Total 2,118 commis chef job vacancies in Indonesia

Job Overview

We are seeking a highly accomplished and visionary Executive Chef to lead and oversee our entire culinary operations across multiple locations. This role is strategic and leadership-driven, requiring a professional who can elevate brand standards, drive innovation, and ensure operational excellence at scale.

The ideal candidate will be responsible for culinary direction, concept development, financial performance, and building a high-performing kitchen culture that delivers consistent, world-class dining experiences.

Key Responsibilities

Culinary Leadership & Brand Direction

· Define and execute the overall culinary vision and standards across all outlets.

· Develop signature menus, concepts, and culinary identities aligned with brand positioning.

· Ensure consistency in taste, presentation, and quality across all locations.

· Lead innovation in menu design, incorporating global trends and customer insights.

Multi-Unit Operations Management

· Oversee kitchen operations across multiple outlets or business units.

· Establish and enforce SOPs for kitchen efficiency, food safety, and service standards.

· Monitor performance metrics including food cost, wastage, and productivity.

· Conduct regular site visits, audits, and operational reviews.

Financial & Cost Control

· Take full ownership of kitchen P&L performance.

· Optimize food costing, supplier negotiations, and inventory management.

· Implement cost-control strategies without compromising quality.

· Analyze sales data and adjust menu offerings to maximize profitability.

Team Development & Leadership

· Recruit, train, and develop Head Chefs and kitchen leadership teams.

· Build a strong leadership pipeline within the culinary division.

· Set performance standards and conduct regular evaluations.

· Foster a culture of discipline, creativity, and continuous improvement.

Quality Assurance & Compliance

· Ensure full compliance with food safety standards including Hazard Analysis Critical Control Point (HACCP).

· Maintain the highest hygiene, safety, and operational standards across all kitchens.

· Implement regular audits and corrective action plans.

Strategic Planning & Business Growth

· Collaborate with senior management on expansion plans and new outlet launches.

· Lead menu strategy for new concepts, seasonal campaigns, and special events.

· Analyze market trends, competitor activity, and customer preferences.

· Drive innovation to maintain competitive advantage in the F&B industry.

Requirements

· Proven experience as an Executive Chef or Senior Culinary Leader in multi-outlet or high-volume operations.

· Strong expertise in kitchen management, menu engineering, and financial control.

· Experience in [specific cuisine, e.g., Asian, Western, Fusion, Fine Dining].

· Recognized culinary qualifications (e.g., Culinary Arts Diploma, WSQ certifications).

· Deep understanding of food safety systems such as Hazard Analysis Critical Control Point.

· Exceptional leadership, communication, and organizational skills.

· Strong business acumen with the ability to manage budgets and drive profitability.

· Ability to thrive in a fast-paced, multi-location environment.

Why Join Us

· Leadership role with strategic influence across the organization.

· Opportunity to shape and grow a strong culinary brand.

· Competitive salary with performance-based incentives.

· Career growth within a rapidly expanding organization.

· Work with a dynamic and innovative leadership team.

Additional Information

· Working Hours: Flexible, including weekends and public holidays.

· Work Environment: High-level leadership role overseeing multiple fast-paced kitchen operations and flagship projects.

About the Employer

Our client is a distinguished 5-star hotel in Singapore, renowned for delivering an exceptional dining experience through a refined fusion of Japanese, French, and Italian culinary techniques. The kitchen emphasizes precision, creativity, and high-quality presentation, supported by a strong culture of professionalism and hospitality excellence.

They are seeking a passionate and capable culinary professional to join their team, supporting both lunch and dinner service in a fast-paced, high-standard kitchen environment.

