiently. 
• Ability to manage the budget to ensure profitability. 
• Excellent oral and written communication skills.

Jigger & Pony Group is a leading hospitality company that owns and operates 6 restaurants and bars in Singapore. A pioneer in Singapore’s cocktail bar scene, the Group’s portfolio comprises of four cocktail bars and two restaurants.

Cocktail Bars:

• Jigger & Pony (No. 9 The World’s 50 Best Bars 2025, No. 3 Asia’s 50 Best Bars 2025)
• Gibson – Timeless cocktail bar balancing balances ingredient‑driven creativity with classics
• Live Twice – Cocktail bar inspired by mid-century modern Japan
• Pop City - Japanese-lifestyle cocktail bar in Singapore’s Central Business District
• Cosmo Pony - Convivial bar with a cosmopolitan soul in Jakarta
• BOP - Korean cocktail dining bar in Tanjong Pagar

Restaurants:

• Humpback – oyster bar and seafood bistro with a focused wine & cocktail list
• Caffe Fernet – Modern Italian restaurant bar with a view of the Marina Bay waterfront

We are seeking for a candidate with passion in Culinary to join our Kitchen team as Part Time Chef

Job Description

• Handle preparation of food in accordance with recipes and standards set by the restaurant.
• Monitor and maintain food quality
• Monitor stock level and inventory
• Maintain cleanliness and organization of work areas, including storage areas and kitchen equipment.
• Complete preparations of house-made ingredients with proper care
• Perform related duties as part of a tight-knit family of chefs

Job Requirement

• At least 2 year of kitchen / culinary experience
• Passionate for preparing high-quality food with respect for ingredients
• Willingness to learn
• Positive attitude
• At least 6 hours per shift
• $12- $15 per hour, various outlets

Jigger & Pony Group is a leading hospitality company that owns and operates restaurants and bars in Singapore. A pioneer in Singapore’s cocktail bar scene, the Group’s portfolio comprises of the following bars and restaurants:

Restaurants-

• Humpback – oyster bar and seafood bistro with a focused wine & cocktail list
• Caffe Fernet – Modern Italian restaurant bar with a view of the Marina Bay waterfront

Cocktail Bars-

• Jigger & Pony (No. 9 The World’s 50 Best Bars 2025, No. 3 Asia’s 50 Best Bars 2025)
• Gibson – Timeless cocktail bar balancing balances ingredient‑driven creativity with classics
• Live Twice – Cocktail bar inspired by mid-century modern Japan
• Pop City - Japanese-lifestyle cocktail bar in Singapore’s Central Business District
• Cosmo Pony - Convivial bar with a cosmopolitan soul in Jakarta
• BOP - Korean cocktail dining bar in Tanjong Pagar

The Group is expanding our team and we are seeking for a passionate candidate with excellent leadership qualities and experience to join as Junior Sous Chef.

Job Description

• Support the Head Chef in the overall management of daily kitchen operations.
• Lead and supervise Chef de Partie and Commis Chefs during mise-en-place and service to ensure smooth and efficient execution.
• Oversee food preparation and plating to ensure consistency in quality, presentation, flavour, and portion control in accordance with established recipes and standards.
• Take ownership of assigned sections of the kitchen and ensure readiness for service at all times.
• Step in to run the pass or manage service in the absence of the Sous Chef when required.
• Assist in training, mentoring, and developing junior kitchen team members, providing constructive feedback to support their growth.
• Monitor stock levels across sections, assist in ordering and inventory management, to minimise wastage and optimise food cost.
• Ensure compliance with food safety and hygiene standards in accordance with company policies and FA regulations.
• Support in maintaining kitchen discipline, cleanliness, and organisation at all times.
• Contribute to menu development discussions, R&D trials, and continuous improvement of dishes and kitchen processes
• Promote a positive and professional kitchen culture, fostering teamwork, accountability, and a strong service mindset.

Job Requirement

• Minimum 3-5 years of experience in a professional kitchen, preferably in a modern/ casual dining environment.
• Strong knowledge of kitchen operations and food preparation techniques.
• Comfortable working in a high-volume, fast-paced setting.
•  Ability to prioritise and manage tasks effectively under pressure.
• A proactive, positive attitude and willingness to collaborate as part of a team.
• Good understanding of food hygiene and safety standards.
• Ability to work weekends, evenings, and public holidays as rostered.

