Total 1,443 job vacancies in Singapore

Working Hours : 6 days work week
Working Location : Dover

JobSummary:

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 communication and 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 coordinating 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.

Working Hours : 6 days work week
Working Location : Dover

JobSummary:

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 communication and 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 coordinating 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.

Location: Suntec, Singapore

Position Type: Full-Time / Permanent

Job Summary

We are looking for a disciplined and detail-oriented Sous Chef to serve as the second-in-command in our kitchen. You will be the vital link between the Head Chef’s vision and the line team’s execution. The ideal candidate is a hands-on leader who can master the wok during peak service, maintain rigorous food safety standards, and step in to manage the kitchen seamlessly in the Head Chef’s absence.

Key Responsibilities

• Service Leadership: Lead the line during busy lunch and dinner shifts, ensuring every dish meets our standards and presentation.

• Kitchen Supervision: Supervise the Junior Sous Chefs, Station Chefs, and Commis, ensuring tasks are completed efficiently and prepped correctly for service.

• Inventory & Quality Control: Perform daily checks on ingredient freshness and stock levels. Manage the "First-In, First-Out" (FIFO) system to minimize wastage.

• Training: Assist the Head Chef in training new staff on specific Chinese culinary techniques, knife skills, and the restaurant’s unique recipes.

• Compliance: Ensure the kitchen strictly adheres to SFA (Singapore Food Agency) hygiene standards and Workplace Safety and Health (WSH) protocols.

Ad Hoc Tasks & Operational Support

As a key member of the management team in a dynamic dining and entertainment venue, the Sous Chef will handle various flexible duties:

• Administrative Assistance: Help the Head Chef with daily manpower scheduling, food cost reporting, and digitizing recipe cards for the kitchen database.

• Inter-departmental Coordination: Work with the Maintenance & Operations Manager to report and oversee the repair of kitchen machinery or cooling systems.

• Menu Testing: Participate in R&D sessions for new seasonal dishes, providing technical feedback on preparation times and ingredient sourcing.

• Event Support: Coordinate kitchen logistics for large-scale banquet events, ensuring smooth transitions between appetizers and main courses.

• HR Support: Assist in conducting practical cooking tests for new kitchen applicants and providing feedback on their technical proficiency.

Requirements

• Experience: Minimum 5–7 years in a professional Chinese kitchen, with at least 2 years in a Senior Station Chef or Sous Chef role.

• Technical Skills: Exceptional wok skills and deep knowledge of traditional Chinese cooking methods (steaming, braising, stir-frying).

• Leadership: Proven ability to manage a team of 5–10 kitchen staff in a high-pressure environment.

• Languages: Proficiency in Mandarin is essential for clear communication with the kitchen brigade.

Company Overview

Food Concepts Group (FCG) has shaped Singapore’s dining scene since 2011 with brands like Altro Zafferano, Griglia Open Fire Italian Kitchen, and 54 Steakhouse. FCG is committed to culinary excellence, strong leadership, and delivering memorable guest experiences.

Job Summary

As a Junior Sous Chef, you will support kitchen operations by assisting in menu planning, supervising staff, and maintaining quality standards to ensure exceptional Italian cuisine delivery.

Responsibilities

• Assist in planning menus, developing recipes, and sourcing premium ingredients to enhance culinary offerings
• Prepare and cook Italian dishes, ensuring each plate meets presentation and flavor standards
• Supervise and mentor junior kitchen staff during service to maintain consistency and foster teamwork
• Maintain kitchen efficiency and cleanliness by strictly following food hygiene and safety protocols
• Monitor stock levels, support inventory management, and control food wastage to optimize resources
• Manage kitchen operations during assigned shifts and resolve service-related challenges promptly
• Uphold brand standards by adapting to feedback and contributing to continuous kitchen improvements

Preferred competencies and qualifications

• Culinary certification or diploma (preferred but not essential for core duties)
• Willingness to work evenings, weekends, and public holidays
• Immediate availability preferred

Other Information

• Location: Singapore
• Salary Range: SGD 3,500 – 4,500 per month
• Benefits include medical coverage, staff meals, AWS & incentive programs, tip sharing, and night transport claims (when applicable)
• Work schedule: 5-day work week promoting work-life balance
• Culture: Growth mindset and team spirit encouraged, with opportunities for continuous learning and career advancement
• Only shortlisted candidates will be contacted. We look forward to meeting you.

