Total 2,084 commis chef job vacancies in Indonesia

Woodsmen is a butcher-to-fire concept built around quality produce, honest cooking, and the craft of wood-fire grilling. Guests select their cuts, and we bring them to life over flame; simple, bold, and ingredient-driven.

We’re building a tight, driven kitchen team and looking for a Chef de Partie who takes pride in the craft, understands fire, and wants to be part of something from the ground up.

What You’ll Do

• Run your section with consistency, speed, and attention to detail
• Execute wood-fire cooking and support butchery-led service
• Ensure mise en place is tight and service-ready at all times
• Maintain high standards of hygiene, food safety, and cleanliness
• Work closely with the team to deliver a smooth, coordinated service
• Support junior team members and contribute to a strong kitchen culture

What We’re Looking For

• 2 - 4 years experience in a similar role (grill/wood-fire experience is a plus)
• Strong fundamentals in cooking techniques and kitchen organisation
• Positive attitude, team player, and able to handle pressure during service
• Passion for quality ingredients and simple, honest cooking
• Willingness to learn and grow with the brand

Why Join Woodsmen

• Be part of a new concept from day one
• Work with quality meats/seafood and wood-fire cooking
• Growth opportunities within the group
• Competitive salary and benefits
• A focused, no-nonsense kitchen culture
  
  Benefits
• 5 days week
• Dental allowance
• Meals provided
• Insurance
• learn from the best in the industry

• Duties include assisting the Production team in food preparation and performing related duties in the Kitchen.
• Responsible for the work assigned by Executive Sous Chef, Executive Chef or Chef de Partie in any section of the kitchen as per the standards.
• Ensure to perform miscellaneous job-related duties as assigned.
• Ensure HACCP procedures are followed and clear records are kept at all times.
• Exceed guest expectations in quality and service of food products
• Any matter which may affect the interests of hotel should be brought to the attention of the Management.
• Provide effective support to the team to enable them to provide a range of effective and efficient services.
• Ensure to exceed guest expectations in quality and service of the food products.
• Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks. 
• Maintain personal grooming and hygiene to ensure standards are maintained. 
• Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.
• Identify optimal and cost-effective use of the resources.
• Facilitate the stock take and stock rotation for the assigned section. 
• Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.
• Adhere to all recipes, methods and instructions from the Executive Chef / Executive Sous Chef.
•  Ensure that company and statutory hygiene standards are maintained.
• Ensure that the preparation and presentation of food complies with the standards.
• Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.
• Ensure to maintain appropriate grooming standards, hygiene and code of conduct.
• Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
•  Ensure to to prevent the use of contaminated products in any process of food preparation.
• To ensure that the assigned Kitchen areas, equipments and utensils are always kept as per the standards.
•  Ensure to adhere to Novotel Kolkata Hotel & Residences policies and procedures at all times.
• Handle additional responsibilities as and when delegated by the Management.

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).

Chef de Partie

Introduction:

As Chef de Partie, you’ll report directly to the Sous Chef/Head and play a key role in the daily execution of our kitchen operations. If you take pride in your station, care deeply about ingredients, and thrive in a collaborative kitchen — we’d love to have you on our team.

Key Responsibilities:

• Support the Sous Chef in the daily running of the kitchen
• Take ownership of your assigned station, ensuring prep, execution, and cleanliness are always on point
• Uphold high standards of food quality, presentation, and consistency
• Ensure mise en place is ready ahead of each service period
• Assist with receiving and storing of deliveries, checking quality and freshness
• Work closely with the kitchen team to ensure smooth service and open communication
• Contribute to R&D and development of seasonal specials
• Follow all food safety and hygiene protocols consistently

Qualifications:

• Minimum 2 years of experience in a professional kitchen
• Strong fundamentals in cooking techniques, prep, and kitchen organization
• Team player with a proactive, can-do attitude
• Committed to continuous learning and growth in the kitchen
• Familiarity with inventory control and minimizing kitchen wastage

Perks:

• Be part of a passionate, creative culinary team from Day One
• Learn and grow under experienced mentors
• Competitive staff discounts across outlets
• Birthday Leave to celebrate your way
• Supportive and team-focused work culture

If you're a cook who takes pride in precision, loves a clean station, and is hungry to grow — come join us.