Responsibilities:

• Prepare and cook dishes from menus according to the restaurant’s standards
• Ensuring the food preparation areas are clean and hygienic
• Ensure food quality, consistency, and presentation meet company standards
• Maintain cleanliness and organization of the workstation and ensure compliance with food safety regulations
• Packing and organising of cooked and uncooked food
• Leading a team of cooks and trainee to execute day to day operations
• Ensure adherence to portion control and minimize food waste
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar role preferred
• Strong understanding of cooking methods, ingredients, and kitchen equipment
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work under pressure in a fast-paced environment
• Physical stamina to stand for long periods
• Strong attention to detail and a commitment to quality
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

Job Responsibilities
• Support Chef de Cuisine and Sous Chef to run daily kitchen operations.
• Train Chef de Partie and Commis to understand kitchen standards and hygiene related topics.
• Follow standard recipes and guidelines for food presentation, production, and portioning controls.
• Manage stocks for daily mise en place production, place food order and conduct regular check when doing goods receiving to ensure quality is met.
• Abide to food & safety hygiene policy, color labelling, recording of food temperature and well verse in handling of kitchen equipment
• Commit to serving and producing high quality food standard, applying €œFirst in First out!€ Best kitchen practice and adhering to stringent hygiene standards.
• Responsible for the food production following the flow from when it gets delivered to the guest plate; be in control of the step by step preparation.
• Comply and ensure hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place.
• Ensure safe and proper use of equipment at all times and to give guidance to all culinary colleagues.
• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product.
• Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers.
• Estimate food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
• Comply and ensure Marina Bay Sands (Las Vegas Sands Corporation) hygiene policies are strictly adhered to on a daily basis.

Job Requirements
Education & Certification
• Degree / Diploma / Certification in Culinary or Management

Experience
• At least 5 years of supervision position experience in a 4-5 star hotel or quality restaurant

Competencies
• Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment.
• Excellent logistical, culinary and leadership skills.
• Fluent in English, knowledge of additional languages is advantages.
• Willing and able to do shift work.
• Have a well-groomed and professional appearance.
• Work inside and continuously maneuver in and around all the Kitchens.

You will assist the Master Chef with the smooth operation of the Mooncake Production Kitchen.

Your job responsibilities include (and are not limited to):

• Provide the necessary expertise in both baked and snowskin mooncakes production in accordance to the Hotel's target.
• Uphold the Hotel's standards in food hygiene, food preparation, production, and presentation.

Job Summary

Prepare and cook authentic Bengali dishes in a central kitchen environment, supporting large-scale food production and distribution while maintaining quality and food safety standards.

Responsibilities

• Prepare and cook authentic Bengali dishes, including rice dishes, curries, fish, meat specialties, chapati, and traditional snacks, following standardized recipes to ensure consistent taste, portioning, and presentation
• Handle large-scale food preparation to meet daily production and distribution targets efficiently
• Maintain cleanliness and comply with food safety and hygiene standards to ensure a safe kitchen environment
• Assist in ingredient preparation, manage stock control, and apply FIFO (First In, First Out) storage practices to maintain ingredient quality
• Collaborate with kitchen team members to meet production schedules and deadlines in a fast-paced environment
• Stand for extended periods while performing cooking and preparation tasks to support continuous kitchen operations

Preferred competencies and qualifications

• Experience working in a central kitchen or high-volume cooking environment
• Knowledge of food hygiene and safety standards
• Ability to manage time effectively and work well within a team
• Physical fitness to sustain standing and active work during shifts

Company Overview

We are an established food and beverage company specialising in authentic North Indian cuisine, with multiple outlets. We focus on high-quality food, consistent dining experiences, and a supportive environment for career growth.

Job Summary

We seek an experienced Tandoor Chef skilled in traditional tandoor cooking to deliver authentic flavors consistently and efficiently in a fast-paced kitchen.

