Total 1,526 commis chef job vacancies

We’re Hiring for Breakfast–Lunch Cook!

Our hotel is looking for a Cook to handle breakfast service only — perfect for someone who prefers daytime working but evenings free.

What You’ll Do:

• Cook and prepare buffet breakfast

• Keep the kitchen clean and organized

• Work with a supportive kitchen team

What We’re Looking For:

• Cooking experience
• Reliable, dependable and punctual,
• Comfortable with a fast-paced morning shift, able to work independently
• Nearby residence is a plus

Why Join Us?

• Daytime hours only ☀️
• No late nights
• Friendly working environment
• Meal provided
• 7am to 4pm,
• 5.5/ 6 days work week

Job Summary

Prepare, cook, and present food following company standards while maintaining quality, freshness, and hygiene. Support kitchen preparation, stock management, and cleaning tasks. Adhere to food safety and workplace safety procedures. Work includes weekends, public holidays, and rotating shifts.

Responsibilities

• Prepare, cook, and present food to meet company quality and presentation standards
• Maintain food quality, freshness, and hygiene throughout preparation and service to ensure customer satisfaction
• Assist with kitchen preparation tasks to support efficient and timely meal production
• Conduct stock checks to monitor inventory levels and minimize food waste
• Perform cleaning duties to maintain a safe, sanitary, and organized kitchen environment
• Follow all food safety and workplace safety procedures to ensure compliance and protect team health
• Work effectively during weekends, public holidays, and rotating shifts as scheduled to support continuous kitchen operations

Preferred competencies and qualifications

• Demonstrate relevant kitchen or cooking experience to contribute effectively to food preparation and service

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

Job Description & Requirements

Roles & Responsibilities

You will be an integral part of the kitchen leadership team, working closely with the Head Chef or Executive Chef to ensure the highest quality of food preparation and service. You will assist in menu planning, supervising kitchen staff, and maintaining kitchen operations to uphold the restaurant's standards of excellence. At Riverview Tandoor, we are always looking for new ideas and creations to be added into our menu to create a different environment, whereby we are able to cater to everyone's taste buds.

Key Responsibilities:

· Assist in menu planning, recipe development, and ensuring consistent food quality.

· Oversee food preparation, including cooking, plating, and presentation.

· Train, mentor, and supervise kitchen staff, ensuring they follow recipes and best practices.

· Collaborate with the Head Chef or Executive Chef to create daily specials and seasonal menus.

· Manage inventory, order supplies, and maintain stock levels to minimize waste and control costs.

· Monitor kitchen equipment for functionality and coordinate maintenance and repairs as needed.

· Maintain kitchen hygiene and cleanliness according to health and safety standards.

· Enforce food safety and sanitation practices to ensure the safety of both staff and customers.

· Assist in scheduling kitchen staff and managing labour costs.

· Participate in hiring and onboarding new kitchen team members.

· Collaborate with the front-of-house team to ensure efficient service and address customer feedback.

Qualifications:

• Culinary degree or relevant culinary certification is preferred.
• Previous experience as a Sous Chef or in a similar leadership role in restaurant kitchen.
• Strong knowledge of culinary techniques, food safety and sanitation.
• Proficiency in menu planning, recipe development and food costing.
• Leadership and team management skills, with the ability to motivate and mentor kitchen staff.
• Excellent communication and interpersonal skills.

Job Description & Requirements

Roles & Responsibilities

You will be an integral part of the kitchen leadership team, working closely with the Head Chef or Executive Chef to ensure the highest quality of food preparation and service. You will assist in menu planning, supervising kitchen staff, and maintaining kitchen operations to uphold the restaurant's standards of excellence. At Riverview Tandoor, we are always looking for new ideas and creations to be added into our menu to create a different environment, whereby we are able to cater to everyone's taste buds.

Key Responsibilities:

· Assist in menu planning, recipe development, and ensuring consistent food quality.

· Oversee food preparation, including cooking, plating, and presentation.

· Train, mentor, and supervise kitchen staff, ensuring they follow recipes and best practices.

· Collaborate with the Head Chef or Executive Chef to create daily specials and seasonal menus.

· Manage inventory, order supplies, and maintain stock levels to minimize waste and control costs.

· Monitor kitchen equipment for functionality and coordinate maintenance and repairs as needed.

· Maintain kitchen hygiene and cleanliness according to health and safety standards.

· Enforce food safety and sanitation practices to ensure the safety of both staff and customers.

· Assist in scheduling kitchen staff and managing labour costs.

· Participate in hiring and onboarding new kitchen team members.

· Collaborate with the front-of-house team to ensure efficient service and address customer feedback.

