Total 1,981 Full-time chef job vacancies in Hong Kong

Characteristics:

• Cook from the heart: You know that food is more than just ingredients—it’s love, memories, and passion on a plate.
• Bring creativity and energy: You’re always looking for new ways to surprise, delight, and inspire with your cooking.
• Pay attention to the details: From the smallest garnish to the perfect plate, you take pride in every element of the dish you create.
• Lift others up: You thrive in a team where everyone’s energy, creativity, and ideas are celebrated, and you’re always ready to support your fellow chefs.
• Have an adventurous spirit: You’re excited to experiment, learn, and grow. You’re not afraid of new challenges.
• Create soul-stirring experiences: It’s not just about the dish—it’s about the feeling it leaves. You want your food to spark joy, comfort, and connection.

Qualifications:

• Relevant culinary experience: Whether you’ve worked in a kitchen, have culinary school training, or have simply honed your craft at home, we value passion and experience over titles.
• Basic kitchen skills: You know the ropes when it comes to kitchen tools, techniques, and safety, or you’re ready to learn them with us.
• A love for learning: We’re here to help you grow—whether you’re a pro or just starting out. If you’re hungry to learn and develop, this is the place for you.
• Team spirit: You know that great food comes from great teamwork. You communicate well, work fast, and keep the energy high.
• A commitment to quality: You take pride in your work, and it shows in every dish you put out. You’re focused on excellence, no matter how small the task.
• Flexibility: You’re ready to jump in wherever needed and are excited by the pace of a new café, where things are always evolving.
• A deep love for food: You’re passionate about food not just as a craft, but as a way to bring people together and make memories.

Only shortlisted candidates will be notified.

Please apply with a detailed resume indicating reasons for leaving, last drawn salary, expected salary and date of availability.

The Chef de Cuisine, Italian Cuisine is responsible for leading the day-to-day operations of the kitchen within a large-scale, multi-outlet hospitality environment. This role oversees high-volume production across restaurant and in-room dining operations, ensuring exceptional food quality, consistency, and operational efficiency. The Chef de Cuisine drives menu innovation, maintains strict food safety standards, and manages cost controls while delivering an elevated dining experience for a diverse guest profile.

Key Responsibilities

Culinary Operations & Production

• Oversee and manage daily operations of the kitchen, ensuring smooth execution across multiple outlets and service points.

• Ensure all dishes are prepared according to established recipes, quality standards, and presentation guidelines.

• Maintain consistency in taste, portioning, and plating across all outlets.

• Supervise high-volume production while maintaining premium quality standards.

Food Safety & Compliance

• Enforce strict adherence to food safety, hygiene, and sanitation standards at all times.

• Ensure full compliance with regulatory requirements, including Singapore Food Agency (SFA) standards.

• Maintain high QA audit scores and uphold cleanliness and food safety excellence across the kitchen.

Cost Control & Inventory Management

• Monitor and control food cost, ensuring alignment with budget and financial targets.

• Implement initiatives to minimize wastage and optimize resource utilization.

• Oversee inventory management, stock rotation, and procurement processes in accordance with company policies.

Menu Development & Innovation

• Develop and enhance Italian and cuisine menus and premium offerings.

• Collaborate with stakeholders to create seasonal promotions and new concepts to drive revenue.

• Stay updated on culinary trends and customer preferences to ensure competitiveness and relevance.

Leadership & Team Management

• Lead, train, and mentor the kitchen team, providing hands-on guidance during operations.

• Ensure proper staffing levels to support extended operating hours, including shift planning.

• Monitor staff performance, enforce SOP compliance, and drive continuous improvement.

• Foster a strong team culture aligned with company values and service excellence.

Administrative & Operational Excellence

• Manage administrative functions such as scheduling, reporting, and documentation.

• Ensure compliance with all company policies, procedures, and audit requirements.

• Work closely with front-of-house and other departments to ensure seamless guest experience.

• Perform any other duties as assigned by Management.

Requirements

• Certificate or Diploma in Culinary Arts or a related field.

• Minimum 6-8 years of relevant Italian cuisine experience, with at least 2 years in a leadership role.

• Experience in high-volume 5-star hotels, integrated resorts, or multi-outlet environments preferred.

• Expertise in Italian cuisine is highly advantageous.

• Michelin/Black Pearl restaurants is an advantage, with exposure to high-end dining, attention to detail, and quality execution.

• Strong knowledge of HACCP and food safety standards.

