Total 135 Junior Executive commis chef job vacancies in Indonesia

Kitchen Assistant / Service Staff - Hunan Cuisine

• Location: Pasir Ris, Singapore

Job Summary

Join our Hunan cuisine restaurant team as a Kitchen Assistant/Service Staff, where you will assist in preparing and cooking dishes, support food service, maintain kitchen cleanliness, and help with cashier duties to ensure smooth restaurant operations.

Responsibilities

• Prepare ingredients by cutting and measuring to support the cooking of Hunan cuisine dishes
• Assist in cooking Hunan cuisine dishes following established recipes and quality standards
• Support food service by delivering dishes promptly and assisting customers as needed
• Maintain kitchen cleanliness and hygiene by regularly cleaning work areas and equipment
• Provide backup cashier support by handling simple transactions accurately during busy periods
• Collaborate with team members to ensure efficient kitchen and restaurant operations during service hours

Preferred competencies and qualifications

• Experience in Chinese cuisine or specifically Hunan cuisine
• Ability to work effectively in a fast-paced kitchen environment
• Strong work ethic and responsibility in completing assigned tasks
• Flexibility to work rotating shifts including 12-hour shifts with meal breaks

Other Information

• Monthly salary: S$2,500 - S$2,700 (commensurate with experience)
• Meals provided during work shifts
• Four rest days per month
• Training and development opportunities available
• Working hours: 12 hours per day (including meal breaks)

Sunset Hospitality Group is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more.

SHG operates over 81 venues and with presence in 22 countries with a commitment to deliver authentic & diverse hospitality experiences that bring people together, all around the world.

METT Singapore, a Heritage Icon in the heart of Fort Canning Park.

The hotel blends colonial charm with contemporary soul. Just minutes from Orchard Road, this lifestyle hotel features 84 rooms and suites, 2 pools, and exclusive venues for dining, wellness, and social connection. With every detail designed to inspire meaningful moments, METT Singapore is a destination where simplicity meets refined living.

The Junior Sous Chef is responsible for assisting the Sous section of the kitchen while working closely with the Sous Chef and in the absence of Sous Chef.

2.1 Give assistance to day-to-day operations of the kitchen

2.2 Prepares a wide variety of goods by following standard restaurant recipes

2.3 Work closely with Sous Chef and assist in developing, designing and creating new ideas and items

2.4 Follows proper handling and right temperature of all food products

2.5 Supervise and coordinate all preparation and presentation

2.6 Monitor stocks of ingredients and make appropriate orders within budget

2.7 Check quality of material and condition of equipment and devices used for cooking

2.8 Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervise immediately

2.9 Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations

2.10 Performs other duties pertinent to this job as assigned.

Working Location : Dover
6 days work week

Job Summary:

Manages the back of house operations, including Daily & Banquet menu planning, administration communication (all levels), manpower planning, and hygiene and safety management. To cook and serve all food in the kitchen according to the menu planned.

Key Responsibilities:

·       Responsible for the overall daily food production and back of the house operations. 

·       Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).

·       Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.

·       Supervise a team of kitchen staff and ensure that they perform their duties as required.

·       Maintain and enhance manpower management by daily effective communication.

·       Plan and execute monthly rotating menus and special food promotions with the Unit Manager.

·       Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

·       Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

·       Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

·       Keep Food Sampling and Daily Cooking Core temperature recordings. Recording temperature for all refrigerators.

·       Attend weekly service meetings to improve and enhance service level.

·       Performs any other duties as directed by the Head Chef and Unit Manager.

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.

WE ARE CURRENTLY LOOKING FOR : Junior Sous Chef

Get to know us first!

What is INITIA GROUP?

The biggest lifestyle beauty lounge. INITIA Group sets out to find a consumer service business that is experience-based, differentiated and advantaged, non-seasonal, non-cyclical, highly predictable, has strong senior management, and strong online presence. Initia has been in the beauty industry and has created a series of new concept salons that blend with lifestyle and trends to provide unique and fascinating lounges.

Initia is not just doing beauty business alone, but it also has business in the F&B Industry and Art. It has been around for years and it has been working with local and many Korean companies in Singapore and in Malaysia.