Qualifications:

• Culinary degree or relevant culinary certification is preferred.
• Previous experience as a Sous Chef or in a similar leadership role in restaurant kitchen.
• Strong knowledge of culinary techniques, food safety and sanitation.
• Proficiency in menu planning, recipe development and food costing.
• Leadership and team management skills, with the ability to motivate and mentor kitchen staff.
• Excellent communication and interpersonal skills.

Job Description

• Ensure the quality of all the dishes adhere to company’s standard
• Liaise with other department for the maintenance of kitchen equipment
• Supervise kitchen operations and ensure smooth flow of food
• Familiarise with the menu
• Conduct checks before operation starts
• Manage the department and conduct briefings
• Handle dismissal, termination and resignation
• Ensure the departments follow the 5S and HACCP requirements
• To perform any other duties assigned by superior

Job Requirements

• At least 4 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

JOB RESPONSIBILITIES:

• Select, wash and cut vegetables
• Prepare sufficient ingredients for operations use
• Wash, portion and store ingredients accordingly
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements
• Any other jobs or duties assigned by the Chief Chef from time to time.

Job Summary

We are seeking an experienced and passionate Head Chef with at least 10 years of culinary experience to lead our kitchen operations. The ideal candidate will have strong leadership skills, deep knowledge of food preparation and kitchen management, and the ability to maintain high standards of food quality, hygiene, and customer satisfaction.

Key Responsibilities

• Oversee daily kitchen operations and manage kitchen staff efficiently.
• Plan and develop menus, including seasonal and specialty dishes.
• Ensure food quality, consistency, and presentation meet company standards.
• Monitor food costs, inventory, and kitchen budgeting.
• Maintain cleanliness, food safety, and hygiene standards in compliance with regulations.
• Train, supervise, and motivate kitchen team members.
• Coordinate with management on promotions, events, and operational improvements.
• Ensure timely preparation and delivery of all orders.
• Handle supplier coordination and purchasing of kitchen ingredients and equipment.

Job Description

• Ensure the quality of all the dishes adhere to company’s standard
• Liaise with other department for the maintenance of kitchen equipment
• Supervise kitchen operations and ensure smooth flow of food
• Familiarise with the menu
• Conduct checks before operation starts
• Manage the department and conduct briefings
• Handle dismissal, termination and resignation
• Ensure the departments follow the 5S and HACCP requirements
• To perform any other duties assigned by superior

Requirements

• At least 4 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

Job Description

• Oversee the daily kitchen operations of a brand
• Maintain the highest quality and consistency of all food products by ensuring stringent compliance to food safety and food quality control standards
• Ensure proper maintenance of the kitchen within each outlet
• Collaborate with the Marketing Team with new launches, promotions, branding, and labeling of concepts and products
• Review sales and food costs daily to monitor actual financial results and take corrective action as necessary to ensure that financial goals are met
• Plan, direct and coordinate future outlet openings
• Manage, supervise and groom a team of chief chef, section head and kitchen staff to ensure maximum utilization of manpower allocated
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Drive culinary excellence by being a champion for food quality and consistency
• Develop standard recipes and SOPs for food preparation and presentation
• Actively involved in menu development and establishing menu prices
• Understand current and emerging culinary trends as well as consumer needs and behaviors
• Ensure that all activities conform to HACCP & 5S guidelines
• Any other jobs or duties assigned by the Director of Kitchen Operations from time to time

Job Requirements

• At least 5 years of relevant working experience as an Executive Chef
• Able to communicate effectively with team members to support kitchen operations and service standards.
• Knowledge of HACCP, health and safety standards would be an advantage
• Strong management, leadership skills and interpersonal skill
• Must be dedicated and committed

We are seeking a highly skilled and experienced Executive Chef to be seconded to our overseas outlets. The ideal candidate will bring expertise in Southeast Asian and Chinese cuisines, demonstrate strong leadership in kitchen operations, and uphold the highest culinary and food safety standards.

Key Responsibilities:

• Oversee and manage outlet Head Chefs and kitchen teams, ensuring smooth day-to-day operations.
• Lead recruitment, training, and development of kitchen staff for new and existing outlets.
• Ensure strict adherence to SOPs, HACCP, and AVA food safety standards.
• Maintain consistent food quality, presentation, and safety across all outlets.
• Oversee kitchen equipment and facility maintenance to ensure efficiency and compliance.
• Develop and introduce innovative new dishes in line with brand direction and seasonal opportunities.
• Drive culinary excellence while balancing operational efficiency and cost control.

Requirements:

• Proven experience as an Executive Chef or similar senior culinary leadership role.
• Strong expertise in Southeast Asian and Chinese cuisines.
• Solid knowledge of HACCP standards and kitchen management best practices.
• Strong leadership, team management, and communication skills.
• Creative flair in menu planning and dish development.
• Willingness to be seconded overseas (China).

