Total 296 cook job vacancies in F&B / Tourism / Hospitality category in Indonesia

JobResponsibilities 工作职责：

• Oversee daily kitchen operations and food preparation.
  负责厨房日常运作及菜品制作。
• Plan menus and ensure authenticity and quality of Chinese dishes.
  制定菜单，确保菜品的正宗性与质量。
• Supervise and train kitchen staff.
  管理并培训厨房员工。
• Maintain food safety, hygiene, and sanitation standards.
  确保食品安全、卫生及清洁标准。
• Monitor inventory and control food costs.
  管理库存并控制成本。
• Ensure timely and consistent food service.
  确保出餐及时且稳定。

JobRequirements 任职要求：

• Proven experience as a Chief Cook or similar role.
  具备主厨或相关岗位经验。
• Strong knowledge of Chinese cuisine and cooking techniques.
  熟悉中餐烹饪技术。
• Good leadership and team management skills.
  具备良好的管理及领导能力。
• Able to work in a fast-paced environment.
  能适应快节奏工作环境。
• Knowledge of food safety standards.
  了解食品安全规范。

Salary& Benefits 薪资福利：

• Staff meals provided. 提供员工餐。

• Career growth opportunities.
  提供发展晋升机会。

Job Description

• Industry/ Organization Type: Japanese Retail and F&B Industry
• Position Title: Cook/Senior Sushi Cook
• Working Location: Islandwide – Choose either one workplace
• Working Hours: 5.5 days, Off day falls on weekday (1.5-2 hours lunch break)
• Salary Package: Gross Salary up to SGD 3000 (Up to SGD 2700 + OT) + Variable Bonus
• Duration: Permanent

Key Responsibilities

• Handle a wide range of raw fish and other ingredient
• Bake, grill, steam and deep-fried meats, vegetables, fish, poultry and other foods
• Prepare ingredients for menu items and ensure adequate quantity to avoid wastage
• Ensure food portions and food presentation meet company standards
• Ensure ingredients and final products are fresh.
• Monitoring supplies and re-ordering stock as needed
• Packing and labeling of sashimi
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food at the correct temperature in order to avoid spoilage
• Maintain food safety and sanitation standards
• Monitor and train subordinates to obtain good-quality skills and performance
• Welcome and bid farewell to customers as part of an open-concept restaurant environment
• Ad-hoc assigned by Chef

APPLY NOW!!!

• Min. 1 year of working experience in a related field
• Maintain quality, excellent service & cleanliness at all times
• Good personal hygiene practice
• A food hygiene certificate is a plus
• Working locations: West Coast Plaza (WCP), Anchorpoint (ACP), 313 Somerset (313), Parkway parade (PWP), Seletar Mall (SLT)

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #10076 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Responsibilities

• Prepare and cook food items according to standard recipes and instructions.

• Assist in daily kitchen operations and food preparation activities.

• Ensure proper portioning, presentation, and consistency of dishes.

• Maintain cleanliness and hygiene in the assigned cooking area.

• Support junior kitchen staff in basic food preparation tasks.

• Follow food safety and sanitation procedures at all times.

• Assist in stock handling and ingredient preparation.

• Ensure timely preparation of dishes during service hours.

Requirements

• Experience in cooking in a restaurant or food service environment.

• Knowledge of basic cooking techniques and kitchen operations.

• Ability to work efficiently in a team environment.

• Good discipline and willingness to learn.

• Ability to follow instructions and maintain consistency.

• Awareness of food hygiene and safety practices.

Responsibilities

• Prepare and cook food items according to standard recipes and instructions.

• Assist in daily kitchen operations and food preparation activities.

• Ensure proper portioning, presentation, and consistency of dishes.

• Maintain cleanliness and hygiene in the assigned cooking area.

• Support junior kitchen staff in basic food preparation tasks.

• Follow food safety and sanitation procedures at all times.

• Assist in stock handling and ingredient preparation.

• Ensure timely preparation of dishes during service hours.

Requirements

• Experience in cooking in a restaurant or food service environment.

• Knowledge of basic cooking techniques and kitchen operations.

• Ability to work efficiently in a team environment.

• Good discipline and willingness to learn.

• Ability to follow instructions and maintain consistency.

• Awareness of food hygiene and safety practices.

Job Description:

· Prepare and cook food

· Evaluate food products to ensure that quality standards are consistently attained

· Ensure good kitchen hygiene and housekeeping duties

· Maintain regular cleaning for all kitchen areas and equipment

· 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.

Job Requirements:

· 5-10 years of experience in F&B industry.

· Advanced knowledge of food professional principles and practices.

· Proficient knowledge of human resources management.

· Excellent communication skills.

· Ability to meet deadlines.

· Available to work on-call, shifts, after hours, over weekends, and on public holidays.