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

RecruitFirst is hiring!
You will be outsourced/deployed to our client!

Responsibilities:

• Lead and manage the Chinese kitchen operations on board

• Plan menus and recipes according to cruise standards and passenger preference

• Oversee food preparation, cooking, and presentation of Chinese dishes

• Supervise, train, and schedule kitchen staff

• Ensure food quality, taste, and consistency meet company standards

• Manage food inventory, ordering, and cost control

• Ensure compliance with food safety, hygiene, and maritime regulations

• Coordinate with F&B management and other kitchen teams

• Handle special dietary requests and VIP dining needs

• Maintain cleanliness and proper maintenance of kitchen equipment
  

  *Flexible travel arrangements: return to SG/MY every two weeks for 2 days, once a month for 4–5 days, or consolidate travel days. (open for discussion).
  

  
  Wecruit Pte Ltd | 20C0270
  Tew Jie Wei | R22106822

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);

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.

SCOPE
Reporting to the Junior Sous Chef, the Chef de Partie will prepare the mise en place and handle food preparation and assist with food presentation as part of the kitchen brigade.

OVERALL OBJECTIVES

• Set-up the assigned workstation with all the needed ingredients and cooking equipment
• Prepare all food items as directed in a sanitary and timely manner
• Follow recipes, and presentation specifications as set by the Executive Chef
• Restock all items as needed throughout shift
• Clean and maintain station for food safety, workplace safety & sanitation
• Requisite daily perishable & dry supplies for the assigned workstation if necessary
• Understand and practice the proper usage all equipment in station and responsible for cleanliness & maintenance of them 
• Assist with checking, receiving and storing of goods and maintenance of storage areas
• Maintain sanitation, health and safety standards in work areas at all given time
• Attend all briefings and participate in training.
• Follow food and beverage safety and hygiene policies and procedures.
• Other ad-hoc duties

REQUIREMENTS

• Positive, friendly, professional and confident, with good interpersonal skills.
• Ideally you will have at least 2 year in a similar role within a restaurant/cafe environment.
• Able to learn and adapt to various line positions within location
• The ability to work effectively in a team environment
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures

• Well established Japanese Restaurant
• Salary range: $3000 - $3500
• Working days: 5.5 Days
• Working location: Central / East
• Excellent Welfare & Benefits

Job Scope

• Assist the Head Chef in managing kitchen operations, including ordering, cost control, staffing, and efficiency.
• Ensure food preparation and presentation meet recipe, SOP, and brand standards.
• Prepare and cook dishes according to menu specifications.
• Maintain food quality, minimize waste, and control costs.
• Train and supervise kitchen staff, ensuring proper hygiene and grooming standards.
• Handle guest feedback and kitchen-related issues promptly.
• Ensure kitchen equipment maintenance and compliance with SFA food safety standards.
• Maintain a clean, organized workspace and promote teamwork for smooth operations.

Requirement

• GCE O Level and above
• 1 year related experience in restaurant supervision position
• Possess WSQ Food and Hygiene Certification

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

YEOW CHANG FU (R23118759)
EA Recruitment Pte Ltd
EA License No: 21C0492

• $3,000 basic + $100 Transport Allowance + $80 Meal Allowance + Bonus

• Well-Known Lifestyle F&B Brand

• Hands-On Culinary Exposure

• Career Growth and Promotion Opportunities

• 5 days’ work week

Our Client, a well-loved lifestyle bakery and café brand known for its artisanal bakes and quality dining experience in Singapore, is inviting qualified candidates to join as a Chef De Partie.

RESPONSIBILITIES:

• Assist in daily food preparation for hot or cold kitchen operations

• Ensure consistency in food quality and presentation standards

• Maintain cleanliness and hygiene of the kitchen at all times

• Follow food safety and SOP guidelines

• Support stock management and basic inventory control

• Work closely with the kitchen team to ensure smooth operations

REQUIREMENTS:

• Experience in a central kitchen

• Ability to work well under pressure in a fast-paced environment

• Strong teamwork and communication skills

• Eagerness to learn and take initiative

OTHER INFORMATION:

• Location                                 : Central Region

• Working Days/Hours              : 5 days’ work week (Work time go by roster)

• Salary will commensurate according to experience & qualifications.

• The Company strives to achieve employee satisfaction and provides conducive working environment, attractive incentives and remuneration to all staff.

Please indicate the below information in your resume:

• Current & Expected salary

• Reason(s) for leaving

• Availability to commence work

We regret only shortlisted candidate will be notified. All applications will be treated with the strictest confidence.

