Total 1,443 job vacancies in Singapore

• Collaborate with Sous Chef and Head Chef to execute daily kitchen operations efficiently and maintain smooth workflow.
• Monitor and control kitchen stock inventory to minimize wastage and optimize resource use.
• Maintain and share products knowledge with team members to ensure consistent food quality and service
• Assist the Head Chef in developing and implementing new menu items, dishes, and kitchen systems
• Complete all mis en place preparations accurately and on time to support service readiness.
• Report maintenance issues promptly to the Junior or Sous Chef to ensure kitchen equipment functions properly.
• Follow strict food safety, sanitation, and hygiene standards to maintain a clean and safe kitchen environment
• Adhere to all company policies, processes, and procedures to support operational consistency.
• Provide flexible support during busy service hours by assisting in various kitchen tasks as needed.
• Carry out additional duties or projects assigned by the Head Chef to support kitchen goals.

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 Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Commis/Chef De Partie
• Working Location: Senoko
• Working Hours: 5.5 days
• Salary Package: Up to $3000 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Monitor the quality and quantity of items ordered.
• Manage proper storage and conduct weekly inventory checks.
• Collaborate with the Chef to identify necessary items and coordinate with Procurement for ordering.
• Ensure precise fulfilment of client orders daily.
• Pay close attention to detail to ensure no items are overlooked.
• Coordinate with Operations to schedule timely deliveries.
• Follow all standard operating procedures rigorously.
• Assist in food preparation tasks such as washing, cutting, and prepping, ensuring food meets quality and quantity standards.
• Keep the kitchen clean and uphold hygiene and safety standards.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Flexibility to work during peak times, including weekends and public holidays.
• Possession of a professional certificate in culinary arts, NITEC, or other relevant culinary qualifications
• Minimum 1 year of relevant experience.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #70471 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Job Summary

You will assist the Head Chef, Sous Chef, or Junior Sous Chef during service to ensure smooth timing and execution of dishes. You will prepare pastry dishes that meet company standards for taste, texture, presentation, and portion size while maintaining ingredient quality and consistency. You will take ownership of your station’s cleanliness, organization, and readiness, and communicate effectively with the team to uphold the restaurant’s high standards.

Responsibilities

• Assist chefs during service to coordinate timing and execution of dishes for smooth kitchen operations
• Prepare pastry dishes that meet company standards for taste, texture, presentation, and portion size
• Follow prescribed recipes and techniques to maintain ingredient quality and consistency
• Maintain cleanliness, organization, and readiness of your station throughout service
• Communicate clearly with team members about improvements, challenges, or needs in your section
• Ensure every dish from your station meets the restaurant’s quality standards

Preferred competencies and qualifications

• Minimum 3–4 years of relevant pastry/kitchen experience
• Demonstrate strong attention to detail in food preparation and presentation
• Exhibit a positive, motivated attitude and work effectively as a team player in fast-paced environments
• Show eagerness to learn and grow with a can-do attitude and strong work ethic
• Apply creativity and focus on delivering excellent results
• Availability to work weekends, public holidays, and split shifts as required
• Immediate availability is a plus

Other Information

• Location: Singapore
• Salary Range: SGD 3,000 – 4,000 per month
• Benefits include 5-day work week, straight-shift and split-shift allowance ($10/day), medical coverage, staff meals, Annual Wage Supplement (AWS), incentive programs, tip sharing, and career advancement opportunities
• Be part of a dynamic restaurant group behind Altro Zafferano, Griglia Open Fire Italian Kitchen, and 54 Steakhouse, recognized among Singapore’s leading dining destinations

We are looking for a Chef de cuisine who will lead and inspire our kitchenstaff in the creation of culinary masterpieces. The chef de cuisine will beresponsible for designing the menu, hiring and training kitchen staff,collaborating with restaurant management, optimizing staff productivity, andstepping in to help whereverneeded.        

Responsibilities:

• 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.

Qualifications:

• 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.

We are looking for an experienced Chef de Cuisineto join our team. The ideal candidate will have a passion for food and a strongdesire to create innovative, delicious dishes.

Responsibilities:

·      Conduct menu planning sessions, meetings andtastings

·      Oversee and inspect food preparation and service

·      Ensure that all employees follow facility standardsand sanitation practices

·      Assist in training employees.

·      Overseeing all daily kitchen activities, includingfood preparation, cooking, plating, and ensuring efficient workflow. 

·      Maintaining high standards for food quality andpresentation, ensuring adherence to health and safety regulations

·      Managing inventory, ordering supplies, and controllingfood costs to ensure profitability. 

Qualifications:

·       Working experience as Chef de Cuisine, or a related role.

·       Ability to thrive in a high-pressure environment.

·       Creative, innovative thinking.