Responsibilities

• Prepare a variety of tandoor items such as naan, roti, tandoori chicken, kebabs, paneer tikka, and other grilled dishes to meet quality and taste standards
• Marinate meats, seafood, and vegetables using traditional recipes and techniques to ensure authentic flavors
• Operate and manage the tandoor oven safely and efficiently to maintain cooking standards
• Maintain consistency in taste, quality, and presentation of all dishes during service
• Clean and maintain hygiene standards at the tandoor station and kitchen area to comply with food safety regulations
• Support kitchen operations during peak hours to ensure smooth workflow and timely service
• Monitor ingredient usage and assist with stock control to minimize waste and maintain inventory
• Follow all food safety and hygiene standards to ensure a safe kitchen environment
• Communicate effectively with team members to foster a collaborative work environment
• Adapt to shift work, including weekends and public holidays, to meet operational needs

Preferred competencies and qualifications

• Previous experience working in Indian restaurants, hotels, or established food outlets
• Additional knowledge of North Indian curries and gravies to support broader kitchen tasks

Other Information

Benefits

• Competitive salary based on experience
• Staff meals provided during shifts
• Professional kitchen environment
• Opportunities for career growth

Job Description

As a Sichuan Cuisine Chef, you will be responsible for preparing high-quality, authentic Sichuan dishes and ensuring consistency in taste and presentation.

Key Responsibilities

• Prepare and cook authentic Sichuan cuisine (e.g. 麻辣香锅、宫保鸡丁、水煮鱼等)
• Ensure food quality, taste consistency, and presentation standards
• Manage kitchen operations and maintain cleanliness and hygiene standards
• Monitor inventory and assist in ordering ingredients
• Train and supervise junior kitchen staff
• Ensure compliance with Singapore food safety regulations

Requirements

• Minimum 2–3 years of experience in Sichuan cuisine preparation
• Strong knowledge of Sichuan cooking techniques and ingredients
• Ability to work in a fast-paced kitchen environment
• Good teamwork and communication skills
• Ability to work shifts, weekends, and public holidays

Skills Required

• Sichuan Cuisine Cooking Skills
• Kitchen Operations Management
• Food Safety & Hygiene Knowledge
• Team Leadership

Job Description

To perform cooking duties in a non-aircon F&B working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Experience as Chef in a restaurant

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Company Overview

ÀN Omakase Singapore is a Japanese restaurant offering a culinary journey that embraces darkness and peace.

Job Summary

We are seeking a skilled and passionate Sushi Chef to prepare high-quality sushi and support the team in delivering a refined Omakase dining experience.

Responsibilities

• Prepare sushi and sashimi using proper techniques to ensure authentic taste and elegant presentation
• Execute Omakase menu items accurately to maintain the restaurant’s culinary standards
• Cut, portion, and prepare fish and other ingredients to meet quality and freshness requirements
• Maintain consistency in taste, quality, and plating across all dishes served
• Clean and sanitize kitchen work areas to uphold food safety and hygiene standards
• Support inventory management by monitoring stock levels and assisting with stock control processes
• Collaborate with team members to ensure smooth kitchen operations in a fast-paced environment

Preferred competencies and qualifications

• Experience in sushi or Japanese cuisine
• Strong knife skills and knowledge of fish handling
• Passion for Omakase dining and attention to detail
• Ability to work effectively as part of a team with a positive attitude

• Responsible for the hygienic and safe preparation of food within the outlets.
• Assist the Sous Chef and Junior Sous Chef that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimising wastage.
• Assist the Sous Chef and Junior Sous Chef that food stock levels within the kitchen and pantry areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
• Assist the Sous Chef and Junior Sous Chef that all food products received into the kitchen are of the required standard and quality and those they are stored and rotated correctly.
• Assist the Sous Chef and Junior Sous Chef that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained as per schedule.
• Implement and prepare new food concept items and menus, in conjunction with the Sous Chef and Junior Sous Chef.
• Implement quality control procedures.
• Inspect method of food preparation and cooking at all meal periods.
• Liaise with the Engineering as to maintenance within kitchen.
• Inspect plate presentation and continually review and update when necessary.

Company Overview

PIZZAIOLA PTE. LTD.

Job Summary

We are seeking a motivated Commis Chef to support the kitchen team in food preparation and daily operations. This is a great opportunity to learn and grow in Italian cuisine.