Our brands :

Bada (Previously known as Leekaja Salon) Singapore

Walking on Sunshine

You are my Sunshine

F&B

We are looking for a talented Chef/Cook to be our Junior Sous Chef. If you are currently a cook or Chef De Partie (CDP), welcome to challenge yourself by joining and supporting our culinary team in creating delightful meals for our restaurant/cafe. This is an important job in any kitchen that comes with a lot of independence. He/She will be responsible for preparing high-quality food that meets the head chef's standards.

DUTIES & RESPONSIBILITIES :

• Following directions provided by the head chef.
• Collaborating with the whole culinary team to ensure high-quality food and service.
• Keeping the kitchen safe and sanitary.
• Stocktaking and ordering supplies.
• Assisting in other areas of the kitchen when required.
• Handling any problems that may arise.

QUALIFICATIONS :

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• At least 3 years experience working in a similar role.
• Ability to work well alone and in a team.
• Passion for delivering great food and service.
• Knowledge of best practices for safety and sanitation.
• Multitasking and organizational ability.
• Flexibility in working hours subject to the demands of the business.

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

WE ARE CURRENTLY LOOKING FOR : Junior Sous Chef

Get to know us first!

What is INITIA GROUP?

The biggest lifestyle beauty lounge. INITIA Group sets out to find a consumer service business that is experience-based, differentiated and advantaged, non-seasonal, non-cyclical, highly predictable, has strong senior management, and strong online presence. Initia has been in the beauty industry and has created a series of new concept salons that blend with lifestyle and trends to provide unique and fascinating lounges.

Initia is not just doing beauty business alone, but it also has business in the F&B Industry and Art. It has been around for years and it has been working with local and many Korean companies in Singapore and in Malaysia.

Our brands :

Bada (Previously known as Leekaja Salon) Singapore

Walking on Sunshine

You are my Sunshine

F&B

We are looking for a talented Chef/Cook to be our Junior Sous Chef. If you are currently a cook or Chef De Partie (CDP), welcome to challenge yourself by joining and supporting our culinary team in creating delightful meals for our restaurant/cafe. This is an important job in any kitchen that comes with a lot of independence. He/She will be responsible for preparing high-quality food that meets the head chef's standards.

DUTIES & RESPONSIBILITIES :

• Following directions provided by the head chef.
• Collaborating with the whole culinary team to ensure high-quality food and service.
• Keeping the kitchen safe and sanitary.
• Stocktaking and ordering supplies.
• Assisting in other areas of the kitchen when required.
• Handling any problems that may arise.

QUALIFICATIONS :

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• At least 3 years experience working in a similar role.
• Ability to work well alone and in a team.
• Passion for delivering great food and service.
• Knowledge of best practices for safety and sanitation.
• Multitasking and organizational ability.
• Flexibility in working hours subject to the demands of the business.

• Well established Japanese Restaurant
• Salary range: $3000
• Working days: 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

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

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting& hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control, usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Ensure staffs follow company safety SOP

· Follow company safety SOP

· Backend duties: stock takes, scheduling etc

· Help out at other outlets when needed.

· Handle any other duties assigned by Area Manager

· Minimum GCE N-Level or ITE qualifications

· Minimum 2 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

Job Duties

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting& hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control ,usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Backend duties: stock takes, scheduling etc

· Handle any other duties assigned by Chef

Job Requirements / Skills

· Minimum GCE N-Level or ITE qualifications

· Minimum 3 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

Company Overview

IHCL and its subsidiaries offer warm Indian hospitality and world-class service through brands like Taj, SeleQtions, Vivanta, Ginger, and amã Stays & Trails. IHCL recently launched Bombay Brasserie in Singapore, continuing its legacy of Indian cuisine and hospitality globally.

Job Summary

Assist the Sous Chef and Head Chef in managing daily kitchen operations to deliver high-quality food and service in a dynamic, high-volume environment.

