Total 1,483 chef job vacancies in Hong Kong

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Flexible adaptability to all roles including dishwashing, disposal of trash etc
• 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.
• Willing to work in weekends and public holidays
• Willing to work long hours

Chef Requirements:

• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

Job Description:

• Prepare high quality Chinese or Western food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

Job Description:

• Prepare high quality Chinese food with emphasis on roasted meat.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

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

About us

Suntec Singapore Convention and Exhibition Centre

Suntec Singapore is renowned as Asia’s top international venue and the World’s Leading Meetings & Conference Centre by the World Travel Awards. Hosting over 20,000 events, it offers 42,000 square metres of MICE space, including 36 meeting rooms, 12,000 square metres of exhibition space, and two auditoriums with a total capacity of 6,850 seats. With its prime location, flexible spaces, award-winning F&B, advanced technology, and professional service, Suntec Singapore delivers a seamless, customizable event experience, truly embodying 'The Preferred Place To Meet'

The role

As a Sous Chef at Suntec Singapore, you will be responsible for assisting the Executive Chef in leading the kitchen team, with a special focus on halal-certified food preparation for MICE (Meetings, Incentives, Conferences, and Exhibitions) events. You will oversee the day-to-day kitchen operations, ensuring that all food served meets halal standards and the highest quality for large-scale events. Your role involves maintaining excellent kitchen hygiene, managing a team of chefs, and ensuring that all dishes align with event specifications and guest expectations.

Your responsibilities will include:

• Food Preparation & Quality Control:

• Ensure that all food prepared in the kitchen meets halal certification standards, particularly for Muslim guests and events.

• Assist in the creation, preparation, and execution of menus for various events, from large banquets to small corporate meetings.

• Supervise food preparation and cooking activities to ensure consistency and high standards of food presentation and flavor.

• Coordinate with the Executive Chef on menu planning, recipe development, and food innovations that cater to the diverse clientele at Suntec Singapore.

• Event Coordination & Execution:

• Collaborate with the banquet and event teams to understand specific event requirements and adjust food production schedules accordingly.

• Oversee the kitchen team during events, ensuring smooth operations, timely food delivery, and quality control, especially during peak times.

• Work closely with catering teams to ensure that halal requirements are strictly adhered to during MICE events.

• Team Leadership & Development:

• Assist in managing, mentoring, and training junior chefs and kitchen staff, ensuring they understand halal food preparation standards and hygiene protocols.

• Ensure the kitchen operates efficiently and that all staff are performing their duties to the highest standard.

• Provide leadership in the absence of the Executive Chef, managing kitchen staff and delegating tasks as needed.

• Hygiene & Compliance:

• Ensure that the kitchen adheres to all food safety, hygiene, and halal certification regulations, including handling, storing, and preparing halal ingredients separately.

• Monitor kitchen cleanliness, ensuring that it meets the highest sanitation standards and that all team members follow hygiene protocols.

• Conduct regular checks of equipment, inventory, and workspaces to maintain a safe and clean working environment.

• Inventory & Cost Management:

• Assist in managing kitchen inventory, ensuring that all halal ingredients are stocked, fresh, and ready for use.

• Monitor food costs and assist in managing the kitchen budget to ensure cost-effectiveness without compromising on quality.

• Work closely with suppliers to source high-quality halal-certified ingredients and manage relationships with vendors.

Who we look for - the ideal profile:

• Diploma or Degree in Culinary Arts, Food & Beverage Management, or a related field.

• At least 4-6 years of experience as a chef in a halal-certified kitchen, with experience in banquet and large-scale event catering preferred.

• Strong understanding of halal food preparation standards and certification requirements.

• Proven experience in leading a kitchen team and managing food production for large-scale events.

• Excellent cooking and food presentation skills, with attention to detail.

• Knowledge of food safety and hygiene regulations.

• Ability to work under pressure and manage multiple tasks simultaneously.

• Individuals who find joy in making our customers happy.

• Team players who love working with others and are not afraid to take ownership of their actions.

• Proactive individuals who are eager to pitch in and support across various functions, demonstrating a willingness to collaborate and contribute.

• A sense of humor and a smile are essential.

What we offer:

• Our people make the difference. Suntec Singapore Convention & Exhibition Centre has cultivated a distinct corporate culture over the years with a strong belief and focus in developing and investing in our people. 

• We provide numerous opportunities for professional development, accompanied by enjoyable activities designed to promote your well-being. And hey, we ensure equitable compensation for your dedication and effort.

• You will work with many brilliant co-workers who are movers and shakers of the industry, as well as with leading clients and ecosystem partners across all categories to shape the guests’ experience across a myriad of events in the years to come.

Responsibilities

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

Qualifications & Requirements

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

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

Prepare and cook authentic Vietnamese dishes to a high professional standard

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

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

Plan staff schedules and ensure adequate manpower for all shifts

Maintain high standards of food quality, presentation, and consistency

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

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

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

Minimize food wastage and control kitchen costs

Ensure overall kitchen cleanliness and compliance with company SOPs

Work closely with management to improve operations and customer satisfaction

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

Company Overview

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

Key Responsibilities:

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

Qualifications:

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

Perks:

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

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

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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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 Description

We are looking for a Senior Sous Chef to support overall kitchen management for food manufacturing, catering, and production operations. The role involves supervising kitchen leaders and staff, maintaining operational standards, and assisting with manpower planning, stock control, food quality, and kitchen efficiency.

Responsibilities

• Support overall kitchen, catering, and production management.
• Supervise Sous Chef, Junior Sous Chef, CDP, and kitchen staff.
• Ensure all kitchen sections maintain consistent quality and productivity.
• Assist with manpower planning, production schedules, and kitchen workflow.
• Monitor food cost, wastage, stock movement, and kitchen efficiency.
• Conduct checks on hygiene, safety, preparation standards, and service readiness.
• Train and guide kitchen leaders and kitchen staff.
• Assist with SOP implementation and kitchen process improvement.
• Step in to manage kitchen operations when required.
• Coordinate with operations, procurement, sales, and management when required.
• Carry out other kitchen management duties assigned.

Requirements

• Able to manage larger kitchen operations or multiple kitchen sections.
• Strong kitchen leadership and team management ability.
• Good control over food quality, cost, stock, and manpower.
• Able to work in a food manufacturing, catering, or central kitchen environment.
• Able to troubleshoot kitchen issues quickly and professionally.
• Able to enforce discipline, hygiene, food safety, and operational standards.
• Able to support management in improving kitchen systems and workflow.
• 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.

Chef

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

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

Location: Guoco Tower, Tanjong Pagar

Job Description:

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

Requirements:

• With cook experience in Spanish cuisine is preferred