Total 125 Junior Executive commis chef job vacancies in Indonesia

Puffy Bois is looking for motivated, fun and dedicated people to join our small but expanding crew! Widely regarded as one of the best Pizza and Cocktail bars in Singapore since our opening in 2023, we have been nominated twice in the global Tales of the Cocktail cocktail bar awards for the region (best new international cocktail bar, best restaurant bar), recipient of Tatler’s Best 20 bars in 2025, featured in CNA's best pizza in Singapore, Timeout’s Best Bars in Singapore guide, Timeout’s 5 best Pizza’s of 2024, and many others.

Our Pizza style is a modern New York/Neopolitan hybrid, with a concise but well executed menu offering. A Brooklyn/Shoreditch/Fitzroy neighbourhood style bar at heart, the kitchen is a completely open Izekaya style, and chefs and bartenders work hand in hand to give our guests the most enjoyable experience possible.

Applicants will ideally have at least 1 year of professional, commercial Kitchen experience with a western focus. No pizza making experience is strictly necessary, but knife and skill competency is a must. A healthy interest in Alcohol will be well regarded, and in due course, training will also be provided with the option of also learning the craft of the cocktail. 

With no traditional kitchen brigade structure, all staff work in a small, but tight-knit and highly skilled team, and everyone helps in every position. Applicants with great personalities and no ego’s are a must!

Position: Junior Chef – Full time

Responsibilities:

·      Independently prepare both hot and cold ingredients, mise en place, and work with a variety of unique ingredients

·      Work evening services (Midnight finishes)

·      Maintain Kitchen Hygience and service standards

·      High levels of guest engagement through knowledge and attentive service

·      Work closely with owners/head chefs daily to refine skills and develop ideas and flavours

Requirements:

·      A positive, fun and engaged attitude

·      Big, open personalities

·      Min 1 year of commercial, western kitchen experience ideal (pizza experience not essential but well regarded)

·      Team player

·      A Willingness to learn

Location: Duxton Road

Salary: $2.5-3.5k total package, depending on experience. (Inclusive of basic salary, transport costs if any, meal allowances, service charge and various bonuses).

JOB RESPONSIBILITIES:

• Select, wash and cut vegetables
• Prepare sufficient ingredients for operations use
• Wash, portion and store ingredients accordingly
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements
• Any other jobs or duties assigned by the Chief Chef from time to time.

About the Restaurant Loca Niru embodies the harmonious fusion of nature, creativity, and the artistry of both Japanese and French culinary techniques. Helmed by Chef Shusuke Kubota, the restaurant celebrates craftsmanship through innovative dishes that honour tradition while pushing creative boundaries, bringing together ingredients from various cultures and traditions, served in perfect harmony in a single space, where guests can enjoy the creations, atmosphere, and indulge in the moment. At Loca Niru, we don't just serve food, we tell stories through cuisine. Each dish is served with a vision of bringing forward the story behind every ingredient used, and how it makes an impact in our everyday lives around the world. Loca Niru aims to provide guests with a takeaway that is more than just dining - a learning experience, a journey. This position as a Commis Cook / Kitchen Assistant will report to the Sous Chef / Senior Sous Chef / Executive Chef. This upcoming new restaurant is located at the central area of Singapore.

Responsibilities

• Assist senior chefs in preparing dishes within assigned sections to meet quality and presentation standards
• Follow standard recipes and portion controls to ensure consistent food production
• Store and label food products correctly in refrigerators and storage containers to minimize spoilage and waste
• Receive and organize food supplies, applying FIFO (first in, first out) to maintain freshness and safety
• Maintain cleanliness and sanitation in all kitchen areas by following safety and hygiene standards
• Clean and maintain workstations according to scheduled routines to support kitchen efficiency
• Handle and maintain kitchen equipment properly to ensure safe and effective operation
• Collaborate with team members to support kitchen operations and complete additional tasks as assigned

Required competencies and certifications

• Demonstrate a strong understanding and application of Hazard Analysis Critical Control Points (HACCP) to maintain food safety
• Communicate effectively and work well independently and as part of a team
• Adapt to flexible work hours including shifts, split shifts, weekends, and public holidays

Preferred competencies and qualifications

• Show eagerness to learn and a positive attitude towards culinary challenges
• Possess knowledge of various cooking methods, ingredients, equipment, preparation, and procedures
• Experience working in a pre-opening team environment is advantageous

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gaia Japanese Concept for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).