Key Responsibilities

• Support daily kitchen operations in coordination with the Sous Chef and Breakfast Chef

• Prepare and execute Italian and French dishes for lunch and dinner service

• Ensure consistency in food quality, taste, and presentation according to hotel standards

• Assist in menu execution, mise en place, and service flow during peak hours

• Maintain strict adherence to food hygiene, safety, and sanitation standards

• Support inventory control, stock rotation, and minimization of food wastage

• Contribute to maintaining a clean, organized, and efficient kitchen environment

• Work collaboratively with team members to ensure smooth kitchen operations

Requirements

• Approximately 3 years of relevant experience in Italian, French, or Western cuisine

• Solid foundation in classic cooking techniques and kitchen operations

• Experience in a hotel or high-volume restaurant environment is an advantage

• Strong sense of discipline, teamwork, and communication

• Ability to perform under pressure in a fast-paced service setting

• Positive attitude with a willingness to learn and grow within the organization
  

Tourlife Consultants Private Limited (23C1476)
Leading Recruitment Firm in Singapore

Kylie Ng (Reg No: R24121757)

Job Description & Requirements

Benefits:

• Monthly Performance Incentive
• Medical & Hospitalization Insurance
• 5 days, 44 hours work week
• Employee discounts at Synthesis, MamaDiam, and Lou Shang.

About Us:

We have three distinctive restaurant brands in Singapore: Synthesis, MamaDiam, and Lou Shang. Each brand offers a unique experience:

• Synthesis: A wellness-themed restaurant-bar hidden behind a Traditional Chinese Medicine (TCM) medical hall facade. Synthesis delivers a holistic dining experience with TCM-inspired cuisine and cocktails, promoting balance and wellness within the five elemental energies. (https://www.synthesis.sg)
• MamaDiam: A secret bar and restaurant concealed behind a 1980s provision shop, offering an authentic Singaporean experience. Known for its modern twist on local food fare and curated cocktails, MamaDiam has been featured in STB’s “Lost & Found in Singapore with Jackson Wang” and “Think You Know Singapore?” campaigns. (https://www.mamadiamsg.com)
• Lou Shang: A 1990s HDB corridor-inspired café by day and bar by night, located above MamaDiam. Lou Shang centers around nostalgia, with a menu inspired by the flavours Singaporeans grew up with. (https://www.mamadiamsg.com/loushang)

We are looking for a skilled and passionate Commis Chef to join our team, crafting exceptional dishes and delivering a high-quality dining experience for our guests.

Job Summary:

The Commis Chef will be responsible for assisting in food preparation, basic cooking tasks, and maintain kitchen hygiene while learning and supporting senior chefs.

Key Responsibilities:

• Food Preparation: Assist in cutting, chopping, portioning; prepare ingredients; support cooking under supervision.
• Kitchen Operations: Assist daily operations; ensure timely food preparation; follow instructions from senior chefs.
• Hygiene & Food Safety: Maintain cleanliness; follow food safety standards; comply with SOPs.
• Stock & Inventory: Assist receiving goods; proper storage and labeling; minimize wastage.
• Learning & Development: Learn cooking techniques; improve skills; support team members.

Job Responsibilities

• Support the Head, Sous Chef and the team to ensure smooth daily operations.
• Prepare, arrange, and portion all food by using standard recipes and present instructions in accordance with the standards established.
• Full awareness of all menu items, recipes, methods of production and presentation standards
• Check and ensure adequate provision of ingredients, working equipment, inventory, and supplies, etc. for smooth daily operation of the restaurant.
• Ensure all food products are stored properly in their appropriate refrigerator, storage containers with proper handling and usage.
• Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
• Ensure all equipment is being maintained and cleaned regularly.
• Assist in monthly inventory counts and proper recording of food wastage.
• Work closely and cooperate with other staffs to achieve highest possible satisfaction of food items.
• Any other duties may be assigned from time to time.

Requirements

• Possess certificate in Culinary Skills / GCE 'O' level or equivalent
• Prior work experience would be an advantage
• Possess basic food and hygiene certificate is required
• Knowledge of various cooking methods, ingredients, equipment, preparation, and procedures
• Team player, preferable with good communication and interpersonal skills
• Positive service attitude, coachable, willingness to learn
• High standard of personal hygiene
• Ability to communicate in English

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gaia Lifestyle Holdings Pte Ltd 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.

