Total 889 chef job vacancies in F&B / Tourism / Hospitality category in Indonesia

Grand Park City Hall is a sustainable sanctuary of modern comfort that takes pride and care in what we do and find joy in giving our best to positively impact people and the planet. We believe that true hospitality begins with service delivered with love and passion.

If you share our passion for service, we invite you to join us.

Discover your passion. Discover Love at Grand Park City Hall.

Job Responsibilities

• Ensure that all food items are prepared as per standard recipe cards while maintaining portion control and minimizing waste.

• Place emphasis on correct food preparation and handling.

• Ensure that food stock levels within the kitchens are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.

• Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained.

• Ensure that administrative tasks are completed and submitted on time.

• Focus on high standard in food preparation, presentation and service.

• Ensure all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly.

• Perform any other job tasks as assigned.
  

Job Requirements

• Ability to establish priorities and work independently as well as part of a team

• Ability to handle and resolve recurring problems and customer complaints in a professional and tactful manner

• Applicants must be willing to work shift duties including weekends and public holidays.

Job Overview

Pastry & Bakery Chef Instructor will provide training & instruction to all levels of students and deliver the programme content in accordance with Edutrust Criteria, and Internal SOPs, Policies and Processes and thereby meeting the required quality standards set by the Academy from time to time and championing student success.

Make recommendations on improvements to the delivery of courses, content, knowledge and skills as part of the continuous improvement to achieve excellence and improve our competitive advantage. Follow the relevant SOP’s and required Governance before implementation of recommendations.

Provide support and coaching to students where required to ensure their success and avoid any deferment of withdrawal. Make referrals to Student Services where students show signs of needing support.

Responsibilities & Major Activities

• Preparation for lessons in advance to deliver the required curriculum
• Provide high quality experiential education to students to achieve high level of student satisfaction as determined by the Academy
• Ensure students are successful and complete their course as per course requirements.
• Maintains academic standards of delivery in teaching and assessment and complies with Edutrust Criteria and internal SOPs policies and processes. (Refer Instructors TLA Handbook)
• Preparation and attendance at meetings and line-up
• Ensure student evaluations and grading SOPs are executed accurately and as scheduled.
• Ensure that safety procedures in the kitchen are adhered to by the students.
• Promote and instill high standards of food safety, hygiene and cleanliness in the working environment.
• Lead and encourage students to participate in pastry or bakery competitions.
• To be a role model to students and colleagues and uphold At-Sunrice GlobalChef Academy standards (grooming, punctuality, honesty and integrity).
• To be proactive in keeping food costs within the allocated budget and seek improvements to reduce food wastes.
• Provide EasyChef Lab and License businesses with faculty support when required
• Support in other business areas as required by the Academy from time to time
• Ad hoc assignments from management
• Cultivation and maintenance of Industry Relationships

Qualifications

• Preferably Degree in Culinary Arts / Pastry & Bakery or equivalent qualifications

• Possessing an Advanced Certificate in Training and Assessment (ACTA) / Advanced Certificate in Learning Performance (ACLP) and registered with National Adult Educator Registry under TAEPP are mandatory requirements for this role.

If the applicant does not possess the ACTA/ACLP certification, they will be required to obtain it as part of their professional development. In such cases, the applicant must agree to serve a bond with the organization upon completion of the certification. By submitting your application, you acknowledge and accept this condition if applicable.ication. By submitting your application, you acknowledge and accept this condition if applicable.

• English is required.

Chef (Spanish Cuisine)
Salary: $2600 - $2800 + OT + AWS + Incentives + Bonus
Working Days: 5 days work week, 10am - 9pm with 2 hours break
Location: 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

Email: supreme.jacksontan@gmail.com

Tan Yong Zhi (Jackson) | Reg: R24124461

The Supreme HR Advisory Pte. Ltd | EA No: 14C7279

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experiencev

Experience for Minimum of 6 years in Expertise in Andhra Cuisine, and experienced in South and North Indian CuisinesExperinced in Andhra Cuisine- Authentic dishes like Gongura Mamsam, Avakai , Andhra pickles, traditional sweets like sunnundalu and all authentic specialty items preparation.Experience in Andhra cuisine for minimum of 5 years

Prepare SOP for Authentic Andhra, South And North Indian

Prepare check list for Andhra spices and procurement

Authentic recipes have to be prepared under guidance

Apply food safety management systems for food service establishments.

