Total 586 commis chef job vacancies in Others category in Indonesia

1. Run the kitchen day-to-day*

- Supervise line cooks, prep cooks, and other kitchen staff during service

- Jump on the line to cook during rushes or when someone's out

- Make sure every dish meets the head chef's standards before it leaves the pass

2. Bridge between head chef and team*

- Train new cooks and enforce recipes, techniques, and plating specs

- Communicate the head chef's vision to the team

- Handle conflicts or issues when the head chef isn't around

3. Prep and planning*

- Oversee food prep, mise end place, and inventory
Must have good knowledge of Indian spices

- Write prep lists and assign tasks for the shift

- Help with menu development and costing new dishes

4. Quality + safety*

- Monitor food quality, portion sizes, and consistency 

- Enforce health codes, HACCP, and kitchen cleanliness

- Check deliveries for quality and handle storage rotation

5. Admin stuff*

- Create staff schedules, approve timecards, and sometimes handle hiring

- Do inventory counts and help place food orders

- Step in as head chef when they're off

Must have 5 years' experience as a sous chef

Have a bachelor's degree in hotel management
Welling to work long hours and work on weekends and public holidays

Job Overview

We are seeking a highly accomplished and visionary Executive Chef to lead and oversee our entire culinary operations across multiple locations. This role is strategic and leadership-driven, requiring a professional who can elevate brand standards, drive innovation, and ensure operational excellence at scale.

The ideal candidate will be responsible for culinary direction, concept development, financial performance, and building a high-performing kitchen culture that delivers consistent, world-class dining experiences.

Key Responsibilities

Culinary Leadership & Brand Direction

· Define and execute the overall culinary vision and standards across all outlets.

· Develop signature menus, concepts, and culinary identities aligned with brand positioning.

· Ensure consistency in taste, presentation, and quality across all locations.

· Lead innovation in menu design, incorporating global trends and customer insights.

Multi-Unit Operations Management

· Oversee kitchen operations across multiple outlets or business units.

· Establish and enforce SOPs for kitchen efficiency, food safety, and service standards.

· Monitor performance metrics including food cost, wastage, and productivity.

· Conduct regular site visits, audits, and operational reviews.

Financial & Cost Control

· Take full ownership of kitchen P&L performance.

· Optimize food costing, supplier negotiations, and inventory management.

· Implement cost-control strategies without compromising quality.

· Analyze sales data and adjust menu offerings to maximize profitability.

Team Development & Leadership

· Recruit, train, and develop Head Chefs and kitchen leadership teams.

· Build a strong leadership pipeline within the culinary division.

· Set performance standards and conduct regular evaluations.

· Foster a culture of discipline, creativity, and continuous improvement.

Quality Assurance & Compliance

· Ensure full compliance with food safety standards including Hazard Analysis Critical Control Point (HACCP).

· Maintain the highest hygiene, safety, and operational standards across all kitchens.

· Implement regular audits and corrective action plans.

Strategic Planning & Business Growth

· Collaborate with senior management on expansion plans and new outlet launches.

· Lead menu strategy for new concepts, seasonal campaigns, and special events.

· Analyze market trends, competitor activity, and customer preferences.

· Drive innovation to maintain competitive advantage in the F&B industry.

Requirements

· Proven experience as an Executive Chef or Senior Culinary Leader in multi-outlet or high-volume operations.

· Strong expertise in kitchen management, menu engineering, and financial control.

· Experience in [specific cuisine, e.g., Asian, Western, Fusion, Fine Dining].

· Recognized culinary qualifications (e.g., Culinary Arts Diploma, WSQ certifications).

· Deep understanding of food safety systems such as Hazard Analysis Critical Control Point.

· Exceptional leadership, communication, and organizational skills.

· Strong business acumen with the ability to manage budgets and drive profitability.

· Ability to thrive in a fast-paced, multi-location environment.

Why Join Us

· Leadership role with strategic influence across the organization.

· Opportunity to shape and grow a strong culinary brand.

· Competitive salary with performance-based incentives.

· Career growth within a rapidly expanding organization.

· Work with a dynamic and innovative leadership team.

Additional Information

· Working Hours: Flexible, including weekends and public holidays.

· Work Environment: High-level leadership role overseeing multiple fast-paced kitchen operations and flagship projects.

We are seeking an experienced Western Cuisine Chef to support and potentially lead our Western food stall in a fast-paced quick-service environment. This is a hands-on role requiring strong cooking skills, team coordination and operational oversight to ensure consistent food quality and smooth daily operations.

