Total 2,089 chef job vacancies in Indonesia

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.Able to work under pressure in a fast paced, dynamic and challenging work environment

3.Able to work split shift, weekends and public holidays

Interested application please Whatsapp 9137 2746, Thank you.

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).

At Shangri‑La Singapore, we are a heart‑warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, a tranquil and sincere working environment, work‑life balance, and recognition for your efforts.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, Shangri‑La Singapore is a sophisticated urban retreat for business and leisure travellers. Our 792 luxurious guestrooms and suites span across three distinct wings, including family‑themed rooms supported by dedicated family‑focused amenities.

We are looking for a Demi Chef (Our Café) to join our team!

Job Responsibilities

• Assist the Chef de Cuisine and senior chefs in daily kitchen operations at Our Café
• Prepare and cook menu items in accordance with established recipes and quality standards
• Ensure consistent food quality, taste, and presentation for all café offerings
• Support mise‑en‑place preparation to ensure smooth and efficient service
• Maintain cleanliness and organisation of the assigned kitchen section
• Adhere strictly to food safety, hygiene, and sanitation standards
• Assist in inventory control, stock rotation, and proper storage of ingredients
• Minimise food wastage through proper handling and preparation practices
• Perform other kitchen duties as assigned by kitchen management

Job Requirements

• Certificate or Diploma in Culinary Arts or relevant professional training
• Minimum 3 years of kitchen experience, preferably in a hotel or café setting
• Basic knowledge of Western and café‑style cuisine is an advantage
• Understanding of food safety and hygiene standards
• Ability to work efficiently in a fast‑paced kitchen environment
• Good teamwork, communication, and interpersonal skills
• Willingness to work shifts, weekends, and public holidays
• Strong passion for cooking and continuous learning

As a Chef De Partie (CDP) you are responsible for supporting the Head and Sous Chef in a busy restaurant kitchen delivering consistently high-quality food, handling purchase orders and ensuring that all items received are duly authorized, ensuring the highest standards and consistent quality in the daily preparation and keeping up to date with the new products, recipes and preparation techniques.

Chef de Partie Responsibilities:

● Preparing specific food items and meal components at your station.

● Following directions provided by the Head chef.

● Collaborating with the rest of the culinary team to ensure high-quality food and service.

● Keeping your area of the kitchen safe and sanitary.

● Stocktaking and ordering supplies for your station.

● Improving your food preparation methods based on feedback.

● Assisting in other areas of the kitchen when required.

Hiring for a western stall - El Carbon® in a coffeeshop.

Chef de Partie will be responsible for overseeing a specific section of the kitchen and ensuring the delivery of high-quality food to customers. You will be reporting to the Sous Chef or Head Chef and will work collaboratively with the rest of the kitchen staff to maintain a high level of food quality, consistency, and presentation.

Responsibilities (Key Result Areas & Activities)

• Preparing and cooking food to the highest standards in a timely manner.
• Overseeing and training Chef, Cook and Assistant Chef
• Ensuring that all food is cooked and presented to the required standard and specifications.
• Monitoring food wastage and implementing strategies to reduce waste.
• Contributing to the creation of new menu items and specials.
• Maintaining a clean and organized kitchen environment, ensuring that all health and safety standards are met.
• Ordering and managing the stock levels of the kitchen.
• Ensuring that all food is stored correctly, with proper labeling and rotation procedures.
• Assisting Junior Sous Chef, Sous Chef or Head Chef with any other tasks as required.

Required to - KNOW (Skills, Knowledge & Behavior)

• Diploma or degree in Culinary Arts or related field.
• 2-5 years of experience in s similar role within a professional kitchen.
• Excellent cooking skills, with the ability to prepare and cook food to a high standard.
• Strong leadership and communication skills, with the ability to train and manage chefs and kitchen assistants.
• Good knowledge of food safety and hygiene standards operations procedure.
• Ability to work under pressure and in a fast-paced environment.
• Flexibility to work evenings, weekends, and holidays as required.
• Good organizational and time management skills.
• Ability to work collaboratively as part of a team.
• Creativity and a passion for food and cooking.

*Do note: position is to be based in a halal western stall in coffeeshop setting/environment.
Location: 221 Jurong East Street 21

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills• Up-to-date with culinary trends and optimized kitchen processes

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills• Up-to-date with culinary trends and optimized kitchen processes

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills• Up-to-date with culinary trends and optimized kitchen processes

Company Overview

Takahashi is the first international outpost of the renowned Tokyo-based omakase restaurant by Master Jun Takahashi, celebrated for his artistry, cult following, and year-long waitlist in Japan. In Singapore, Takahashi embodies the philosophy of Zen dining — where tradition meets innovation, and every detail reflects refinement, tranquillity, and excellence.

