Total 1,473 chef job vacancies in Australia

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)

· Whiskey Library & Jazz Club (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

Operational Ownership

• Ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in all kitchens.
• Ensure the quality and cleanliness of all food displays to the minimum standards of the company.
• Ensure maximum creativity in all food displays.
• Responsible for ensuring smooth and effective communication among the host.
• Ensures that host is fully aware and complies with the resort guidelines set by management.
• Comply with local legislation food service standards and temperatures.
• Work closely with the chief steward in monitoring and ensuring that all cleanings are properly done and according to schedule.
• Conducts regular tour of the front and back of the house to check that all equipment is in working order and standards are adhered to.
• Ensures that all kitchen personnel follow the company’s grooming standards.
• Recipe development for new items on the menu or Seasonal Menu’s.
• Menu development for special occasions and events

Administrative
Conducts Monthly Meetings To Discuss The Following

• Information update on functions
• Maintenance updates
• Highlights achievements, identified problems and challenges
• Cost control updates
• Guest critique feedback
• Hygiene and Sanitation issues
• Discusses profit & loss compared to budget / forecast figures
• Attends F&B Communication / strategy meeting
• Attends Executive Committee meetings forecast figures
• Conducts daily briefing which will include: Important hotel / divisional /section information. Emphasizes current priorities, new problem, services and products Daily guest feedback Coordinates details on upcoming Banquet events and food production
• Prepares CAPEX budget to review new equipment requirements for following year to ensure maximum quality output and productivity

Financial Performance

• Maintains proper and adequate controls over purchase orders and requisitions
• Monitor on monthly food inventory turnover and slow-moving items
• Ensures that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel’s specification
• Reviews food cost analysis on a daily basic to maintain in line budget and forecast
• Analyses top 20 highest consumable purchased items on a monthly basis
• Conduct monthly market survey
• To monitor and fully implement the portion control established with the recipe cards and butcher test
• To check stores and refrigerator and be responsible for the proper storing and recycling of leftover. To practice “FIFO” system at all times
• Reviews and analyses monthly profit and loss statement with Financial controller and GM/Hotel Manager/Resident Manager
• Recommends/ institutes measures for control for any deviation of plus or minus 5%

People Management

• Delegate duties and responsibilities to other hosts in the department as appropriate.
• Maintains hosting level at approved manning guide / productivity level giving due consideration to the volume of business and service standards
• Single out potential host for development and prepare succession plan
• Ensures progressive training for on-the-job skills and technical job knowledge
• Ensures compliance with minimum training level as required by policy is met
• Conducts regular weekly training session
• Conducts performance appraisals of essential culinary management host
• Regularly solicits feedback from supervisors on performance of individual host, and/or personal observes host performance
• Conducts yearly appraisals of direct reports
• To provide honest and fair feedback to GM/ Hotel Manager/ Executive Chef /Resident Manager

Sustainability

• Ensure minimum wastage and sustainability practices are followed in the in the workplace.
  Be harmonious and sensitive to the environment and cultural surroundings.

General

• Strive to perform any additional duties and responsibilities given.
• Behave in a professional manner at all times and be an example to all.
• Abide by the company’s principles, core values, best practices, guidelines and objectives.
• Respect other cultures and nationalities to help build and maintain a strong, loyal team.
• Project a proactive and positive approach in all dealings with the team.
• Respond to change in the departmental function as dictated by the industry, company or property.
• Arrive on time in full uniform in accordance with the company grooming guideline.
• Maintain a thorough knowledge of the services and facilities of the hotel/resort.
• Complete any other duty assigned by management
• Be flexible to be deployed in different business functions in accordance to skills and need of the business
• Able to guide associates and junior staff on technical aspects of the job
• Flexibility to work in any of The Garcha Group hotels as assigned.
• Any other duties/tasks as requested by management.

JOB REQUIREMENTS

Education and Experience

• High school diploma or GED; 5 years’ experience in the culinary, food and beverage, or related professional area.

OR

• Degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; at least 10 years’ experience in the culinary, food and beverage, or related professional area.

Job Description

We are looking for a Junior Sous Chef to support daily food manufacturing, catering, and kitchen production operations. The role involves supervising preparation, guiding kitchen staff, supporting food quality control, stock control, and kitchen workflow.