·       Exceptional standards for cleanliness, health, and safety.

We are seeking a skilled and passionate THAI Cuisine Chef to join our kitchen team. The chef will be responsible for preparing authentic Thai dishes, maintaining quality and presentation standards, and ensuring kitchen efficiency. The ideal candidate has experience in Thai culinary techniques and a flair for creating flavorful and visually appealing dishes.

Key Responsibilities:

• Prepare and cook a variety of authentic Thai dishes according to standardized recipes and presentation standards.
• Manage a specific kitchen section (e.g., curries, stir-fries, appetizers, or desserts) as a Chef.
• Ensure the freshness and quality of ingredients and maintain proper stock levels.
• Maintain high standards of food hygiene, safety, and cleanliness in the kitchen.
• Collaborate with the kitchen team to plan menu items, daily specials, and seasonal dishes.
• Assist in training junior kitchen staff and support smooth kitchen operations.
• Experiment with flavors and presentation to enhance the dining experience while staying true to Thai culinary traditions.

Requirements:

• Proven experience as a Thai Cuisine Chef or relevant kitchen role.
• Strong knowledge of Thai ingredients, flavors, and cooking techniques.
• Ability to work efficiently under pressure in a fast-paced kitchen environment.
• Good teamwork, communication skills, and adaptability.
• Positive attitude, creativity, and willingness to learn new techniques.
• Knowledge of food safety and hygiene standards.

The Chef deCuisine is responsible for the daily operations of the kitchen, including menuplanning, food preparation, and managing kitchen staff. They strive to create ahigh-quality culinary experience for customers and maintain high standards ofsanitation and safety.

Responsibilities:

·      Develop and plan menus according to market trendsand seasonal availability of ingredients

·      Order and manage inventory of food and supplies

·      Ensure all kitchen operations comply with healthand safety regulations and guidelines

·      Supervise and manage kitchen staff, includingscheduling and training

·      Maintain high standards of presentation and foodquality

·      Collaborate with other kitchen staff to create newdishes and menus

·      Stay up-to-date with industry trends and techniques

Qualifications:

·       Proven experience as a Chef de Cuisine

·       Strong leadership and management skills

·       Excellent communication and interpersonal skills

·       Passion for culinary arts and creativity

·      Flexibility to work long hours and weekends

We are seeking a professional Chef de Cuisine to join our team. A chef decuisine serves as a culinary supervisor and is in charge of several kitchens,each specializing in a specific type of food.

Responsibilities:

• Monitor and train all staff in proper sanitation procedures. Ensure that all employees are in assigned uniforms and serving safe food.
• Oversee daily production from each kitchen department to ensure proper presentation and preparation to event guidelines.
• Conduct regular department walk-throughs and random food tastings.
• Establish proper portion sizes and controls to ensure proper amounts are being prepared for events.
• Oversee the creation of standard operating photos, recipes and descriptions for all cooks.
• Oversee the integrity of the kitchen.
• Oversee the culinary aspects of tastings, making appearances as necessary.
• Cook in kitchen as needed, taste products that are produced to ensure quality and consistency.

Qualifications:

• Working experience as a Chef de Cuisine, Chef, or a related role.
• Knowledge of various kinds of cuisines would be an added advantage.
• Demonstrated ability to lead people and get results through others.
• Ability to effectively solve problems and make decisions in a fast paced, high-pressure environment.

5 days, 2pm- 12am (company will provide transport after 12am)

Salary: $3000 - $3500 

Location: Telok Ayer/ Maxwell

Responsibilities and Duties

• Maintaining of kitchen area and work station cleanliness.
• Follow recipes and presentation specifications.
• Follow SOP for cooking and cutting food.
• Understand restaurant menu and product knowledge
• Share the responsibility in guarantying the hygiene, safety and the food quality

Qualifications and Requirements

• Bachelor's Degree in any major 
• Candidates with kitchen experience preferred

Benefits:

• Staff meal provided
• Medical benefits up to $300 per year
• Sales incentives 
• Bonus depends on performance 

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Cai Jie Ying), Evelynn || EA Personnel License R24120580#

We are looking for a passionate and Senior Executive Chef  to lead the culinary operations at Gabbar. Theideal candidate should be well-versed in Indian cuisine — both traditional andmodern — and bring innovation, consistency, and leadership to the kitchen team.