Key Responsibilities

• Prepare and cook Western cuisine (e.g. pastas, grilled items, burgers), including handling non-halal ingredients where applicable.

• Ensure fast, consistent and high-quality food preparation suitable for a quick-service setting.

• Maintain food quality, portion control and presentation standards.

• Ensure compliance with SFA/NEA food hygiene and safety requirements.

• Monitor stock levels, manage food cost and minimise wastage.

• Supervise and guide junior staff to ensure smooth daily operations.

• Assist in planning staff rosters and ensure compliance with working hours, rest day and overtime regulations.

• Be familiar with HRIS systems (e.g. Infotech) for attendance and leave administration.

• Perform any other duties as assigned by Management.

• Minimum 5 years of relevant experience in Western cuisine or quick-service F&B operations.

• Comfortable working in a non-halal kitchen environment.

• Strong practical skills in grilling, sauces and basic plating.

• Able to manage high order volume independently.

• Available for weekend and public holiday shifts on a rotational basis. Open to discussing specific schedule requirements during an interview.

We are looking for a Chef de cuisine who will lead and inspire our kitchenstaff in the creation of culinary masterpieces. The chef de cuisine will beresponsible for designing the menu, hiring and training kitchen staff,collaborating with restaurant management, optimizing staff productivity, andstepping in to help whereverneeded.        

Responsibilities:

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

Qualifications:

• In-depth knowledge of food principles and best practices.
• Passion for creating incredible food that delights and attracts customers.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, and safety.
• Experience managing inventories and stocktaking.

We are opening a small Japanese eatery specialising in authentic and affordable Japanese cuisine. We are seeking an experienced and hands-on Japanese Chef to lead the kitchen setup, develop the menu and oversee daily kitchen operations. The successful candidate must have a proven track record in Japanese cuisine and be able to operate independently in a small kitchen environment.

Key Responsibilities

• Develop and propose a suitable Japanese menu concept for the eatery.
• Create and standardise recipes, including ingredient lists, preparation methods, portion control and costing.
• Conduct trial cooking and refine dishes prior to official launch.
• Prepare and cook Japanese dishes in accordance with established recipes and quality standards.
• Ensure consistency in taste, presentation and food quality.
• Manage daily kitchen operations including food preparation, cooking and plating.
• Monitor inventory levels, place orders and control food cost.
• Minimise wastage and ensure proper storage of ingredients.
• Maintain high standards of hygiene, cleanliness and food safety in compliance with Singapore regulations.
• Interact with customers where required, including explaining menu items and responding to feedback.
• Supervise and guide kitchen assistants where applicable.

Requirements

• Minimum 5 years of relevant experience preparing Japanese cuisine in a restaurant setting.
• Proven track record in Japanese menu development and recipe standardisation.
• Strong knowledge of Japanese ingredients, preparation techniques and presentation standards.
• Ability to work independently and set up kitchen processes from scratch.
• Familiar with food cost control and inventory management.
• Able to communicate effectively with customers and team members.
• WSQ Food Safety certification or equivalent preferred.

Working Hours and Conditions

• 6 days work week
• Required to work on weekends and Public Holidays
• One (1) rest day per week scheduled on a weekday
• Working hours based on operational requirements

Job Title
Cook / Stall Cook (F&B)

About the Role
We are looking for a responsible and hardworking Cook to support the daily operations of our food stall in Singapore. The candidate will be involved in food preparation, cooking, kitchen cleanliness, stock handling and day-to-day stall operations. Experience in a fast-paced food stall or hawker environment will be an advantage.

Key Responsibilities

1. Prepare and cook food according to the stall’s recipes, standards and operating procedures.
2. Handle food preparation work, including washing, cutting, marinating and portioning ingredients.
3. Ensure food is prepared and served in a timely and consistent manner during operating hours.
4. Maintain cleanliness of the kitchen, food preparation area, equipment and utensils.
5. Follow food safety, hygiene and workplace cleanliness standards at all times.
6. Monitor stock levels, check incoming supplies and assist with inventory arrangement and storage.
7. Support opening and closing duties of the stall, including preparation and cleaning work.
8. Work closely with the team to ensure smooth daily stall operations.
9. Assist with other kitchen and stall-related operational duties as assigned by management.

Requirements

1. Relevant experience in cooking, food preparation or food stall operations will be an advantage.
2. Able to work in a fast-paced kitchen or food stall environment.
3. Able to stand for long hours and carry out physically active work during operations.
4. Willing to work shifts, weekends and public holidays, based on operational requirements.
5. Responsible, punctual and able to work well in a team.
6. Basic knowledge of food hygiene and kitchen cleanliness is preferred.
7. WSQ Food Safety certification will be an advantage.