Monthly Salary: UP to $12,000 (Negotiable)

Working Address: Determined later

Working hours: 48 hours 5 days work week

Responsibilities and Duties:

• Oversee the Kaseiki counter

• Sashimi and Sushi expert

• Manage Kitchen staff

• Control Kitchen cost and achieve P&L

• Manage safety and hygiene

• Manpower planning and scheduling

Qualification and Requirements:

• Must have strong Japanese fine dining cuisine experience and omakase experience

• Ability to speak fluent Japanese to communicate with customers and staff

Benefits:

• Performance bonus

• Sales incentive

• Annual Leave entitlement and Medical benefits

Nextbeat Singapore Pte.Ltd.

EA License Number: 22C1267

EA Personnel: R22110252

repare and cook food according to company recipes and quality standards.

Manage a specific kitchen section such as grill, hot kitchen, pastry, or cold kitchen.

Supervise and guide junior chefs, commis chefs, and kitchen assistants.

Ensure food is prepared on time during service hours.

Maintain cleanliness, hygiene, and food safety standards in the kitchen.

Check freshness and quality of ingredients before use.

Assist in stock control, ordering, and minimizing food wastage.

Support menu development and new dish preparation.

Monitor portion control and presentation standards.

Ensure kitchen equipment is used safely and properly maintained.

Work closely with Head Chef and Sous Chef for smooth kitchen operations.

Maintain discipline, teamwork, and efficiency in the kitchen.

Looking for thai cusine central kitchen chef with ample experience and knowledge to handle.

- Able to work in a fast paced enviroment and able to work as a team

- Chef is able to produce sauces for restaurant and innovate new items for the menu

- Self motivated and able to motivate the crew as well

6 days work week 10 hours with 1 hours break in between

uniform and meals provided

Incharge of cooking and ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service and kitchen operations.
Prepare ingredients for cooking according to the establishment’s standard recipes and operating procedures.

Upkeep hygiene and safety of kitchen and ensure food quality and customer satisfaction.

Maintain standards for food storage, rotation, quality, and control wastage and manage food cost to ensure profitability

Ensure compliance with SFA standards and provide counter service, when needed

Requirements

Minimum 3 years of relevant experience of kitchen management. Outstanding communication and leadership skills, credentials in health and safety training. Good time management and multitasking skills,

Physical stamina to stand for long hours and handle kitchen tasks

58 RECRUITMENT PTE. LTD

19C9772

67026282

Job Description & Requirements

Responsibilities:

Responsibile for food preparation, maintaining the kitchen equipments/utensilsat upmost cleanliness and hygiene

Ensures consitency in taste, quality, quantity, temperature and presentation of each food served

Quick in food preparation and is able to cope with a fast-paced kitchen environment

Ensure minimum wastage in food preparation and washer duty

Ensure freshness of food ingredients and raw materials, keeping track of old and new items by rotating stocks

Clean food preparation area and kitchen equipment to ensure clean safe food handling practices

Requirements:

Proven at least 2 years work experience as a Chef or Cook

Leadership skills

Ability to remain calm and undertake various tasks

Excellent time management abilities

Up-to-date knowledge of cooking techniques and recipes

Familiarity with sanitation regulations

Able to work split shift, weekends and public holidays.

