Total 1,473 chef job vacancies in Australia

Overall Job Objectives:

Are you a passionate and skilled culinary professional looking to take the next step in your career? We are seeking a Sous Chef to join our dynamic team. Whether you're currently a Cook or Chef de Partie (CDP), this is your opportunity to challenge yourself by supporting our culinary team in creating exceptional dishes. You’ll play a key role in delivering memorable dining experiences and contributing to the smooth operation of our restaurant/café kitchen.

Candidate must be experienced and capable of running a fast-paced operation doing 2–3 turns for each meal period while maintaining very high food standards. They must have a stable work history with a minimum of 5 years’ relevant culinary experience in all past roles, as we are building a team for the long run. The role requires consistency in recipe execution and a commitment to maintaining food quality and safety standards.

Core Responsibilities:

• Prepare and present high-quality dishes that meet the head chef’s standards, ensuring consistency and excellence.

• Collaborate with the team to maintain the highest standards of food quality and service.

• Uphold safety and sanitation best practices to maintain a safe, clean, and organized kitchen environment.

• Conduct stocktaking, manage inventory, and handle supply orders to support smooth operations.

• Address kitchen-related issues promptly and provide support in other areas of the kitchen when necessary.

Job Specifications:

• A diploma or degree in Hotel Management or Culinary Arts (preferred but not required).

• Minimum 5 years’ relevant culinary experience in a restaurant or hospitality setting.

• Experience in Korean cuisine is an advantage due to our menu focus at certain outlets. (Not required)

• Strong teamwork and collaboration skills, with the ability to work both independently and as part of a team.

• Passion for creating great food and delivering exceptional service.

• Knowledge of safety and hygiene best practices, with excellent multitasking and organizational abilities. (A plus, but not required.)

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

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

Key Deliverables:

• Prepare and present high-quality dishes in line with the head chef's standards and ensure consistency across all meals.

• Collaborate with the culinary team to maintain high standards of food quality, service, and kitchen operations.

• Ensure a safe and sanitary kitchen environment by adhering to safety and hygiene regulations.

• Manage stocktaking, order supplies as needed, and maintain inventory accuracy.

• Handle any kitchen-related issues efficiently and assist in other areas when required.

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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You may visit our website to learn more about us: https://initia.sg/

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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!

Responsibilities

• Developing new product according to development requests and involve in improvement of existing products
• Developing application recipes to optimize product design for new and existing products
• Look out for new trends and new products in the market
• Responsible for developing prototypes for customer in a given time frame
• Evaluation of new ingredient submissions
• Conduct food tasting and sensory evaluation
• Maintain proper documentation to support costing, lab scale formulation of new and existing products and any supporting documents.
• Work closely with inter-departments on the development and launch of new or improved recipes
• Perform ad-hoc duties assigned by immediate superior

Job Requirements

• Recognised culinary qualification or similar discipline
• At least 2 - 5 year of relevant experience in restaurant/ hotel business/ food manufacturing industry
• Experience in different Asian cuisine, bakery and Dim Sum would be useful for daily R&D work
• Passionate about food product development
• Creative in food preparation and presentation
• Meticulous with good organizational skills
• Team player with good interpersonal skills
• Proficient with Microsoft Office
• Proficient in Mandarin and English (spoken and written) as need to liaise daily with Mandarin and English speaking associates

For a quicker response, apply directly through our application portal: https://boards.briohr.com/teeyihjiafoodmanufacturingpteltd-32hw8fqhzn/details/679832023668ca000888465a

Shangri-La Rasa Sentosa,Singapore

We are looking for a Pastry Junior Sous Chef to join our team!

Job Summary

As a Pastry Junior Sous Chef, you will assist daily kitchen operations, uphold food quality, update menus, enforce hygiene protocols, and lead kitchen staff to deliver exceptional culinary experiences aligned with Shangri-La’s standards.