Responsibilities

• Assist Sous Chef in daily kitchen, catering, and production operations.
• Supervise preparation and cooking during service or production.
• Support food manufacturing and catering preparation requirements.
• Guide CDP and junior kitchen staff on assigned tasks.
• Check food quality, portioning, and presentation before service or dispatch.
• Assist with stock control, ordering, and wastage monitoring.
• Ensure kitchen cleanliness, hygiene, and food safety standards are maintained.
• Support manpower arrangement and station planning.
• Assist with kitchen workflow and production planning.
• Report operational issues to the Sous Chef or kitchen management team.
• Carry out other kitchen duties assigned by the kitchen management team.

Requirements

• Able to lead a small kitchen team or assigned section.
• Able to maintain food quality and kitchen flow during operations.
• Good understanding of food preparation, cooking standards, and kitchen discipline.
• Able to work in a food manufacturing, catering, or central kitchen environment.
• Able to follow and enforce company SOPs.
• Responsible and able to take initiative.
• Able to communicate clearly with kitchen and operations team.
• Food hygiene certificate will be an advantage.

Benefits

• Staff meal provided.
• Training provided.
• Career progression available.
• Annual leave and statutory benefits according to company policy.

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)

· Whiskey Library & Jazz Club (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

- Any other duties/tasks as requested by management

Chef (Spanish cuisine)

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

Cheong Yeat Long | R25145358

The Supreme HR Advisory Pte Ltd | EA 14C7279

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 

Job Description & Requirements

• Be the 1st-in-charge and ensure smooth operations of the kitchen
• Responsible for the profit & loss of the kitchen and implement appropriate food cost control measures
• Oversee the daily operations of the kitchen to ensure all dishes are served according to company’s standard
• Supervise and guide the team to foster a positive work environment
• Conduct pre-operational and regular checks of the kitchen
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Ensure the kitchen equipment is functioning and arrange for repair when necessary
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements

Remarks: Hong Kong cafe, non-halal restaurant

Job Description & Requirements

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• 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

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

THE NOMAD WAY

Hospitality is at the core of what we do and who we are. It’s more than just a job; it’s a path to a career in our industry. Many of us at NoMad have grown from within these walls and we pride ourselves on providing these opportunities. We thrive to achieve our vision to be a thriving hotel combining the best of New York hospitality with Singapore’s charm. Our values connect us; our behaviours guide us; and our non-negotiables drive us. Welcome to NoMad Singapore

OVERVIEW OF ROLE

The Chef de Partie is responsible for preparing and cooking high-quality food in accordance with established recipes, standards and operational guidelines while supporting the Sous Chef in the smooth operation of the kitchen.

This role plays an important part in maintaining culinary excellence, food consistency, hygiene standards and efficient kitchen operations. The Chef de Partie supports the development of junior culinary team members while contributing to an exceptional guest dining experience aligned with NoMad standards.

MAIN DUTIES & RESPONSIBILITIES

The main responsibilities of the Chef De Partie are summarised below; however the list is not exhaustive.

GENERAL DUTIES

• Prepare and cook food efficiently, economically and hygienically according to standard recipes and procedures.

• Assist the SousChef in the daily operation of the kitchen while maintaining high food preparation and presentation standards.

• Plan, prepare and implement high-quality food and beverage products across all outlets and dining operations.

• Work seamlessly with recipes, standards and plating guides.

• Coordinate, organise and participate in all kitchen production activities.

• Ensure all mise-en-place and food preparation are completed efficiently and to operational standards.

• Prepare menus and special dishes as requested.

• Support off-site catering and events when required.

• Assist with tasks outside the kitchen operation when operationally necessary.

• Maintain awareness of hotel occupancy, events, forecasts and operational requirements.

FOOD QUALITY & GUEST EXPERIENCE

• Ensure consistency in food quality, taste and presentation at all times.

• Monitor food quality and quantity to ensure proper product utilisation and minimal wastage.

• Check that food prepared by team members meets required standards and make necessary adjustments where needed.

• Ensure all dishes are prepared and delivered in a timely manner.

• Respond professionally and efficiently to guest requests and dietary requirements.

• Maintain a positive and professional attitude towards guests and team members at all times.

TEAMWORK & LEADERSHIP

• Support and guide junior culinary team members during operations.

• Promote teamwork and collaboration to achieve departmental goals and service excellence.

• Assist in training team members on culinary techniques, recipes and operational standards.

• Maintain professionalism, discipline and positive working relationships within the kitchen.

• Adhere to hotel rules, grooming standards and team member policies.

