Total 1,473 chef job vacancies in Australia

Roles & Responsibilities

• 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

• Daily kitchen preparation
• Responsible for food preparation, maintaining the kitchen, kitchen equipment, utensils at utmost cleanliness & hygiene.
• Meeting food quality expectations of food stages standard.
• Prepare and cooks according to standard operating procedures set by the company.
• Ensures consistency in taste, quality, quantity, temperature and presentation of food served.
• Quick in food preparation and is able to cope with a fast-paced kitchen environment.
• Ensure that there is minimum wastage in food preparation.
• Ensure freshness of food ingredients and raw materials,
• Inspect and clean food preparation area and kitchen equipment to ensure clean safe food handling practices
• Aware of ongoing new launch products promotion
• Any other duties as and when assigned by Management

Requirements

• Ready to work any shift.
• Ready to work for public holidays & Sunday.
• Positive attitude and willingness to learn is a plus
• Minimum 2 years of working experience in F&B or related field

Job Description & Requirements
Overall manage daily kitchen operation, lead back-of-house team (cooks, kitchen helpers), arrange shift, on-job training for kitchen staff, control team discipline & working efficiency。

Develop seasonal new dishes, standardize recipe, portion control, stabilize dish taste & plating standard; cooperate with front desk for menu upgrade & promotion activity。

Purchase & check raw material, manage stock inventory, strictly control food cost, reduce ingredient waste, optimize kitchen gross profit。

Fully follow Singapore food hygiene regulation, maintain kitchen sanitation, pass NEA inspection regularly, supervise staff’s hygiene operation standard。

Directly take charge core cooking during peak hour, handle customer feedback on food quality timely。

EA License No. : 24C2389(0 COMPROMISE RECRUITMENT PTE.LTD.)
EA Personnel Name: HE YA
EA Personnel No: R24124237

Join the Excitement at C.O.T.U - Center Of The Universe!

Are you ready to discover a brand new world of vibrant F&B and entertainment? Look no further - C.O.T.U awaits, offering a journey filled with excitement! We're not just any venue; we're a dynamic hub, reshaping hospitality norms and crafting memorable experiences.

C.O.T.U (Center Of The Universe) stands out as a unique destination. It's a multi-concept lifestyle and entertainment venue, featuring five distinct spaces designed to delight: from a welcoming lobby bar perfect for both work and relaxation, to a sophisticated modern Japanese restaurant, an energetic ultralounge, a refined cocktail bar with live entertainment, and even a rooftop swimming pool offering stunning city views!

Key Responsibilities:

• Oversee a designated area of the kitchen, such as the grill, sauce, fish, or pastry station.
• Ensure the preparation of dishes according to the restaurant’s standards.
• Prepare ingredients and cook dishes according to the menu and executive chef’s specifications.
• Ensure portion sizes, garnishing, and presentation are consistent.
• Assist in training and mentoring junior chefs and kitchen staff.
• Delegate tasks to commis chefs (junior cooks) and kitchen helpers as needed.
• Ensure the quality of ingredients and dishes is of a high standard.
• Monitor food preparation, ensuring correct techniques and consistency.
• Maintain a clean and safe working environment.
• Adhere to food safety, sanitation, and hygiene standards.
• Monitor stock levels for the station and request supplies when necessary.
• Reduce waste by proper inventory management and portion control.
• Work closely with other sections of the kitchen to coordinate cooking times and menu delivery.
• Communicate with the sous chef and head chef about progress and any issues that arise.

Perks:

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

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!

Join the Excitement at C.O.T.U - Center Of The Universe!

Are you ready to discover a brand new world of vibrant F&B and entertainment? Look no further - C.O.T.U awaits, offering a journey filled with excitement! We're not just any venue; we're a dynamic hub, reshaping hospitality norms and crafting memorable experiences.

C.O.T.U (Center Of The Universe) stands out as a unique destination. It's a multi-concept lifestyle and entertainment venue, featuring five distinct spaces designed to delight: from a welcoming lobby bar perfect for both work and relaxation, to a sophisticated modern Japanese restaurant, an energetic ultralounge, a refined cocktail bar with live entertainment, and even a rooftop swimming pool offering stunning city views!