As a Pastry Junior Sous Chef, we rely on you to:

• Assist the Pastry Sous Chef in managing daily kitchen operations to ensure efficient pastry preparation and service aligned with Shangri-La’s culinary standards
• Monitor and maintain consistent food quality to meet high culinary standards and guest expectations
• Update menus by incorporating new culinary trends and optimizing pastry offerings
• Implement and enforce food hygiene and safety protocols to comply with health regulations and company policies
• Collaborate with the kitchen team to maximize profitability through cost control and waste reduction
• Supervise kitchen staff to maintain smooth workflow and uphold service excellence
• Foster a learning environment by encouraging curiosity and continuous culinary skill development among team members
• Manage shift schedules and kitchen resources to ensure operational readiness and adequate coverage

We are looking for someone who:

• Demonstrated passion for pastry with a commitment to delivering high-quality food
• Strong interpersonal skills to engage effectively with team members and stakeholders
• Proven ability to plan, organize, and solve problems in a fast-paced kitchen setting
• Openness to learning and adapting to new culinary trends and techniques
• Willingness to work flexible shifts to support kitchen operations

Benefits:

• 5-day work week
• Learning and Development opportunities for career growth
• Medical and insurance coverage
• Special employee discount within Shangri-La Group
• Duty meals and shuttle bus provided

If you are the right person, what are you waiting for? Click the apply button now!

About the Employer:

Join our vibrant Japanese Yakiniku restaurant in the heart of Tanjong Pagar! We specialize in premium cuts of meat and authentic yakiniku grilling experiences, and we are seeking a dedicated Sous Chef with exceptional knife skills and a strong background in Japanese cuisine. If you excel in a fast-paced kitchen, enjoy preparing and presenting meat with precision, and thrive working at the counter, we want you to be part of our energetic team.

Job Responsibilities

• Perform precise knife work for meat preparation, portioning, trimming, and slicing according to yakiniku standards.

• Lead and oversee daily kitchen operations to ensure smooth and efficient workflow.

• Supervise and guide junior kitchen staff, ensuring consistency in food quality and preparation standards.

• Maintain cleanliness, hygiene, and food safety standards in compliance with regulations.

• Monitor food inventory and kitchen supplies, and coordinate replenishment when required.

• Work closely with chefs and management to support the restaurant’s operational goals.

• Perform any other ad-hoc duties assigned by management.
  

Job Requirements:

• Strong knife skills, especially in meat preparation and slicing.

• Experience in a Japanese restaurant is preferred but not required.

• Comfortable working at the counter and in a customer-facing service environment.

• Ability to work efficiently under pressure in a fast-paced kitchen environment.

• Strong leadership and teamwork skills, with experience guiding and mentoring junior staff.

• Excellent communication and interpersonal skills.

• Commitment to upholding cleanliness, hygiene, and food safety standards.
  

Tourlife Consultants Private Limited (23C1476)
Leading Recruitment Firm in Singapore

Kylie Ng (Reg No: R24121757)

Basic Function

Responsible for supervising and coordinating the activities of kitchen staff in the preparation and serving of meals to guests or hotel staff.

Responsibility and Authority

2.1        Report to duty on time and in uniform.
2.2       Supervise, co-ordinate and participate in the activities of kitchen staff engaged in the proper cleaning, cutting, marinating, seasoning and cooking of all food stuffs for respective Kitchens.
2.3       Suggest breakfast, lunch and dinner menus weekly and submit same to the Executive Chef for approval. Check daily menu, function order or forecast to determine kind and quantity of food items to prepare.
2.4       Prepare requisitions of food items based on planned food menu.
2.5        Observe and test food being cooked and sample all food prepared.
2.6       Supervise dishing out of food portions to guests or hotel staff. Attend to meal suggestions and complaints and report the same to Sous Chef.
2.7       Utilize leftover food and convert unconsumed cooked food to other dishes.
2.8       Check on delivery supplies to determine freshness, quality and quantity.
2.9       Prepare weekly duty roster of his kitchen staff.
2.10     Train and evaluate performance of his kitchen staff.
2.11      Ensure that kitchen equipment and utensils are handled and used properly.
2.13     Ensure that the Hotel’s cost control policies and procedures are followed.
2.14     Supply other kitchen outlets with their requirements.
2.15     Ensure the cleanliness and maintenance of equipment, work areas and cold rooms in co-ordination with other Kitchen and the Stewarding.
2.16     Conduct preliminary selection interviews of candidates for positions in his section.
2.17     Conduct orientation for new staff for his section, advising them of the standards against which their performance will be evaluated.
2.18     Identify training needs of kitchen staff within his section.
2.19     Perform the duties of a Cook when necessary.
2.20     Be fully familiar with all emergency procedures established by the Hotel.
2.21     Observe and comply with the house rules and regulations of the department and the Hotel.
2.22 Perform other duties as directed

Job Specifications

3.1       Knowledge & Skills: Knowledge in kitchen operations and culinary skills.
3.2       Education, Training & Qualifications: G.C.E.‘O’ level/ITE/NITEC
3.3       Experience: Minimum 4 years of experience.
3.4       Personality: Pleasant, polite and ability to motivate and control staff.
3.5       Physical Requirements: Fit and healthy.