You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.

• Well established Japanese Restaurant
• Salary range: $3500
• Working days: 5.5 Days
• Working location: Central / East
• Excellent Welfare & Benefits

Job Scope

• Assist the Head Chef in managing kitchen operations, including ordering, cost control, staffing, and efficiency.
• Ensure food preparation and presentation meet recipe, SOP, and brand standards.
• Prepare and cook dishes according to menu specifications.
• Maintain food quality, minimize waste, and control costs.
• Train and supervise kitchen staff, ensuring proper hygiene and grooming standards.
• Handle guest feedback and kitchen-related issues promptly.
• Ensure kitchen equipment maintenance and compliance with SFA food safety standards.
• Maintain a clean, organized workspace and promote teamwork for smooth operations.

Requirement

• GCE O Level and above
• 3 years related experience in restaurant supervision position
• Possess WSQ Food and Hygiene Certification

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

YEOW CHANG FU (R23118759)
EA Recruitment Pte Ltd
EA License No: 21C0492

✨ CHEFLAM’S, a premium Sichuan cuisine brand, is launching a new restaurant – new store opening in progress!| Elegant dining environment, stable customer base, friendly team atmosphere

✨ Full-time | 6 days a week | Clear work schedule, standardized management

✨ Monthly salary SGD 2,800–3,400 (depending on experience) + stable career development opportunities + Performance dividends

✨ 10 days annual leave | Sick leave and other benefits as per company policy

✨ Opportunity to lead a team, participate kitchen standardization, and be promoted to higher management positions for outstanding performanceUrgently hiring

Roles:

• Assist in food preparation (cutting, marinating, skewering, etc.)
• Support cooking duties (grill / hot kitchen / basic Japanese dishes)
• Ensure ingredients are properly stored and handled
• Maintain cleanliness and hygiene of kitchen area
• Follow SOPs and food safety standards
• Assist senior chefs in daily kitchen operations
• Perform stock checks and basic inventory control
• Any other ad-hoc kitchen duties

Requirements:

• Able to work in a fast-paced environment
• Team player with positive attitude
• Willing to work shifts, weekends, and public holidays
• Singaporean only

Interested candidates whatsapp/call Lucas- 93392324

EA Personnel Name: Lucas Chang
EA Personnel No: R1874043
EA License No: 18C9495

Manage the kitchen, food preparation, supplies ordering and kitchen staff for general food service and functions

Kitchen Management

· Overall responsible for culinary activities of the kitchen

· Check the quantity and quality of received products to ensure items are as ordered and standards are met

· Achieve food margin set by the Company

· Monitor and maintain stock levels to reduce wastage and to maximize profitability

· Ensure kitchen operations are carried smoothly and effectively

· Receive and store food supplies, equipment and utensils in refrigerators, cupboards and other storage areas

· Responsible for inventory management to ensure sufficient stock for operation efficiency

Hygiene and Workplace Safety Management

· Ensure consistency in food quality control, hygiene and safety

· Ensure that food handling and hygiene regulations are followed in accordance with regulations

Equipment Management

· Inspect equipment, work areas and general supplies to ensure conformance to established health and safety standards

People Management

· Supervise and coordinate activities of kitchen staff

· Instruct and train other kitchen workers in the preparation, cooking, garnishing, and presentation of food

· Inspire and motivate the team to achieve food specifications

· Assist in recruitment of kitchen staff

· Manage a team of chefs and their areas of responsibilities

Sales Management

· Collaborate with restaurant manager to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers

Cost Management

· Manage food and manpower cost

Administration

· Responsible for kitchen administration duties

Perform other reasonable job duties as requested by Superior

Kitchen Assistant primarily help with a variety of tasks, depending on what the Cooks or Waitstaff need at the time. Some of their main duties and responsibilities include:

• Mopping and sweeping the kitchen
• Taking out the garbage and replacing garbage bags
• Washing, drying, and putting away all dishes and kitchen utensils
• Unloading food supplies from delivery trucks
• Helping cooks prepare for meals by washing, cutting, peeling, and slicing ingredients
• Packing takeout orders for customers
• Refilling condiments or other supplies at tables

Main Duties and Key Responsibilities

• Assume responsibility for general duties within the kitchen.
• Ensure the proper maintenance of kitchen supplies, equipment, and work areas.
• Uphold high standards of food quality, hygiene, and cleanliness throughout the kitchen.
• Assist in the preparation of ingredients for cooking, including cutting vegetables, meat, fruits, etc.
• Undertake any additional ad-hoc duties as assigned.