Overall responsibility for the kitchen’s daily operations.

Liaising with the relevant companies for food orders.

Creating new dishes and menus.

Interviewing and hiring new staff.

Maintaining/raising the food’s profit margins for your employer.

Monitoring and controlling stock levels.

Ensuring correct stock rotation procedures are followed.

Implementation of health and safety procedures in the kitchen.

Estimating costs and ensuring all purchases come within budget.

Taking care of the kitchen’s accounts and creating a work roster.

Company Benefits:

• 10 days of Annual Leave
• 1 day of Birthday Leave
• Bonuses & Staff Discount
• Medical & Dental Benefits
• Meals provided
• Uniforms & Safety shoes provided
• Staff Training to boost skills, support career growth

Job Overview
We are currently seeking a proactive and reliable Assistant Chef to join our kitchen team. This position will support the Head Chef and team in the preparation and production of daily dim sum and other menu items, ensuring consistent food quality and maintaining kitchen hygiene and operational standards.

Key Responsibilities

• Prepare and cook key ingredients, including fillings, sauces, congee, wonton soup, and barley water.
• Handle marinated ingredients, mix fillings, and ensure timely delivery to cooking stations.
• Cook fillings and coordinate orders with the central kitchen and external suppliers when needed.
• Prepare a variety of dim sum, ensuring consistent taste, quality, and presentation.
• Provide guidance and on-the-job training to junior chefs as needed to ensure proper skills development and consistent standards.
• Maintain cleanliness and organization of the work area, and complete daily preparation tasks.
• Follow standard operating procedures (SOP) and adhere to food safety and hygiene standards.
• Assist with ingredient preparation, inventory management, and provide support to other stations when required.
• Independently manage assigned stations and daily production tasks.
• Supervise evening shifts to ensure smooth workflow.
• Use systems to place orders and receive deliveries, ensuring accurate and sufficient inventory.
• Order kitchen equipment and ingredients.
• Check the shelf life of food and ingredients to ensure food safety.
• Assist with staff leave planning, scheduling, and shift arrangements.
• Perform other tasks assigned by the Chef / Sous Executive Chef.
• Maintain high standards of food quality, consistency, and kitchen operations.
• Perform any other duties assigned by the Head Chef or Deputy Executive Chef.

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 set proper 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.

Job Title: Sushi / Sashimi Sous Chef
Monthly Salary: UP to $9,000 (Negotiable)
Working Address: Multiple locations

Working hours: 6 days work week, split shifts.

Responsibilities and duties
- Daily Culinary Duties of Preparation, Cooking & Presentation of dishes to Customers.
- Works with Owner and other Chefs to create and execute new seasonal dishes as and directed by Owner.
- Understands and works with suppliers to anticipate procurement, delivery, and maintain minimal inventory count.
- Monitors and undertakes to maintain costs within guidelines.
- Assist to train and guide junior chefs.

Qualification and Requirements
- At least 8 years experience in sushi preparation
- Has a broad spectrum of sushi making skills and culinary techniques.
- Well verse in food safety, hygiene standards, and kitchen best practices
- Able to track and deliver the latest dining trends and menus
- Strong organisational, leadership, and teamwork skills

Nextbeat Singapore Pte Ltd

EA License Number: 22C1267
EA Personnel: R22107133

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.

Monthly Salary: UP to $3800 (Negotiable)

Working Address: ION Orchard

Working Hours: 5.5 day work week, 44 hours 

    shift-based; typically 8hrs x 5 days + 4hrs x 1 day

                             1 day off per week based on rotational basis.

No prior experience required — comprehensive training will be provided

Responsibilities and Duties:

• Prepare nigiri sushi, maki rolls, and sashimi

• Fillet and process whole fish, including all preparation and mise en place

• Engage with guests at the counter — explain dishes, make recommendations, and deliver a memorable dining experience

• Manage freshness and quality control of ingredients

• Adapt menu offerings based on the day’s market deliveries

• Maintain strict hygiene standards in line with HACCP requirements

• Coordinate with Japanese management, kitchen, and service teams

Qualification and Requirements:

Must-Have:

• Genuine passion for sushi and Japanese cuisine — a strong desire to pursue the craft seriously and develop your skills over the long term

• Strong teamwork and communication skills — the sushi counter is a guest-facing position. You should be comfortable interacting with diners and collaborating closely with service and kitchen teams

