Total 2,105 commis chef job vacancies in Hong Kong

Roles & Responsibilities

Job Descriptions:

• Staff Management: Train/retrain, and supervising FOH & BOH team. Ensuring that staff members adhere to SOPs.
• Customer Service: Ensuring high levels of customer satisfaction through attentive service. Addressing customer complaints and feedback effectively.
• Budgeting and Cost Control: Analysing sales trends, adjusting strategies to improve profitability, managing labor costs, food costs, and overhead to maximise profitability while maintaining quality service.
• Operations Management: Overseeing daily operations to ensure the restaurant runs smoothly. This includes managing inventory, supplies, and equipment, as well as ensuring compliance with health and safety regulations.
• Menu Planning and Development: Collaborating with management to design and update the menu, taking into account customer preferences, seasonal availability, and cost considerations.
• Quality Control: Monitoring food quality, presentation, and service standards to ensure they meet the restaurant's expectations and regulations.
• Team Building: Fostering a positive work environment that encourages teamwork and enhances employee morale, retention, and performance.
• Reporting: Preparing reports on sales, expenses, staff performance

Job Requirements:

• Minimum 3 years of experience as a outlet in charge and possess higher culinary skills (Must have Chinese wok skills) in a full-service restaurant.
• Strong leadership, communication, and organisational skills, along with a passion for the hospitality industry.
• Reliable, punctual, responsible, enthusiastic, and positive-thinking.
• Full of energy and spirit, with the ability to stand for long hours and work in fast-paced environments.
• Able to work on weekends and public holidays; working hours may vary according to opening hours.

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

Job Description & Requirements

• Plan and create menus considering clients’ preferences and dietary needs.
• Control and direct the food preparation process and any other relative activities.
• Construct dishes that reflect our commitment to quality.
• Supervise kitchen staff’s activities to ensure compliance with health and safety standards.
• Ensure the consistent, high-quality delivery of every dish.
• Manage and train kitchen staff.
• Estimate food requirements and food/labor costs.
• Manage relationships with distributors and resolve issues with vendors promptly.
• Follow the budget established by the restaurant management.
• Keep time and payroll records.

Company Overview

Founded in 1875, the Young Women’s Christian Association (YWCA) of Singapore is a social service agency empowering women from low-income families through holistic programmes. YWCA Fort Canning supports these initiatives via hospitality revenue.

Job Summary

The Sous Chef supports the Head Chef to ensure smooth kitchen operations, maintain food quality, manage inventory, and lead the kitchen team to deliver consistent, high-standard culinary experiences.

Responsibilities

Kitchen Operations

• Lead kitchen operations effectively in the Head Chef’s absence to maintain seamless service delivery.
• Collaborate with the Head Chef to organize kitchen workflow, enhance staff skills, and identify training opportunities.
• Ensure all food preparation and presentation consistently meet the Head Chef’s quality standards.
• Supervise food preparation processes to control quality and maintain presentation standards.
• Manage food service quality and portion consistency to meet operational requirements.
• Oversee food and product ordering by maintaining detailed records, minimizing waste, and supporting budget management through system improvements.
• Assist in menu creation, planning daily specials, and developing food promotions aligned with customer preferences.
• Coordinate with the Food & Beverage Department on daily activities, functions, and special orders to ensure smooth operations.
• Address guest inquiries, concerns, and feedback promptly to enhance customer satisfaction.

Hygiene Standards

• Monitor and ensure all kitchen equipment and utensils are clean, functional, and safe to use.
• Maintain a safe and hygienic kitchen environment compliant with sanitation regulations and food safety standards.
• Adhere strictly to food safety and hygiene protocols to uphold regulatory compliance.

Inventory Management

• Organize and oversee kitchen stock and ingredient inventory to ensure accuracy and availability.
• Maintain well-stocked cooking stations, especially during peak operation hours.
• Verify that all food storage units meet safety and quality standards consistently.
• Collaborate with the Procurement team to coordinate timely supply ordering.