Salary Range
SGD 3,600 to SGD 5,200 per month

Work Location
Singapore

Working Hours
Based on roster / shift arrangement, including weekends and public holidays where required

SUMMARY

This role will be responsible for overseeing the preparation, cooking, and presentation of dishes in the restaurant. You will be working closely with the Sous Chef in contributing towards the delivery of quality food to all our guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen and be a role model to the junior chefs. 

RESPONSIBILITIES

• Ensure that all food production meets/exceeds standards 
• Work effectively with all kitchen team to ensure a high level of service experience
• Exercise cost control in minimizing wastages and spoilage of food products
• To ensure knowledge of the product is maintained and communicated to all relevant personnel
• To liaise with the Sous Chef/Head Chef and implement new menu/dishes/systems where applicable
• To ensure mis en place is completed accordingly
• To report any maintenance issues to the Junior/Sous Chef immediately
• Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
• Follows and adheres to Company policies, processes, and procedures accordingly 
• To be flexible and willing to help in the kitchen at busy times if required
• To attend trainings/meetings as and when required 
• Ad hoc duties/projects assigned by Supervisor

REQUIREMENTS

• Minimum professional certificate in Culinary Arts
• At least 3 years of relevant working experience
• Able to lead and is a team player
• Good communication and interpersonal skills
• Good Microsoft Office skills 
• Able to work in a fast-paced environment!

1. Kitchen Operations and Food Quality

• Oversee all daily kitchen operations, ensuring smooth service during peak and off-peak periods.

• Ensure consistent execution of recipes, plating standards, and portion sizes.

• Conduct regular quality checks on food preparation, taste, and presentation.

• Maintain strict adherence to food safety, hygiene, and sanitation standards (SFA/NEA guidelines).

2. Menu Development

• Collaborate with the Executive Chef and management on menu planning and seasonal specials.

• Innovate and introduce new dishes aligned with the brand’s concept and customer preferences.

• Conduct food tastings, standardization, and recipe costing for all new menu items.

3. Team Leadership and Training

• Lead, train, and mentor kitchen staff, fostering a positive and professional kitchen culture.

• Schedule and manage manpower planning, ensuring adequate coverage.

• Conduct performance evaluations, provide coaching, and support skill development for junior cooks.

4. Inventory, Costing and Budget Control

• Oversee inventory management, including ordering, receiving, and stock rotation (FIFO).

• Ensure cost control through portion management, waste minimization, and supplier coordination.

• Work with management on food cost targets, budgeting, and monthly cost analysis.

5. Health, Safety & Compliance

• Ensure compliance with all food safety, hygiene, and workplace safety regulations.

• Conduct regular kitchen audits and ensure proper maintenance of equipment.

• Enforce safe working practices and coordinate with management on any repair needs.

6. Coordination & Communication

• Work closely with front-of-house teams to ensure seamless service delivery.

• Communicate daily specials, menu changes, and operational needs clearly to all staff.

• Attend management meetings and contribute operational insights.

REQUIREMENTS

• At least 5–8 years of kitchen experience, with 2–3 years in a supervisory or lead role.

• Strong culinary knowledge and experience in Western & Asian cuisine would be advantages

• Proven leadership and team management skills.

• Excellent understanding of food costing, inventory control, and operational KPIs.

• Strong organizational skills and ability to perform under pressure.

• Valid Food Hygiene Certificate (WSQ).

Job Description & Requirements

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.
• Experience in Cooking Tandoor Items and other North Indian Dishes
• Experience in cooking south indian dishes including Biryani and Kerala dishes

Incharge of cooking and ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service and kitchen operations.
Prepare ingredients for cooking according to the establishment’s standard recipes and operating procedures.

Upkeep hygiene and safety of kitchen and ensure food quality and customer satisfaction.