Company Overview

Food Concepts Group (FCG) has shaped Singapore’s diningscene since 2011 with brands like Altro Zafferano, Griglia Open Fire ItalianKitchen, and 54 Steakhouse. FCG is committed to culinary excellence, strongleadership, and delivering memorable guest experiences.

Job Summary

As a Junior Sous Chef, you will support kitchen operationsby assisting in menu planning, supervising staff, and maintaining qualitystandards to ensure exceptional Italian cuisine delivery.

Responsibilities

• Assist in planning menus, developing recipes, and sourcing premium ingredients to enhance culinary offerings
• Prepare and cook Italian dishes, ensuring each plate meets presentation and flavor standards
• Supervise and mentor junior kitchen staff during service to maintain consistency and foster teamwork
• Maintain kitchen efficiency and cleanliness by strictly following food hygiene and safety protocols
• Monitor stock levels, support inventory management, and control food wastage to optimize resources
• Manage kitchen operations during assigned shifts and resolve service-related challenges promptly
• Uphold brand standards by adapting to feedback and contributing to continuous kitchen improvements

Preferred competencies and qualifications

• Culinary certification or diploma (preferred but not essential for core duties)
• Willingness to work evenings, weekends, and public holidays
• Immediate availability preferred

Other Information

• Location: Singapore
• Salary Range: SGD 3,500 – 4,500 per month
• Benefits include medical coverage, staff meals, AWS & incentive programs, tip sharing, and night transport claims (when applicable)
• Work schedule: 5-day work week promoting work-life balance
• Culture: Growth mindset and team spirit encouraged, with opportunities for continuous learning and career advancement
• Only shortlisted candidates will be contacted. We look forward to meeting you.

Company Overview

Food Concepts Group (FCG) has shaped Singapore’s diningscene since 2011 with brands like Altro Zafferano, Griglia Open Fire ItalianKitchen, and 54 Steakhouse. FCG is committed to culinary excellence, strongleadership, and delivering memorable guest experiences.

Job Summary

As a Junior Sous Chef, you will support kitchen operationsby assisting in menu planning, supervising staff, and maintaining qualitystandards to ensure exceptional Italian cuisine delivery.

Responsibilities

• Assist in planning menus, developing recipes, and sourcing premium ingredients to enhance culinary offerings
• Prepare and cook Italian dishes, ensuring each plate meets presentation and flavor standards
• Supervise and mentor junior kitchen staff during service to maintain consistency and foster teamwork
• Maintain kitchen efficiency and cleanliness by strictly following food hygiene and safety protocols
• Monitor stock levels, support inventory management, and control food wastage to optimize resources
• Manage kitchen operations during assigned shifts and resolve service-related challenges promptly
• Uphold brand standards by adapting to feedback and contributing to continuous kitchen improvements

Preferred competencies and qualifications

• Culinary certification or diploma (preferred but not essential for core duties)
• Willingness to work evenings, weekends, and public holidays
• Immediate availability preferred

Other Information

• Location: Singapore
• Salary Range: SGD 3,500 – 4,500 per month
• Benefits include medical coverage, staff meals, AWS & incentive programs, tip sharing, and night transport claims (when applicable)
• Work schedule: 5-day work week promoting work-life balance
• Culture: Growth mindset and team spirit encouraged, with opportunities for continuous learning and career advancement
• Only shortlisted candidates will be contacted. We look forward to meeting you.

OSO Ristorante, a contemporary fine Italian restaurant, established in 2004.

We are looking for passionate individuals to be part of the OSO culinary team as a Commis chef.

Monday to Friday 5.5 Day week.

Working Time: Lunch 10.30am - 2.30pm + 5pm - 10.30pm

Saturdays Dinner only: 5 - 10.30pm

Sundays Permanent off

Meals provided

Main duties and supporting responsibilities:

• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• To assist the Head Cook
• Kitchen operation from food preparation to final production.
• Following instruction and duties assigned by Chef
• Cook a variety of dishes, including appetizers, entrees, and desserts with quality.
• To assist the Team in the overall checking and maintaining of your station and to assume overall responsibility
• To liaise with the team with reference to possible improvements/difficulties in your section
• To ensure by checking that all dishes prepared and presented in your section are to the standard laid by the Company

Requirement:

• Minimum at least 1 years of working experiences in any restaurant
• Meticulous, team player and has a positive attitude
• Able to work in a fast-paced environment
• Willing to learn, with strong motivation to excel
• Passion for food, creative & result-orientated

An executive chef's job description includes overseeing all kitchen operations, managing staff, creating and standardizing menus, managing inventory and budgets, and ensuring food quality, presentation, and sanitation standards are met. They are responsible for everything from hiring and training kitchen staff to controlling costs and collaborating with restaurant management.

