Total 902 commis chef job vacancies in F&B / Tourism / Hospitality category in Indonesia

Company Overview

ÀN Omakase Singapore is a Japanese restaurant offering a culinary journey that embraces darkness and peace through authentic omakase dining experiences.

Job Summary

Join our omakase team as a Counter Sushi Chef, preparing and presenting high-quality Japanese dishes while engaging guests to deliver an exceptional dining experience.

Responsibilities

• Prepare and present sushi, sashimi, and other Japanese dishes to meet high standards of quality and presentation
• Explain ingredients, seasonal seafood, and course concepts clearly to guests at the counter to enhance their dining experience
• Apply expert knowledge of omakase service and Japanese culinary traditions to ensure authenticity and excellence
• Maintain consistent food quality, freshness, and presentation throughout service
• Handle, store, and monitor ingredient freshness to comply with food safety standards
• Observe guests’ dining pace and adjust course progression to synchronize with their experience
• Keep the workstation clean and hygienic according to food safety regulations
• Assist with inventory management and stock control to ensure ingredient availability
• Collaborate effectively with kitchen and service teams to deliver a seamless dining experience

Preferred competencies and qualifications

• Knowledge of omakase dining and Japanese cuisine
• Understanding of Japanese ingredients, seafood varieties, and sushi preparation techniques
• Excellent knife skills with attention to detail
• Strong communication and customer service skills
• Positive attitude, professional appearance, and ability to work well in a team
• Availability to work weekends and public holidays

Our Company is looking to expand the team and we are looking for a skilled Stinky Tofu Chef to prepare authentic stinky tofu dishes, manage the stall at Night Markets and ensure high quality of food and hygiene

Responsibilities:

-Prepare ingredients (cutting, chopping, marinate, ferment)

-Cooking of Tofu
-Prepare sauces, pickled vegetables, and side dishes
-Maintain consistency in taste, texture, and presentation
-Ensure compliance with food safety, sanitation, and health regulations
-Manage inventory of tofu, seasonings, oils, and other ingredients
-Keep kitchen equipment clean and in good working condition
-Taking orders and ensuring payments are collected and accounted for

Requirements:
- 3-5 years experience with Stinky Tofu cooking

-Relevant food hygiene certification
- ability to communicate with customers on their orders
- able to work in a very fast paced environment
- Familiarity with traditional and modern stinky tofu recipes

Job description:

SKOSH is a modern Japanese-inspired café serving handcrafted onigiri, sandos, quality coffee, and matcha-led drinks, with an evening hand roll bar. We're opening a brand-new outlet on Scotts Road and hiring a fresh team to grow it with us. Part of The Hey Co Group, we offer hands-on training, a supportive team, and room to grow your career.

Key Responsibilities:

Take full ownership of an assigned station (e.g. grill, garde manger, pastry), ensuring mise en place is complete and organised before each service.

Prepare, cook and plate dishes to the agreed recipe, portion and presentation standards consistently across every order.

Monitor stock levels for the section, communicate ordering needs, and minimise wastage through proper rotation (FIFO).

Maintain strict compliance with SFA food hygiene and HACCP requirements, including correct temperature control, labelling and storage.

Supervise and guide Commis Chefs and Kitchen Staff within the section, supporting their training and development.

Coordinate with other sections and front of house to ensure smooth, timely service during peak periods.

Keep the workstation, equipment and surrounding areas clean, sanitised and in good working order.

Report equipment faults, stock discrepancies or safety hazards promptly to the Sous Chef or Head Chef.

Requirements

Minimum 2-3 years' relevant kitchen experience, with at least 1 year in a similar section or CDP role.

Experience in Japanese cuisine is an advantage.

Valid SFA Food Safety Course Level 1 (Basic Food Hygiene) certification;

Strong knowledge of kitchen operations, food preparation techniques and ingredient handling.

Able to work in a fast-paced environment, on rotating shifts, weekends and public holidays.

Good team player with the ability to remain calm and organised under pressure..

Apply Now!

Job Summary:

The Junior Pastry Chef assists the Head Pastry Chef in the preparation, production, and presentation of pastries, desserts, and baked goods. This role involves learning and applying baking techniques, maintaining kitchen cleanliness, and ensuring consistency and quality in all pastry items.

Key Responsibilities:

• Assist in preparing a wide variety of baked goods such as cakes, cookies, tarts, bread, and desserts.
• Follow recipes, portion control guidelines, and presentation standards set by the Head Pastry Chef.
• Maintain cleanliness and hygiene standards in the pastry section.
• Ensure proper storage of ingredients and monitor inventory levels.
• Help with plating and presentation for service and events.
• Support in preparing orders and setting up the pastry section for daily operations.
• Work closely with the kitchen team to ensure timely preparation and delivery of orders.
• Learn new techniques and contribute to menu development when required.