Cost Control

• Estimate food consumption accurately and prepare requisitions specifying types and quantities of food items.
• Maintain adequate food inventory levels to support kitchen operations.
• Implement portion control and utilize food surpluses efficiently to reduce waste.

People Management

• Mentor, coach, and guide junior kitchen staff in line cooking, food preparation, and dish plating to develop their skills.
• Support the Head Chef in recruiting and training new kitchen employees to meet operational standards.
• Assist in planning and conducting staff training sessions to enhance team capabilities.
• Help prepare duty rosters and annual leave plans to ensure adequate kitchen staffing.

• Perform additional duties as assigned by the Head Chef to support kitchen operations.

Preferred competencies and qualifications

• Diploma in Culinary Arts.
• Speciality in banquet and local cuisine.
• Extensive food and beverage knowledge.
• Familiarity with industry best practices.
• Proficiency in Microsoft Excel and Word.
• Willingness to work on weekends and public holidays.
• Minimum 8 years of relevant hospitality experience preferred.

1. Assist in preparing ingredients and make standards basic dishes.
2. Maintain cleanliness and hygiene of the kitchen and workstations, following SFA guidelines.
3. Ensure workstation/utensils cleanliness and manage storage of ingredients.
4. Monitor inventory levels let supervisors know if certain food has met the replenish state
5. Support senior cooks and chefs as needed.

Requirement

• At least 1 year of kitchen experience
• Basic communication skill
• Quick with hands and on the feet

Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.

• Coordinating cooks' tasks.

• Implementing hygiene policies and examining equipment for cleanliness.

• Designing new recipes, planning menus, and selecting plate presentations.

• Reviewing staffing levels to meet service, operational, and financial objectives.

• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

• Setting and monitoring performance standards for staff.

• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Requirements:

• Advanced knowledge of food professional principles and practices.

• Proficient knowledge of human resources management.

• Excellent communication skills.

• Ability to meet deadlines.

Role Overview

We are seeking passionate Junior Chefs who are excited to grow in a purpose-driven kitchen. You will support day-to-day food preparation with a strong focus on wellness, nutrition, and high culinary standards. This role is ideal for rising kitchen professionals who thrive in structured environments and are eager to learn, contribute, and grow in a team committed to redefining health-forward dining.

Key Responsibilities

1. Food Preparation & Cooking

• Prepare ingredients and cook menu items according to standardised recipes and plating guidelines.
• Execute dishes with care toward nutrition, portion control, and visual appeal.
• Confidently work with whole foods, seafood, lean meats, plant-based and alternative protein sources.
• Follow exact specifications for dietary-sensitive dishes (e.g. gluten-free, vegan, keto).

2. Kitchen Operations

• Maintain a clean and organised workstation at all times.
• Follow strict food hygiene and safety practices, complying with all kitchen protocols.
• Assist with receiving, storing, labelling, and rotating food stock.
• Support mise en place and batch prep work to ensure smooth service.

3. Team Collaboration

• Work cooperatively with the culinary team to maintain a positive and efficient kitchen environment.
• Flag any issues with ingredients, equipment, or prep delays early to supervisors.
• Assist with onboarding and training of junior staff or new hires as needed.

Requirements

Experience:

• Prior experience as a line cook, commis, or prep cook in a professional kitchen setting.
• Familiarity with healthy cooking methods (grilling, steaming, roasting, etc.).
• Ability to follow recipes, plating guidelines, and kitchen systems precisely.

Skills & Attributes:

• Basic understanding of nutrition, dietary preferences, and common food allergens.
• Willingness to learn, take feedback, and grow within a structured kitchen team.
• Strong knife skills and familiarity with kitchen tools and equipment.
• Punctual, dependable, and takes pride in quality work.
• High personal hygiene and attention to cleanliness.\

Added Skills that we are looking for:

• Experience with Mediterranean, plant-based, or low-carb cuisines.
• Understanding of clean-label and whole-food ingredient standards.
• Ability to multitask and stay composed during busy service periods.
• Good communication skills and team spirit.