Job Requirements and Qualifications

• Preferably possess at least 1 year of experience in the Hospitality industry.
• Certificate in Basic Food Hygiene is a prerequisite.
• Must be available for a 6-day work week.
• Capable of working on rotating shifts, including weekends and public holidays.

JOB SUMMARY

Ensuring the quality, consistency and production of areas of responsibility in the kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with a team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains a team to improve results.

Responsibilities

• Supervises the preparation and production of all hot or cold food items for a Breakfast and ala-carte menu to ensure that they are in compliance with the prescribed recipes and specifications.
• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet & catering services).
• Produces production prep list.
• Assists in developing daily and seasonal menu items.
• Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department).
• Assists in estimating daily restaurant production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees’ absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures employees are cross-trained to support successful daily operations.

Establishing and Maintaining Kitchen Goals

• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Knows and implements company safety standards.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Sets a positive example for guest relations.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Empowers employees to provide excellent customer service.
• Handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

Job Description:

• Handle ingredient preparation by slicing, dicing, blending, and making sauces.
• Accurately measure ingredients based on recipe requirements.
• Portion, cut, and store food items appropriately.
• Cook and prepare meals according to set recipes and quality standards.
• Keep the kitchen clean, orderly, and hygienic at all times.
• Ensure proper storage of all food products and supplies.
• Track inventory levels and request restocking of food and supplies as needed.

Requirements:

• Minimum 1 year of cook experience in hotel industry.
• Excellent communication

Interested applicants for the above advertised position(s), please kindly email an updated copy of your resume to: gs1@talenttradersg.com;

EA License No.: 13C6305

Registration No.: R23117856 CHOE KIN MUN

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

Assistance in Kitchen Operations:Assist the Sous Chef in managing the kitchen team and daily operations.
Ensure food preparation, cooking, and presentation are in line with the restaurant’s standards.

1. Menu Planning and Development:Collaborate with the Sous Chef and other chefs in developing new dishes and menu items.
   Ensure all recipes are followed accurately and consistently.
   
2. Training and Supervision:Train and supervise junior kitchen staff, ensuring they adhere to recipes and kitchen hygiene standards.
   Provide guidance and support to maintain high productivity and efficiency.
   
3. Quality Control:Monitor food quality and presentation before it is served to guests.
   Ensure all food safety regulations and guidelines are followed.
   
4. Inventory Management:Assist in ordering and maintaining inventory of food and kitchen supplies.
   Control food waste and manage kitchen expenses within budgetary guidelines.
   
5. Kitchen Hygiene and Safety:Maintain cleanliness and organization of the kitchen and equipment.
   Ensure compliance with sanitation and safety regulations.
   
6. Communication and Collaboration:Coordinate with other departments, such as front-of-house staff, to ensure smooth service.
   Communicate effectively with the kitchen team and management.
   
7. Problem Solving and Adaptability:Address any issues that arise in the kitchen promptly and professionally.
   Be adaptable and able to handle changing priorities and demands.
   
8. Leadership and Teamwork:Lead by example in professionalism and work ethic.
   Foster a positive and collaborative work environment among kitchen staff.
   
9. Continuous Improvement:Stay updated with industry trends and techniques.
   Strive for personal and professional growth in culinary skills and knowledge.
   

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Manages all day-to-day operators of the pastry and bakery section of the kitchen

• Prepare a wide variety of goods following company SOP and in-house recipes

• Assist in developing, designing or creating new ideas and items

• Follows proper handling and right temperature of all food products

• Ensure compliance with all food safety standards in the baking process

• To conduct staff training when new products are launched

• Ensure effective communication and collaboration between the departments

• Provide suggestions to improve and elevate the effectiveness of processes and systems present within the pastry team

• Any Ad-hoc duties assigned

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience