Total 1,482 Others chef job vacancies in Indonesia

Responsibilities

• Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• At least 5 years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

Responsibilities

• Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Helps control and direct the food preparation process efficiently and professionally
• Ensures that the kitchen runs on schedule and that food and related services are of a high grade
• Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
• Helps create meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Places equipment, tools or ingredient orders in response to possible detected shortfalls
• When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
• If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) years of experience as a sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail

Job Description & Requirements

· Be a direct link between the Corporate Executive Chef / Chef De Cuisine and the various outlets to implement standards across outlets.

· Ensure all standards, policies, and expectations are communicated to the outlets and executed as per standards.

· Ensure equipment and sanitation standards are always met, supplies and inventories are readily available, expectations are communicated, recipes are current.

· Conduct training on a monthly basis.

· Rotate and work at different outlets based on business demands. The rotations are at the discretion of the Corporate Executive Chef / Chef De Cuisine

· Be constantly involved in all phases of the daily operation at the outlets

· Responsible for proper efficiency and profitable functioning of the assigned outlets and to ensure expenses/purchases are within budget limits

· Attend weekly meetings with Corporate Executive Chef /Chef De Cuisine to discuss future plans & review ongoing action plans

· Guide and lead new employees through their career in the outlets

· Adheres to rules and regulations set by the Management

· Monitor staff schedules, transfers, overtime, annual and statutory holiday.

· Conduct staff appraisals.

Minimum Qualifications / Experience:

• Minimum Diploma in Culinary Arts / F&B Management or equivalent.

• At least 5–8 years of progressive kitchen experience, with supervisory or leadership responsibilities.

• Strong understanding of kitchen operations, food safety, and hygiene standards.

• Proficient in spoken and written English.

• Basic knowledge of Microsoft Office (for reports, scheduling, and inventory).

• Pleasant, dynamic personality with strong leadership and teamwork skills.

• Positive “can-do” attitude and willingness to guide and train junior staff.

Job Description & Requirements

· Be a direct link between the Corporate Executive Chef / Chef De Cuisine and the various outlets to implement standards across outlets.

· Ensure all standards, policies, and expectations are communicated to the outlets and executed as per standards.

· Ensure equipment and sanitation standards are always met, supplies and inventories are readily available, expectations are communicated, recipes are current.

· Conduct training on a monthly basis.

· Rotate and work at different outlets based on business demands. The rotations are at the discretion of the Corporate Executive Chef / Chef De Cuisine

· Be constantly involved in all phases of the daily operation at the outlets

· Responsible for proper efficiency and profitable functioning of the assigned outlets and to ensure expenses/purchases are within budget limits

· Attend weekly meetings with Corporate Executive Chef /Chef De Cuisine to discuss future plans & review ongoing action plans

· Guide and lead new employees through their career in the outlets

· Adheres to rules and regulations set by the Management

· Monitor staff schedules, transfers, overtime, annual and statutory holiday.

· Conduct staff appraisals.

Minimum Qualifications / Experience:

• Minimum Diploma in Culinary Arts / F&B Management or equivalent.

• At least 5–8 years of progressive kitchen experience, with supervisory or leadership responsibilities.

• Strong understanding of kitchen operations, food safety, and hygiene standards.

• Proficient in spoken and written English.

• Basic knowledge of Microsoft Office (for reports, scheduling, and inventory).

• Pleasant, dynamic personality with strong leadership and teamwork skills.

• Positive “can-do” attitude and willingness to guide and train junior staff.

Join the Excitement at C.O.T.U - Center Of The Universe!

Are you ready to discover a brand new world of vibrant F&B and entertainment? Look no further - C.O.T.U awaits, offering a journey filled with excitement! We're not just any venue; we're a dynamic hub, reshaping hospitality norms and crafting memorable experiences.

C.O.T.U (Center Of The Universe) stands out as a unique destination. It's a multi-concept lifestyle and entertainment venue, featuring five distinct spaces designed to delight: from a welcoming lobby bar perfect for both work and relaxation, to a sophisticated modern Japanese restaurant, an energetic ultralounge, a refined cocktail bar with live entertainment, and even a rooftop swimming pool offering stunning city views!

Key Responsibilities:

• Oversee a designated area of the kitchen, such as the grill, sauce, fish, or pastry station.
• Ensure the preparation of dishes according to the restaurant’s standards.
• Prepare ingredients and cook dishes according to the menu and executive chef’s specifications.
• Ensure portion sizes, garnishing, and presentation are consistent.
• Assist in training and mentoring junior chefs and kitchen staff.
• Delegate tasks to commis chefs (junior cooks) and kitchen helpers as needed.
• Ensure the quality of ingredients and dishes is of a high standard.
• Monitor food preparation, ensuring correct techniques and consistency.
• Maintain a clean and safe working environment.
• Adhere to food safety, sanitation, and hygiene standards.
• Monitor stock levels for the station and request supplies when necessary.
• Reduce waste by proper inventory management and portion control.
• Work closely with other sections of the kitchen to coordinate cooking times and menu delivery.
• Communicate with the sous chef and head chef about progress and any issues that arise.

Perks:

• Career Growth Opportunities
• Attractive Salary package
• Outpatient & Hospitalisation benefits
• Staff meals & late night transport
• Staff discount across all venues

If you're someone who thrives in dynamic environments and shares a passion for the F&B/Entertainment scene, we invite you to join us. Together, let's create remarkable experiences and set new standards of excellence. Apply now and become a part of this exciting journey!

Join the Excitement at C.O.T.U - Center Of The Universe!

Are you ready to discover a brand new world of vibrant F&B and entertainment? Look no further - C.O.T.U awaits, offering a journey filled with excitement! We're not just any venue; we're a dynamic hub, reshaping hospitality norms and crafting memorable experiences.

C.O.T.U (Center Of The Universe) stands out as a unique destination. It's a multi-concept lifestyle and entertainment venue, featuring five distinct spaces designed to delight: from a welcoming lobby bar perfect for both work and relaxation, to a sophisticated modern Japanese restaurant, an energetic ultralounge, a refined cocktail bar with live entertainment, and even a rooftop swimming pool offering stunning city views!

Key Responsibilities:

• Oversee a designated area of the kitchen, such as the grill, sauce, fish, or pastry station.
• Ensure the preparation of dishes according to the restaurant’s standards.
• Prepare ingredients and cook dishes according to the menu and executive chef’s specifications.
• Ensure portion sizes, garnishing, and presentation are consistent.
• Assist in training and mentoring junior chefs and kitchen staff.
• Delegate tasks to commis chefs (junior cooks) and kitchen helpers as needed.
• Ensure the quality of ingredients and dishes is of a high standard.
• Monitor food preparation, ensuring correct techniques and consistency.
• Maintain a clean and safe working environment.
• Adhere to food safety, sanitation, and hygiene standards.
• Monitor stock levels for the station and request supplies when necessary.
• Reduce waste by proper inventory management and portion control.
• Work closely with other sections of the kitchen to coordinate cooking times and menu delivery.
• Communicate with the sous chef and head chef about progress and any issues that arise.

Perks:

• Career Growth Opportunities
• Attractive Salary package
• Outpatient & Hospitalisation benefits
• Staff meals & late night transport
• Staff discount across all venues

If you're someone who thrives in dynamic environments and shares a passion for the F&B/Entertainment scene, we invite you to join us. Together, let's create remarkable experiences and set new standards of excellence. Apply now and become a part of this exciting journey!

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)

· Whiskey Library & Jazz Club (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

- Any other duties/tasks as requested by management

The Assistant Sous Chef will support the back-of-house kitchen team and assist in daily culinary operations. This role works under the guidance of the Sous Chef and Executive Chef, helping to maintain high standards of food quality, efficiency, and consistency. The Assistant Sous Chef will also contribute to menu execution, kitchen organization, and operational improvements.

Responsibilities

• Assist in day-to-day kitchen operations, ensuring smooth workflow and timely preparation of dishes.

• Support the Sous Chef in leading, training, and mentoring junior kitchen staff.

• Maintain high standards of food quality, presentation, and consistency for all menu items.

• Collaborate with the kitchen team to implement cost control measures and reduce waste.

• Help experiment with new recipes and dishes, providing feedback to enhance menu offerings and efficiency.

• Assist with inventory management, including receiving, storing, and tracking kitchen supplies.

• Ensure compliance with health, safety, and sanitation regulations in the kitchen.

• Support cross-department collaboration to ensure seamless restaurant operations.

• Foster a positive team culture by encouraging a growth mindset, continuous learning and collaborative working habits.

• Step in to lead the kitchen in the absence of the Sous Chef.

Requirements

• Minimum 4 years of proven experience in a professional kitchen, ideally as a Chef de Partie or Junior Sous Chef.

• Culinary diploma or equivalent qualification.

• Knowledge of Japanese cuisine and techniques is an advantage.

• Strong teamwork, communication, and organizational skills.

• Willingness to learn and grow into a leadership role.

About Company:

Our client is a newly opened restaurant located in a 4-star hotel at Central of Singapore. With head chef from Tokyo, Japan, they are offering wonderful Japanese and French fusion cuisine.