Why Join Us

Join one of Singapore’s most exciting culinary teams in the wellness space. At Morrow, food isn’t just fuel—it’s medicine, pleasure, and connection. This is a unique opportunity to develop your culinary skills while contributing to a greater mission of longevity and lifestyle transformation.

Morrow is an equal opportunity employer committed to building a diverse and inclusive team.

Job Description & Requirements

· To perform weekly and dailyordering of ingredients for individual sections

· Supervise all cooking activitiesto ensure dishes are prepared in accordance to the established recipes

· Preparemise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard ofcleanliness in the kitchen at all times

· Train new employees in order toensure consistency in food presentation, taste and texture

· Appraise the performance of thesubordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staffadhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee thereceiving/collection of delivery of materials from suppliers

· Dealing with suppliers andensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matterspertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard ofpersonal hygiene and observe all guidelines pertaining to the handling andpreparation of orders

· Minimum GCE N-Level or ITEqualifications

· Minimum 10 years workingexperience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with abilityto influence and lead a team

· Possess WSQ Food & HygieneCertificate

· Good understanding of proceduresrelated to kitchen operation

· Able to do split shift and workon weekends and public holidays

· Able to multi-task, adapt tofast paced environment and work under pressure

· Uphold excellent food hygieneand kitchen safety practices

· Able to speak japanese to liaisewith japanese R&D team

An executive chef is the highest-ranking culinary leader in a restaurant, hotel, or hospitality venue. They bridge the gap between gastronomy and business,

managing back-of-house operations, developing menus, overseeing food costs, and hiring and training kitchen staff

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A comprehensive breakdown of an executive chef's job duties and responsibilities includes:

Job Description & Requirements

• 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
• To perform any other duties assigned by superior

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 Summary

We are looking for a skilled and passionate Sous Chef to join our vibrant team in Singapore. You will play a key leadership role in supporting the Head Chef in overseeing daily kitchen operations, ensuring the preparation and execution of traditional Greek dishes with consistency and excellence. This is a fantastic opportunity to bring the flavors of the Mediterranean to life in a modern, dynamic kitchen environment while mentoring and guiding the culinary team.

Key Responsibilities

• Assist the Head Chef in overseeing daily kitchen operations to ensure smooth and efficient service.

• Supervise and coordinate all kitchen sections, ensuring consistency in food quality, presentation, and portion standards.

• Prepare and oversee the cooking of high-quality dishes in accordance with Greek culinary traditions and restaurant recipes.

• Lead and support the kitchen team during service, ensuring timely preparation and delivery of dishes.

• Train, mentor, and guide junior chefs and kitchen assistants to maintain high culinary and operational standards.

• Ensure compliance with all food hygiene, sanitation, and workplace safety regulations in accordance with SFA standards.

• Monitor stock levels, assist with inventory management, stock ordering, and minimise food wastage through proper control procedures.

• Support the Head Chef in menu planning, recipe development, costing, and the introduction of seasonal or regional Greek specialties.

• Conduct routine checks on food quality, freshness, and kitchen cleanliness to maintain operational excellence.

• Assist in scheduling kitchen staff and ensuring adequate manpower during operations.

• Maintain a clean, organised, and efficient kitchen environment at all times.

• Take charge of kitchen operations and decision-making in the absence of the Head Chef.

Preferred Qualification & Experience

• GCE ‘N’/‘O’ Level or Diploma in Culinary Arts.

• Minimum 5 years of relevant culinary experience in restaurants, including supervisory or leadership experience.

• Possess WSQ Follow Food and Beverage Safety and Hygiene Policies and Procedures certification.

• Understanding of Greek culture and good working knowledge of Greek cuisine would be advantageous but not compulsory.

• Strong leadership, communication, and team management skills.

• Able to work on weekends, eve of public holidays, and public holidays.

