Total 1,443 job vacancies in Singapore

Responsibilities

• Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• At least 5 years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

we are Vietnamese restaurant and pub looking for head chef who able to Manage and oversee daily kitchen operations of the Vietnamese restaurant

Prepare and cook authentic Vietnamese dishes to a high professional standard

Develop and create new menu items to enhance variety and attract customers

Lead, train, and supervise kitchen staff to ensure smooth day-to-day operations

Plan staff schedules and ensure adequate manpower for all shifts

Maintain high standards of food quality, presentation, and consistency

Ensure all kitchen equipment is properly maintained and in good working condition

Enforce workplace safety, hygiene, and food safety standards (WSH & SFA regulations)

Manage inventory, stock control, and ordering of kitchen supplies efficiently

Minimize food wastage and control kitchen costs

Ensure overall kitchen cleanliness and compliance with company SOPs

Work closely with management to improve operations and customer satisfaction

Able to work flexible shifts, including weekends, public holidays, and late hours

Company Overview

C.O.T.U (Centre Of The Universe) is a premier lifestyle and entertainment venue in Singapore’s CBD at CapitaGreen. It features five unique concepts including a sky pool, steakhouse, cocktail bars, and ultra-lounge across 18,000 sq ft with stunning city views.

Key Responsibilities:

• Plan and manage kitchen operations
• Develop menus and create new dishes
• Ensure food is prepared and presented to high standards
• Monitor food inventory levels and order supplies
• Manage kitchen staff, including recruitment and training
• Ensure kitchen is clean, safe, and orderly
• Set and control budget for food supplies and labor costs
• Liaise with other departments to meet customer needs
• Keep up-to-date with food industry trends

Qualifications:

• Degree or diploma in culinary arts or related field
• Minimum 5 years of experience in similar role
• Strong knowledge of food preparation methods and techniques
• Strong management and leadership skills
• Excellent communication and interpersonal skills
• Knowledge of food safety standards and regulations
• Ability to work under pressure and handle multiple tasks efficiently
• Strong financial management skills
• Flexibility to work weekends, evenings, and public holidays

Perks:

• Career Growth Opportunities
• Attractive Salary package
• Outpatient & Hospitalisation benefits
• Staff meals & late night transport
• Staff discount across all venues
• Birthday Leave

If you're someone who thrives in dynamic environments and shares a passion for the F&B/Entertainment scene, we invite you to join us. Together, let's create remarkable experiences and set new standards of excellence. Apply now and become a part of this exciting journey!

Job Requirements

• At least 2 years of experience as a Chef
• Multi tasking
• Able to work in a fast-paced environment
• Able to work in public holiday & Weekend

Job Descriptions

• Ensure that the culinary team maintains quality and standard of cooking whilst complying to health and safety standard
• In charge of cooking local cuisine, and preparations of all dishes
• Following kitchen and hygiene set standards
• Preparations of food
• Responsible of management and progress of cooks
• To remove any hazards and make safe any defects in the kitchen or equipment
• Ensuring of food quality and presentations of food placement
• Training of new team members
• In charge of food ingredient ordering
• Capable to come up with new dishes on a quarterly basis

Responsibilities

• Set up kitchen workstations with all required ingredients and cooking equipment
• Prepare ingredients for cooking (e.g. chopping, cutting, marinating and portioning)
• Cook food using various methods and ensure consistency in taste and presentation
• Monitor food preparation processes and ensure timely serving during peak hours
• Ensure proper presentation before dishes are served
• Maintain cleanliness, hygiene and safety standards in the kitchen
• Ensure proper storage and rotation of food and supplies
• Check quality and freshness of ingredients regularly
• Monitor stock levels and assist in ordering when required
• Work closely with team members to ensure smooth daily kitchen operations

Requirements & Skills

• Proven experience as chef
• Experience in using cutting tools, cookware and kitchen equipment
• Knowledge of cooking procedures and methods (e.g. grilling, boiling, frying)
• Ability to follow food safety and sanitation procedures
• Able to work in a fast-paced environment
• Physically fit and able to stand for long hours
• Good teamwork and communication skills
• Responsible and able to follow instructions

Working Days: 4 days off per month

Working hours : 11am - 11pm (10 hours per day, 2 hours break)

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 - 11pm (10 hours per day, 2 hours break)

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

Roles & Responsibillities

Working Days: 4 days off per month

Working hours : 11am - 11pm (10 hours per day, 2 hours break)

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

Chef (Indian Restaurant – Chettinad Cuisine)

Job Title

Chef – Indian Restaurant (Chettinad Cuisine)

Job Summary

We are seeking an experienced and passionate Chef specializing in authentic South Indian Chettinad cuisine to join our restaurant team. The successful candidate will be responsible for preparing high-quality traditional Indian dishes, maintaining food quality and hygiene standards, managing kitchen operations, and ensuring customer satisfaction through excellent food preparation and presentation.