Job Description

• Oversee the daily kitchen operations of a brand
• Maintain the highest quality and consistency of all food products by ensuring stringent compliance to food safety and food quality control standards
• Ensure proper maintenance of the kitchen within each outlet
• Collaborate with the Marketing Team with new launches, promotions, branding, and labeling of concepts and products
• Review sales and food costs daily to monitor actual financial results and take corrective action as necessary to ensure that financial goals are met
• Plan, direct and coordinate future outlet openings
• Manage, supervise and groom a team of chief chef, section head and kitchen staff to ensure maximum utilization of manpower allocated
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Drive culinary excellence by being a champion for food quality and consistency
• Develop standard recipes and SOPs for food preparation and presentation
• Actively involved in menu development and establishing menu prices
• Understand current and emerging culinary trends as well as consumer needs and behaviors
• Ensure that all activities conform to HACCP & 5S guidelines
• Any other jobs or duties assigned by the Director of Kitchen Operations from time to time

Job Requirements

• At least 5 years of relevant working experience as an Executive Chef
• Able to communicate effectively with colleagues and stakeholders to support kitchen operations and service standards.
• Knowledge of HACCP, health and safety standards would be an advantage
• Strong management, leadership skills and interpersonal skill
• Must be dedicated and committed

Job Responsibilities / 工作职责

1. Prepare and cook a variety of Cantonese dishes according to company recipes and standards.
   根据公司食谱及标准，制作及烹调各类粤菜。

2. Perform food preparation duties, including cutting, marinating, seasoning, and portioning ingredients.
   负责食材的准备工作，包括切配、腌制、调味及分装。

3. Ensure food quality, taste, presentation, and consistency meet company requirements.
   确保菜品质量、口味、摆盘及出品标准符合公司要求。

4. Maintain cleanliness and hygiene standards in the kitchen in compliance with food safety regulations.
   保持厨房清洁卫生，并遵守食品安全及卫生规定。

5. Monitor food inventory and assist in stock control and ordering of ingredients.
   协助管理食材库存，并参与订货及库存控制工作。

6. Ensure proper storage and handling of food ingredients.
   确保食材得到妥善储存及处理。

7. Operate kitchen equipment safely and efficiently.
   安全及有效地操作厨房设备。

8. Assist in menu planning and development of new dishes when required.
   根据需要协助菜单规划及新菜品开发。

9. Work closely with kitchen staff to ensure smooth daily operations.
   与厨房团队紧密合作，确保日常运营顺畅。

10. Follow workplace safety and health procedures at all times.
    严格遵守工作场所安全与健康规定。

Requirements / 职位要求

1. Relevant experience in preparing and cooking Cantonese cuisine.
   具备粤菜制作及烹饪相关经验。

2. Knowledge of Chinese cooking techniques, including stir-frying, steaming, roasting, and soup preparation.
   熟悉中式烹饪技巧，包括炒、蒸、烧腊及汤类制作等。

3. Ability to work in a fast-paced kitchen environment.
   能够适应快节奏厨房工作环境。

4. Good understanding of food hygiene and safety practices.
   了解食品卫生及食品安全操作要求。

5. Responsible, hardworking, and able to work independently and as part of a team.
   工作认真负责，吃苦耐劳，能够独立工作及团队合作。

Working Conditions / 工作条件

Working Hours: As per company schedule
工作时间：根据公司排班安排

Job Description

We are looking for a Sous Chef to oversee daily food manufacturing, catering, and kitchen production operations. The role includes managing the kitchen team, maintaining food quality, supporting production planning, stock control, wastage control, and kitchen standards.

Responsibilities

• Oversee daily kitchen, catering, and production operations.
• Manage kitchen team during preparation, production, service, and catering requirements.
• Ensure consistent food quality, taste, portioning, and presentation.
• Assist with menu execution, production planning, and kitchen workflow.
• Monitor stock usage, ordering, wastage, and cost control.
• Ensure all kitchen staff follow hygiene, safety, and company SOPs.
• Conduct checks on food storage, kitchen cleanliness, and equipment condition.
• Assist with staff training, deployment, and performance monitoring.
• Handle daily kitchen issues and report major matters to management.
• Coordinate with operations, procurement, and management when required.
• Carry out other kitchen management duties assigned.

Requirements

• Able to manage kitchen operations and service flow.
• Able to supervise and guide kitchen staff.
• Good understanding of food quality control, stock control, and wastage control.
• Able to work in a food manufacturing, catering, or central kitchen environment.
• Able to enforce hygiene, food safety, and company standards.
• Able to communicate and coordinate with different departments.
• Responsible, organised, and able to make operational decisions.
• Food hygiene certificate will be an advantage.

Benefits

• Staff meal provided.
• Training provided.
• Career progression available.
• Annual leave and statutory benefits according to company policy.