• Able to work on a 5.5-day work week schedule.

Benefits

• Competitive salary and Medical Benefits

• Career progression opportunities

• Work in a dynamic and supportive team environment

· Prepare all raw cooking materials and other required products

· Set-up the assigned workstation with all the needed ingredients and cooking equipment

· Assist the Chef in ordering, checking and storing of delivered products / ingredients

· Ensure all Health and Safety standards and policies are followed correctly

· Cleans and maintains work areas and all equipments

Job Summary:

The Chef de Cuisine is responsible for leading and managing the culinary team to deliver an exceptional dining experience. This role involves overseeing menu planning, food preparation, inventory management, and ensuring compliance with health and safety standards. The individual will collaborate with other departments to maintain seamless kitchen operations and uphold the company’s culinary vision. The ideal candidate should possess strong leadership skills, creativity, and extensive knowledge of culinary trends.

Job Descriptions

New Product Development (NPD): 

• Create and formulate recipes, ensuring quality and consistency before market launch.
• Ensure consistent food quality presentation and portion control across all dishes
• Oversee food preparation, ensuring all dishes meet established guidelines and customer expectations.

Supplier Collaboration:

• Communicate with suppliers to gather information on new materials updates.
• Collaborate with suppliers to source high-quality ingredients within budget constraints.

Cost Management: 

• Monitor and control food costs, optimizing efficiency without compromising quality.
• Manage kitchen inventory, including ordering, stocking, and ensuring minimal waste.
• Consistently negotiate with supplier for better ingredient cost

Menu Enhancement: 

• Develop, plan, and execute innovative menus in line with the company’s vision.
• R&D and create seasonal/permanent new dishes for dine-in menu, festive menu and bespoke canape events menu.
• Able to calculate food cost and setproper SOP for consistent deliverance of food dishes

Trend Analysis: 

• Stay informed about culinary trends and ingredient availability to inform menu development and innovation.

Concept Development: 

• Propose and develop innovative culinary concepts inspired by current market trends.

Job Requirements:

• Minimum 8 years of relevant experience in Modern European cuisine
• Proven experience as a Chef de Cuisine or similar leadership role in a culinary environment. Strong knowledge of food trends, culinary techniques, and industry best practices. Excellent leadership and team management skills.
• Guide and train junior chefs in the team; identify and address ongoing training needs
• Lead and manage the kitchen team, fostering a collaborative and productive environment. Maintain a safe and efficient kitchen environment, addressing any issues promptly.
• Ensure compliance with food safety, sanitation, and health regulations
• Required to handle various administrative and paperwork tasks to ensure smooth operations.
• Strong communication and organizational skills. Commitment to work rotating shifts, weekends, and public holidays. 

Please send in your resume to 80563130 for more information

. At least 20 years experience in F&B industry

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant degree/diploma

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

*5 working days per week

*No split shift

*Fun and friendly working environment

Job Responsibilities:

• Report to Head of Department
• Provide control on food technology, maintain standards of food purchasing, preparation, quality, hygiene, sanitation, scheduling and decoration
• Monitor the preparation of the productions to ensure adherence to recipes and specifications
• Assist to oversee production process, portioning, presentation and quality of pastry & bakery products
• Perform day-to-day kitchen activities efficiently
• Guide, train, and supervise junior members
• Consistently execute menu items with responsibility to the taste and presentation standards
• Minimise the wastage and spoilage of ingredients and other food items
• Job involves all aspects of pastry including and not limited to
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
• Inspect and ensure that the work station is clean and meet the NEA hygiene standards at all times
• Perform any other ad-hoc duties assigned by the Company

Job Requirements:

• With at least 2-3 years of pastry experience
• Passionate about providing efficient and friendly service standards
• Outgoing personality and highly motivated and take initiative
• Able to work weekends and public holidays
• Prefers to hold a recognized Basic food hygienic certification

Please send in your resume to 80563130 for more information