Total 1,526 commis chef job vacancies in Indonesia

Job Summary

We are looking for a skilled and passionate Sous Chef to join our vibrant team in Singapore. You will play a key leadership role in supporting the Head Chef in overseeing daily kitchen operations, ensuring the preparation and execution of traditional Greek dishes with consistency and excellence. This is a fantastic opportunity to bring the flavors of the Mediterranean to life in a modern, dynamic kitchen environment while mentoring and guiding the culinary team.

Key Responsibilities

• Assist the Head Chef in overseeing daily kitchen operations to ensure smooth and efficient service.

• Supervise and coordinate all kitchen sections, ensuring consistency in food quality, presentation, and portion standards.

• Prepare and oversee the cooking of high-quality dishes in accordance with Greek culinary traditions and restaurant recipes.

• Lead and support the kitchen team during service, ensuring timely preparation and delivery of dishes.

• Train, mentor, and guide junior chefs and kitchen assistants to maintain high culinary and operational standards.

• Ensure compliance with all food hygiene, sanitation, and workplace safety regulations in accordance with SFA standards.

• Monitor stock levels, assist with inventory management, stock ordering, and minimise food wastage through proper control procedures.

• Support the Head Chef in menu planning, recipe development, costing, and the introduction of seasonal or regional Greek specialties.

• Conduct routine checks on food quality, freshness, and kitchen cleanliness to maintain operational excellence.

• Assist in scheduling kitchen staff and ensuring adequate manpower during operations.

• Maintain a clean, organised, and efficient kitchen environment at all times.

• Take charge of kitchen operations and decision-making in the absence of the Head Chef.

Preferred Qualification & Experience

• GCE ‘N’/‘O’ Level or Diploma in Culinary Arts.

• Minimum 5 years of relevant culinary experience in restaurants, including supervisory or leadership experience.

• Possess WSQ Follow Food and Beverage Safety and Hygiene Policies and Procedures certification.

• Understanding of Greek culture and good working knowledge of Greek cuisine would be advantageous but not compulsory.

• Strong leadership, communication, and team management skills.

• Able to work on weekends, eve of public holidays, and public holidays.

• Able to work on a 5.5-day work week schedule.

Benefits

• Competitive salary and Medical Benefits

• Career progression opportunities

• Work in a dynamic and supportive team environment

Job Description & Requirements

• Plan and create menus considering clients’ preferences and dietary needs
• Control and direct the food preparation process and any other relative activities
• Construct dishes that reflect our commitment to quality
• Supervise kitchen staff’s activities to ensure compliance with health and safety standards
• Ensure the consistent, high-quality delivery of every dish
• Manage and train kitchen staff
• Estimate food requirements and food/labor costs
• Manage relationships with distributors and resolve issues with vendors promptly
• Follow the budget established by the restaurant management
• Keep time and payroll records

Job Description & Requirements

• Plan and create menus considering clients’ preferences and dietary needs
• Control and direct the food preparation process and any other relative activities
• Construct dishes that reflect our commitment to quality
• Supervise kitchen staff’s activities to ensure compliance with health and safety standards
• Ensure the consistent, high-quality delivery of every dish
• Manage and train kitchen staff
• Estimate food requirements and food/labor costs
• Manage relationships with distributors and resolve issues with vendors promptly
• Follow the budget established by the restaurant management
• Keep time and payroll records

· Minimum 8 years experience on Sichuan cooking

· Should be a team leader and capable for managing and training of the junior staff.

· Prepare a detail plan for events like Health Food &Services to meet the goals, objective and vision, etc.

· Conduct extensive market information to improve on food variety and quality.

· Follow and execute the skills and qualities required by the organization.

SUMMARY

This role will be responsible for overseeing the preparation, cooking, and presentation of dishes in the restaurant. You will be working closely with the Sous Chef in contributing towards the delivery of quality food to all our guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen and be a role model to the junior chefs. 

RESPONSIBILITIES

• Ensure that all food production meets/exceeds standards 
• Work effectively with all kitchen team to ensure a high level of service experience
• Exercise cost control in minimizing wastages and spoilage of food products
• To ensure knowledge of the product is maintained and communicated to all relevant personnel
• To liaise with the Sous Chef/Head Chef and implement new menu/dishes/systems where applicable
• To ensure mis en place is completed accordingly
• To report any maintenance issues to the Junior/Sous Chef immediately
• Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
• Follows and adheres to Company policies, processes, and procedures accordingly 
• To be flexible and willing to help in the kitchen at busy times if required
• To attend trainings/meetings as and when required 
• Ad hoc duties/projects assigned by Supervisor

REQUIREMENTS

• Minimum professional certificate in Culinary Arts
• At least 3 years of relevant working experience
• Able to lead and is a team player
• Good communication and interpersonal skills
• Good Microsoft Office skills 
• Able to work in a fast-paced environment!

Duties and Responsibilities

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

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

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

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

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

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

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

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

Interested application please Whatsapp 9137 2746, Thank you.

1. Kitchen Operations and Food Quality

• Oversee all daily kitchen operations, ensuring smooth service during peak and off-peak periods.

• Ensure consistent execution of recipes, plating standards, and portion sizes.

• Conduct regular quality checks on food preparation, taste, and presentation.