At Shangri‑La Singapore we are a heart‑warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat everyone with honour, as kin, as family.
Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, Shangri‑La Singapore is a sophisticated urban retreat for business and leisure travellers. Our 792 luxurious guestrooms and suites span across three distinct wings, including family‑themed rooms supported by dedicated family‑focused amenities.

We are looking for a Chef De Partie (Lobby Lounge) to join our team!

Job Responsibilities

• Oversee and manage a designated kitchen section during service.
• Prepare and cook dishes in accordance with established standards.
• Ensure consistency in food quality, taste, and presentation.
• Supervise and guide junior kitchen staff within the section.
• Maintain mise en place and station readiness at all times.
• Monitor portion control and minimize waste.
• Ensure adherence to food safety, hygiene, and HACCP standards.
• Coordinate with other sections for smooth service operations.
• Conduct quality checks on ingredients and finished dishes.
• Assist in inventory control and stock management.
• Support training and development of junior team members.
• Comply with all company policies and kitchen procedures.

Job Requirements

• Diploma or Degree in Culinary Arts or equivalent.
• Minimum 4 years of experience in a professional kitchen.
• Experience managing a specific kitchen section.
• Strong knowledge of cooking techniques and kitchen operations.
• Good understanding of food safety and hygiene standards.
• Leadership skills with ability to supervise team members.
• Ability to work under pressure in high‑volume environments.
• Flexibility to work shifts, weekends, and public holidays.

Responsibilities:

• Plan and execute Asian/Chinese cuisine for central kitchen and banquet events
• Manage food production efficiently with strong cost and hygiene control
• Develop and update menus based on quality, seasonality, and availability
• Maintain and improve food quality, presentation, and kitchen standards
• Supervise kitchen staff and coordinate daily operations
• Ensure compliance with food safety and sanitation standards
• Support events, tastings, and other assigned duties
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Minimum 3 years of F&B experience, preferably in Halal banquet and catering settings
• Able to work on weekends and public holidays
• Basic computer skills; organized and self-motivated
• Strong communication, teamwork, and positive attitude

Whatsapp 91834574 for more information

Responsibilities 

• Preparation of pastries, etc 
• Prepare fillings, sauces and mise en place 
• Ensure quality control and follow FIFO, storage, and labelling 
• Maintain hygiene and food safety, support operations and product development 

Requirements 

• Experience in central kitchen or high-volume production preferred 
• Familiar with hot or cold kitchen operations 
• Able to work independently and complete assigned tasks 
• Good teamwork, communication and time management skills 

What We Offer 

• Stable Work Environment 
• Career Development 
• Uniform Provided 
• Staff Discounts 
• Medical & Dental Benefits 
• Birthday Leave & Vouchers 

This is in partnership with the Employment and Employability Institute Pte Ltd (“e2i”).e2i is the empowering network for workers and employers seeking employment and employability solutions. e2i serves as a bridge between workers and employers, connecting with workers to offer job security through job-matching, career guidance and skills upgrading services, and partnering employers to address their manpower needs through recruitment, training, and job redesign solutions. e2i is a tripartite initiative of the National Trades Union Congress set up to support nation-wide manpower and skills upgrading initiatives. By applying for this role, you consent to RMA Groups’s PDPA and e2i’s PDPA.

The Coconut Club is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team incredibly passionate about the potential our industry has in shaping a city, we take great pride in grooming what we hope will be the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022 to 2025) and one of AON’s Best Employers (2017). Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

The Coconut Club is a Singaporean restaurant that celebrates coconut milk as the lifeblood of our cuisine, over our signature Nasi Lemak or sharing plates. With community at its core, The Coconut Club prioritises an inclusive and diverse culture.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You’ll be in charge of:

• Setting up and stocking up stations with all necessary supplies
• Setting up workstation with all the needed ingredients and cooking equipment
• Preparing food for service (mise-en-place)
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Cooking menu items
• Keeping a sanitized and orderly environment in the kitchen
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

We are looking for someone:

• Eager to grow
• Passion for people (through food & service)
• Lead with empathy and kindness, though never without firmness
• Pursue continuous improvement
• Own outcomes and drive solutions

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange interviews or assessments.