Roles & Responsibilities

Working Days : 4 days off per month

Working Hours : 11am - 11pm (10 hours per day, 2 hours break)

Job Duties:

• Set up kitchen daily
• Cut various meats and vegetables as per established specification
• Track inventory stock in kitchen and conduct daily order
• Cleans food preparation areas as determined by law and company policy
• Prepares food to the specifications of the client
• Prepares food before the arrival of the guests
• Make adjustments to food items to accomodate guests with allergies or specific diet concerns
• Manages other employees in the kitchen
• Act as liaison to front-of-house employees to ensure proper food service temperature
• Seasons food according to receipes or company needs
• Orders ingredients and spices as needed
• Operates various kitchen appliance such as blender, oven and grill
• Portions, arranges, and garnishes food based on client preference
• Assists other cooks during the food assembly process

Job Requirements

• At least 2 years' experience in western cuisine
• Good experience in western cuisine kitchen operation
• Knowledge of good hygiene practices
• Willing to work long hours and OT when required
• Understand western spices well

Prepare and cook food according to company recipes and standards

• Perform wok frying, grilling, and other cooking duties as assigned

• Ensure consistency in food quality, presentation, and portioning

• Assist with food preparation and mise en place before service

• Maintain cleanliness and hygiene of kitchen workstations and equipment

• Monitor stock levels and assist with inventory management

• Follow food safety and sanitation regulations at all times

• Work closely with kitchen team members to ensure smooth daily operations

• Assist with opening and closing kitchen duties

• Responsible for the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production and preparation procedures.
• Prepare food for service (e.g. cutting vegetables, meats, preparing sauces, etc.), which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.
• Ensure the availability of supplies and food or approved substitutions in adequate time for preparation.
• Set up and stock stations with all necessary supplies to prepare for service.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion which is compliant with established standards.
• Plans food production to coordinate with meal serving hours so that the standards of excellence, quality, temperature and appearance of food are maintained at all times.
• Cook menu items in cooperation with the rest of the kitchen team.
• Stores all food properly and safely, marking the date and item.
• Maintain a prepared, clean and sanitary work area at all times; clean and maintain equipment used in food preparation.
• Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.
• Comply with hygiene and sanitation regulations and safety standards at all times.
• To ensure proper handling of all kitchen equipment at all times.
• Answer, report and follow the instructions of the Head Chef and/or Chef in-charge at all times.
• Maintain a positive and professional approach with co-workers and customers.
• To report any necessary equipment repair and maintenance, workplace incidence or failure to meet performance standards by any of the kitchen staff to higher authority.
• To act in the best interest of the company in all circumstances.

Company Overview

D' CUISINES PTE. LTD.

Job Summary

Lead and manage kitchen operations by planning food preparation, supervising staff, controlling costs, and ensuring hygiene and safety standards to deliver high-quality culinary experiences across diverse cuisines.

Responsibilities

• Plan and direct food preparation and culinary activities across diverse cuisines to ensure consistent quality and customer satisfaction
• Modify existing menus or develop new menus that meet established quality and taste standards
• Estimate food requirements and calculate food and labor costs to implement effective cost control measures
• Supervise kitchen staff activities to maintain high hygiene standards and operational efficiency
• Coordinate equipment purchases and repairs to ensure kitchen functionality and safety
• Recruit, train, and manage kitchen staff to build a skilled and motivated team
• Resolve operational problems and customer complaints promptly to maintain service quality
• Apply garnishing techniques to enhance the presentation of prepared dishes before serving
• Perform administrative duties including purchasing and stock management to support kitchen operations
• Ensure compliance with nutrition, sanitation regulations, and safety standards to uphold food safety
• Maintain accurate timekeeping and payroll records for kitchen staff
• Foster a positive and professional work environment through effective collaboration with coworkers and customers
• Support management initiatives by contributing ideas and maintaining a cooperative, revenue-focused mindset
• Execute other ad-hoc duties assigned by the general manager to support overall kitchen operations

Basic information: 

• 8hrs per shift
• Gross up to $2900
• AWS and Allowances provided
• Islandwide

Job Scope: 

• Set up and sanitise food preparation areas before operations commence
• Perform basic labelling, sorting, and packing of food items
• Cut, marinate, and prepare raw ingredients according to requirements
• Portion and assemble cooked or processed food items
• Assist with cutting, washing, and adherence to food preparation SOPs
• Maintain cleanliness through general housekeeping duties
• Carry out other tasks as assigned by supervisor

Additional Information: 

• Open to rotating shifts
• At least 1 year experience in the F&B industry

For interested candidates, please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

We regret to inform that only shortlisted candidates would be notified
We wish you all the best in your career search.

Zen Career Pte Ltd | 24C2559
Tan Wen Hui (Serene) | EA Personnel No.: R25145352

Job Responsibilities:

• Assist in day-to-day operations and food preparation
• Maintain high standard of cleanliness and sanitation in the kitchen
• Manage food inventory
• 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:

• Proven experience in a commis cook role
• Willing to work shift hours, weekends and Public Holidays
• Candidates who possess a Food Hygiene certificate will have an added advantage
• Able to work under pressure in a fast-paced environment
• Great at communicating, connecting and respectful of everyone

Hourly rate: S$14/hour