Key Responsibilities

• Prepare and cook a wide variety of authentic Chettinad and South Indian dishes.
• Plan menus and develop new recipes while maintaining traditional flavors and cooking techniques.
• Ensure consistency in taste, quality, and presentation of all dishes.
• Monitor food stock levels and assist in ordering ingredients and kitchen supplies.
• Maintain cleanliness and hygiene standards in compliance with food safety regulations.
• Supervise and train kitchen assistants and junior kitchen staff.
• Ensure proper storage and handling of food products.
• Minimize food wastage and control kitchen costs.
• Coordinate with management regarding menu planning and special customer requests.
• Ensure smooth daily kitchen operations during service hours.

Job Requirements

• Minimum 2 years of relevant experience as a Chef specializing in Indian and Chettinad cuisine.
• Strong knowledge of traditional Chettinad spices, recipes, and cooking methods.
• Ability to prepare a variety of vegetarian and non-vegetarian South Indian dishes.
• Good understanding of food safety and hygiene practices.
• Ability to work in a fast-paced environment and handle multiple tasks efficiently.
• Strong teamwork and communication skills.
• Willingness to work on weekends, public holidays, and shifts.

Preferred Qualifications

• Professional culinary training or certification in Indian cuisine.
• Experience working in Indian restaurants in Singapore or overseas.
• Knowledge of menu costing and inventory management.

Roles & Responsibilities

• Oversee and manage all operational duties within the pastry department.
• Ensure all products meet established standards for quality, consistency, taste, and presentation.
• Monitor and control food and production costs to maximize efficiency and minimize wastage.
• Develop and create pastry menus, seasonal specialties, and innovative product offerings.
• Maintain high standards of personal hygiene and comply with all food handling and preparation procedures.
• Ensure full compliance with food safety, hygiene, and sanitation regulations in accordance with statutory requirements.
• Maintain cleanliness and proper upkeep of kitchen facilities, baking equipment, refrigerators, and workstations to meet sanitary standards.
• Manage inventory levels, stock control, and ordering of pastry ingredients and supplies.
• Train and guide junior kitchen staff where required to ensure consistent quality and operational standards.
• Support continuous improvement initiatives to enhance product quality, productivity and customer satisfaction.

Job Requirements

• Minimum 5 years of relevant experience in a pastry kitchen.
• Strong knowledge of pastry production, baking techniques, dessert preparation and food safety standards.
• Proven ability to manage food costs, inventory, and production planning.
• Creative mindset with a passion for pastry and dessert innovation.
• Ability to work effectively under pressure in a fast-paced environment.
• Able to work on weekends and public holidays.

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

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

• Overseeing all kitchen operations.

• Coordinating kitchen staff, and assisting them as required.

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

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

• Enforcing safety and sanitation standards in the kitchen.

• Creating new recipes to keep the menu fresh.

• Keeping up to date with industry trends.

• Receiving feedback and making improvements where necessary.

Roles & Responsibilities

The Chef is responsible for all day-to-day management of the restaurant, kitchen and catering requirements at the hotel, to ensure the highest standards of service delivery and customer satisfaction are achieved, as well as delivery of the hospitality operations in a sustainable and profitable manner. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes.

· Chef is responsible to assist chef & cook with smooth running of the kitchen operation.

· Proven work experience and be well versed in both North and South Indian dishes

· Prepare authentic South Indian Dishes,Local Indian Dishes like varities of Murtabak, Roti john , Thosai,Mee goreng , Mee Kuah

· North Indian Dishes: Chapathi. Naan, Tandori Roti, Tandori chicken, Palak Panneer, Keema, Halo, Channa masala, Samosa, Etc.

· Able to handle/cook Large Quantities. Cooking Multi - Indian Cuisine and Malay Cusines in Large Volumes both in gravies, Soup and dried and also can able to do Nasi Padang, Mee Siam, Mee Rebus.

· Need to stock and manage Spices, dry and wet groceries, Fresh and Frozen meats and supervise mixtures

· Ensuring Kitchen in clean and safe all times according to SFA Standard

· Ensuring Food safety and Good Quality of Food and Its Ingredients

· Able to work in a Fast Pace Environment.

· Able to take over ad-hoc duties during a shortage of Manpower

· Able to work on Sunday and public holidays.

· Check on ingredients or look into replenishing ingredients on daily basis

· Maintain Kitchen Equipment’s and Machines.

· Maintain Stocks according to the requirement

. At least 20 years experience in F&B industry

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant degree/diploma

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Responsibilities

• Plan, organize, and oversee daily kitchen operations to ensure smooth and efficient food preparation and service.

• Develop and maintain menu offerings, recipes, and food presentation standards.

• Supervise, train, and guide kitchen staff to ensure consistent food quality and productivity.

• Monitor food quality, portion control, and kitchen hygiene standards at all times.

• Manage inventory levels, food ordering, and storage to minimize wastage and control costs.

• Ensure compliance with all food safety, sanitation, and workplace health regulations.

• Coordinate with management on menu planning, promotions, and operational improvements.

• Handle customer feedback relating to food quality and implement corrective actions where necessary.

Requirements

• Proven experience in managing kitchen operations and food preparation activities.

• Strong knowledge of food safety, hygiene, and sanitation practices.