Responsibilities

• Assist in preparing food by chopping, portioning, and making sauces to support kitchen operations
• Perform basic cooking tasks under supervision to contribute to meal preparation
• Maintain cleanliness and organize the kitchen to ensure a safe and efficient work environment
• Follow instructions from CDP, Sous Chef, and Head Chef to meet kitchen standards
• Adhere to food safety and hygiene standards to ensure safe food handling
• Support stock handling and storage to maintain kitchen inventory

Preferred competencies and qualifications

• 0–2 years of kitchen experience to effectively support food preparation tasks
• Interest in Italian cuisine to engage with the culinary style and menu
• Willingness to learn new skills and techniques in a fast-paced kitchen
• Team player with a positive attitude to collaborate well with kitchen staff
• Ability to work efficiently in a fast-paced environment to meet service demands

Job Responsibilities

• As a Chef de Partie, you are required to work closely with the Sous Chef and Head Chef in order to assist with the preparation, cooking and presentation of produce. You are responsible for running a section with the assistance of Commis Chef
• The management of a section with the assistance of Commis Chefs
• The preparation and cooking of food to the restaurant specific standards
• Development and supervision of the Commis Chef on section
• Awareness and implementation of waste controls
• Section stock control and rotation
• Completion of the cleaning schedule for the kitchen
• Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc
• Detailed Knowledge of the full menu
• Team working
• Compliance with legal requirements under the H&S act 1974 and food hygiene
• Adherence to all policies, procedures, standards, specifications, guidelines and training programs
• Reporting of maintenance issues to the relevant parties
• All restaurant and menu standards adhered to at all times
• Food produced to highest standards and to restaurant specification
• Wastage kept to an absolute minimum
• Stock items used in the correct order
• Ability to give a detailed description of all dishes
• All health and safety requirements met and documentation including cleaning schedules and temperature records completed
• Full support given to Sous and Head Chef and colleagues
• Smooth and efficiently run section, tasks completed in a timely manner
• Regular and consistent training, coaching and support given to Commis chefs

Job Requirements

Education & Certification

• Diploma/Degree in Pastry or related field preferred

Experience

• Minimum 5 years of experiences in a full fletch kitchen with at least 2 years in the similar capacity

Competencies

• Possess food hygiene and safety certification
• Able to work on rotating shifts, weekends & public holidays
• Possess a well-groomed, professional appearance
• Demonstrates a full understanding of their role and carries it out in line with their job description
• Works effectively with the rest of the team
• Is able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources
• Communicates clearly, professionally and concisely whilst actively listening to others and giving consideration to their needs and opinions
• Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team.

Job Summary

Chef De Partie (garde manger) is responsible for managing and overseeing a designated kitchen section, ensuringthe preparation and presentation of high-quality A la Carte, Buffet, and Catering dishes in accordance with hotel standards. This role supports the Sous Chef and Executive Chef in maintaining operational excellence, foodconsistency, timely service delivery, and cost control across all outlets and functions.

As a key member of the culinary team, the Chef De Partie brings creativity, discipline, and passion to every dish, delighting guests while maintaining consistency with established recipes and Standard Operating Procedures (SOPs).

Areas of Focus

The primary focus of this role is to ensure consistent food quality, timely preparation and replenishmentof buffet and live cooking items, strict adherence to hygiene and safety standards, and effective coordination within the kitchen team to support seamless service operations.

Strategic Responsibilities / Duties

1.   Prepare daily food items for A la Carte, Buffet, and Catering menus in accordance with approved recipes and current SOPs.

2.   Planning of menus consider availability of raw food and ingredients, availability of skills required in preparing new menus, style and standard of hotels.

3.   Ensure mise-en-place is prepared in advance to support efficient and timely service.

4.   Manage and operate the assigned kitchen section independently while maintaining quality standards.

5.   Station at the live cooking counter when required, ensuring prompt replenishment of buffet items and timely response to guest requests.

6.   Monitor food presentation, portion control, and consistency to meet brand and hotel standards.

7.   Maintain cleanliness and hygiene of the work area, storage facilities, and kitchen equipment in compliance with food safety regulations (HACCP standards where applicable).

