Total 1,952 chef job vacancies

Company Overview

Quentin's Singapore has served traditional fusion Eurasian cuisine since 2000. It operates at The Eurasian Community House in Ceylon Road and Mess Hall in Sentosa.

Job Summary

Join Quentin's Singapore as a chef in our Eurasian restaurant at Sentosa, working in a family-oriented, dynamic team with flexible hours. Training is provided, and part-time roles are available.

Responsibilities

• Prepare and cook Eurasian dishes following established recipes to maintain food quality and consistency
• Collaborate with team members to ensure smooth kitchen operations and timely meal service
• Maintain cleanliness and organization of the kitchen workspace to meet hygiene standards
• Adapt to flexible working hours and contribute positively to a family-oriented workplace culture
• Participate in training sessions to develop culinary skills and knowledge of Eurasian cuisine

Preferred competencies and qualifications

• Experience in cooking or culinary arts is welcomed but not required, as training will be provided
• Ability to work part-time with flexible scheduling

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a chef.
• The ability to follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Able to work on weekend and public holiday

Role:
A Chef is responsible for planning, preparing, cooking, and presenting food while ensuring high standards of quality, hygiene, and customer satisfaction. The chef also supervises kitchen operations and kitchen staff.

Responsibilities

1. Plan and prepare menus according to customer preferences and business requirements.
2. Prepare, cook, and present food in accordance with recipes and quality standards.
3. Supervise and coordinate the work of assistant cooks and kitchen staff.
4. Ensure food is prepared and served in a timely manner.
5. Monitor food quality, taste, presentation, and portion control.
6. Maintain cleanliness and hygiene standards in the kitchen in compliance with food safety regulations.
7. Inspect ingredients and ensure proper storage of food items.
8. Monitor inventory levels and order kitchen supplies when necessary.
9. Minimize food wastage and control food costs.
10. Train and guide kitchen staff on food preparation techniques and safety procedures.
11. Ensure compliance with workplace health and safety regulations.
12. Handle customer feedback related to food quality and make improvements where necessary.

Key Skills

• Culinary and food preparation skills
• Leadership and team management
• Time management
• Creativity and menu planning
• Knowledge of food safety and hygiene standards
• Attention to detail
• Problem-solving and decision-making abilities
• Communication and teamwork skills

Reporting To

• Kitchen Manager
• Head Chef
• Restaurant Manager (depending on the organization structure)

Supervises

• Assistant Cooks
• Kitchen Assistants
• Kitchen Helpers
• Other kitchen staff as assigned

The Research and Development (R&D) Chefcreates new recipes to improve food product from the organisation. Ready todesigns new recipes in consideration of ideas and market demand for newproducts. Ready to improves recipes and preparation methods to meet massproduction and regulatory needs. Ready to helps to design marketing strategiesbased on candidate approach and ideas in creating new products.

Candidate should skilled in culinary arts andis experienced in the Food and Beverage (F&B) sector. Candidate works in akitchen or laboratory. Candidate has good knowledge on food science and isfamiliar with nutrition and mass production needs. Candidate has soundunderstanding of cultural and culinary trends. Candidate is very creative indeveloping and presenting products.

Duties and Responsibilities

•          Assistin data gathering for new product specifications.

•          Confirmproduct formulations and other information for constructing product profiles.

•          Createnew recipes and refine taste profiles through experimentation.

•          Developideas from food preparation processes for marketing purposes.

•          Developproduct improvements based on sensory testing and consumer data.

•          Establishproduct specifications and documentations.

•          Makerecommendations in the design of new manufacturing processes or to changecurrent equipment or processes.

•          Modifynew product recipes and ingredient selection while taking note of nutrition,shelf life and regulations.

•          Plan,manage and run panel sessions and sensory tests on food products.

•          Refinerecipe formulation for mass production purposes.

•          Reviewingredients to meet customer needs and requirements.

•          Reviewmethods to improve quality of new food products and compliance with foodregulations during mass production.

•          Suggestalternative ingredients and food preparation processes to meet mass productionand compliance needs.

•          Suggestchanges to new food production processes.

•          Supportsales team by preparing samples for local and overseas customers.

•          Troubleshootproduction processes to resolve production, quality and regulatory complianceissues.

Requirements and Qualifications

•          Strongknowledge of food science and nutrition.

•          Excellentculinary skills and creativity.

•          Abilityto work well under pressure.

•          Strongcommunication and presentation skills.

•          Detail-orientedwith strong organizational skills.

•          Abilityto conduct thorough research.

•          Proficiencyin using kitchen equipment and tools.

•          Knowledgeof food safety regulations.

•          Abilityto work independently and as part of a team.

•          Strongproblem-solving skills.

•          Willingnessto stay updated on industry trends.

•          Experiencein training and mentoring staff.

•          Abilityto source and evaluate new ingredients.

•          Degreeor Diploma or minimum three years relevant work experience

•          Ableto work early mornings, nights, and weekends

Job Description & Requirements

* 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：

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Ability to manage numerous tasks, assign responsibilities and display high patience

* Able to work night shift

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

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：

• Profound knowledge of different kinds of beverages
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift
• Able to work longer hours with prolonged period of standing.