• Growth mindset — a desire to grow from trainee to leading the sushi counter and eventually into restaurant management

Nice-to-Have:

• Experience in sushi preparation or Japanese cuisine (any level welcome)

• Basic fish filleting and preparation skills

• Food safety knowledge or certifications

Who We’re Looking For:

• Someone who dreams of mastering the art of sushi and delighting guests with their craft

• A naturally curious person with a deep interest in fish, ingredients, and flavours

• Someone with a craftsman’s attention to detail, who also enjoys connecting with guests across the counter

• Someone who wants to help bring authentic Japanese sushi culture to Singapore for the long term 

Benefits: 

• OT Payable

• Variable bonus

• AL entitlement

• Staff Meal Provided

• Growth opportunities and career advancement

• Opportunity to join a new restaurant opening team
  

Nextbeat Singapore Pte.Ltd.

EA License Number: 22C1267

EA Personnel: R22110252

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

A Chef de Partie prepares and cooks food according to standard procedures, recipes, and instructions, while assisting the Sous Chef in training team members. This role supports product development and ensures the smooth operation of the kitchen.

What will you be doing?

As Chef de Partie, you will:

• Prepare food efficiently, economically, and hygienically per standard recipes.
• Assist the Sous Chef in day-to-day kitchen operations and maintain high standards of food preparation and presentation.
• Follow recipes, plating guides, and maintain cleanliness and hygiene standards.
• Ensure compliance with HACCP regulations.
• Use kitchen equipment correctly and participate in off-site events as required.
• Complete tasks outside the kitchen area and assist in inventory taking.
• Work closely with the Stewarding department to ensure cleanliness and minimize losses.
• Respond to guest requests promptly and maintain a professional attitude.
• Adhere to hotel rules and team member handbook.
• Coordinate and participate in kitchen production, ensuring quality and portion control.
• Monitor food quality and adjust as needed.
• Perform other duties as assigned.

What are we looking for?

To succeed in this role, you should have:

• High school graduate or equivalent in Culinary.
• At least 2 years’ experience in a 5-star hotel or high-standard restaurant.
• Minimum 1 year as Demi Chef or equivalent in an international brand hotel.
• Valid Food Hygiene certificate.
• Familiarity with HACCP standards.
• Good command of English (preferred).

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!

About the Restaurant

Loca Niru embodies the harmonious fusion of nature, creativity, and the artistry of both Japanese and French culinary techniques. Helmed by Chef Shusuke Kubota, the restaurant celebrates craftsmanship through innovative dishes that honour tradition while pushing creative boundaries, bringing together ingredients from various cultures and traditions, served in perfect harmony in a single space, where guests can enjoy the creations, atmosphere, and indulge in the moment. At Loca Niru, we don't just serve food, we tell stories through cuisine. Each dish is served with a vision of bringing forward the story behind every ingredient used, and how it makes an impact in our everyday lives around the world. Loca Niru aims to provide guests with a takeaway that is more than just dining - a learning experience, a journey.

This position as a Sous Chef will report to Executive Chef.

Job Responsibilities:

• Assist with menu planning, inventory, supply management, quality control, and maintaining portion sizes
• Create and refine menus with new or existing culinary creations ensuring variety and quality of the servings
• Approve and finalize dishes before service to ensure presentation and taste meet quality standards
• Manage procurement of ingredients and kitchen equipment, addressing shortages proactively
• Minimize waste and maximize thorough usage of food through proper and well-organized storage
• Maintain excellent standards of food quality and production, ensuring consistency in all dishes
• Maintain the highest standards of kitchen and food hygiene at all times
• Resolve kitchen issues promptly to maintain smooth operations
• Ensure safe and proper use of equipment at all times and to give guidance to other team members
• Overall in charge of the kitchen team during the absence of the Executive Chef to build a high-performing team
• Assist in developing seasonal menu
• Any other duties as assigned

Job Requirements:

• Preferable Degree or Skills Certificate in Culinary Arts/ Restaurant Management and Operations
• 5 to 7 years of relevant experience preferably in Japanese / Western fine dining
• Possess comprehensive knowledge of your specialty in handling all equipment and general culinary functions
• Prior experience working in a pre-opening team would be advantageous
• Work independently and good team player
• Possess good communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gaia Japanese Concept for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).

You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.

· 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

*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