Total 586 commis chef job vacancies in Others category in Indonesia

Roles & Responsibilities

- To prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)

- To check the quality of raw and cooked food products to ensure that standards are met

- To maintain the clean-up and highest level of sanitation in the kitchen

- To perform all duties assigned by the chefs

- To perform team work

Be part of an amazing team at PAN PACIFIC ORCHARD, SINGAPORE to redefine hospitality and grow your hospitality career!

The Commis is responsible for creating optimum guest satisfaction by providing the highest standard of food quality and presentation according to hotel procedures. We are looking for Commis to support our Restaurant and Pastry operations.

Our Expectations:

• Attend to all day-to-day operational matters on a timely manner, ensuring that guest expectations are met.

• Ensure the consistency of preparation and presentation in relevant food production area to the hotel standards.

• Ensure that food is stored, prepared and secured hygienically and safely.

• Ensure that food is prepared and cooked according to specific recipes and wastage is minimized.

• Assist in maintaining standards of hygiene and cleanliness in all kitchen and related areas.

• Prepare and submit forms and reports on time as directed.

• Prepare mise-en-place, ensuring that procedures are correctly followed.

• Report any engineering defects to immediate supervisors.

• Perform additional duties as directed by supervisors.

• Make appropriate suggestions and recommendations to supervisors for the general improvement of the hotel.

• Is fully conversant with all health and safety, fire and emergency procedures.

• Maintain a high standard of personal hygiene, dress, uniform, and body language.

• Attend meetings and training as required by supervisors.

If you possess at least 1 year of relevant experience along with a strong customer service focus in a similar capacity within the F&B and Hospitality industry, write in to have a chat with us!

We are also dedicated to providing equal employment opportunities, including individuals with disabilities.

GYUKATSU KYOTO KATSUGYU IS EXPANDING!

Join Japan's No.1 Beef Katsu family today!

SUMMARY AND BENEFITS

• Work location: Raffles City Shopping Centre / One Holland Village
• Work Schedule: 5 workdays, 44 hours per week
• Sign-on bonus (Terms and conditions apply)
• Staff incentive program
• On-the-job Training provided

ROLE & RESPONSIBILITIES

• Assist in daily kitchen operations, ensuring consistent food quality and safety standards.
• Supervise food preparation and manage inventory, stock orders, and regular stock takes.
• Ensure proper food storage, cleanliness, and adherence to hygiene protocols.
• Inspect supplier deliveries for quality and support junior staff through training and guidance.
• Promote a positive, collaborative, and efficient kitchen environment.

REQUIREMENTS

• Min. of 2 to 3 years of experience in kitchen setting.
• Min. secondary school education with 'O' level passes
• Able to start work immediately or within a short notice period would be preferred
• Possess Food safety and hygiene certificate
• Able to work on weekends and public holidays

Please click on the APPLY button or send your resume directly to recruit@hedonismhospitality.co with your availability date and expected salary.

**We regret to inform you that only shortlisted candidates will be notified. **

Job Description & Requirements

Job Description & Requirements

Coordinating with the team smoothly during all the meal preparation and services.

Creating new recipes to regularly update the menu.

Stocktaking ingredients and equipment, and placing orders as needed.

Train, mentor, and supervise the kitchen team

Complying with food sanitation and hygiene.

Maintaining the kitchen cleanliness and safety.

Staying updated with the new trends in the food industry.

1. Direct and participate in the preparation, seasoning, and cooking of northwest Cuisine dishes, such as Ramen,dumplings, etc. ;

2. Plan and price menu items, ordersupplies, and keep records and accounts. Monitoring and controlling stock levels;

3. Maintaining/raising the food’s profit margins for the coffee shop;

4. Hiring and firing employees;

5. Meeting health and safety standards

Requirements

1. Minimum 2 years Chef working experiences.

2. Able to stand long time.

3. Able to do flexible shift or split shift.

4. Able to working on Public Holidays and Weekend.

5. Team leader & Management level

We are seeking a professional Chef de Cuisine to join our team. You will beresponsible for preparing the food items for the guests. You will also beresponsible for working collaboratively with the KitchenStaffs.

Responsibilities:

• Delegating tasks and Prep Cooks.  
• Coordinating with the team smoothly during all the meal preparation and services.  
• Planning the food menus as per the seasonal availabilities.  
• Working in coordination with Kitchen Staff members.  
• Monitoring the quality and quantity of food that is being served to the guests.  
• Ensuring all the food items are properly seasoned and cooked.  
• Discussing about adding new menu options.  
• Managing the kitchen budget.  
• Maintaining the kitchen cleanliness and safety.  
• Ensuring the kitchen is well stocked.  
• Assisting in hiring new cooks and trainers.  
• Providing the new hires with necessary training sessions. 
• Resolving customer's complaints and issues in a professional manner.  
• Complying with food sanitation and hygiene.  
• Staying updated with the new trends in the food industry.  

Qualifications:

• Working experience as a Chef de Cuisine.
• Knowledge of various kinds of cuisines would be an added advantage.
• Ability to prepare numerous meals and dishes. 
• Ability to manage time efficiently. 
• Ability to manage the budget to ensure profitability. 
• Excellent oral and written communication skills.

Job Description

As a Sichuan Cuisine Chef, you will be responsible for preparing high-quality, authentic Sichuan dishes and ensuring consistency in taste and presentation.