Job Responsibilities

• Lead, manageand supervise the entire kitchen team
• Hire, train, and evaluate kitchenemployees
• Innovate andcurate a progressive Indian menu with a mix of classics and modernreinterpretations.
• Ensureconsistent food quality, presentation, and taste that aligns with Gabbar’sbrand identity.
• Taste dishes regularly to ensureconsistency
• Control foodcosts through effective inventory, portion control, and waste management.
• Collaboratewith the front-of-house team for smooth kitchen-floor coordination duringservice.
• Implement andmonitor HACCP and food safety standards.
• Mentor andtrain kitchen staff to maintain a high-performance team.
• Liaise withsuppliers and manage procurement of high-quality ingredients.
• Introduceseasonal and promotional menus that drive footfall and social media buzz.
• Handle customer feedback relatedto food quality

Key Requirements:

• Minimum 5 years of experience as a Executive Chef in a reputed Indian or modern Asian kitchen.
• Strong foundation in North Indian cuisine with exposure to fusion, tandoor, and street food styles.
• Experience in Singapore or other global markets preferred.
• Ability to bring creativity to plating, storytelling, and menu engineering.
• Strong leadership, communication, and team management skills.
• Knowledge of kitchen hygiene and regulatory compliance (NEA standards in Singapore a plus).
• Comfortable working in a fast-paced, high-energy, theatrical F&B environment.

Working Days: 4 days off per month

Working hours : 11am - 2pm [ 10 hours per day , 2 hours break ]

Need to be on Standby for Night Shift

Rotate Night Shift Work

Manage Multiple Outlets

Job Duties:

Overall in charge of kitchen operations

• Procurement, selection, inspection and preparation of ingredients
• Cut various meats and vegetables as per established specification
• Track inventory stock in kitchen and conduct daily order
• Cleans food preparation areas as determined by law and company policy
• Prepares food to the specifications of the client
• Prepares food before the arrival of guests
• Makes adjustments to food items to accommodate guests with allergies or specific diet concerns
• Manage other employees in kitchen
• Acts as liaison to front-of-house employees to ensure proper food service temperature
• Seasons food according to recipes or company needs
• Orders ingredients and spices as needed
• Operates various kitchen appliance such as a blender, oven, grill
• Portions, arranges, and garnishes food based on client preference
• Direct and lead the food assembly process
• Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and sanitation of restaurant and kitchen equipment

Job Requirements

• At least 5 years' experience in western cuisine
• Good experience in western cuisine kitchen operation
• Knowledge of good hygiene practices
• Willing to work long hours and OT when required
• Understand western spices well

Working Days: 4 days off per month

Working hours : 11am - 2pm [ 10 hours per day , 2 hours break ]

Need to be on Standby for Night Shift

Rotate Night Shift Work

Manage Multiple Outlets

Job Duties:

Overall in charge of kitchen operations

• Procurement, selection, inspection and preparation of ingredients
• Cut various meats and vegetables as per established specification
• Track inventory stock in kitchen and conduct daily order
• Cleans food preparation areas as determined by law and company policy
• Prepares food to the specifications of the client
• Prepares food before the arrival of guests
• Makes adjustments to food items to accommodate guests with allergies or specific diet concerns
• Manage other employees in kitchen
• Acts as liaison to front-of-house employees to ensure proper food service temperature
• Seasons food according to recipes or company needs
• Orders ingredients and spices as needed
• Operates various kitchen appliance such as a blender, oven, grill
• Portions, arranges, and garnishes food based on client preference
• Direct and lead the food assembly process
• Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and sanitation of restaurant and kitchen equipment

Job Requirements

• At least 5 years' experience in western cuisine
• Good experience in western cuisine kitchen operation
• Knowledge of good hygiene practices
• Willing to work long hours and OT when required
• Understand western spices well

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

Whatsapp 91834574 for more information

Job Overview:
We are seeking an experienced Family Cook for a Chinese household that emphasizes high-quality home dining. This role focuses on daily meal preparation and cooking, balancing nutrition and taste while catering to the diverse dietary needs of family members.

Key Responsibilities:

• Prepare daily meals for family members, prioritizing nutrition and authentic Chinese flavors.
• Develop weekly menu plans based on family members' taste preferences and health requirements.
• Procure fresh daily ingredients and manage regular kitchen inventory.
• Maintain impeccable kitchen hygiene and strictly adhere to food safety standards.
• Prepare special occasion dishes tailored for family gatherings or festive celebrations.
• Collaborate effectively with other household staff (e.g., nanny, driver) to ensure smooth household operations.
• Adapt dishes and cooking methods to accommodate children's specific dietary needs.
• Consistently maintain a clean, organized, and detail-oriented work environment.
• Respect family privacy and uphold the highest standards of professional ethics.

Qualifications:

• Prior experience in private household settings or Chinese restaurants is preferred.
• Excellent time management, communication, and coordination skills.
• Meticulous, clean, responsible, and detail-oriented.
• Stable personality with a commitment to long-term employment is preferred.