INVENTORY & COST CONTROL

• Assist with stock management and inventory taking.

• Follow established portion control and costing standards at all times.

• Ensure ingredients for à la carte menus, daily specials and seasonal offerings are properly prepared and maintained.

• Support efforts to minimise wastage and maximise operational efficiency.

HYGIENE, SAFETY & COMPLIANCE

• Maintain cleanliness and hygiene according to FSMS and HACCP standards.

• Ensure compliance with food safety, sanitation and workplace safety requirements.

• Use kitchen equipment, tools and machinery appropriately and safely.

• Ensure proper storage, handling and rotation of food products and ingredients.

• Work closely with the Stewarding team to maintain cleanliness and minimise breakages and losses.

• Report hazards, maintenance issues or operational concerns promptly.

COLLABORATION & COMMUNICATION

• Communicate effectively with culinary and operational teams to ensure smooth service delivery.

• Attend culinary briefings, training sessions and operational meetings as required.

• Collaborate with Stewarding and service teams to maintain operational excellence.

• Support other kitchen sections and departments where operationally required.

COMPLIANCE & SAFETY

• Ensure adherence to health, safety, fire and hygiene standards.

• Ensure all team members are trained and compliant with safety procedures.

• Maintain a safe and secure environment for guests and team members.

• Ensure all company policies and procedures are followed consistently.

EXPECTATIONS:

The Chef De Partie is expected to:

• Always maintain a professional and positive attitude.

•Demonstrate passion, consistency and attention to detail in all culinary tasks.

• UpholdNoMad culinary standards and service philosophy.

• Work effectively under pressure in a fast-paced environment.

•Demonstrate flexibility and willingness to support operational requirements.

•Maintain excellent grooming, hygiene and workplace discipline.

• Foster teamwork and contribute positively to kitchen culture.

QUALIFICATIONS

• High school diploma or equivalent.

• Minimum 3 years of culinary experience in luxury hotels, restaurants or lifestyle hospitality environments.

• Minimum 1 year of experience as Demi Chef de Partie or in a similar position preferred.

• Culinary or hospitality certification preferred.

• Possess a valid food hygiene or health certification where required.

• Strong knowledge of culinary preparation techniques and kitchen operations.

• Knowledge of Western, Asian or specialty cuisine relevant to the assigned kitchen section.

• Knowledge of HACCP and food safety standards.

• Strong organisational and time management skills.

• Ability to work under pressure and in fast-paced kitchen environments.

• Good leadership, teamwork and communication skills.

• Good command of spoken English preferred to meet business needs.

• Previous experience in luxury or international hospitality brands preferred.

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)

· Whiskey Library & Jazz Club (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

- Any other duties/tasks as requested by management

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)

· Whiskey Library & Jazz Club (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

- Any other duties/tasks as requested by management

Job Description

We are looking for a Chef de Partie / CDP to join our food manufacturing and catering kitchen team. The role will be responsible for daily food preparation, cooking, station management, catering production support, and maintaining food quality and hygiene standards.

Responsibilities

• Handle daily food preparation and cooking duties.
• Support food manufacturing, catering preparation, and kitchen production operations.
• Manage assigned kitchen station independently.
• Ensure food quality, taste, portioning, and presentation are consistent.
• Follow company recipes, SOPs, hygiene, and food safety standards.
• Assist with stock checking, receiving, and proper storage of ingredients.
• Maintain cleanliness of workstation, kitchen equipment, and kitchen areas.
• Support service, production, and catering operations during peak periods.
• Report stock shortages, food quality issues, or equipment issues to the kitchen lead.
• Carry out other kitchen duties assigned by the kitchen management team.

Requirements

• Able to prepare and cook food according to company standards.
• Able to follow recipes, SOPs, and kitchen instructions.
• Good understanding of kitchen hygiene and food safety.
• Able to work in a food manufacturing, catering, or central kitchen environment.
• Able to work in a fast-paced kitchen environment.
• Responsible, punctual, and disciplined.
• Able to work as part of a team.
• Food hygiene certificate will be an advantage.

Benefits

• Staff meal provided.
• Training provided.
• Career progression available.
• Annual leave and statutory benefits according to company policy.

Job Description

We are looking for an Assistant Head Chef to assist the Head Chef in managing overall food manufacturing, catering, and kitchen production operations. The role includes food production, kitchen standards, manpower planning, SOP enforcement, food quality control, stock control, and operational efficiency.