Responsibilities

• Assist Sous Chef and Head Chef in coordinating daily kitchen operations to ensure efficient workflow
• Supervise kitchen sections to maintain smooth service execution during all shifts
• Maintain consistent food quality, taste, and presentation standards to meet brand expectations
• Enforce strict adherence to food safety, hygiene, and SOPs including HACCP guidelines
• Support menu implementation by planning preparation and organizing mise-en-place activities
• Train and mentor commis chefs and kitchen assistants to enhance team skills and performance
• Monitor stock levels and implement measures to minimize food wastage and support inventory control

Preferred competencies and qualifications

• Prior experience as Chef de Partie or in an equivalent kitchen role
• Strong knowledge of kitchen operations and section management to optimize productivity
• Ability to perform effectively under pressure during high-volume service periods
• Good understanding of food safety and hygiene standards to maintain compliance
• Team-oriented mindset with discipline and eagerness to learn continuously
• Passion for delivering quality-driven cooking with consistency

Monthly Salary: UP to $3000 (Negotiable)

Working Address: Bugis

Working hours: 5.5 days / 44 hours + 8 hours Fixed OT per week

Responsibilities and Duties:

• Assist with all kitchen operations including preparation, cooking, and plating

• Handle mise-en-place for lunch and dinner service

• Prepare basic Japanese dishes (grilled items, sashimi prep, appetizers, fried items, etc.) under chef supervision

• Maintain cleanliness, hygiene, and food safety standards (HACCP)

• Support inventory management and stock rotation

• Work closely with the head chef and kitchen team to ensure smooth service

• Deliver consistent quality in a fast-paced environment

Qualification and Requirements:

• Minimum 2-3 year of experience in a Japanese Cuisine kitchen

• Interest in Japanese cuisine and willingness to learn

• Ability to work split shifts and late hours where required

• Good teamwork and communication skills

• Strong sense of cleanliness and kitchen discipline

Nextbeat Singapore Pte. Ltd.

EA License Number: 22C1267

EA Personnel No: R22110252

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

Jigger & Pony Group is a leading hospitality company that owns and operates restaurants and bars in Singapore. A pioneer in Singapore’s cocktail bar scene, the Group’s portfolio comprises of the following bars and restaurants:

Restaurants-

• Humpback – oyster bar and seafood bistro with a focused wine & cocktail list
• Caffe Fernet – Modern Italian restaurant bar with a view of the Marina Bay waterfront

Cocktail Bars-

• Jigger & Pony (No. 9 The World’s 50 Best Bars 2025, No. 3 Asia’s 50 Best Bars 2025)
• Gibson – Timeless cocktail bar balancing balances ingredient‑driven creativity with classics
• Live Twice – Cocktail bar inspired by mid-century modern Japan
• Pop City - Japanese-lifestyle cocktail bar in Singapore’s Central Business District
• Cosmo Pony - Convivial bar with a cosmopolitan soul in Jakarta
• BOP - Korean cocktail dining bar in Tanjong Pagar

The Group is expanding our team and we are seeking for a passionate candidate with excellent leadership qualities and experience to join as Junior Sous Chef.

Job Description

• Support the Head Chef in the overall management of daily kitchen operations.
• Lead and supervise Chef de Partie and Commis Chefs during mise-en-place and service to ensure smooth and efficient execution.
• Oversee food preparation and plating to ensure consistency in quality, presentation, flavour, and portion control in accordance with established recipes and standards.
• Take ownership of assigned sections of the kitchen and ensure readiness for service at all times.
• Step in to run the pass or manage service in the absence of the Sous Chef when required.
• Assist in training, mentoring, and developing junior kitchen team members, providing constructive feedback to support their growth.
• Monitor stock levels across sections, assist in ordering and inventory management, to minimise wastage and optimise food cost.
• Ensure compliance with food safety and hygiene standards in accordance with company policies and FA regulations.
• Support in maintaining kitchen discipline, cleanliness, and organisation at all times.
• Contribute to menu development discussions, R&D trials, and continuous improvement of dishes and kitchen processes
• Promote a positive and professional kitchen culture, fostering teamwork, accountability, and a strong service mindset.

Job Requirement

• Minimum 3-5 years of experience in a professional kitchen, preferably in a modern/ casual dining environment.
• Strong knowledge of kitchen operations and food preparation techniques.
• Comfortable working in a high-volume, fast-paced setting.
•  Ability to prioritise and manage tasks effectively under pressure.
• A proactive, positive attitude and willingness to collaborate as part of a team.
• Good understanding of food hygiene and safety standards.
• Ability to work weekends, evenings, and public holidays as rostered.