Requirements:

• Basic knowledge of baking techniques and pastry equipment.
• Previous kitchen or pastry experience is an advantage but not required.
• Willingness to learn and take direction.
• Good attention to detail and ability to follow instructions.
• Ability to work early mornings, weekends, and holidays as required.
• Food hygiene certification is a plus.

Physical Requirements:

• Ability to stand for long periods.
• Ability to lift up to 10-15 kg (flour, ingredients, etc.).
• Comfortable working in a fast-paced kitchen environment.

We are looking for talented Pastry Chef for our restaurant.

Key Responsibilities

·      Oversee the daily operations of the pastry kitchen, including dessert preparation, and decorative work.

·      Design and develop seasonal dessert menus, petit fours, and specialty cakes that align with our brand’s identity.

·      Manage the production schedule to ensure all outlets/sections are stocked with fresh pastries daily.

·      Maintain strict standards for taste, texture, and visual appeal – ensure every item meets our high-end specifications.

·      Manage specialized pastry inventory and monitor portion control to minimize food wastage.

·      Ensure the pastry station meets all SFA (Singapore Food Agency) hygiene requirements, specifically regarding temperature-sensitive ingredients like cream and eggs.

Requirements

·      Minimum 2 years in a professional pastry kitchen, with at least 2 years in a leadership role (Pastry CDP or Junior Sous).

·      Must hold a valid WSQ Food Safety Course Level 1. A Diploma in Pastry & Baking Arts is highly preferred.

·      A high level of attention to detail and a commitment to “perfection” in every plate.

We Offer

·      Competitive salary, based on experience.

·      Friendly and supportive working environment

·      Career development and growth opportunities.

·      Staff privileges – voucher for birthday, etc.

Join the Opening Team at ANEMELO Greek Restaurant

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. Manage and take responsibility for an assigned kitchen section 
3. Prepare, cook, and present dishes according to company standards 
4. Ensure food quality, consistency, and timely preparation during service 
5. Maintain cleanliness, hygiene, and food safety standards at all times 
6. Monitor stock levels and report shortages or issues to the Sous Chef 
7. Assist with kitchen mise en place and daily preparation 
8. Support training and guidance of junior kitchen staff when required 
9. Coordinate with other kitchen sections to ensure smooth service 
10. Assist with opening, closing, and general kitchen duties  

Requirements:
- At least 2-3 years of experience
- 5 day work week based on roster
- Able to work on weekends and Public Holidays

We are looking for a passionate and skilled Chef de Partie to join our culinary team. If you thrive in a fast-paced kitchen, love creating quality dishes, and enjoy working with a team that values professionalism and creativity, we want to hear from you!

Key Responsibilities:

• Assist in the preparation and production of delicious, high-quality dishes.
• Ensure the kitchen runs smoothly and consistently meets quality standards.
• Take initiative to solve issues and manage challenging situations calmly.
• Order and manage kitchen supplies to keep inventory well-stocked.
• Uphold and enforce the highest standards of food hygiene and kitchen safety.
• Collaborate with coworkers and maintain a positive, professional work environment.
• Follow standard recipes, ensuring consistency in taste, presentation, and portion sizes.
• Manage daily mise-en-place production, place orders, and inspect deliveries for quality.
• Monitor hygiene practices and ensure kitchen policies are followed at all times.
• Provide guidance on the safe and proper use of kitchen equipment.
• Forecast food needs, manage purchasing efficiently, and minimize waste to stay on budget.
• Support and motivate the team to maintain productivity and morale.
• Take on additional duties as required to support the kitchen’s operations.

Requirements:

• 3–5 years of experience as a Chef de Partie in Chinese or Pan-Asian dishes with speed and precision using a wok
• Strong knowledge of kitchen operations, food safety, and hygiene standards.
• A positive, team-oriented attitude with excellent communication skills.
• Ability to stay calm and efficient in a fast-paced environment.
• Willingness to work split shifts (9:00 AM – 5:00 PM / 1:30 PM – 9:30 PM), with schedule flexibility.
• Immediate starters are highly preferred.

Get to know us first!

What is INITIA GROUP?

The biggest lifestyle beauty lounge. INITIA Group sets out to find a consumer service business that is experience-based, differentiated and advantaged, non-seasonal, non-cyclical, highly predictable, has strong senior management, and strong online presence. Initia has been in the beauty industry and has created a series of new concept salons that blend with lifestyle and trends to provide unique and fascinating lounges.

Initia is not just doing beauty business alone, but it also has business in the F&B Industry and Art. It has been around for years and it has been working with local and many Korean companies in Singapore and in Malaysia.