8.   Ensure proper storage, labelling, and rotation of food items to minimize wastage and maintain freshness.

9.   Support cost control initiatives by minimizing spoilage, monitoring stock levels, and reporting shortages.

10. Assist in training and supervising cooks and trainees.

11. Coordinate with other kitchen sections to ensure smooth workflow during service.

12. Adhere strictly to health, safety, and fire regulations within the kitchen.

13. Participate in menu tastings, briefings, and continuous improvement initiatives.

14. Communicates to his/her superior any difficulties, guest and other relevant information.

15. Perform additional duties as assigned by reporting manager.

Key Skills and Requirements

1. Diploma certificate in Culinary Arts or equivalent professional training.
2. Minimum 2 years of experience in a similar role within a hotel or high-volume kitchen environment.
3. Knowledgeable in cooking techniques, food preparation,and kitchen operations.
4. Demonstrate awareness of food safety, hygiene regulations, and HACCP standards.
5. Ability to manage a section independently under pressure and detailed oriented.
6. Flexibility to work shifts, weekends, and public holidays as required by operations.
7. Candidates with relevant qualifications but no prior experience are welcome to apply.

Responsibilities:

• Prepare and plate cooked dishes or cold menu items such as salads, cold appetizers and sandwiches
• Assist with mise en place and daily food preparation
• Ensure that all food is prepared in a timely manner and meets quality standards
• Follow recipes and presentation specifications as set by the kitchen
• Keep all working areas clean and tidy, ensuring strict adherence to hygiene and food safety standards
• Receive and store kitchen stock and supplies, ensuring proper rotation (FIFO)
• Maintain cleanliness of kitchen equipment and workstations
• Support the kitchen team in daily operations and contribute to apositive team environment
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Proven experience in a similar kitchen role preferred
• 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

Whatsapp91834574 for more information

Tanjong Beach Club is a surfside restaurant, bar and club, all in one; on Singapore’s best strip of sand. With panoramic views of the sea, Tanjong Beach Club is an urban getaway serving fresh coastal cuisine and artisanal cocktails, over sprawling poolside daybeds and indoor dining spaces.

Tanjong Beach Club is part of 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:

• Setting up and stocking up stations with all necessary supplies
• Setting up workstation with all the needed ingredients and cooking equipment
• Preparing food for service (mise-en-place)
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Cooking menu items
• Keeping a sanitized and orderly environment in the kitchen
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

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

Benefits:

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.

Job Responsibilities
• Support Chef de Cuisine and Sous Chef to run daily kitchen operations.
• Train Chef de Partie and Commis to understand kitchen standards and hygiene related topics.
• Follow standard recipes and guidelines for food presentation, production, and portioning controls.
• Manage stocks for daily mise en place production, place food order and conduct regular check when doing goods receiving to ensure quality is met.
• Abide to food & safety hygiene policy, color labelling, recording of food temperature and well verse in handling of kitchen equipment
• Commit to serving and producing high quality food standard, applying €œFirst in First out!€ Best kitchen practice and adhering to stringent hygiene standards.
• Responsible for the food production following the flow from when it gets delivered to the guest plate; be in control of the step by step preparation.
• Comply and ensure hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place.
• Ensure safe and proper use of equipment at all times and to give guidance to all culinary colleagues.
• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product.
• Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers.
• Estimate food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
• Comply and ensure Marina Bay Sands (Las Vegas Sands Corporation) hygiene policies are strictly adhered to on a daily basis.

Job Requirements
Education & Certification
• Degree / Diploma / Certification in Culinary or Management

Experience
• At least 5 years of supervision position experience in a 4-5 star hotel or quality restaurant

Competencies
• Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment.
• Excellent logistical, culinary and leadership skills.
• Fluent in English, knowledge of additional languages is advantages.
• Willing and able to do shift work.
• Have a well-groomed and professional appearance.
• Work inside and continuously maneuver in and around all the Kitchens.

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

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

Chef de Cuisine Requirements:

• Qualification from a culinary school.
• 5+ years of experience in a similar position.
• In-depth knowledge of food principles and best practices.
• Passion for creating incredible food that delights and attracts customers.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, and safety.
• Experience managing inventories and stocktaking.
• Available to work on-call, shifts, after hours, over weekends, and on holidays.