Job Description

We are seeking an experienced and highly skilled Head Chef to lead our Omakase kitchen in Singapore. The successful candidate will oversee culinary operations, uphold the highest standards of Japanese fine dining, and ensure the Takahashi brand’s reputation for authenticity, precision, and artistry.

Key Responsibilities

• Lead the Omakase kitchen, supervising and mentoring a team of chefs and kitchen staff.
• Design, curate, and execute seasonal Omakase menus in alignment with Takahashi’s philosophy and Master Jun Takahashi’s vision.
• Source, select, and manage premium Japanese ingredients (with focus on Toyosu Market and seasonal prefectural produce).
• Maintain the highest levels of quality, hygiene, and food safety in accordance with Singapore standards and Takahashi’s brand ethos.
• Collaborate with management and service team to create an exceptional guest journey from counter to plate.
• Train and inspire junior chefs in traditional Edomae techniques and modern Japanese innovations.
• Uphold cost control, kitchen efficiency, and waste management without compromising quality.
• Represent Takahashi at exclusive events, media features, and collaborations as required.

Requirements

• Minimum 8–10 years’ experience in Japanese cuisine, with at least 5 years in an Omakase or Michelin-starred environment.
• Demonstrated expertise in Edomae sushi techniques, seasonal ingredient preparation, and fine dining execution.
• Strong leadership, team management, and mentoring skills.
• Deep knowledge of Japanese culinary culture, traditions, and ingredient seasonality.
• Fluent in English; Japanese language proficiency is an advantage.
• High level of discipline, attention to detail, and commitment to excellence.
• A passion for delivering world-class guest experiences.

Employment Details

• Location: Robertson Quay, Singapore
• Employment Type: Full-time
• Salary: Competitive, commensurate with experience (with performance incentives)
• Benefits: Staff meals, medical benefits, and training opportunities in Japan under Master Jun Takahashi

How to Apply

Interested applicants are invited to submit their CV with a cover letter highlighting relevant experience to:

Job Summary:

A skilled Omakase Sushi Chef is needed to deliver high-end, personalized Edomae-style sushi experiences. The role focuses on curating seasonal omakase menus, sourcing premium ingredients, and ensuring top-tier hospitality and food quality.

Key Responsibilities:

• Prepare and present premium sushi, sashimi, and Japanese dishes with artistry.
• Create and update seasonal omakase menus.
• Engage and educate guests on dishes and ingredients.
• Source fresh, sustainable seafood and ingredients.
• Maintain strict hygiene and cleanliness standards.
• Oversee inventory, reduce waste, and liaise with suppliers.
• Work closely with front-of-house for smooth service.
• Stay current on culinary trends and refine skills.

Requirements:

• 5 years of experience in Japanese cuisine, preferably omakase.
• Expertise in Edomae techniques and strong knife skills.
• Excellent customer service and communication abilities.
• Knowledge of sake/wine pairing (a plus).
• Completed Basic Food Hygiene course.
• Willingness to work weekends/public holidays and rotate across locations.
• Adaptable and eager to learn new roles within the kitchen.

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.Able to work under pressure in a fast paced, dynamic and challenging work environment

3.Able to work split shift, weekends and public holidays

Interested application please Whatsapp 9137 2746, Thank you.

About Mama Shelter

Mama Shelter is a global lifestyle hospitality brand known for vibrant design, creative energy, and unforgettable guest experiences. Our Singapore property is the newest addition, bringing bold flavors and a lively atmosphere to the city.

Job Summary

We are seeking a passionate and skilled Chef de Partie to join our kitchen team. This role is ideal for someone who thrives in a dynamic environment, takes pride in culinary excellence, and enjoys working collaboratively.

Responsibilities

• Lead the preparation, cooking, and presentation of dishes within a designated kitchen section (grill, sauté, pastry, etc.) to achieve high culinary standards
• Manage and oversee junior staff in your section by providing training, guidance, and performance feedback to ensure operational excellence
• Maintain strict adherence to food safety, hygiene, and cleanliness protocols to guarantee a safe kitchen environment
• Collaborate with the Sous Chef and Head Chef to contribute to menu development and ensure consistency in food quality and presentation
• Operate effectively under pressure in a fast-paced kitchen environment while meeting service deadlines
• Communicate clearly and work collaboratively with kitchen and service teams to support seamless operations
• Demonstrate flexibility by working shifts, including weekends and public holidays, to meet business needs

Responsibilities

• Assist the Junior Sous in the preparation and cooking of menu items.