Key Responsibilities

• Prepare and cook authentic Sichuan cuisine (e.g. 麻辣香锅、宫保鸡丁、水煮鱼等)
• Ensure food quality, taste consistency, and presentation standards
• Manage kitchen operations and maintain cleanliness and hygiene standards
• Monitor inventory and assist in ordering ingredients
• Train and supervise junior kitchen staff
• Ensure compliance with Singapore food safety regulations

Requirements

• Minimum 2–3 years of experience in Sichuan cuisine preparation
• Strong knowledge of Sichuan cooking techniques and ingredients
• Ability to work in a fast-paced kitchen environment
• Good teamwork and communication skills
• Ability to work shifts, weekends, and public holidays

Skills Required

• Sichuan Cuisine Cooking Skills
• Kitchen Operations Management
• Food Safety & Hygiene Knowledge
• Team Leadership

Job Description

To perform cooking duties in a non-aircon F&B working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Experience as Chef in a restaurant

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Responsibilities:

*Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

*Proficient with BBQ and Chinese specialty equipment

* Ability to manage numerous tasks, assign responsibilities and display high patience

* Able to work night shift

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.

Chef de Cuisine Requirements:

• Qualification from a culinary school.
• 5+ years of experience in a similar position.
• 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.
• Available to work on-call, shifts, after hours, over weekends, and on holidays.

Job Description & Requirements

Experienced in Middle Eastern/Turkishcuisine required.
We specialize in authentic Middle Eastern/Turkish Cuisine and therfore need genuineTurkish chefs to prepare our dishesbesides introducing new variations to ourmenu to widen our o!erings over time.Day to day preparation . Keeping andbuying stock.

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a chef.
• The ability to follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Able to work on weekend and public holiday

Roles & Responsibilities

• Daily kitchen preparation
• Responsible for food preparation, maintaining the kitchen, kitchen equipment, utensils at utmost cleanliness & hygiene.
• Ensures consistency in taste, quality, quantity, temperature and presentation of food served.
• 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.
• Minimum 2 years of working experience in F&B or related field
• 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

Requirements

• 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 inF&B or related field

1. Kitchen Operations:

• Monitor food preparation for brand-specific offerings, ensuring culinary techniques, plating standards and quality controls are followed consistently.
• Implement workflow optimization strategies for brand kitchens, analyzing processes, identifying efficiencies and implementing changes to enhance kitchen operations.
• Conducting routine checks, coordinate equipment repair or maintenance for brand kitchens and ensure all kitchen equipment is in optimal working condition. Report to Deputy Executive Chef for any repairs required.

2. People Management & Development:

• Participate in recruitment processes, assist in defining job roles, conduct interviews, and provide input on hiring decisions to fill operational positions.
• Coordinate training programs with HR, provide guidance, and support employee development initiatives to improve skills, performance, and career advancement prospects.
• Assist in performance management processes, conduct evaluations, provide feedback, and support performance improvement efforts for operational staff across district.
• Drive employee engagement across specific brand, recognize accomplishments, organize engagement activities, and foster a positive work environment.
• Identify and develop leadership talent across specific brand, provide leadership development programs, mentorship, and career advancement opportunities to build a strong leadership pipeline.
• Address and resolve employee conflicts or disputes across specific brand, conduct investigations, mediate discussions, and implement conflict resolution strategies to maintain a productive and cohesive workforce.

3. Quality Assurance:

• Monitor compliance with quality standards, safety protocols, and regulatory requirements across specific brand, conducting bi-monthly inspections, and reviews.
• Monitor quality control protocols across specific brand, including product inspections and corrective actions to maintain consistent quality standards.
• Monitor food safety practices across specific brand, including training staff on food handling procedures, conducting food safety audits and maintaining health department compliance.
• Monitor hygiene standards across specific brand, ensuring cleanliness, sanitation, and hygiene protocols are followed, and addressing any non-compliance issues.
• Monitor pest control measures across specific brand, coordinate pest inspections, and take corrective actions to prevent and address pest issues in kitchen areas.
• Monitor quality improvement initiatives across specific brand, implement corrective actions and drive continuous improvement in quality standards and customer satisfaction.

4. Workplace Safety & Security:

• Conduct safety audits, inspections and risk assessments to identify hazards, mitigate risks, and comply with occupational health and safety regulations.
• Investigate incidents, accidents and implement corrective actions and preventive measures to prevent recurrence.
• Monitor safety training initiatives across specific brand, including regular training sessions, safety drills, and certification programs for staff members.
• Monitor and address workplace hazards across specific brand.
• Implement safety measures and ensure compliance with safety regulations.
• Conduct risk assessment training across specific brand.
• Conduct emergency response plans across specific brand, drills and simulations, and ensure staff readiness to handle emergencies such as fires, medical incidents, and evacuations.
• Conduct bi-monthly safety inspections across specific brand, identify safety hazards, and implement corrective measures to address deficiencies and prevent accidents.

5. Menu Management:

• Assist Deputy Executive Chef on menu development, including concept creation, recipe testing and menu item selection.
• Assist Deputy Executive Chef on seasonal menu changes, promotions to attract customers and increase sales.
• Train staff on menu items, including menu tastings and product knowledge sessions.

6. Inventory & Cost Management:

• Monitor inventory control procedures within the brand, including inventory tracking, stock transfers, ordering processes, excess inventory and inventory accuracy checks.
• Monitor waste reduction initiatives for brand-level operations, including waste tracking systems, portion control measures, and training programs to reduce waste and improve profitability.
• Track budget performance, analyze spending patterns and make budget adjustments to optimize resource allocation and financial performance.

7. Others:

• Perform any other additional responsibilities as assigned by Deputy Executive Chef.

Job Description

• Cooks guests' orders according to their preferences
• Employs food safety best practices and makes sure that all kitchen staff members do the same
• Acts with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces
• Selects choice ingredients that will give dishes the best flavour
• Experiments to come up with new specialties that will draw diners into the restaurant

Job Requirements

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• able to work on sat,sunday and public holiday.