Total 1,595 chef job vacancies in Hong Kong

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.

• 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 Summary

We are seeking an experienced and passionate Head Chef with at least 10 years of culinary experience to lead our kitchen operations. The ideal candidate will have strong leadership skills, deep knowledge of food preparation and kitchen management, and the ability to maintain high standards of food quality, hygiene, and customer satisfaction.

Key Responsibilities

• Oversee daily kitchen operations and manage kitchen staff efficiently.
• Plan and develop menus, including seasonal and specialty dishes.
• Ensure food quality, consistency, and presentation meet company standards.
• Monitor food costs, inventory, and kitchen budgeting.
• Maintain cleanliness, food safety, and hygiene standards in compliance with regulations.
• Train, supervise, and motivate kitchen team members.
• Coordinate with management on promotions, events, and operational improvements.
• Ensure timely preparation and delivery of all orders.
• Handle supplier coordination and purchasing of kitchen ingredients and equipment.

Job Description

• Ensure the quality of all the dishes adhere to company’s standard
• Liaise with other department for the maintenance of kitchen equipment
• Supervise kitchen operations and ensure smooth flow of food
• Familiarise with the menu
• Conduct checks before operation starts
• Manage the department and conduct briefings
• Handle dismissal, termination and resignation
• Ensure the departments follow the 5S and HACCP requirements
• To perform any other duties assigned by superior

Job Requirements

• At least 4 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

JOB RESPONSIBILITIES:

• Select, wash and cut vegetables
• Prepare sufficient ingredients for operations use
• Wash, portion and store ingredients accordingly
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements
• Any other jobs or duties assigned by the Chief Chef from time to time.

DUTIES & 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
• Places equipment, tools or ingredient orders in response to possible detected shortfalls
• When required, makes arrangements for repairs of cooking equipment
• Hires, manages, trains and educates 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
• Supervises his/her subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Calculate the workload and remuneration of kitchen staff
• Trains kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Encourages coworkers to cooperate and respect one another, motivates team work
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management
• Prepares duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
• Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays
• 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
• Undertakes any other duties and ad hoc related roles as the business requires

QUALIFICATIONS :

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Five (5) to Seven (7) years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail
• Good communication skills
• Team player

Job Summary

The Chinese Cuisine Chef is responsible for preparing, cooking, and presenting authentic Chinese cuisine with a specialization in handmade noodles, noodle-based dishes, and Chinese-style barbecue (BBQ) products. The role ensures high standards of food quality, consistency, food safety, and operational efficiency while maintaining traditional cooking techniques and recipes.

Key Responsibilities

1. Food Preparation and Cooking

• Prepare and cook a variety of Chinese noodle dishes, including hand-pulled noodles, knife-cut noodles, braised noodles, and specialty regional noodle dishes.
• Prepare and cook Chinese-style BBQ items, including roasted meats, skewers, grilled dishes, and marinated specialties.
• Ensure consistency in taste, presentation, and portion control according to company standards.
• Monitor cooking temperatures, preparation methods, and food quality throughout the production process.

2. Menu Development

• Assist in developing and improving noodle and BBQ menu offerings.
• Create and standardize recipes to ensure product consistency.
• Introduce new dishes and seasonal menu items based on customer preferences and market trends.

3. Kitchen Operations

• Organize daily food preparation and production schedules.
• Manage ingredient usage and minimize food wastage.
• Ensure sufficient stock of ingredients and communicate purchasing requirements to management.
• Coordinate with kitchen staff to ensure smooth operations during service periods.

4. Food Safety and Hygiene

• Maintain strict compliance with food safety, hygiene, and sanitation standards.
• Ensure proper food storage, labeling, and stock rotation practices.
• Follow all company SOPs and regulatory requirements.
• Participate in food safety inspections and audits when required.

5. Quality Control

• Inspect ingredients for freshness and quality before use.
• Monitor finished products to ensure they meet established standards.
• Implement corrective actions when food quality issues arise.

6. Team Leadership and Training

• Supervise and train junior chefs, cooks, and kitchen assistants.
• Demonstrate proper cooking techniques and food preparation methods.
• Promote teamwork and maintain a professional kitchen environment.

7. Equipment Maintenance

• Ensure proper use and maintenance of kitchen equipment, BBQ ovens, grills, noodle-making equipment, and cooking utensils.
• Report equipment malfunctions and maintenance requirements promptly.

Qualifications

• Minimum 3–5 years of experience as a Chinese Cuisine Chef specializing in noodles and BBQ.
• Strong knowledge of Chinese cooking techniques, seasoning, marination, roasting, grilling, and noodle preparation.
• Familiarity with regional Chinese cuisines, particularly Shaanxi, Northern Chinese, or traditional BBQ dishes.
• Ability to work in a fast-paced kitchen environment.

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

ANEMELO Greek Restaurant is a new dining destination opening in Singapore, inspired by authentic Greek hospitality, quality ingredients, and genuine guest experiences.

We are looking for passionate, dedicated, and motivated individuals to join our opening team.

Responsibilities: 

1. Assist the Head Chef in managing daily kitchen operations 
2. Supervise kitchen staff and ensure smooth workflow during service 
3. Ensure food quality, consistency, and presentation meet company standards 
4. Enforce hygiene, food safety, and workplace safety regulations 
5. Support menu execution, preparation, and kitchen mise en place 
6. Assist with staff training, scheduling, and performance supervision 
7. Monitor stock usage, ordering, and proper storage of ingredients 
8. Coordinate with front-of-house teams to ensure efficient service 
9. Assist with opening, closing, and kitchen reporting duties 

Requirements:
- At least 4 years of work experience
- 5 day work week based on roster
- Able to work on weekends and Public Holidays

We are looking for a passionate Head Chef responsible for ensuringthat the standard and quality of the food production and the hygiene within thedepartment is maintained at the highest level at all times. This role is verymuch hands-on, requiring attention to detail and a positive work attitude.

Responsibilities:

• Supervise the preparation of all food
• Oversee and supervise all kitchen staff
• Manage kitchen stocks
• Ensure catering staff are working safely at all times
• Dealing with suppliers and ensuring that they supply quality goods at affordable prices
• Managing the inventory and ordering stock as needed
• Overseeing the maintenance of kitchen equipment and organizing repairs when needed
• Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary
• Developing new dishes and overhauling menus to attract more clientele
• Ensuring that guests receive excellent service and enjoy their culinary experience

Qualifications:

• Experience and success in equivalent job roles
• Punctual, organized and trustworthy
• Professional appearance
• Ability to manage other people
• Ability to motivate staff
• Excellent communication skills