Key Responsibilities:

• Oversee a designated area of the kitchen, such as the grill, sauce, fish, or pastry station.
• Ensure the preparation of dishes according to the restaurant’s standards.
• Prepare ingredients and cook dishes according to the menu and executive chef’s specifications.
• Ensure portion sizes, garnishing, and presentation are consistent.
• Assist in training and mentoring junior chefs and kitchen staff.
• Delegate tasks to commis chefs (junior cooks) and kitchen helpers as needed.
• Ensure the quality of ingredients and dishes is of a high standard.
• Monitor food preparation, ensuring correct techniques and consistency.
• Maintain a clean and safe working environment.
• Adhere to food safety, sanitation, and hygiene standards.
• Monitor stock levels for the station and request supplies when necessary.
• Reduce waste by proper inventory management and portion control.
• Work closely with other sections of the kitchen to coordinate cooking times and menu delivery.
• Communicate with the sous chef and head chef about progress and any issues that arise.

Perks:

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

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!

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

Job Responsibilities:

• Support and assist the Head Chef in managing and administering all facets of the kitchen’s operations
• Assume the full duties of the chefs in their absence to support daily business operations
• Prepare meals in accordance with the portion and quality standards specified in recipes
• Prepare and control food usage in order to minimize waste, as well as update data tracking systems
• Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
• Process all food according to the company / government / client regulatory control
• Ensure safe operations of all equipment, and report any faulty equipment to superior immediately
• Comply with hygiene and safety regulations (HSE) set by the company / government / client
• Follow up on changes in new recipes or work methods pertaining to menus, daily specials and promotional activities
• Perform any other related duties as assigned by immediate superior

Health and Safety Responsibilities:

• Adhere to Compass Singapore HSE systems and procedures.
• Follow all Emergency Response plans on site.
• Follow procedures for identifying, assessing and controlling hazards and risks.
• Adhere to and maintain food handling standards and food safety plan at all times.

Job Requirements:

• Candidate must possess at least a Professional Certificate/NITEC.
• At least 5 year(s) of working experience in the related field is required for this position.
• Possess critical thinking and problem solving skills
• Assist with inventory and managing of supplies
• Ensure quality control and presentation of all food items
• Staff meals provided.

Overall Job Objectives:

As a Chef De Partie (CDP) you are responsible for supporting the Head and Sous Chef delivering consistently high-quality food, handling purchase orders and ensuring that items arriving are documented. They ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.

Core Responsibilities:

• Plan and execute menus in collaboration with other colleagues

• Manage ingredients that should be frequently available on a daily basis

• Follow the directions of the executive and sous chef

• Ensure adherence to all relevant health, safety and hygiene standards. 

• Suggest new ways of presentation of dishes and procedures for optimizing the cooking process.

• Give attention productivity of the kitchen such as speed and food quality

Job Specifications:

• Diploma or Qualification from a culinary school.

• Past experience working in a similar role.

• Ability to work well in a team

• Good listening and communication skills as well as multi-tasking skills.

• Knowledge of best practices for safety and sanitation.

• Passion for delivering great food and service.

• Flexibility to work shifts, including weekends and public holidays, based on business needs.

• This role may involve standing for extended periods and handling moderately heavy kitchen items as part of daily duties.

Key Deliverables:

• Collaborate with the Head and Sous Chef to plan and execute menus, ensuring consistent high-quality food preparation and presentation.

• Manage daily ingredient availability and maintain accurate documentation for purchase orders and deliveries.

• Adhere to health, safety, and hygiene standards while optimizing cooking processes for efficiency.

• Suggest innovative dish presentations and techniques to enhance the dining experience.

• Support the team in maintaining productivity through speed and food quality improvements.

Benefits of the role:

• Monthly variable sales incentive

• Annual completion bonus of 1 month salary (For Full-time if applicable)

• Medical coverage (For Full-time if applicable)

• Group discount (Dining & Salon)

• T⁠raining & Career Growth

• Opportunity to cross-rain at Overseas Outlets

INITIA GROUP is the biggest brand concept leader in Singapore & Malaysia. We have been in the beauty and F&B industry for years and are now in Art, Retail, and Photo Studios. We are a fast-paced growing company, bringing all unique and on-trend concepts. We have a lot of expansions going on and we need additional talents in our growing family.

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If you’re excited about our company’s vision for this position and want to start the path of becoming one of our future leaders, we’d like to hear from you.

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APPLY NOW! 

Get to know us first!

What is INITIA GROUP?

The biggest lifestyle beauty lounge. INITIA Group sets out to find a consumer service business that is experience-based, differentiated and advantaged, non-seasonal, non-cyclical, highly predictable, has strong senior management, and strong online presence. Initia has been in the beauty industry and has created a series of new concept salons that blend with lifestyle and trends to provide unique and fascinating lounges.