Position: Sous Chef

Reporting To: Executive Chef

Reporting to the Executive Chef of the assigned school and working closely with the Kitchen Team, this position will be responsible for maintaining a high standard of cleanliness in the kitchen and to be responsible for the preparation and cooking of a well-balanced and nutritious children’s menu for morning snacks, lunch and afternoon snack.

Job Role & Responsibilities

• Maintain food safety and sanitation standards.
• Follow recipes, including measuring, weighing and mixing ingredients
• Ensure ingredients and final products are fresh
• Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
• Present, garnish and arrange final dishes
• Occasionally serve food
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food
• Ensure food is hygienically stored and food storage areas are kept clean.
• Ordering stock in line with requirements, keeping accounts and budget control.
• Maintaining correct stock levels, ensuring stock rotation and ensuring all stocks are clearly labeled to include expiry dates.
• Ensure all kitchen equipment are cleaned before and after use.
• Keeping track freezers and refrigerators at the correct temperature.
• Adhere to the Health Promotion Board Guidelines during the preparation, cooking and serving of all food.
• Ensuring the effective and regular removal of waste materials to the designated waste bins.
• Preparing meals and food to meet the specifications of guests in a timely manner
• Properly measuring kitchen ingredients and food portions
• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
• Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized and sanitized
• Taking charge of kitchen opening, closing and other side duties as directed by superiors

Requirements:

• Exceptional cooking skills
• Ability to effectively manage the kitchen staff, motivate them and assign duties fairly
• Familiarity with the best practices in the hotel and catering services industry
• Knowledge of health and safety standards
• Proficient in Microsoft Office, Excel, Basic Computer knowledge, Procurement system
• Ability to multitask and work quickly under pressure
• Advanced verbal and written communication skills
• Attention to detail and organizational skills
• Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness
• Ability to work as part of a team, collaborating on complex dishes
• Interpersonal skills to interact with a variety of other people, dishwashers, management and sometimes school staff.
• Calm demeanor to work in a high-stress, fast-paced environment
• Accountability for the dishes they prepare measuring up to the expectations of management
• Comprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the standards of the Head Chef
• Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting and dicing
• Ability to stand in one place for hours at a time, handle extreme heat and work shifts
• Must have at least 2 years of relevant cooking experience, preferably in pre-school or childcare setting
• Excellent communication and interpersonal skills
• Able to work well independently as well as within a team
• Able to do basic calculations.

All applications are reviewed on a rolling basis. Only shortlisted candidates will be notified.

Job Descriptions:

• Assist the Sous chef in day-to-day culinary operations.
• Responsible for food production in the assigned role.
• Cook or directly supervise the cooking of items that require skillful preparation.
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout assigned kitchen areas at all times.
• Implement controls to minimize food waste.
• Assist in scheduling and coordinating the work of kitchen employees to assure that food preparation is economical and technically correct within budgeted labour cost goals when necessary / Manage kitchen staff and delegate tasks related to meal prep, cooking and delivering food to diners in a timely fashion.
• Ensure effective control of stock purchasing, receipt, storage, preparation and service about quality, quantity and safety.
• Work closely with the Operations teams, collect customer feedback and focus on improvement and development.

Job Requirements:

• Must possess at least WSQ Food Safety Level 1 certificate.
• Knowledge of halal cuisine will be an added advantage.
• Minimum 3 Year(s) of relevant experience.
• Knowledge of various cooking methods, ingredients, equipment and procedures.
• Candidates with more experience will be considered for a higher role.

Working Location:

Sungei Kadut

• Free shuttle bus from Choa Chu Kang MRT & Yew Tee MRT to Gain City Megastore @ Sungei Kadut

Note:

• Only shortlisted candidates will be notified.

Monthly Salary: UP to $3000 (Negotiable)

Working Address: Seletar Aerospace Heights

Working Hours: 5 days. 44 hours per week | Shifts may depend based on events requirement

Responsibilities and Duties:

• Work closely with direct superior to ensure kitchen production timings are respected

• Responsible for the food quality delivered at events and at the canteen.

• Prepare all the necessary documents for day-to-day operations and ensure all procedures are implemented and followed accurately.

Health and Safety:

• Assist direct superior on strict implementation of HACCP principles and documentation.