Maintain standards for food storage, rotation, quality, and control wastage and manage food cost to ensure profitability

Ensure compliance with SFA standards and provide counter service, when needed

Requirements

Minimum 3 years of relevant experience of kitchen management. Outstanding communication and leadership skills, credentials in health and safety training. Good time management and multitasking skills,

Physical stamina to stand for long hours and handle kitchen tasks

58 RECRUITMENT PTE. LTD

19C9772

67026282

Job Description & Requirements

Responsibilities:

Responsibile for food preparation, maintaining the kitchen equipments/utensilsat upmost cleanliness and hygiene

Ensures consitency in taste, quality, quantity, temperature and presentation of each food served

Quick in food preparation and is able to cope with a fast-paced kitchen environment

Ensure minimum wastage in food preparation and washer duty

Ensure freshness of food ingredients and raw materials, keeping track of old and new items by rotating stocks

Clean food preparation area and kitchen equipment to ensure clean safe food handling practices

Requirements:

Proven at least 2 years work experience as a Chef or Cook

Leadership skills

Ability to remain calm and undertake various tasks

Excellent time management abilities

Up-to-date knowledge of cooking techniques and recipes

Familiarity with sanitation regulations

Able to work split shift, weekends and public holidays.

A chef manages kitchen operations, develops menus, and prepares high-quality food while ensuring health code compliance. Key duties include training staff, managing inventory/food costs, and maintaining a clean, efficient work environment, usually requiring culinary experience or certification. They must be creative, possess leadership skills, and work well under pressure

• Daily kitchen preparation
• Responsible for food preparation, maintaining the kitchen, kitchen equipment, utensils at utmost cleanliness & hygiene.
• Meeting food quality expectations of food stages standard.
• Prepare and cooks according to standard operating procedures set by the company.
• Ensures consistency in taste, quality, quantity, temperature and presentation of food served.
• Quick in food preparation and is able to cope with a fast-paced kitchen environment.
• Ensure that there is minimum wastage in food preparation.
• Ensure freshness of food ingredients and raw materials,
• Inspect and clean food preparation area and kitchen equipment to ensure clean safe food handling practices
• Aware of ongoing new launch products promotion
• Any other duties as and when assigned by Management
• Ready to work any shift.
• Ready to work for public holidays & Sunday.
• Positive attitude and willingness to learn is a plus
• Minimum 2 years of working experience in F&B or related field

Responsibilities:

- Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales

- Study each recipe and gather all necessary ingredients

- Cook food in a timely manner

- Delegate tasks to kitchen staff

- Inform wait staff about daily specials

- Ensure appealing plate presentation

- Supervise Cooks and assist as needed

- Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)

- Monitor food stock and place orders

- Check freshness of food and discard out-of-date items

- Experiment with recipes and suggest new ingredients

- Ensure compliance with all health and safety regulations within the kitchen area

Requirements:

- Proven work experience as a Chef or Cook

- Hands-on experience with various kitchen equipment (e.g. Chinese cuisine dishes)

- Leadership skills

- Ability to remain calm and undertake various tasks

- Excellent time management abilities

- Up-to-date knowledge of cooking techniques and recipes

- Familiarity with sanitation regulations

Jober Pte Ltd UEN 201616711G

EA License No: 16C8401

XING CHONG | Registration No: R22109860

#SGUnitedJobs

Website : https://www.jobersg.com/

Job Summary

Prepare and cook menu items following company recipes and quality standards while supporting kitchen operations, maintaining hygiene, and collaborating with team members to deliver consistent, timely food service.

Responsibilities

• Prepare and cook menu items according to company recipes and food quality standards to ensure consistent taste and presentation
• Assist in planning and developing menus, including daily specials and seasonal dishes, to enhance customer offerings
• Deliver food in a timely and consistent manner to meet service schedules and customer expectations
• Monitor food stock levels and assist in ordering ingredients and kitchen supplies to maintain adequate inventory
• Inspect the freshness and quality of ingredients before use to ensure food safety and quality
• Maintain cleanliness and hygiene of the kitchen, equipment, and food preparation areas to comply with health regulations
• Ensure compliance with food safety standards, hygiene regulations, and company policies to uphold safety and quality
• Collaborate with kitchen staff and service team to coordinate daily operations and optimize workflow
• Train and guide junior kitchen staff to develop their skills and maintain kitchen standards
• Perform other duties assigned by the employer to support kitchen and restaurant operations

Preferred competencies and qualifications

• Proven experience as a Chef or in a similar kitchen role demonstrating effective food preparation and kitchen management skills
• Knowledge of food preparation, kitchen operations, and food hygiene standards to ensure safe and efficient processes
• Ability to work efficiently in a fast-paced environment and under pressure to meet service demands
• Strong teamwork and communication skills to foster collaboration within the kitchen and service teams
• Responsible and hardworking attitude with the ability to maintain high cleanliness standards
• Willingness to work shifts, weekends, and public holidays as required to support operational needs
• Relevant culinary certificate or working experience in F&B considered an advantage