• Ensure food is prepared according to recipes, quality standards, and presentation guidelines.

• Organize and maintain mise en place (ingredients and workstation setup) before service.

• Monitor food quality, freshness, and portion control.

• Follow food safety, hygiene, and sanitation standards (e.g., HACCP requirements).

• Support inventory management, including stock rotation and minimizing waste.

• Maintain cleanliness and organization of the assigned kitchen section.

• Assist during busy service periods to ensure timely food delivery.

• Report equipment issues, shortages, or quality concerns to senior chefs.

Reports To: Junior Sous Chef / Head Chef

Requirements

• Culinary diploma or relevant professional training preferred.

• Typically 1–3 years of experience in a professional kitchen.

• Knowledge of food preparation techniques and kitchen operations.

• Understanding of food safety and hygiene regulations.

• Ability to work under pressure in a fast-paced environment.

• Strong teamwork and communication skills.

Benefits:

- 2 days off per week

- ⁠$50 food meal allowance

- 2.5k monthly salary

- ⁠Only Sg/ PR

- ⁠Medical and insurance provided

- ⁠$250 medical in claims

- ⁠Employees with Italian and western cuisine experience preferred

- ⁠7 days of Annual Leave

Located in the heart of Scotts Square, Kakushin is a modern Japanese omakase restaurant dedicated to showcasing the finest seasonal produce from Japan through creativity, precision, and storytelling. Helmed by a passionate team with decades of experience in renowned Japanese restaurants, we are looking for a talented and driven Japanese Cuisine Omakase Chef to grow with us.

Job Responsibilities

• Prepare and execute high-quality omakase dishes with consistency and precision
• Handle premium seasonal ingredients including sashimi, sushi, seafood, and specialty Japanese produce
• Ensure freshness, quality control, and proper food handling standards
• Maintain cleanliness and organization of kitchen and omakase counter
• Assist in menu planning, seasonal dish development, and ingredient sourcing
• Deliver an exceptional dining experience through interaction and presentation
• Work closely with the kitchen team to maintain smooth daily operations

Requirements

• Minimum 3 years of experience in Japanese cuisine or omakase environment
• Strong knowledge of Japanese ingredients, preparation techniques, and knife skills
• Passionate about craftsmanship, creativity, and hospitality
• Able to work in a fast-paced environment with attention to detail
• Team player with positive attitude and professionalism
• Candidates with sushi and omakase counter experience will have an added advantage

What We Offer

• Competitive salary package
• Staff meals provided
• Career growth opportunities within the company
• Positive and professional working environment
• Opportunity to work with premium seasonal Japanese ingredients

The Chef de Partie (CDP) is responsible for leading a specific culinary station —spanning Chinese, Western/International/Pizza, No Pork No Lard, Noodle, or Cold/Salad Bar — delivering consistent, high-quality food production in a fast-paced corporate dining environment. The CDP mentors line cooks, owns station standards, and is the daily custodian of food quality and safety at their station.

Lead designated kitchen station (one of: Chinese wok, Western/Pizza, No Pork No Lard, Noodle, or Cold Kitchen/Salad Bar)

Prepare and cook all menu items to standardised recipes, portions, and presentation standards

Supervise and train line cooks assigned to the station; conduct on-the-job coaching and performance feedback

Manage station mise en place: ingredient prep, portioning, storage, and par stock levels

Ensure all food is prepared, held, and served at correct temperatures per HACCP requirements

Monitor and minimise food waste; manage daily leftover and stock rotation

Communicate effectively with the Unit Chef on production planning, menu changes, and special requests

Maintain station cleanliness, equipment upkeep, and personal hygiene standards

Support special functions, themed promotions, and event catering from the kitchen

Cover adjacent stations or support prep kitchen when required

Requirements:

Minimum 3–5 years of culinary experience with at least 2 years at a CDP or senior cook level

Specialist expertise in at least one cuisine area: Chinese, Western/International, No Pork No Lard Meus, or Cold Kitchen

Experience in hotels, quality restaurant kitchens, or high-volume corporate catering

Familiar with Chinese cooking techniques (wok hei, braising, steaming) or Western fundamentals (sauces, roasting, pastry) depending on station

Working knowledge of HACCP, food safety, and temperature management at station level

Team-oriented with the ability to guide and develop junior kitchen staff

WSQ FSC Level 2 Certificate required; higher certifications advantageous