Core responsibilities

• Menu management: Develop and implement new menus, create recipes, and ensure consistency in food preparation and presentation.
• Staff management: Hire, train, schedule, and supervise all kitchen staff, including line cooks and dishwashers.
• Inventory and cost control: Manage inventory of all food and supplies, place orders, minimize waste, and oversee the kitchen budget.
• Quality control: Ensure all dishes meet the restaurant's standards for taste, appearance, and food safety.
• Sanitation and safety: Maintain a clean, organized, and safe kitchen environment and ensure compliance with all health and sanitation regulations.
• Collaboration and administration: Work with front-of-house staff and management to ensure a smooth dining experience, handle customer feedback, and perform administrative duties.

Key skills and qualifications

• Leadership: Ability to lead and motivate a team.
• Culinary expertise: Extensive knowledge of cooking techniques and culinary trends.
• Business acumen: Skills in budgeting, inventory management, and cost control.
• Communication: Strong verbal and written communication skills for staff and management.
• Organizational skills: Ability to manage multiple tasks in a fast-paced environment.

Company Overview

We deliver an authentic and elevated Indian dining experience, blending traditional flavors with modern flair. We seek a passionate Senior Chef to lead our kitchen team and uphold culinary excellence in Indian cuisine.

Job Summary

Lead and manage kitchen operations specializing in Indian cuisine, ensuring culinary excellence, food safety, and efficient workflow while mentoring staff and collaborating on menu development.

Responsibilities

• Lead daily kitchen operations focused on Indian cuisine to ensure smooth and efficient service during peak hours
• Develop, refine, and execute traditional and contemporary Indian dishes from various regions including North, South, Mughlai, Tandoori, and Coastal styles
• Train and mentor junior kitchen staff on cooking techniques, food preparation, and presentation to maintain high culinary standards
• Ensure consistent food quality, hygiene, and kitchen safety by enforcing compliance with local regulations
• Oversee kitchen inventory management, ordering, and cost control to minimize waste and maintain food margins
• Collaborate with management to create seasonal and promotional menus that enhance customer experience
• Maintain kitchen cleanliness and uphold food safety standards to meet regulatory requirements
• Participate in recruitment and conduct performance reviews to build a skilled and motivated kitchen team
• Manage kitchen scheduling and workflow to optimize productivity and service quality
• Apply deep knowledge of Indian spices, ingredients, and cooking methods to preserve dish authenticity

Preferred competencies and qualifications

• Certification in Food Hygiene and Safety
• Flexible availability to work evenings, weekends, and holidays as required

Job Description
Accor is in a partnership with one of the World's Leading Airlines, to manage the Lounge operations located in Changi Airport. 

The Executive Sous Chef supports the Executive Chef in managing the daily kitchen operations of the airport transit lounge. This role ensures the consistent execution of high-quality food service, maintains hygiene and safety standards, and leads the kitchen team in delivering a premium experience to international travelers.

Job Responsibilities

• Support the Executive Chef in daily kitchen operations, food preparation, and service delivery.
• Ensure food quality, presentation, portion control, and compliance with established standards.
• Supervise kitchen operations in the absence of the Executive Chef.
• Lead, schedule, and support kitchen staff, including training and onboarding.
• Enforce hygiene, sanitation, and food safety regulations in line with airport and authority requirements.
• Assist with inventory control, stock rotation, and food cost management.
• Minimize food waste and promote cost‑effective kitchen practices.
• Collaborate with lounge service teams to ensure timely, high‑quality food service.
• Address guest feedback professionally to enhance overall dining experience.

Qualifications

• Diploma or degree in Culinary Arts or related field.

• Minimum 3–5 years of experience in a supervisory kitchen role, preferably in a high-volume or premium hospitality setting.
• Strong understanding of food safety and hygiene protocols (e.g., HACCP).
• Excellent leadership, communication, and organizational skills.
• Ability to work flexible hours, including weekends and holidays.

OSO Ristorante, a contemporary fine Italian restaurant, established in 2004.

We are looking for passionate individuals to be part of the OSO family.

Monday to Friday 5.5 Day week.