• Ability to lead, supervise, and train a team in a fast-paced kitchen environment.

• Good organizational and time-management skills.

• Ability to maintain high standards of food quality and consistency.

• Experience in menu planning, inventory control, and cost management.

• Ability to work flexible hours

• Strong problem-solving and communication skills.

Wow Wow West Western food stall at ABC market seeking western chef on full time and part time basis.

Address 6 Jalan Bukit Merah #01-133.
WE could offer permanent 4 or 5 or 6 days employment with salary range from $2300 to $4000. Hourly rates for part time is $13 to $15.
With or without experience will determine your salary range.
Usual timing is either start at 9am or 10am and end at 8.30 or 9pm.
Flexi timing and schedule.

We do NOT have any quota for work permits or s pass as it is a
NEA managed hawker has restriction for employment pass.
Whatsapp 92231252 for immediate employment.

Responsibilities

• Plan, organize, and oversee daily kitchen operations to ensure smooth and efficient food preparation and service.

• Develop and maintain menu offerings, recipes, and food presentation standards.

• Supervise, train, and guide kitchen staff to ensure consistent food quality and productivity.

• Monitor food quality, portion control, and kitchen hygiene standards at all times.

• Manage inventory levels, food ordering, and storage to minimize wastage and control costs.

• Ensure compliance with all food safety, sanitation, and workplace health regulations.

• Coordinate with management on menu planning, promotions, and operational improvements.

• Handle customer feedback relating to food quality and implement corrective actions where necessary.

Requirements

• Proven experience in managing kitchen operations and food preparation activities.

• Strong knowledge of food safety, hygiene, and sanitation practices.

• Ability to lead, supervise, and train a team in a fast-paced kitchen environment.

• Good organizational and time-management skills.

• Ability to maintain high standards of food quality and consistency.

• Experience in menu planning, inventory control, and cost management.

• Ability to work flexible hours

• Strong problem-solving and communication skills.

Responsibilities

• Plan, organize, and oversee daily kitchen operations to ensure smooth and efficient food preparation and service.

• Develop and maintain menu offerings, recipes, and food presentation standards.

• Supervise, train, and guide kitchen staff to ensure consistent food quality and productivity.

• Monitor food quality, portion control, and kitchen hygiene standards at all times.

• Manage inventory levels, food ordering, and storage to minimize wastage and control costs.

• Ensure compliance with all food safety, sanitation, and workplace health regulations.

• Coordinate with management on menu planning, promotions, and operational improvements.

• Handle customer feedback relating to food quality and implement corrective actions where necessary.

Requirements

• Proven experience in managing kitchen operations and food preparation activities.

• Strong knowledge of food safety, hygiene, and sanitation practices.

• Ability to lead, supervise, and train a team in a fast-paced kitchen environment.

• Good organizational and time-management skills.

• Ability to maintain high standards of food quality and consistency.

• Experience in menu planning, inventory control, and cost management.

• Ability to work flexible hours

• Strong problem-solving and communication skills.

Responsibilities

• Plan, organize, and oversee daily kitchen operations to ensure smooth and efficient food preparation and service.

• Develop and maintain menu offerings, recipes, and food presentation standards.

• Supervise, train, and guide kitchen staff to ensure consistent food quality and productivity.

• Monitor food quality, portion control, and kitchen hygiene standards at all times.

• Manage inventory levels, food ordering, and storage to minimize wastage and control costs.

• Ensure compliance with all food safety, sanitation, and workplace health regulations.

• Coordinate with management on menu planning, promotions, and operational improvements.

• Handle customer feedback relating to food quality and implement corrective actions where necessary.

Requirements

• Proven experience in managing kitchen operations and food preparation activities.

• Strong knowledge of food safety, hygiene, and sanitation practices.

• Ability to lead, supervise, and train a team in a fast-paced kitchen environment.

• Good organizational and time-management skills.

• Ability to maintain high standards of food quality and consistency.

• Experience in menu planning, inventory control, and cost management.

• Ability to work flexible hours

• Strong problem-solving and communication skills.

Responsibilities

• Oversee entire kitchen operations, including planning, preparation, and service.

• Design and update menus based on customer preferences and business requirements.

• Supervise kitchen staff and ensure high standards of food quality.

• Control food costs, wastage, and inventory management.

• Ensure compliance with hygiene, sanitation, and safety regulations.

• Train and develop kitchen team members.

• Coordinate with management for business planning and kitchen improvements.

• Maintain consistency in food taste, presentation, and service timing.

Requirements

• Strong experience in kitchen management and food production.

• Proven ability to lead and manage kitchen teams.

• Good knowledge of cost control and inventory management.

• Ability to handle high-pressure kitchen operations.

• Strong leadership and organizational skills.

• Commitment to maintaining food quality and safety standards.

Chef

5 days work week, 10am-9pm with 2 hours break

Salary: $2700-$2800 + OT + AWS + Incentives + Bonus

Location: Guoco Tower, Tanjong Pagar

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

Requirements:

• With cook experience in Spanish cuisine is preferred