Our brands :

Bada (Previously known as Leekaja Salon) Singapore

Walking on Sunshine

Ministry of Scalp Therapy

F&B

JOB OVERVIEW: As a Chef De Partie (CDP) you are responsible for supporting the Head and Sous Chef, delivering consistently high-quality food, handling purchase orders and ensuring that items arriving are documented. They ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.

DUTIES & RESPONSIBILITIES :

• Plan and execute menus in collaboration with other colleagues
• Manage ingredients that should be frequently available on a daily basis
• Follow the directions of the executive and sous chef
• Ensure adherence to all relevant health, safety and hygiene standards.
• Suggest new ways of presentation of dishes and procedures for optimizing the cooking process.
• Give attention to the productivity of the kitchen such as speed and food quality

QUALIFICATIONS :

• Diploma or Qualification from a culinary school.
• Past experience working in a similar role.
• Ability to work well in a team
• Excellent listening and communication skills as well as multi-tasking skills.
• Knowledge of best practices for safety and sanitation.
• Passion for delivering great food and service.
• Available to work shifts during weekends and holidays

JOIN US!

• To maintain standards set by the Pastry Chef in relation to pastry preparation, food quality and presentation in all outlets for the benefit of all guests and resort employees.
• Act as a mentor to the kitchen team responsible for pastries and desserts.
• Prepare and produce varying quantities of bread, pastries, cookies, desserts and other baked goods according to recipe and customer request for events
• Plan out the week: handle rotas, staff absences and assign duties to the team.
• Run the pastry section of a kitchen.
• Develop ideas for new pastry dishes.
• Support the Pastry chef with menu design.
• Assist with weekly ordering, stock rotation, receiving and correct storage of produce
• Ensure all cool rooms, fridges, freezers and dry store areas are maintained in a clean and safe manner, in compliance with health and company regulations.
• Ensure all food is prepared in line with standard recipes to maintain food costs and product consistency.
• Ensure all kitchen staff follows safe working practices.
• Assist in the communication to kitchen staff of any programs, products, training or directives as outlined by the Executive Chef.
• Ensure all equipment within the kitchen is fully functional and safe, reporting any deficiencies to the Pastry Chef following the work order request to the engineering department
• Liaise with Pastry chef in the construction, compilation and costing of all menus.
• Covering all duties required of the Pastry chef in their absence.
• Communicate daily with purchasing to control food costs, yield management and ensure accuracy of all purchasing.
• To maintain personal hygiene and grooming standards and to ensure these standards are maintained with junior staff.

Prerequisite

• A culinary school certification or a diploma is a plus. Practical experience and basic education will also be considered.
• Proven experience in a Pastry Junior Sous role for a minimum of 2 years.
• Good knowledge in the use of various cooking methods, ingredients, equipment and processes
• Ability to multitask and work efficiently under pressure.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• Good communication and interpersonal skill with ability to interact with kitchen and restaurant staff.
• Good time management, fair in staff treatment, non-abusive and the use of profanity language and violent behaviour.

Chef de Partie is responsible for managing a specific section of the kitchen and ensuring food preparation and presentation meet company standards. The role supports kitchen operations, maintains hygiene standards, and assists the Sous Chef and Head Chef in daily operations.

Key Responsibilities

• Prepare and cook menu items according to company recipes and standards
• Manage assigned kitchen section efficiently during operations
• Ensure consistency, quality, and presentation of all dishes
• Monitor food stock levels and assist with inventory control
• Maintain cleanliness and comply with food hygiene and safety regulations
• Assist in training and supervising junior kitchen staff
• Coordinate with kitchen team to ensure smooth daily operations
• Minimise food wastage and maintain proper food storage procedures
• Ensure all kitchen equipment is properly handled and maintained
• Support menu development and special promotions when required

Requirements

• Minimum 2–3 years of relevant kitchen experience in a restaurant, hotel, or F&B environment
• Experience in Western / Asian
• Able to work in a fast-paced environment
• Good knowledge of food safety and kitchen hygiene practices
• Team player with positive attitude and good communication skills
• Able to work shifts, weekends, and public holidays

Overall Job Scope:

You will play a crucial role in ensuring the high quality and consistency of our dishes. You will support our Head Chef in executing our menu with precision and creativity while maintaining impeccable standards of food presentation, taste, and hygiene.

Responsibilities:

• Prepare and cook a variety of dishes according to menu specifications, skillfully blending French and Japanese cooking techniques.
• Monitor and maintain inventory levels, ensuring freshness and minimizing waste.
• Adhere to all food safety and hygiene standards, following proper procedures for food handling, storage, and sanitation.
• Mentor and train junior kitchen staff, fostering a culture of excellence and continuous improvement.
• Collaborate with the management team to continuously improve kitchen operations, contributing ideas for menu development, cost control, process optimization and overall kitchen efficiency.
• Engaging in skill enhancing opportunities and taking on additional tasks that contribute to restaurant operation.