Lunch: 10am - 2.30pm / Dinner: 5pm - 10.30pm (Split Shift)

Saturdays Dinner only: 5 - 10.30pm

Off Day: Saturday Morning Off

Sundays Full Day Off

Meals provided

Main duties and supporting responsibilities:

• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• To assist the Head Cook
• Kitchen operation from food preparation to final production.
• Following instruction and duties assigned by Chef
• Cook a variety of dishes, including appetizers, entrees, and desserts with quality.
• To assist the Team in the overall checking and maintaining of your station and to assume overall responsibility
• To liaise with the team with reference to possible improvements/difficulties in your section
• To ensure by checking that all dishes prepared and presented in your section are to the standard laid by the Company

Requirement:

• Minimum at least 2 -3 years of working experiences in any restaurant
• Meticulous, team player and has a positive attitude
• Able to work in a fast-paced environment
• Willing to learn, with strong motivation to excel
• Passion for food, creative & result-orientated

Company Overview / Employee Value Proposition

IHCL and its subsidiaries offer a fusion of warm Indian hospitality with nearly 600+ hotels and world-class service through iconic brands like Taj, SeleQtions, Vivanta, Ginger, and amã Stays & Trails. Bombay Brasserie marks IHCL’s first presence in Singapore, continuing its legacy of Indian cuisine and hospitality.

Job Summary

You will prepare breads and starters using the Tandoor oven, ensuring compliance with food safety standards to deliver authentic Indian cuisine at Bombay Brasserie.

Responsibilities

• Prepare breads and starters using Tandoor cooking techniques to meet quality and taste standards
• Apply hands-on skills in operating and maintaining Tandoor ovens for consistent food preparation
• Follow and implement food safety protocols as directed by the Singapore Food Agency (SFA) to ensure hygiene and safety
• Collaborate with kitchen team members to maintain smooth workflow and timely food delivery

Required competencies and certifications

• Knowledge of food safety norms as directed by the Singapore Food Agency (SFA)

Preferred competencies and qualifications

• Hands-on experience in making breads and starters using Tandoor cooking methods

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
• Maintain cleanliness of kitchen equipment and workstations
• Support the kitchen team in daily operations and contribute to a positive 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

Job Description – Assistant Head Chef

We are looking for a passionate and experienced Assistant Head Chef to support the Head Chef in managing daily kitchen operations. The successful candidate will assist in leading the kitchen team, maintaining high food quality standards, and ensuring efficient kitchen performance.

Key Responsibilities

• Assist the Head Chef in overseeing daily kitchen operations and food preparation.
• Supervise and coordinate kitchen staff to ensure smooth and efficient service.
• Maintain high standards of food quality, presentation, and hygiene.
• Support menu planning, recipe development, and food costing.
• Ensure compliance with food safety, sanitation, and workplace health regulations.
• Monitor stock levels, assist with ordering ingredients, and manage inventory.
• Train, guide, and motivate junior kitchen staff.
• Ensure all dishes are prepared and presented according to restaurant standards.
• Maintain a clean, organized, and safe kitchen environment.
• Step in to manage the kitchen in the absence of the Head Chef when required.

We are hiring a Head Pastry Chef for our central kitchen.

Details:

Cuisine: Cakes and Pastries

6 Days work Week

Able to do night shifts (5pm-5am)

Staff meals provided

Requirements:

Relevant experience as Manager in a central kitchen or Head Pastry Chef needed

Able to handle customer feedbacks professionally

Able to do staff rostering

Able to do service crew and housekeeping duties

Experience in planning and executing events (wine pairing dinners, festive dinners)

Able to work in hand with management to deliver key KPIs
Able to work with season ingredients like fruits from Japan, Spices from China to create new pastries and cakes
Experience managing event catering is required

We are looking for a passionate and experienced Assistant Head Chef to support the Head Chef in managing daily kitchen operations. The successful candidate will assist in leading the kitchen team, maintaining high food quality standards, and ensuring efficient kitchen performance.

Key Responsibilities

• Assist the Head Chef in overseeing daily kitchen operations and food preparation.\
• Supervise and coordinate kitchen staff to ensure smooth and efficient service.
• Maintain high standards of food quality, presentation, and hygiene.
• Support menu planning, recipe development, and food costing.
• Ensure compliance with food safety, sanitation, and workplace health regulations.
• Monitor stock levels, assist with ordering ingredients, and manage inventory.
• Train, guide, and motivate junior kitchen staff.
• Ensure all dishes are prepared and presented according to restaurant standards.
• Maintain a clean, organized, and safe kitchen environment.
• Step in to manage the kitchen in the absence of the Head Chef when required.