• Responsible for cleanliness, hygiene and food safety management for production kitchen and event prep spaces.

• Control the standards of cleanliness of all dry stores and overall public areas belonging to the kitchen.

• Ensure workplace safety at all times both within kitchen and at events

Kitchen R&D:

• Prepare documentation of menus (Matrix and Recipes)

• Propose recipe adjustments and new dish while communicating with his direct superior

• Take part in Menu R&D 

Team Support and Reporting Structure:

• Report to direct superior concerning the kitchen operation and challenges

• Attend regular meetings as assigned by company management

• Maintain good relationship with all departments and colleagues

• Perform other duties as may be assigned.

Qualification and Requirements:

• 2 years experience in a similar role

• Familiar with fine dining

• Experience in hotel banquet

• Fluent in speaking and writing English

• Good computer skills (MS Office and other applications such as Google calendar and WhatsApp)

Benefits: 

• Meals provided during events and meetings

• Annual Leave and Medical Leave entitlement 

• Transport allowance
  

Nextbeat Singapore Pte.Ltd.

EA License Number: 22C1267

EA Personnel: R22110252

Oaks Darwin Elan Hotel are looking for a motivated Junior Sous Chef to join our kitchen team on a full-time basis.

This role is essential in supporting the Head Chef and senior kitchen staff, assisting with the preparation, cooking, and plating of high-quality dishes while developing leadership and culinary skills in a professional environment.

Key Responsibilities Include:

• Assist the Head Chef and Senior Sous Chef in daily kitchen operations.
• Prepare and cook dishes to brand standards and recipes.
• Support junior and entry-level kitchen staff, providing guidance and mentoring.
• Maintain cleanliness, organisation, and compliance with Workplace Health and Safety (WHS) and food hygiene standards.
• Assist in menu planning, recipe execution, and kitchen efficiency improvements.
• Monitor stock levels and assist with ordering and inventory management.

Shift Details (subject to change):

• Rotating roster including breakfast, lunch, and dinner services
• Flexibility to work weekends and public holidays

We are seeking an experienced Western Cuisine Chef to support and potentially lead our Western food stall in a fast-paced quick-service environment. This is a hands-on role requiring strong cooking skills, team coordination and operational oversight to ensure consistent food quality and smooth daily operations.

Key Responsibilities

• Prepare and cook Western cuisine (e.g. pastas, grilled items, burgers), including handling non-halal ingredients where applicable.

• Ensure fast, consistent and high-quality food preparation suitable for a quick-service setting.

• Maintain food quality, portion control and presentation standards.

• Ensure compliance with SFA/NEA food hygiene and safety requirements.

• Monitor stock levels, manage food cost and minimise wastage.

• Supervise and guide junior staff to ensure smooth daily operations.

• Assist in planning staff rosters and ensure compliance with working hours, rest day and overtime regulations.

• Be familiar with HRIS systems (e.g. Infotech) for attendance and leave administration.

• Perform any other duties as assigned by Management.

• Minimum 5 years of relevant experience in Western cuisine or quick-service F&B operations.

• Comfortable working in a non-halal kitchen environment.

• Strong practical skills in grilling, sauces and basic plating.

• Able to manage high order volume independently.

• Available for weekend and public holiday shifts on a rotational basis. Open to discussing specific schedule requirements during an interview.

We are looking for a Chef de cuisine who will lead and inspire our kitchenstaff in the creation of culinary masterpieces. The chef de cuisine will beresponsible for designing the menu, hiring and training kitchen staff,collaborating with restaurant management, optimizing staff productivity, andstepping in to help whereverneeded.        

Responsibilities:

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

Qualifications:

• In-depth knowledge of food principles and best practices.
• Passion for creating incredible food that delights and attracts customers.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, and safety.
• Experience managing inventories and stocktaking.

