Total 1,513 Full-time commis chef job vacancies in Indonesia

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

We are seeking a detail-oriented and organized Commis 1 - Bakery and Pastry professional to join our culinary team in Mumbai, India. In this entry-level position, you will work alongside experienced pastry chefs and bakers to produce high-quality baked goods and pastries. You will be responsible for assisting with food preparation, maintaining kitchen standards, and contributing to a collaborative kitchen environment. This role offers an excellent opportunity to develop your culinary skills and gain hands-on experience in a professional bakery and pastry operation.

• Prepare and portion dough, batters, and pastry fillings according to established recipes and specifications
• Assist in the production of breads, pastries, cakes, and desserts using commercial baking equipment
• Maintain accurate measurements and follow recipes precisely to ensure consistency and quality
• Clean and sanitize all workstations, equipment, and utensils in compliance with food safety standards
• Organize and manage ingredients, ensuring proper storage and inventory rotation
• Support senior pastry chefs with plating, decorating, and presentation of finished products
• Monitor baking times and temperatures, making adjustments as needed to achieve desired results
• Assist with the setup and breakdown of the bakery station at the beginning and end of shifts
• Communicate effectively with team members to ensure smooth workflow and timely production
• Adhere to all food safety protocols and maintain a clean, organized work environment
• Perform other duties as assigned to support the bakery and pastry department

Job Description & Requirements

• 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.
• Experience in Cooking Tandoor Items and other North Indian Dishes
• Experience in cooking south indian dishes including Biryani and Kerala dishes

Duties:

1. Prepare and cook menu items for human guests according to recipes and SOPs

2. Maintain food quality, portion control, and presentation standards.

3. Handle general kitchen cleaning: dishwashing, floor cleaning.

4. Ensure kitchen cleanliness and comply with NEA/SFA food hygiene standards .

5. Manage ingredient prep, stock rotation, and minimise wastage Coordinate with service team on orders during peak weekend hours

Assemble ready-to-eat snacks (sandwiches, wraps, salads, pastries, toasties) quickly and hygienically using set recipes and presentation standards.

Stock and replenish ingredient and condiment stations; rotate perishable items to minimize waste.

Follow food safety, sanitation, and allergen-handling procedures (cleaning schedules, temperature logs, cross-contamination prevention).

Maintain clean, organized workstations and equipment; perform routine cleaning and closing duties.

Take customer orders, process payments (when required), and handle simple customer questions courteously.

Salary: $5000 – $5500 (Depends on experience)

Working Days & Hours:
Shift work from 11am – 10pm (8 hours per day)
6 days off per month

Location: MBS

Responsibilities:

1. Plan and direct food preparation and culinary activities in the kitchen.
2. Modify menus or create new ones that meet quality standards.
3. Estimate food requirements, which include food or labour costs budgeting as set by Management.
4. Recruit and supervise kitchen staff and schedule them according to operational needs.
5. Ensure kitchen staff adheres to recipes and serving portions correctly.
6. Motivate and coach staff to perform better in their respective roles.
7. Arrange for equipment purchases and repairs.
8. Perform administrative duties.
9. Support any other relevant business duties and responsibilities as and when assigned by the Owner.

Requirements:

• Min Diploma or equivalent with 10 years of relevant experience in Culinary in a full-fledged kitchen setting.
• Possess food hygiene and safety certification.
• Able to work on rotating shifts, weekends & public holidays.

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Cai Jie Ying), Evelynn || EA Personnel License R24120580

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

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

· Supervision of food preparation and food production to ensure 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

· 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

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

Job Scope

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

Requirement

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

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

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

We regret that only shortlisted candidates will be contacted.

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

Responsibilities

• Prepare and cook Pizza to standard recipes and presentation guidelines

• Supervise mise en place and maintain readiness for your assigned section during service

• Guide and support junior staff (e.g. Commis) to ensure smooth operations

• Maintain hygiene and food safety standards in compliance with NEA and SFA regulations

• Track stock levels, assist with receiving supplies, and report low inventory to the Head/Sous Chef

• Coordinate with other kitchen sections for smooth service during peak periods

Requirements

• Experience in an Italian kitchen

• Strong working knowledge of Italian ingredients, cooking techniques, and plating

• Culinary diploma or certificate preferred (especially in Italian cuisine)

• Team-oriented, calm under pressure, and meticulous in maintaining standards

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

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