A chef manages kitchen operations, develops menus, and prepares high-quality food while ensuring health code compliance. Key duties include training staff, managing inventory/food costs, and maintaining a clean, efficient work environment, usually requiring culinary experience or certification. They must be creative, possess leadership skills, and work well under pressure

• Daily kitchen preparation
• Responsible for food preparation, maintaining the kitchen, kitchen equipment, utensils at utmost cleanliness & hygiene.
• Meeting food quality expectations of food stages standard.
• Prepare and cooks according to standard operating procedures set by the company.
• Ensures consistency in taste, quality, quantity, temperature and presentation of food served.
• Quick in food preparation and is able to cope with a fast-paced kitchen environment.
• Ensure that there is minimum wastage in food preparation.
• Ensure freshness of food ingredients and raw materials,
• Inspect and clean food preparation area and kitchen equipment to ensure clean safe food handling practices
• Aware of ongoing new launch products promotion
• Any other duties as and when assigned by Management
• Ready to work any shift.
• Ready to work for public holidays & Sunday.
• Positive attitude and willingness to learn is a plus
• Minimum 2 years of working experience in F&B or related field

Responsibilities:

- Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales

- Study each recipe and gather all necessary ingredients

- Cook food in a timely manner

- Delegate tasks to kitchen staff

- Inform wait staff about daily specials

- Ensure appealing plate presentation

- Supervise Cooks and assist as needed

- Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)

- Monitor food stock and place orders

- Check freshness of food and discard out-of-date items

- Experiment with recipes and suggest new ingredients

- Ensure compliance with all health and safety regulations within the kitchen area

Requirements:

- Proven work experience as a Chef or Cook

- Hands-on experience with various kitchen equipment (e.g. Chinese cuisine dishes)

- Leadership skills

- Ability to remain calm and undertake various tasks

- Excellent time management abilities

- Up-to-date knowledge of cooking techniques and recipes

- Familiarity with sanitation regulations

Jober Pte Ltd UEN 201616711G

EA License No: 16C8401

XING CHONG | Registration No: R22109860

#SGUnitedJobs

Website : https://www.jobersg.com/

Job Summary

Prepare and cook menu items following company recipes and quality standards while supporting kitchen operations, maintaining hygiene, and collaborating with team members to deliver consistent, timely food service.

Responsibilities

• Prepare and cook menu items according to company recipes and food quality standards to ensure consistent taste and presentation
• Assist in planning and developing menus, including daily specials and seasonal dishes, to enhance customer offerings
• Deliver food in a timely and consistent manner to meet service schedules and customer expectations
• Monitor food stock levels and assist in ordering ingredients and kitchen supplies to maintain adequate inventory
• Inspect the freshness and quality of ingredients before use to ensure food safety and quality
• Maintain cleanliness and hygiene of the kitchen, equipment, and food preparation areas to comply with health regulations
• Ensure compliance with food safety standards, hygiene regulations, and company policies to uphold safety and quality
• Collaborate with kitchen staff and service team to coordinate daily operations and optimize workflow
• Train and guide junior kitchen staff to develop their skills and maintain kitchen standards
• Perform other duties assigned by the employer to support kitchen and restaurant operations

Preferred competencies and qualifications

• Proven experience as a Chef or in a similar kitchen role demonstrating effective food preparation and kitchen management skills
• Knowledge of food preparation, kitchen operations, and food hygiene standards to ensure safe and efficient processes
• Ability to work efficiently in a fast-paced environment and under pressure to meet service demands
• Strong teamwork and communication skills to foster collaboration within the kitchen and service teams
• Responsible and hardworking attitude with the ability to maintain high cleanliness standards
• Willingness to work shifts, weekends, and public holidays as required to support operational needs
• Relevant culinary certificate or working experience in F&B considered an advantage

Plan, design, and update menus based on seasonal availability, customer preferences, and market trends

Prepare and oversee the preparation of high-quality dishes, ensuring consistency in taste, presentation, and portion sizes

Supervise and coordinate kitchen staff, including cooks, assistants, and helpers

Train, mentor, and evaluate kitchen team members to maintain high performance standards

Ensure strict adherence to food safety, hygiene, and sanitation regulations

Monitor and maintain kitchen cleanliness, organization, and workflow efficiency

Control food costs, reduce wastage, and ensure profitability without compromising quality

Collaborate with management on pricing, promotions, and special events

Inspect ingredients and finished dishes to ensure quality and freshness

Develop new recipes and continuously innovate to enhance the menu

Ensure proper use and maintenance of kitchen equipment

Experience: Minimum 5 years experience in Prata Flipping