Cenzo is one of many exciting restaurants under CA Concepts: Cenzo, Kulto, Chicco, and Barrio by Kulto! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Work closely with the Executive Chef and Sous Chef
• Direct and coordinate all food preparations and functions carried out in the local kitchen section
• In charge of the day-to-day kitchen operations of local kitchen section
• Produce all items relating to the menu according to the establishment’s standards to satisfy customers’ expectations
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
• Maintain a high standard of hygiene, and health and safety
• Ensure all portion controls are strictly adhered to
• Participate in the monthly stock-takes of the Restaurant
• Able to multi-task and take on additional duties as they arise

Job Requirement

• Possess good hygiene and personal grooming standards
• Able to work in a fast-paced environment
• Able to work split shifts

Key Responsibilities:

1. Kitchen Operations & Leadership:

• Lead, manage, and oversee all aspects of kitchen operations, including planning, organizing, and directing daily production activities for a large-scale food manufacturing facility.

• Develop and implement efficient production schedules to meet demand and optimize workflow.

• Supervise, coach, mentor, and develop a team of culinary professionals (e.g., cooks, prep staff, line leads), fostering a culture of accountability, collaboration, and continuous improvement.

• Delegate tasks effectively and monitor performance to ensure targets are met.

• Manage staff scheduling, attendance, and performance reviews.

2. Culinary Execution & Product Development:

• Possess in-depth knowledge and experience in using modern kitchen equipment common in manufacturing settings (e.g., blast freezers, combi ovens, tumblers, tilting pans, large-scale mixers).

• Ensure all food products are prepared consistently according to standardized recipes, maintaining precise portion control and minimizing waste.

• Oversee menu development and refinement for mass production, adapting recipes for scalability without compromising taste or quality.

• Research and introduce new culinary trends, ingredients, and production techniques to enhance product offerings and efficiency.

• Conduct sensory evaluations and taste tests to ensure product quality and consistency. 

3. Quality Assurance & Compliance:

• Implement and enforce rigorous quality control procedures throughout the production cycle, from raw ingredient inspection to finished product packaging.

• Maintain consistency in product quality across all production lines and batches.

• Ensure strict compliance with all relevant food safety and hygiene standards and regulations (e.g., HACCP, ISO 22000, GMP, local food safety authorities like SFA in Singapore).

• Conduct regular audits and inspections of food handling, storage, and preparation areas.

• Develop and maintain accurate records of production output, inventory levels, and quality control measures.

4. Production & Process Management:

• Optimize production processes to enhance efficiency, reduce costs, and minimize waste (e.g., through yield management, inventory optimization).

• Oversee inventory management, ensuring timely procurement of high-quality ingredients, proper storage, and effective rotation to reduce spoilage.

• Collaborate with procurement and supply chain teams to source ingredients that meet quality and cost requirements.

• Manage the upkeep and maintenance of all kitchen equipment, ensuring operational continuity and adherence to safety standards.

• Identify and troubleshoot production issues, implementing corrective actions promptly.

5. Cost & Budget Control:

• Monitor and control production costs, reviewing recipes and yields to ensure cost-effectiveness.

• Identify and implement cost-saving initiatives without compromising product quality or safety.

• Manage the kitchen budget, track expenses, and prepare financial reports as required.

6. Technology Integration & Innovation:

• Evaluate, adopt, and implement new technologies and kitchen systems (e.g., inventory management software, production planning tools) to improve operational efficiency, enhance product consistency, and streamline workflows.

• Stay abreast of industry advancements in food processing and culinary technology.

7. Training & Development:

• Design and deliver comprehensive training programs to enhance the culinary and operational skills of kitchen staff.

• Monitor performance, provide constructive feedback, and support professional development opportunities for the team.

Requirement:

• Culinary degree or diploma from a recognized culinary institution is highly preferred. Bachelor's degree in Food Science, Hospitality Management, or a related field is a plus.

• At least 3-5 years in a leadership role within a food manufacturing facility, central kitchen, or high-volume catering operation. Experience with relevant cuisine types is often a plus.

• Valid Food Handler's Permit and certifications in food safety management

Foragers Group is seeking an experienced Head Chef specialising in Italian cuisine to lead a kitchen within our portfolio. This is a rare opportunity to shape a new culinary identity from the ground up, working with a passionate team and premium ingredients to deliver an outstanding social and viby Italian dining experience in Singapore.