Requirements:

• Minimum 2-3 years in a fine dining full-service kitchen with a similar role
• Food Safety and Hygiene certification
• Restaurant Operation
• Team player

Benefits:

• 5 days’ work week.
• Competitive salary and benefits based on experience.
• Opportunities for career growth and advancement.
• Staff meals are provided.
• A supportive and collaborative work environment where your creativity is valued.

Chinese Restaurant Chef (Stir Fry & Hotpot)
Salary $3,000 to $4,000

Key Responsibilities

• Responsible for handling all stir-fry and hotpot orders in the restaurant.
• Be the backbone of our kitchen operations, ensuring every dish leaves the kitchen worthy of our ancestral recipes.
• Chop, slice, and dice with precision—every ingredient plays its part in our hotpot harmony.
• Master the art of broth—our secret recipes need your careful attention and loving stir.
• Keep your station spotless and organised, because cleanliness is next to hotpot-liness.
• Work in tandem with our service leaders to ensure a seamless flow from kitchen to table.
• Embrace the heat and hustle of the kitchen with a smile—our team spirit is as warm as our broth.

Others:

• Align culinary activities with Corporate Strategy.
• Address guest and internal customer complaints efficiently.
• Excellent teamwork skills.
• Manage inventory and maintain operating equipment.
• Evaluate market trends to stay competitive.
• Identify opportunities to increase business awareness.
• Implement and monitor brand standards.
• Ensure culinary staff collaborate with other departments.
• Maintain hygiene standards and equipment care.
• Ensure adherence to company rules and regulations.
• Adhere to company policies and procedures.

Experience:

• Minimum 1 year in Chinese restaurant, espcially in Sichuan cuisine and Hotpot.

Why You'll Love It Here:

• Indulge in delicious staff meals.
• We value your rest, so you'll enjoy all the statutory leave entitlements.
• Taste the fruits of your labour with staff dining privileges.
• Be recognized for your hard work through our company reward scheme.

Hit that APPLY button or send us your resume at sjqadmin@gmail.com. Don't forget to mention your start date and expected salary range.

Job Responsibilities:

• Manage day-to-day operations and food preparation
• Assist in ordering, inventory, food cost management
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Help to maintain a climate of smooth and friendly cooperation
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential

Hourly rate: S$14/hour

Company Overview

Na Oh restaurant in Singapore offers an innovative Korean dining experience led by Michelin-starred Chef Corey Lee, blending culinary excellence with a cutting-edge automotive manufacturing facility and fresh ingredients from an on-site smart farm.

Job Summary

Join a unique culinary venture led by Chef Corey Lee, delivering exceptional Korean cuisine in a state-of-the-art kitchen within an automotive facility. Contribute to pioneering farm-to-table dining with innovative ingredients and advanced culinary techniques.

Responsibilities

• Follow directions from head and executive chefs to consistently deliver exceptional Korean dishes
• Study and accurately execute recipes provided by kitchen leadership to maintain high culinary standards
• Set up and maintain mise en place at your station to ensure timely service readiness
• Prepare diverse dishes including meats, vegetables, and desserts to meet quality and presentation standards
• Maintain cleanliness and hygiene of workstation, adhering strictly to sanitation protocols
• Sanitize work areas, utensils, dishes, and kitchen equipment to uphold food safety standards
• Weigh and measure ingredients precisely to ensure recipe accuracy and consistency
• Store all food items in appropriately sized containers labeled with item name, receipt date, and initials for traceability
• Support a clean, organized, and efficient kitchen environment to optimize workflow and safety
• Collaborate positively with team members to foster a creative and cooperative kitchen culture

Preferred competencies and qualifications

• In-depth knowledge of traditional and modern Korean cooking techniques
• Culinary degree or relevant certification
• Strong leadership and organizational skills
• Familiarity with food safety and sanitation regulations

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

•Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by hotel policy.

•Checks the quality of raw materials in assigned areas, as well as their storage, handling and usage.

•Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef.

•Keeps the Sous Chef informed about all aspects of assigned section, including equipment, working environment, staff problems and departmental relations.

•Attends kitchen meetings in absence of the Sous Chef and counsels subordinate’s employees if necessary.

•To ensure that all kitchen Mise en Place is prepared according to production plan.

•Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends.

Requirements:
•Completion of GCE ‘O’; or minimum of two years related experience and/or training; or equivalent combination of education and experience.

•Knowledgeable in all food products

•Knowledge of all cooking methods

•Knowledgeable in all cutting methods

•Trained in all food safety and sanitation standards