• Maintain strict adherence to food safety, hygiene, and sanitation standards (SFA/NEA guidelines).

2. Menu Development

• Collaborate with the Executive Chef and management on menu planning and seasonal specials.

• Innovate and introduce new dishes aligned with the brand’s concept and customer preferences.

• Conduct food tastings, standardization, and recipe costing for all new menu items.

3. Team Leadership and Training

• Lead, train, and mentor kitchen staff, fostering a positive and professional kitchen culture.

• Schedule and manage manpower planning, ensuring adequate coverage.

• Conduct performance evaluations, provide coaching, and support skill development for junior cooks.

4. Inventory, Costing and Budget Control

• Oversee inventory management, including ordering, receiving, and stock rotation (FIFO).

• Ensure cost control through portion management, waste minimization, and supplier coordination.

• Work with management on food cost targets, budgeting, and monthly cost analysis.

5. Health, Safety & Compliance

• Ensure compliance with all food safety, hygiene, and workplace safety regulations.

• Conduct regular kitchen audits and ensure proper maintenance of equipment.

• Enforce safe working practices and coordinate with management on any repair needs.

6. Coordination & Communication

• Work closely with front-of-house teams to ensure seamless service delivery.

• Communicate daily specials, menu changes, and operational needs clearly to all staff.

• Attend management meetings and contribute operational insights.

REQUIREMENTS

• At least 5–8 years of kitchen experience, with 2–3 years in a supervisory or lead role.

• Strong culinary knowledge and experience in Western & Asian cuisine would be advantages

• Proven leadership and team management skills.

• Excellent understanding of food costing, inventory control, and operational KPIs.

• Strong organizational skills and ability to perform under pressure.

• Valid Food Hygiene Certificate (WSQ).

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

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

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

Job Responsibilities

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

Job Requirements

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

Duties and Responsibilities

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

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

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

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

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

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

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

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

Interested application please Whatsapp 9137 2746, Thank you.

About Mama Shelter

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

Job Summary

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

Responsibilities

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

Responsibilities

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

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

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

• Monitor food quality, freshness, and portion control.

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

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

• Maintain cleanliness and organization of the assigned kitchen section.

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

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

Reports To: Junior Sous Chef / Head Chef

Requirements

• Culinary diploma or relevant professional training preferred.

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

• Knowledge of food preparation techniques and kitchen operations.

• Understanding of food safety and hygiene regulations.

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

• Strong teamwork and communication skills.

Benefits:

- 2 days off per week

- ⁠$50 food meal allowance

- 2.5k monthly salary

- ⁠Only Sg/ PR

- ⁠Medical and insurance provided

- ⁠$250 medical in claims

- ⁠Employees with Italian and western cuisine experience preferred

- ⁠7 days of Annual Leave

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

Job Responsibilities

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

Requirements

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

What We Offer

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

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

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

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

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

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

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

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

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

Maintain station cleanliness, equipment upkeep, and personal hygiene standards

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

Cover adjacent stations or support prep kitchen when required

Requirements:

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

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

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

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

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

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

WSQ FSC Level 2 Certificate required; higher certifications advantageous

Salary: SGD 3,000 – SGD 3,180 per month

Location: Pandan Loop

Employment Type: Full-Time

Job Responsibilities:

• Prepare pastries, fillings, sauces, and other ingredients according to production requirements.
• Ensure product quality and adhere to FIFO, storage, and labelling procedures.
• Maintain cleanliness, hygiene, and food safety standards in the kitchen.
• Support daily production operations and product development activities.

Job Requirements:

• Experience in a central kitchen or high-volume food production environment is preferred.
• Familiarity with hot kitchen or cold kitchen operations.
• Able to work independently and complete assigned tasks efficiently.
• Good teamwork, communication, and time management skills.

Benefits:

• Stable work environment
• Career development opportunities
• Uniform provided
• Staff discounts

This is in partnership with the Employment and Employability Institute Pte Ltd (“e2i”). e2i is the empowering network for workers and employers seeking employment and employability solutions. e2i serves as a bridge between workers and employers, connecting with workers to offer job security through job-matching, career guidance and skills upgrading services, and partnering employers to address their manpower needs through recruitment, training, and job redesign solutions. e2i is a tripartite initiative of the National Trades Union Congress set up to support nation-wide manpower and skills upgrading initiatives. By applying for this role, you consent to RMA Group’s PDPA and e2i’s PDPA

Job Scope

Our Cook Crew members are the lifeblood of GYG. You are at the heart of the restaurant operations, preparing fresh and delicious food, problem solving and weighing-in with expertise on vibrant Mexican flavours. Every day you’ll have the opportunity to utilise fresh ingredients to produce high standard products for our new and repeat guests.

Benefits

These are just some of the benefits that come with working at GYG:

• Attractive Salary $$
• Performance Incentives (quarterly)
• Rapid Career Growth
• 5 days work week and 2 days OFF, 44 hours
• Outpatient & Hospitalisation benefits
• Staff meals & discounted meals
• Sign-up bonus of $2,000
• Staff referral programme of $500
• Various types of leave entitlements
• Cultural celebrations – Day of the Dead and Cinco de Mayo (We just love to celebrate everything!!)

We guarantee you will have lots of fun at work and not a single day is the same!