Key Responsibilities

• Lead and inspire a multicultural kitchen team, fostering a positive, collaborative, and high-performance environment.
• Execute a distinctive Italian menu that reflects authenticity, creativity, and seasonal integrity.
• Oversee daily kitchen operations, including production, plating standards, and service coordination.
• Train, mentor, and develop kitchen staff to ensure operational excellence and career growth.
• Manage food quality and consistency, maintaining uncompromising standards of presentation and taste.
• Collaborate with management on menu engineering, cost control, supplier relationships, and kitchen budgets.
• Ensure compliance with food safety, hygiene, and workplace safety regulations.

What We’re Looking For

• Proven experience as a Head Chef or Senior Sous Chef in an Italian or Mediterranean restaurant.
• Deep knowledge of authentic Italian flavors, ingredients, and regional cooking techniques.
• Strong leadership and communication skills; able to motivate and unite a diverse culinary team.
• A passion for mentoring, developing people, and fostering a strong kitchen culture.
• Strategic understanding of kitchen operations, inventory, and cost management.
• Creativity balanced with operational discipline and consistency.

ROLE OVERVIEW

The Senior Chef De Partie at Mandala Club is to assist the Head Chef and Sous Chef to achieve the highest standards of food production and delivery, contribute to the achievement of Gross Profit targets, maintain a safe and hygienic kitchen environment, work effectively with other colleagues, kitchen and other departments, and provide effective internal service.

KEY OBJECTIVES &DELIVERABLES

●      Supports the Management team with any paperwork required.

●      Ensures daily check lists are followed by the team and filed away according to company sops.

●      Ensures that all food production meets/exceeds standards.

●      Works effectively with all kitchen team to ensure a high level of service experience.

●      Follows cost control procedure to minimize wastage and spoilage of food products

●      Ensures knowledge of the product is maintained and communicated to all relevant personnel.

●      Supports the Sous Chef to implement new menu dishes.

●      Reports any maintenance issues to the Kitchen Management

●      Ensures strict adherence to food safety, sanitation and hygiene requirements and practices.

●      Follows and adheres to Company policies, processes, and procedures accordingly.

●      Is flexible and willing to help in the kitchen at busy times if required.

●      Attends training/meetings as and when required.

●      Performs Ad-hoc duties/projects assigned by Kitchen Management

We are opening a small Japanese eatery specialising in authentic and affordable Japanese cuisine. We are seeking an experienced and hands-on Japanese Chef to lead the kitchen setup, develop the menu and oversee daily kitchen operations. The successful candidate must have a proven track record in Japanese cuisine and be able to operate independently in a small kitchen environment.

Key Responsibilities

• Develop and propose a suitable Japanese menu concept for the eatery.
• Create and standardise recipes, including ingredient lists, preparation methods, portion control and costing.
• Conduct trial cooking and refine dishes prior to official launch.
• Prepare and cook Japanese dishes in accordance with established recipes and quality standards.
• Ensure consistency in taste, presentation and food quality.
• Manage daily kitchen operations including food preparation, cooking and plating.
• Monitor inventory levels, place orders and control food cost.
• Minimise wastage and ensure proper storage of ingredients.
• Maintain high standards of hygiene, cleanliness and food safety in compliance with Singapore regulations.
• Interact with customers where required, including explaining menu items and responding to feedback.
• Supervise and guide kitchen assistants where applicable.

Requirements

• Minimum 5 years of relevant experience preparing Japanese cuisine in a restaurant setting.
• Proven track record in Japanese menu development and recipe standardisation.
• Strong knowledge of Japanese ingredients, preparation techniques and presentation standards.
• Ability to work independently and set up kitchen processes from scratch.
• Familiar with food cost control and inventory management.
• Able to communicate effectively with customers and team members.
• WSQ Food Safety certification or equivalent preferred.

Working Hours and Conditions

• 6 days work week
• Required to work on weekends and Public Holidays
• One (1) rest day per week scheduled on a weekday
• Working hours based on operational requirements