Job Description:

- To support the head chef on breakfast buffet operation

- Contribute to kitchen standards, line cooking, food preparation, and dish plating

- Assist in managing kitchen stock and ingredient organization

- Assist in monitoring food and product orders, minimizing waste through detailed records

- Assist in food preparation and presentation, ensuring exceptional quality

- Assist in maintaining kitchen organization, staff development, and training opportunities

- Ensure the safe and proper use of kitchen equipment at all times

- Uphold high cleanliness standards in and around the workstation, adhering to health and sanitation regulations

- To take on any other tasks as reasonably assigned by the direct reporting superior and/or company

Job Requirements:

- At least 3 years of cooking experience in restaurant or hotel settings

- Experienced in preparing breakfast buffet or mass cooking using ovens and fryers

- Experienced in inventory management, food ordering, and shift scheduling will be an added advantage

- Willing to work on weekends and Public Holidays

- Able to start working at 3am

- Strong attention to detail and a commitment to maintaining food quality standards

Compensation:

- Working Location: 3 mins walking distance from MRT Chinatown

- Working hours: 3am - 1pm

- Working days: 5 days/week (shift rotational)

- Transport claimable (during times when public transportation is not running)

- Annual Leave, Medical Leave, Opportunities for career advancement

- The opportunity to work in a prestigious 4-star hotel setting

Responsibilities

• Manage and supervise a specific kitchen section

• Prepare and present dishes according to standard recipes and quality guidelines.

• Ensure consistency in taste, portioning, and presentation.

• Assist in menu execution and daily kitchen production.

• Monitor stock levels for the assigned section and request supplies when needed.

• Maintain cleanliness, hygiene, and food safety standards in the workstation.

• Guide and support junior kitchen staff in daily tasks.

• Ensure timely preparation and smooth kitchen workflow during service.

Requirements

• Experience in a professional kitchen environment.

• Good knowledge of food preparation techniques and kitchen operations.

• Ability to work in a fast-paced environment.

• Strong attention to detail and consistency.

• Ability to follow instructions and work as part of a team.

• Commitment to food safety and hygiene standards.

Responsibilities

• Manage and supervise a specific kitchen section

• Prepare and present dishes according to standard recipes and quality guidelines.

• Ensure consistency in taste, portioning, and presentation.

• Assist in menu execution and daily kitchen production.

• Monitor stock levels for the assigned section and request supplies when needed.

• Maintain cleanliness, hygiene, and food safety standards in the workstation.

• Guide and support junior kitchen staff in daily tasks.

• Ensure timely preparation and smooth kitchen workflow during service.

Requirements

• Experience in a professional kitchen environment.

• Good knowledge of food preparation techniques and kitchen operations.

• Ability to work in a fast-paced environment.

• Strong attention to detail and consistency.

• Ability to follow instructions and work as part of a team.

• Commitment to food safety and hygiene standards.

Responsibilities

• Manage and supervise a specific kitchen section

• Prepare and present dishes according to standard recipes and quality guidelines.

• Ensure consistency in taste, portioning, and presentation.

• Assist in menu execution and daily kitchen production.

• Monitor stock levels for the assigned section and request supplies when needed.

• Maintain cleanliness, hygiene, and food safety standards in the workstation.

• Guide and support junior kitchen staff in daily tasks.

• Ensure timely preparation and smooth kitchen workflow during service.

Requirements

• Experience in a professional kitchen environment.

• Good knowledge of food preparation techniques and kitchen operations.

• Ability to work in a fast-paced environment.

• Strong attention to detail and consistency.

• Ability to follow instructions and work as part of a team.

• Commitment to food safety and hygiene standards.

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

Job Description & Requirements

Key Responsibilities

• Assist the Sous Chef and Head Chef in managing day-to-day kitchen operations
• Supervise and guide kitchen staff (Commis Chefs, Cooks) during service
• Ensure all dishes are prepared and presented according to company standards
• Maintain consistency in food quality, taste, and portion control
• Oversee mise en place and ensure readiness for service periods
• Step in to lead kitchen operations in the absence of the Sous Chef
• Monitor stock levels and assist with ordering and inventory control
• Ensure proper storage of food items and minimise wastage
• Enforce food hygiene and safety standards in accordance with Singapore Food Agency guidelines
• Train and mentor junior kitchen staff to improve performance and skills
• Assist in menu development and testing of new dishes when required

Requirements

• Minimum 2–4 years of experience in a professional kitchen
• Prior experience in a supervisory or senior line cook role preferred
• Strong knowledge of kitchen operations and food safety standards
• Ability to work in a fast-paced environment and handle pressure during peak hours
• Good leadership and communication skills
• Positive attitude, disciplined, and team-oriented