Total 169 Manager commis chef job vacancies

Job Description:

We are looking for a highly motivated and skilled Junior Sous Chef to join our dynamic culinary team. The ideal candidate will support our Sous Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background, leadership experience, and a passion for heritage food.

Key Responsibilities

• Oversee the preparation of sauces, stocks, and base components to ensure consistent flavour profiles
• Monitor cooking temperatures, timings, and batch quality to maintain product standards throughout the day
• Coordinate production schedules to meet daily order requirements, catering demands, and outlet replenishment
• Conduct regular checks on equipment (steamers, stoves, ovens, etc.) to ensure they are functioning safely and efficiently
• Assist in implementing workflow improvements to enhance productivity and reduce bottlenecks in the kitchen
• Support the standardization of recipes and ensure all team members follow SOPs accurately
• Ensure smooth handover between shifts with proper documentation of production levels, issues, and outstanding tasks
• Assist in training staff on new machinery, tools, or updated cooking techniques as required
• Uphold strict hygiene, food safety, and cleanliness standards across the production area
• Take charge in the Sous Chef’s absence and lead the team to ensure smooth operations

Qualities:

• At least 2 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Interested applicants, you may either apply via here or sent an email at hr@harrianns.com.

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

We’re currently looking for an experienced & self-driven chef to join our team.

Responsibilities includes:

1. Prepare and cook designated items on the menu within specified time
2. Responsible for the preparation of raw materials required for items on the menu
3. Ensure that all food preparation is carried out according to the Standard Recipes and Operating Procedures
4. Adhere to all statutory food hygiene and sanitation guidelines
5. Ensure regular maintenance of all kitchen equipment, machinery and accessories
6. Ensure all items prepared are done with the same level of quality and consistency
7. Assist in cooking and plating prepared items according to standards in the Kitchen Manual
8. Overseeing stock and ordering supplies
9. Proper labelling of all food items after preparation, maintaining stock level of all products and ensure correct rotation by FIFO.

Requirements:

1. At least 2 year(s) of working experience in the related field is required for this position
2. Able to commit shift, weekends and public holidays
3. Understanding of current SFA regulations, (hygiene and health, and safety legislations.
4. A team player with a positive attitude
5. Able to work under extreme pressure.
6. Excellent leadership and management
7. Ability to delegate tasks.

You will oversee all culinary production, ensuring food quality, safety, efficiency, and innovation while managing a team of chefs and kitchen staff. This role demands strategic planning, operational excellence, and culinary leadership to meet the diverse demands of internal outlets and external event catering.

Key Responsibilities:

1. Central Kitchen Production:

• Lead daily operations of the central kitchen, ensuring efficient, high-volume production of
• core items (e.g., marinated meats, sauces, gravies, dressings).
• Develop, standardize, and continuously improve production recipes and processes to
• ensure consistency and quality across all outlets.
• Coordinate with outlet chefs to fulfil special menu requests and seasonal offerings.
• Monitor inventory levels and coordinate with procurement for timely sourcing of
• ingredients.

2. Catering Event Menu Design & Planning

• Work closely with clients, sales teams, and event coordinators to design customized
• menus aligned with the theme, dietary needs, and budget of each event.
• Develop seasonal, themed, and signature catering menus that reflect current food trends
• and client preferences.
• Conduct tasting sessions for clients and stakeholders as part of the menu approval
• process.

3. Event Execution & Quality Control

• Lead culinary preparation for all catering events, ensuring food quality, presentation, and
• timing meet high standards.
• Personally oversee food plating, buffet setups, and live cooking stations to ensure visual
• appeal and customer satisfaction.

4. Staffing & Coordination

• Plan staffing for each event, assign roles, and conduct pre-event briefings to ensure
• clarity on responsibilities and timelines.
• Manage temporary, outsourced, or part-time kitchen teams as needed for larger events.
• Coordinate with service teams (F&B, logistics, decorators) to ensure smooth flow of
• operations during the event.

5. Resource Management

• Oversee the preparation, packing, and transportation of food and equipment from the
• central kitchen to event venues.
• Ensure proper storage and handling of food during transport, maintaining hygiene and
• temperature control standards.
• Prepare and maintain checklists for event readiness, including kitchen equipment,
• utensils, serving ware, and ingredients.

6. Cost Management & Reporting

• Ensure all catering events are executed within allocated budgets and resource plans.
• Monitor food and labor costs per event and analyze profitability and efficiency.
• Submit post-event reports outlining successes, challenges, and recommendations for
• improvement.

7. Team Leadership & Operations:

• Lead, train, and mentor central kitchen staff including sous chefs, line cooks, and kitchen
• assistants.
• Implement and enforce food safety, hygiene, and sanitation standards (e.g., HACCP,
• ISO 22000).
• Maintain kitchen equipment and workspaces to meet operational and safety
• requirements.
• Track kitchen KPIs and contribute to operational reporting and budgeting.