1. JOB DESCRIPTION

Job Title

Junior Sous Chef

Occupation

Junior Sous Chef

Job Description & Requirements

Talented Cook? Join Us!

WE ARE CURRENTLY LOOKING FOR : Junior Sous Chef

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

You are my Sunshine

F&B

We are looking for a talented Chef/Cook to be our Junior Sous Chef. If you are currently a cook or Chef De Partie (CDP), welcome to challenge yourself by joining and supporting our culinary team in creating delightful meals for our restaurant/cafe. This is an important job in any kitchen that comes with a lot of independence. He/She will be responsible for preparing high-quality food that meets the head chef's standards.

DUTIES & RESPONSIBILITIES :

• Following directions provided by the head chef.

• Collaborating with the whole culinary team to ensure high-quality food and service.

• Keeping the kitchen safe and sanitary.

• Stocktaking and ordering supplies.

• Assisting in other areas of the kitchen when required.

• Handling any problems that may arise.

QUALIFICATIONS :

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields

• At least 3 years experience working in a similar role.

• Ability to work well alone and in a team.

• Passion for delivering great food and service.

• Knowledge of best practices for safety and sanitation.

• Multitasking and organizational ability.

• Flexibility in working hours subject to the demands of the business.

2. SKILLS

RecipesLifestyleLeadershipIngredientsQuality ControlFood SafetyCookingFood QualityInventoryCritical ThinkingSanitationComplianceSalonsBeauty IndustrySchedulingHotel Management

3. KEY INFORMATION

Job Post Duration

30 Calendar Days

Number of Vacancies

10

Job Function

F&B

Position Level

Executive

Minimum Years of Experience

3

Employment Type

Permanent, Full Time

Minimum Qualification Level

Advanced / Specialist / Management / Graduate Diploma

Field of Study

Culinary Skills/Arts (including food preparation)

Monthly Salary Range (SGD)

$3,000 - 3,800

Government Support

No schemes selected

4. WORKPLACE DETAILS

Workplace Address

Local

Postal Code

228773

Block/House No.

20

Street Name

KRAMAT LANE

Building Name (optional)

UNITED HOUSE

Nouri, Singapore

Nouri is looking for a thoughtful and ambitious Chef de Partie to join our kitchen team.

We are interested in chefs who care deeply about their craft—people who want to understand not only how a dish is made, but why a technique works, where an idea comes from and how food connects cultures.

This is an opportunity to take ownership of a section, strengthen your technical skills and contribute to a fine-dining restaurant that approaches cooking with curiosity and purpose.

Your role

As Chef de Partie, you will be responsible for the organisation, preparation and performance of your section.

You will:

• Manage your section’s daily mise en place, preparation and service

• Execute dishes with consistency, precision and attention to detail

• Understand the techniques and reasoning behind each preparation

• Maintain Nouri’s standards for flavour, texture, presentation and timing

• Monitor ingredient quality, storage, stock levels and waste

• Communicate closely with the senior chefs and wider kitchen team

• Guide Demi Chefs, Commis Chefs and interns within your section

• Maintain high standards of organisation, hygiene and food safety

• Participate in tastings, menu changes and training

Who we are looking for

You may be a strong Demi Chef ready for the next step, or an experienced Chef de Partie seeking a new challenge.

You should have:

·        Professional kitchen experience, preferably in a quality-led or fine-dining restaurant

·        Strong fundamental cooking and knife skills

·        The ability to organise and independently manage a section

·        Consistency and composure during demanding services

·        Curiosity about ingredients, techniques and food culture

·        A willingness to receive feedback and continue learning

·        Strong communication skills and a collaborative approach to teamwork

·        Accountability, reliability and respect for your colleague

Experience in a Michelin-starred kitchen is welcome, but it is not essential. Attitude, discipline, curiosity and the desire to improve matter greatly to us.

