Total 1,482 Others chef job vacancies

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 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.

We are looking for a head chef for Korean restaurant;

• Passionate and self-motivating
• Having knowledge on Korean recipes and ingredients
• Proactive to share idea for developing recipe and new menu
• Research Korean Food Trend and suggest how to localization
• Long service is required as the position is crucial
• Mandatory to speak Korean

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).

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)

· Whiskey Library & Jazz Club (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

- Any other duties/tasks as requested by management

Job Description

• Assist to oversee and manage selected outlet’s chief chefs and kitchen staffs
• Assist on recruiting of new staffs for outlets
• Ensure proper SOPs and HACCP standards are carried out
• Maintains food quality and safety standards
• Ensure proper maintenance of the kitchen within each outlet
• Ensure that all activities conform to HACCP & AVA guidelines
• Creation of new dishes at appropriate time

Job Description

• Oversee and manage selected outlet’s chief chefs and kitchen staffs
• Recruiting of new staffs for outlets
• Ensure proper SOPs and HACCP standards are carried out
• Maintains food quality and safety standards
• Ensure proper maintenance of the kitchen within each outlet
• Ensure that all activities conform to HACCP & AVA guidelines
• Creation of new dishes at appropriate time

Job Description

• Oversee and manage selected outlet’s chief chefs and kitchen staffs
• Recruiting of new staffs for outlets
• Ensure proper SOPs and HACCP standards are carried out
• Maintains food quality and safety standards
• Ensure proper maintenance of the kitchen within each outlet
• Ensure that all activities conform to HACCP & AVA guidelines
• Creation of new dishes at appropriate time

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)

· Whiskey Library & Jazz Club (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

- Any other duties/tasks as requested by management

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

• Assist to oversee and manage selected outlet’s chief chefs and kitchen staffs
• Assist on recruiting of new staffs for outlets
• Ensure proper SOPs and HACCP standards are carried out
• Maintains food quality and safety standards
• Ensure proper maintenance of the kitchen within each outlet
• Ensure that all activities conform to HACCP & AVA guidelines
• Creation of new dishes at appropriate time