Responsibilities

• Assist Head Chef in managing overall kitchen, catering, and production operations.
• Oversee food production, preparation standards, service quality, and kitchen workflow.
• Ensure all kitchen staff follow company SOPs, recipes, hygiene, and safety standards.
• Assist with manpower planning, duty allocation, training, and performance monitoring.
• Monitor food cost, wastage, stock control, and operational efficiency.
• Support menu execution, product consistency, and process improvement.
• Coordinate with operations, sales, procurement, and management when required.
• Handle kitchen issues, staff matters, and service disruptions professionally.
• Ensure kitchen is audit-ready and compliant with hygiene requirements.
• Act as kitchen lead when the Head Chef is not around.
• Carry out other kitchen management duties assigned.

Requirements

• Able to manage kitchen team, workflow, manpower, and service pressure.
• Strong leadership and kitchen management capability.
• Good understanding of food quality control, stock control, cost control, and wastage control.
• Able to work in a food manufacturing, catering, or central kitchen environment.
• Able to train, guide, and manage kitchen staff.
• Able to communicate clearly with different departments.
• Responsible, organised, and able to support management decisions.
• Able to maintain high kitchen standards consistently.
• Food hygiene certificate will be an advantage.

Benefits

• Staff meal provided.
• Training provided.
• Career progression available.
• Annual leave and statutory benefits according to company policy.

• Support the day-to-day kitchen operations to ensure smooth and consistent service.  
• Prepare and present dishes according to established recipes and quality standards.  
• Assist in managing hot kitchen operations, including wood-fired and/or charcoal grill stations.
•  Monitor food quality and ensure consistency during preparation and service.  
• Support food cost management through proper portioning and minimising wastage.  
• Assist with stock control, inventory checks, ordering, and receiving of goods. 
•  Ensure all ingredients and deliveries meet freshness and quality standards.  
• Maintain cleanliness, food hygiene, and workplace safety standards at all times.  
• Ensure proper handling and maintenance of kitchen equipment, including grill and fire-based cooking equipment.  
• Support staff scheduling and daily kitchen coordination. 
•  Guide and support junior kitchen staff to maintain smooth operations and teamwork.  
• Participate in daily briefings and maintain clear communication within the kitchen team.  
• Work closely with the Head Chef on menu improvements and seasonal offerings.  
• Maintain a clean, organised, and positive kitchen environment.  

Requirements 

• Minimum 3–5 years of experience as a Sous Chef or Senior Chef de Partie in a restaurant environment.  
• Experience with wood-fired cooking and/or charcoal grill operations preferred.  
• Good understanding of grilling techniques, fire management, and meat or seafood preparation.  
• Able to work well during busy service periods in a team-oriented environment.  
• Able to work flexible hours, including weekends and public holidays.  
• Hands-on, organised, and dependable with a positive working attitude.  
• Experience in modern grill, steakhouse, Mediterranean, or open-fire concept restaurants is an advantage. 

Job Description:

• Prepare, supervise, and monitor food production to ensure consistent quality, freshness, taste, and presentation in accordance with company standards.
• Taste and inspect all food prepared to maintain quality control and uphold culinary standards.
• Assist with menu planning, recipe development, testing, and regular review of recipes and product yields to ensure accurate costing and profitability.
• Oversee and organize kitchen inventory, stock levels, and ingredients, including inventory tracking, supplier coordination, purchasing, and order follow-ups.
• Ensure strict compliance with food safety, hygiene, sanitation, and workplace health standards at all times.
• Coordinate daily kitchen operations by relaying orders efficiently and ensuring timely food preparation and service.
• Communicate menu changes, ingredient updates, special promotions, and dietary requirements to the kitchen team.
• Maintain portion control, minimize food waste, and support effective food cost management initiatives.
• Supervise kitchen staff to ensure adherence to operational procedures, grooming standards, and professional conduct.
• Ensure all kitchen staff are properly groomed, wear clean and tidy uniforms, and maintain a professional appearance.
• Support administrative and operational functions to ensure smooth and efficient kitchen operations.

Manage the Asian cuisine of therestaurant.

Supervise inspect all Preparation andcooking of meals.

Ensure efficient, cost-effectiveoperation and profitable of food production.

Ensuring high quality and timelydelivery.

Strong leadership and communicationskills effectively manage the kitchen staff and maintain a positive workenvironment.

Willing and able to do shift work.

High working hours due to demand.