Responsibilities:

• Assist in the preparation and cooking of menu items under supervision
• Follow kitchen procedures and recipes to ensure consistency and quality
• Keep all kitchen areas clean, organized, and in line with hygiene and safety standards
• Properly store food items and assist in stock rotation
• Support the team with preparation tasks like chopping, portioning and plating
• Assist with cleaning duties and washing dishes when required.
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar kitchen role preferred
• Knowledge of various cooking methods, ingredients, equipment, and procedures
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand for long periods
• Passion for food and willingness to learn
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

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：

• Profound knowledge of food and beverage
• Proficient with kitchen equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift

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 promptly 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 safely and hygienically;

· Uphold high standards of food quality to ensure customer satisfaction.

.At least 4 years of work experience

Requirements

· Strong experience in cuisine including all varieties of noodles and rice

· Profound knowledge of different kinds of beverages

· Deep knowledge of every aspect of  dishes

· Proficient with specialty equipment

· Ability to manage numerous tasks, assign responsibilities and display high patience

Menu Development: Design innovative, seasonal, or specialized menus and recipes while managing ingredient costs.

Staff Management: Hire, train, and schedule kitchen staff, such as line cooks, prep workers, and dishwashers.

Inventory & Purchasing: Monitor stock levels, order ingredients and supplies, and manage vendor relationships.

Food Preparation & Quality Control: Oversee food production, ensure consistent taste and plate presentation, and handle special customer requests or dietary restrictions.

Safety & Sanitation: Ensure compliance with local health codes and food safety regulations, while maintaining a clean and organized workspace.

Job Description & Requirements

Job Description & Requirements
Overall manage daily kitchen operation, lead back-of-house team (cooks, kitchen helpers), arrange shift, on-job training for kitchen staff, control team discipline & working efficiency。

Develop seasonal new dishes, standardize recipe, portion control, stabilize dish taste & plating standard; cooperate with front desk for menu upgrade & promotion activity。

Purchase & check raw material, manage stock inventory, strictly control food cost, reduce ingredient waste, optimize kitchen gross profit。

Fully follow Singapore food hygiene regulation, maintain kitchen sanitation, pass NEA inspection regularly, supervise staff’s hygiene operation standard。

Directly take charge core cooking during peak hour, handle customer feedback on food quality timely。

EA License No. : 24C2389(0 COMPROMISE RECRUITMENT PTE.LTD.)
EA Personnel Name: HE YA
EA Personnel No: R24124237

As a key member of our team, you will play a vital role in ensuring the highest standards of food quality and service excellence. Your responsibilities will include:

1. Obedience to restaurant rules and disciplines.
2. Effective management of the production department, including labor allocation and supervision of subordinates.
3. Main chef to cook Vietnamese Banh Mi, Pho (Vietnam Noodle) and other dishes.
4. Familiarity and mastery of all supplies, as well as procurement planning and inventory management.
5. Control over food costs and responsible use of raw materials to minimize waste.
6. Maintenance of high food quality standards, regular checks on specifications, timely supply, and organized workflow to meet urgent customer needs.
7. Training and development of chefs to preserve Vietnam dish characteristics and flavors, increasing menu variety and creativity.
8. Promotion of clean working conditions, personal hygiene, and living appearance among kitchen staff.
9. Collaboration between front and rear fields, open-minded feedback from guests.

Required:

1. Understand/knowledge about Vietnamese Cuisine, especially Banh Mi, Pho & Healthy rolls.

2. Passionate about cooking.

Chefs are culinary professionals who prepare, season, and cook a wide range of foods in restaurants and other dining establishments.

They also oversee other kitchen staff and handle any food-related concerns.

Chefs have the following duties and responsibilities:

• Create and prepare recipes

• Inspect the quality of ingredients

• Plan menus

• Oversee and coordinate kitchen staff

• Order, maintain, and manage inventory of food supplies

• Ensure food preparation and kitchen safety standards are met

• Delegate tasks to kitchen staff

• Ensure customer satisfaction by paying attention to meal presentation and timely delivery of dishes

• Maintain sanitation and safety standards in the kitchen area

• Train and develop kitchen staff

• Stay updated on new cooking techniques and trends in the culinary world

Responsibilities

• Plan and design menus that enhance customers’ culinary experience while keeping up high quality.

• Oversee food preparation, presentation, and storage to ensure compliance with food health and safety regulations.

• Check freshness of food and ingredients prior to cooking.

• Manage kitchen staff and coordinate food orders.

• Supervise kitchen employees and organize food orders.

• Keep up with trends in cooking and the restaurant business to ensure that guests have a positive experience.

• Work closely with the restaurant manager to ensure the business runs smoothly.

• Ensure the kitchen is clean and organized.

• Maintain weekly and monthly cost reports.

1.Prepare and cook full course meals.

2.Prepare and cook individual dishes and foods.

3.Plan Bengali & Indian menus, Ensure quality of food and determine size of food proportions.

4.Work with minimal supervision.

5.Prepare dishes for customers with food allergies or intolerances.

6.Estimate food requirements and costs.

7.Inspect kitchens and food service areas.

8.Maintain inventory and records of food, supplies and equipment.

9.Work with specialized cooking equipment (Coper Coal Tandoor.)

10.Hands on experience in Copper Charcoal Tandoor

11.Familiar with Fine Dining Tandoori Food Preparation. (Bengali & indian Style)

12.Supervising & Training junior kitchen staffs. Assisting Head Chef in smooth operation of Kitchen, Ordering food ingredients, Market purchase, Menu planning, creation of new dishes & maintain hygienic conditions.

Specialist in bengali sweets

13.Must be able to work on weekends and public holiday