Responsibilities 

• Preparation of pastries, etc 
• Prepare fillings, sauces and mise en place 
• Ensure quality control and follow FIFO, storage, and labelling 
• Maintain hygiene and food safety, support operations and product development 

Requirements 

• Experience in central kitchen or high-volume production preferred 
• Familiar with hot or cold kitchen operations 
• Able to work independently and complete assigned tasks 
• Good teamwork, communication and time management skills 

What We Offer 

• Stable Work Environment 
• Career Development 
• Uniform Provided 
• Staff Discounts 
• Medical & Dental Benefits 
• Birthday Leave & Vouchers 

This is in partnership with the Employment and Employability Institute Pte Ltd (“e2i”).e2i is the empowering network for workers and employers seeking employment and employability solutions. e2i serves as a bridge between workers and employers, connecting with workers to offer job security through job-matching, career guidance and skills upgrading services, and partnering employers to address their manpower needs through recruitment, training, and job redesign solutions. e2i is a tripartite initiative of the National Trades Union Congress set up to support nation-wide manpower and skills upgrading initiatives. By applying for this role, you consent to RMA Groups’s PDPA and e2i’s PDPA.

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

Position Statement

The Assistant Chinese Banquet Chef supports the Chinese Banquet Chef in managing the Chinese Kitchen, ensuring the preparation and delivery of high‑quality dishes for banquet events and Chinese culinary operations. This role assists in meal planning, supervising kitchen team members, maintaining culinary standards, and ensuring cost‑effective operations.

In the absence of the Chinese Banquet Chef, the Assistant Chinese Banquet Chef will oversee all Chinese banquet kitchen operations to ensure continuity, consistency, and smooth service delivery.

What will you be doing?

As the Assistant Chinese Banquet Chef, you will be responsible for performing the following tasks to the highest standards:

Culinary Operations & Food Quality

• Assist in planning, preparing, and executing high-quality dishes for Chinese banquets and related operations.

• Ensure all recipes, standards, and plating guides are followed consistently.

• Support menu preparation, new dish development, food tastings, and photo shoots as required.

• Monitor the quality, presentation, and portioning of all food items, ensuring economical use of ingredients.

• Conduct regular checks on ingredients and mise‑en‑place for daily menus and specials.

• Ensure timely and accurate preparation of all banquet and event-related dishes.

• Uphold food safety standards and manage proper storage and handling of all ingredients.

Hygiene, Safety & Maintenance

• Ensure compliance with HACCP, food hygiene regulations, and internal sanitation standards.

• Oversee the cleanliness and maintenance of all kitchen areas, equipment, and tools.

• Work closely with the Stewarding team to ensure cleanliness and minimisation of breakages.

• Report equipment defects and assist in preparing work orders for Engineering.

Team Leadership & Training

• Supervise and coordinate the daily activities of kitchen team members.

• Train and develop team members to ensure competency in their assigned roles.

• Lead daily briefings and team meetings when delegated, and in the absence of the Chinese Banquet Chef.

• Promote a positive, professional, and collaborative working environment.

• Ensure all team members comply with hotel policies, procedures, and SOPs.

Menu Development & Collaboration

• Assist the Chinese Banquet Chef and Executive Chef in planning menus, seasonal specials, and promotional dishes.

• Provide input on recipe improvements and operational enhancements.

• Liaise with the Chinese Banquet Chef or Executive Chef on operational challenges and ensure uninterrupted guest service.

• Support the creation and updating of recipes, costing sheets, and training materials.

Cost Control & Administration

• Help monitor food costs and minimise wastage to achieve profitability targets.

• Assist with inventory management, stock rotation, and purchasing decisions for the Chinese Kitchen.

• Support the verification of timesheets, scheduling, and leave records to ensure operational coverage.

• Maintain updated recipe costing and assist in documenting operational changes.

Operational Support & Additional Responsibilities

• Oversee all Chinese banquet kitchen operations when the Chinese Banquet Chef is absent.

• Attend management and operational meetings as assigned.

• Support departmental initiatives, audits, and continuous improvement projects.

• Respond appropriately to guest feedback and requests.

• Perform any other duties assigned by the Chinese Banquet Chef or Executive Chef.

• Management reserves the right to amend the job description as necessary.

What are we looking for?

An Assistant Chinese Banquet Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• High school graduate or education in culinary.

• At least 10 years of Kitchen experience and supervisory level in a 5-star hotel, with strong exposure to Chinese cuisine.

• Good command in English, both verbal and written to meet business needs.

• Up to date with local sanitation regulation.

• Possess a valid Food Hygiene certificate.

• Knowledgeable in HACCP.

• Participated in additional culinary classes or seminars is an advantage.

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!