We are looking for a committed and hardworking Commis Chef to join our kitchen team. You will support daily food preparation and assist senior chefs in delivering consistent, good quality Asian dishes.

This role is suitable for someone who is willing to learn, follow instructions, and grow in a fast-paced kitchen environment.

Key Responsibilities

• Assist in daily food preparation (cutting, washing, marinating, portioning)
• Support cooking at assigned stations under supervision
• Follow recipes and kitchen SOPs strictly to ensure consistency
• Maintain cleanliness and hygiene standards at all times
• Ensure proper handling and storage of food ingredients
• Assist in stock rotation (FIFO) and basic inventory checks
• Support the team during service periods to ensure smooth operations
• Carry out any other duties assigned by the Head Chef or Sous Chef

Requirements

• Basic experience in a kitchen preferred (Asian cuisine is an advantage)
• Able to follow instructions and work in a team
• Willing to learn and take guidance from senior chefs
• Able to work in a fast-paced environment
• Physically fit and able to stand for long hours
• Positive attitude and good discipline

Important Note

We are looking for team members who:

• Take pride in their work
• Follow kitchen rules and hygiene standards
• Show consistency and responsibility in daily tasks

If you are serious about building a career in the kitchen, we welcome you to apply.

Responsibilities

• Prepare and cook Italian dishes (e.g. pasta, risotto, antipasti, pizza) to standard recipes and presentation guidelines
• Supervise mise en place and maintain readiness for your assigned section during service
• Guide and support junior staff (e.g. Commis) to ensure smooth operations
• Maintain hygiene and food safety standards in compliance with NEA and SFA regulations
• Track stock levels, assist with receiving supplies, and report low inventory to the Head/Sous Chef
• Coordinate with other kitchen sections for smooth service during peak periods

Requirements

• Experience in an Italian kitchen
• Strong working knowledge of Italian ingredients, cooking techniques, and plating
• Culinary diploma or certificate preferred (especially in Italian cuisine)
• Team-oriented, calm under pressure, and meticulous in maintaining standards

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

• 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 Chef

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

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

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

Job Highlights / Benefits:

• Competitive salary with performance-based incentives
• Staff meals and uniform provided
• Career progression and skill development opportunities
• Supportive and collaborative kitchen environment
• Convenient central location at Tanglin Mall

Job Responsibilities:

• Prepare and cook Western cuisine dishes in accordance with established recipes and standards
• Ensure food quality, presentation, and consistency meet restaurant expectations
• Maintain cleanliness and hygiene standards in the kitchen at all times
• Assist in stock control, inventory management, and proper storage of ingredients
• Work closely with the kitchen team to ensure smooth daily operations

Job Requirements:

• Relevant experience in Western cuisine or commercial kitchen operations preferred
• Ability to work in a fast-paced environment with strong teamwork skills
• Basic knowledge of food safety, hygiene practices, and kitchen procedures

Please submit your updated resume in MS Word format via the "Apply Now" button.

We regret that only shortlisted candidates will be notified.
StaffKing Pte Ltd (20C0358) | Stanley Chin (R24124684)

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

*To be able to do Asian Cuisine.

*Able to follow company SOP.

*To keep up with cleanliness and hygenie measures.

*Basic knowledge of safety measures.

*Any other ad hoc duties specified by the Restaurant Manager or Supervisor

*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, when needed.

*Adhere company rules.

*Able to work well in a team, Team player.

*Preferably to have completed Food & Hygiene Course. (Keen applicants who has not attend the course will be sent for the Food & Hygiene)

*Staff meal provided.

*Break included.

Working Days : 5.5 Days, 1.5 days off.

Working hours : 10 hours per day.

Call or whatsapp 93883802 to arrange for interview.

We are looking for a Chef who is responsible for developing recipes,planning menus, and managing food preparation, ensuring each dish meets bothtaste and presentation expectations.

Responsibilities:

• Menu Planning
• Recipe Development
• Food Preparation and Presentation
• Inventory and Cost Control
• Training and Monitoring Staff
• Health and Safety Compliance
• Quality Control

Qualifications:

• Proven experience in Kitchen environment
• Strong Leadership Skills
• Creativity and Attention to Detail
• Excellent Time Management
• Knowledge of Food Safety and Sanitation Standards:
• Budgeting
• Physical Stamina