What we offer

• A five-day working week

• Competitive salary based on experience

• Medical insurance coverage

• Birthday leave

• Employee dining discounts across all Unlisted Collection restaurants

• Opportunities for career progression within Nouri and the wider organisation

• Exposure to diverse ingredients, techniques and culinary traditions

• A multicultural working environment where individual perspectives are valued

About Nouri

All great cuisines are shaped by cultures intersecting across time.

At Nouri, we study ingredients, techniques and flavours to find connections between global food traditions. From these shared histories, we create food rooted in flavours that feel familiar, regardless of where someone comes from. This is where crossroads cooking begins.

Beyond a concept or type of cuisine, Nouri is a place that celebrates people in all our differences and similarities—nourishing the body, the mind and the connections between us.

Job Description & Requirements

A cook supervisor is a food preparation professional who oversees kitchen staff and other employees of a restaurant or food service establishment. These professionals ensure the quality, preparation and service of food meets the employer's standards on a daily basis. Cook supervisors can be found in a variety of food service settings such as fine dining, cafeterias, casual dining and fast food establishments.In most food establishments, food and food preparation products are delivered fresh on a daily basis. Cook supervisors may select and order food for the food service establishment and receive the deliveries. This involves ensuring the quality of the food received, stocking perishable and non-perishable items, as well as maintaining inventory levels on a daily basis.Cooking supervisors hire, train and supervise food preparation and service staff, prepare budgets related to food services, schedule employees and ensure the establishment operates efficiently and profitably. Supervisors also ensure regulated sanitation and safety standards are followed and comply with local regulations. Sanitation and safety standards include proper food preparation, cleanliness of food areas and employees, as well as ensuring customers are safe from possible illness or infection related to food preparation and service.

Job Description & Requirements

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.

Job Responsibilities:

Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:

Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Job Responsibilities:

Prepare and cook assigned dishes for serving according to the menu

Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time

Process all food according to companies and government regulatory control

Able to fill in any area of kitchen at any time.

Keeping the utensils and equipments clean and sanitary.

Removing trash and storage bins

Ensure safe operations of all equipment and report any faulty equipment to superior immediately

Comply with hygiene and safety regulations set by the Company, clients and government

Perform any other related duties as assigned by immediate superior.

Job Requirements:

Proven min 2-5 years of experience as chef.

Food Hygiene cert required

Able to communicate skills and team player

Cheerful and self-motivated with positive working attitude

Able to work at a fast pace environment

Able to work on public holidays and weekends.

Able to work night shift and split shift.

Must have coffee shop relavant working experience

Join Our Culinary Team

We are seeking a passionate and dedicated Western Chef de Partie to join our dynamic kitchen team. The successful candidate will be responsible for managing a designated section of the kitchen, ensuring the preparation and presentation of high-quality Western cuisine while maintaining the highest standards of food safety and hygiene.

Key Responsibilities

• Prepare and cook Western dishes according to established recipes and quality standards.
• Manage and oversee a designated kitchen section efficiently and effectively.
• Ensure food is prepared and presented in a timely manner and to the highest standards.
• Assist the Sous Chef and Executive Chef in daily kitchen operations.
• Monitor food quality, portion control, and stock levels within the assigned section.
• Ensure compliance with food hygiene, workplace safety, and sanitation regulations.
• Train, guide, and supervise junior kitchen staff where required.
• Maintain cleanliness and organisation of the work area, equipment, and storage facilities.
• Assist in menu planning, recipe development, and special promotions when required.
• Minimise food wastage and support cost-control initiatives.

Requirements

• Minimum 2–3 years of relevant experience as a Chef de Partie or equivalent position in a Western kitchen.
• Strong knowledge of Western cuisine, cooking techniques, and food presentation.
• Ability to work independently and under pressure in a fast-paced environment.
• Good team player with strong communication and interpersonal skills.
• Possess a Food Hygiene Certificate or equivalent certification.
• Willingness to work shifts, weekends, and public holidays.

We Offer

• Competitive remuneration package.
• Medical and staff benefits.
• Training and career development opportunities.
• Positive and professional working environment.

Interested applicants are invited to submit their detailed resume, stating current and expected salary, and availability.

Only shortlisted candidates will be notified.

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.

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.