EA License Name & License Number: SMTP Consult Pte. Ltd. (23C1754)

EA Personnel Name & Registration Number: Toh Qiu Wei (R23116260)

The Client:

Liberte HR is partnered with a well-established multi-unit F&B group in Singapore to appoint an Executive Chef for their Singapore operations. This role will oversee culinary leadership across 11 bistro-style outlets and is suited to a hands-on chef with strong multi-outlet experience, commercial awareness, and the ability to drive consistency, quality, and operational performance across the group.

Duties and Responsibilities:

• Leading culinary operations across multiple outlets in Singapore, ensuring strong execution, consistency, and food quality standards across the business.
• Driving menu development and refinement, balancing creativity, customer appeal, seasonal relevance, and operational practicality.
• Overseeing recipe standardisation, plating consistency, and kitchen SOPs to ensure alignment across all locations.
• Working closely with outlet kitchen teams to provide coaching, support, and practical guidance on day-to-day operational challenges.
• Being regularly present on the ground across the outlets to monitor performance, troubleshoot issues, and uphold standards.
• Supporting the development of limited-time offerings and annual menu refreshes in line with business needs and market trends.
• Reviewing menu performance and sales mix, and making recommendations on product retention, changes, or removals through menu engineering.
• Managing food cost controls through recipe costing, product selection, portion discipline, and collaboration with procurement teams.
• Partnering with procurement on sourcing, tendering, and supplier management to ensure quality, consistency, and commercial efficiency.
• Overseeing labour deployment and manpower planning across the culinary function to support operational efficiency.
• Ensuring full compliance with food hygiene, safety, sanitation, and regulatory requirements across all kitchens.
• Monitoring kitchen productivity, workflow, and standards to improve efficiency and operational effectiveness.
• Leading, mentoring, and developing culinary teams, promoting accountability, teamwork, and continuous improvement.
• Conducting performance reviews and providing feedback and direction to support team capability and succession planning.
• Maintaining high standards of food presentation, taste, quality assurance, and guest experience across all outlets.
• Collaborating with internal stakeholders to align culinary direction with the wider business and brand objectives.
• Facilitating knowledge sharing and best practice transfer across teams, including collaboration with regional counterparts where relevant.
• Performing other reasonable duties as required as part of the leadership of the culinary function.

Requirements

• Proven experience leading culinary operations across multiple outlets, brands, or sites within an F&B or hospitality group.
• Strong background in western casual dining, chain restaurant, or multi-unit hospitality environments.
• A hands-on leadership style, with the ability to remain operationally involved and close to outlet execution.
• Demonstrated experience in menu development, recipe standardisation, SOP implementation, and quality control.
• Strong financial and commercial acumen, including experience managing food cost, labour cost, and kitchen operating budgets.
• Experience working closely with procurement and suppliers on sourcing, tendering, and product quality management.
• Strong leadership capability, with the ability to coach, develop, and influence chefs and kitchen teams.
• Sound knowledge of food safety, hygiene, sanitation, and operational best practices.
• Strong communication and organisational skills, with the ability to work effectively across multiple stakeholders and outlets.
• Ability to perform in a fast-paced, results-driven, multi-site environment.

Responsibilities

• Prepare and cook 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

An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience. What will I be doing? As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards: - Lead of the kitchen brigade and ensure ongoing development of Team Members - Identify an effective approach to succession planning - Create menus that meet and exceed customers' needs and conform to brand standards - Ensure the consistent production of high quality food through all hotel food outlets - Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers - Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members - Manage department operations, including budgeting, forecasting, resource planning, and waste management - Manage all aspects of the kitchen including operational, quality and administrative functions - Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner - Ensuring adequate resources are available according to business needs - Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation - Control costs without compromising standards, improving gross profit margins and other departmental and financial targets - Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events - Maintain good communication and work relationships in all hotel areas - Ensure that staffing levels are maintained to cover business demands - Ensure monthly communication meetings are conducted and post-meeting minutes generated - Manage staff performance issues in compliance with company policies and procedures - Recruit, manage, train and develop the kitchen team - Comply with hotel security, fire regulations and all health and safety and food safety legislation - Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner - Manage financial performance of the department so all planning is in line with hotel objectives - Manage food control systems are adhered to them so margins are on target in a pro-active way - Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends - Be environmentally aware - Ensure food wastage program is adhered to so that margins are on target - Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation Qualifications - ExternalWhat are we looking for? An Executive Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: - Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required - Excellent leadership skills - A creative approach to the production of high quality food - A business focused approach to managing a hotel kitchen - Excellent communication skills - Ability to build relationships, internal and external, to the hotel and the Company - Excellent planning and organizational skills - Ability to multi-task and meet deadlines - A current, valid, and relevant trade qualification (proof may be required) It would be advantageous in this position for you to demonstrate the following capabilities and distinctions: - A certification in management - Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!