Initia is not just doing beauty business alone, but it also has business in the F&B Industry and Art. It has been around for years and it has been working with local and many Korean companies in Singapore and in Malaysia.

Our brands :

Bada (Previously known as Leekaja Salon) Singapore

Walking on Sunshine

Ministry of Scalp Therapy

F&B

JOB OVERVIEW: As a Chef De Partie (CDP) you are responsible for supporting the Head and Sous Chef, delivering consistently high-quality food, handling purchase orders and ensuring that items arriving are documented. They ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.

DUTIES & RESPONSIBILITIES :

• Plan and execute menus in collaboration with other colleagues
• Manage ingredients that should be frequently available on a daily basis
• Follow the directions of the executive and sous chef
• Ensure adherence to all relevant health, safety and hygiene standards.
• Suggest new ways of presentation of dishes and procedures for optimizing the cooking process.
• Give attention to the productivity of the kitchen such as speed and food quality

QUALIFICATIONS :

• Diploma or Qualification from a culinary school.
• Past experience working in a similar role.
• Ability to work well in a team
• Excellent listening and communication skills as well as multi-tasking skills.
• Knowledge of best practices for safety and sanitation.
• Passion for delivering great food and service.
• Available to work shifts during weekends and holidays

JOIN US!

Working Location: West Area (Anchorpoint)
Working Hours: 48 hours/week
Monthly Salary: Up to S$3,500/month (Negotiable)

Job Summary

Prepare and present authentic Japanese dishes while leading kitchen operations to ensure food quality, safety, and team performance in a dynamic hospitality environment.

Responsibilities

• Prepare, cook, and present a variety of Japanese dishes including sushi, sashimi, and grilled or fried items to meet company quality standards
• Handle raw fish and other ingredients with precision to maintain freshness and prevent spoilage through proper storage and inventory management
• Maintain a clean, safe, and organized kitchen workstation by adhering strictly to food safety and sanitation regulations
• Supervise and train kitchen staff to enhance team skills and ensure consistent food preparation quality
• Manage inventory levels and order supplies to support uninterrupted kitchen operations
• Develop and introduce new menu items to innovate and enhance customer offerings
• Assist in scheduling duty rosters to optimize staff coverage and operational efficiency
• Deliver customer service support to address guest needs and enhance dining experience

Required competencies and certifications

• Experience in Japanese culinary arts and kitchen operations
• Proven ability to work effectively in a fast-paced kitchen environment
• Strong knowledge and application of food safety and sanitation standards
• Leadership skills to manage, train, and motivate kitchen staff
• Minimum of 3 years’ experience as a Japanese cook
• Demonstrated willingness to learn and a proactive, can-do attitude

Nextbeat Singapore Pte Ltd
EA License Number: 22C1267 
EA Personnel No.: R1108424 

Company Overview

ÀN Omakase Singapore is a Japanese restaurant offering a culinary journey that embraces darkness and peace through authentic omakase dining experiences.

Job Summary

Join our omakase team as a Counter Sushi Chef, preparing and presenting high-quality Japanese dishes while engaging guests to deliver an exceptional dining experience.

Responsibilities

• Prepare and present sushi, sashimi, and other Japanese dishes to meet high standards of quality and presentation
• Explain ingredients, seasonal seafood, and course concepts clearly to guests at the counter to enhance their dining experience
• Apply expert knowledge of omakase service and Japanese culinary traditions to ensure authenticity and excellence
• Maintain consistent food quality, freshness, and presentation throughout service
• Handle, store, and monitor ingredient freshness to comply with food safety standards
• Observe guests’ dining pace and adjust course progression to synchronize with their experience
• Keep the workstation clean and hygienic according to food safety regulations
• Assist with inventory management and stock control to ensure ingredient availability
• Collaborate effectively with kitchen and service teams to deliver a seamless dining experience

Preferred competencies and qualifications

• Knowledge of omakase dining and Japanese cuisine
• Understanding of Japanese ingredients, seafood varieties, and sushi preparation techniques
• Excellent knife skills with attention to detail
• Strong communication and customer service skills
• Positive attitude, professional appearance, and ability to work well in a team
• Availability to work weekends and public holidays

Our Company is looking to expand the team and we are looking for a skilled Stinky Tofu Chef to prepare authentic stinky tofu dishes, manage the stall at Night Markets and ensure high quality of food and hygiene

Responsibilities:

-Prepare ingredients (cutting, chopping, marinate, ferment)

-Cooking of Tofu
-Prepare sauces, pickled vegetables, and side dishes
-Maintain consistency in taste, texture, and presentation
-Ensure compliance with food safety, sanitation, and health regulations
-Manage inventory of tofu, seasonings, oils, and other ingredients
-Keep kitchen equipment clean and in good working condition
-Taking orders and ensuring payments are collected and accounted for

Requirements:
- 3-5 years experience with Stinky Tofu cooking

-Relevant food hygiene certification
- ability to communicate with customers on their orders
- able to work in a very fast paced environment
- Familiarity with traditional and modern stinky tofu recipes

Company Overview

Les Amis Group operates 33 restaurants across Singapore and overseas, offering diverse cuisines from fine French dining to casual Asian fare. Known for excellence and teamwork, the group values inclusiveness and integrity in delivering quality food and service.

Job Summary

Support pastry preparation and baking operations in a French fine dining restaurant, ensuring quality, safety, and cleanliness under the guidance of a Pastry Chef.

Responsibilities

• Measure and mix ingredients accurately to prepare desserts in a French fine dining setting
• Monitor baking times and apply glazes, icings, or toppings using spatulas or brushes to ensure product quality
• Operate baking equipment such as ovens, mixers, slicers, and proof boxes safely and efficiently
• Assist in developing new recipes under Pastry Chef supervision to enhance menu offerings
• Maintain kitchen cleanliness and comply with health and safety regulations to ensure a safe work environment
• Rotate stored products regularly to maintain freshness and reduce waste
• Stand for extended periods to support continuous kitchen operations

Preferred competencies and qualifications

• Prior experience in a similar baking or pastry role is advantageous
• Knowledge of baking techniques and pastry-making processes
• Certification in culinary arts, pastry-making, baking, or related field is a plus
• Attention to detail with an eye for aesthetics in dessert presentation

Job Summary:

The Junior Pastry Chef assists the Head Pastry Chef in the preparation, production, and presentation of pastries, desserts, and baked goods. This role involves learning and applying baking techniques, maintaining kitchen cleanliness, and ensuring consistency and quality in all pastry items.

Key Responsibilities:

• Assist in preparing a wide variety of baked goods such as cakes, cookies, tarts, bread, and desserts.
• Follow recipes, portion control guidelines, and presentation standards set by the Head Pastry Chef.
• Maintain cleanliness and hygiene standards in the pastry section.
• Ensure proper storage of ingredients and monitor inventory levels.
• Help with plating and presentation for service and events.
• Support in preparing orders and setting up the pastry section for daily operations.
• Work closely with the kitchen team to ensure timely preparation and delivery of orders.
• Learn new techniques and contribute to menu development when required.

Requirements:

• Basic knowledge of baking techniques and pastry equipment.
• Previous kitchen or pastry experience is an advantage but not required.
• Willingness to learn and take direction.
• Good attention to detail and ability to follow instructions.
• Ability to work early mornings, weekends, and holidays as required.
• Food hygiene certification is a plus.

Physical Requirements:

• Ability to stand for long periods.
• Ability to lift up to 10-15 kg (flour, ingredients, etc.).
• Comfortable working in a fast-paced kitchen environment.

We are looking for talented Pastry Chef for our restaurant.

Key Responsibilities

·      Oversee the daily operations of the pastry kitchen, including dessert preparation, and decorative work.

·      Design and develop seasonal dessert menus, petit fours, and specialty cakes that align with our brand’s identity.

·      Manage the production schedule to ensure all outlets/sections are stocked with fresh pastries daily.

·      Maintain strict standards for taste, texture, and visual appeal – ensure every item meets our high-end specifications.

·      Manage specialized pastry inventory and monitor portion control to minimize food wastage.

·      Ensure the pastry station meets all SFA (Singapore Food Agency) hygiene requirements, specifically regarding temperature-sensitive ingredients like cream and eggs.

Requirements

·      Minimum 2 years in a professional pastry kitchen, with at least 2 years in a leadership role (Pastry CDP or Junior Sous).

·      Must hold a valid WSQ Food Safety Course Level 1. A Diploma in Pastry & Baking Arts is highly preferred.

·      A high level of attention to detail and a commitment to “perfection” in every plate.

We Offer

·      Competitive salary, based on experience.

·      Friendly and supportive working environment

·      Career development and growth opportunities.

·      Staff privileges – voucher for birthday, etc.