Requirements:

• Diploma/Degree in Culinary Arts or equivalent, with at least 3 to 5 years of progressive culinary experience, including leading large-scale kitchen and catering operations.
• Proven ability to lead, train, and motivate diverse kitchen teams (permanent and part-time), while fostering a culture of quality, safety, and efficiency.
• Strong track record in menu planning, recipe standardization, and creating innovative dishes aligned with market trends, dietary needs, and client requirements.
• Skilled in kitchen operations management, cost control, inventory planning, and delivering events within budget while maintaining high quality standards.
• In-depth understanding of food safety, hygiene, and sanitation standards (e.g., HACCP, ISO 22000), with experience implementing and maintaining compliance in high-volume production.

A North Indian Curry and Tandoor Head Chef

leads all kitchen operations, specializing in authentic clay oven (tandoor) techniques, rich gravies, and traditional breads

. Key responsibilities include creating menus, perfecting spice blends/marinades, managing inventory, ensuring strict hygiene standards (e.g., SFA standards), and training staff for consistent, high-quality food output.

Key Responsibilities and Duties

• Culinary Leadership: Develop, create, and execute authentic North Indian/Mughlai menus, focusing on kebabs, tikkas, and rich curries.
• Tandoor Expertise: Expertly operate and maintain tandoor ovens (charcoal or gas), ensuring precise temperature control for cooking meats, fish, and breads (naan, roti).
• Kitchen Operations: Oversee daily, fast-paced kitchen operations, including mise-en-place, inventory management, and food preparation.
• Staff Training: Recruit, train, supervise, and mentor junior chefs, cooks, and kitchen assistants.
• Quality Control: Ensure all food meets high-quality, authentic, and consistent standards before service.
• Food Safety: Enforce strict hygiene, sanitation, and safety regulations.
• Cost Management: Monitor food and labor costs, manage suppliers, and minimize waste.

Required Skills and Experience

• Expertise: Deep knowledge of traditional North Indian cooking techniques, spice blending, and marinated, slow-cooked flavors.
• Experience: Previous experience as a head chef or senior chef specializing in tandoor and curry, often requiring at least 3-5+ years.
• Leadership: Strong team management abilities in a high-pressure, fast-paced environment.
• Operational Proficiency: Experience with inventory management and food cost control.

Company Overview

Caerus Holding began in 2008 as an alcohol distributor with presence in Singapore, India, Maldives, and Malaysia. It expanded into food and hospitality, managing distinctive F&B brands like Lady M® New York and Van Leeuwen, delivering quality experiences across the region.

Job Summary

We are looking for an experienced and hands-on Head Chef to lead our back-of-the-house operations and ensure an exceptional dining experience for our guests.

Responsibilities

• Lead kitchen operations to produce food items that consistently meet the Brand’s quality and presentation standards
• Develop and implement in-house quality procedures, standards, and specifications to maintain food excellence
• Identify and resolve quality and food safety issues promptly to ensure compliance with health regulations
• Enforce strict adherence to quality procedures, standards, and specifications across all kitchen activities
• Monitor and manage physical inventory of kitchen equipment, food items, and supplies to maintain adequate stock levels and proper storage
• Track and control kitchen expenses to optimize cost efficiency without compromising quality
• Schedule and coordinate chefs, cooks, and kitchen staff to ensure smooth workflow and adequate coverage during shifts

Preferred competencies and qualifications

• At least 5 years of supervisory experience in kitchen or culinary operations
• Ability to work a flexible schedule including shifts, weekends, and public holidays

Other Information

Benefits

• Five-day work week totaling 44 hours
• Meal allowance provided to support our employees during their working hours
• Staff discount applicable to all brands under Careus Holding
• Medical and dental benefits to ensure the health and well-being of our employees
• Opportunities for personal and career development, fostering growth and advancement within the company.
• The chance to move between brands under Careus Holding, allowing the diverse experience and skill development.
• Work location: 24 Mount Elizabeth #01-05, Singapore 228518

The opportunity to grow within the company, contributing to its success and sharing in its achievements.

We are seeking a creative and experienced head chef to join our team. Ashead chef, you will manage the back-of-house. You will run the daily operationsof the kitchen, manage the kitchen staff to ensure that the highest quality offood is served to our guests, and ensure that all food and labor cost goals aremet.

Responsibilities:

• Direct all kitchen operations, including food preparation, cooking, and cleanup
• Maintain kitchen equipment as needed
• Supervise chefs and cooks
• Resolve issues as they arise to ensure the continuation of foodservice
• Maintain control of the kitchen to ensure efficiency
• Plan menus and set prices based on the availability of ingredients
• Make sure that all staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen
• Inspect raw and cooked food to guaranty quality
• Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment
• Direct monthly inventory
• Maintain vender relationships
• Recruit and train chefs and kitchen staff

Qualifications:

• Ability to remain productive in a high-pressure environment
• Strong attention to detail
• Creativity
• Ability to oversee and manage kitchen operations