Total 1,898 Full-time commis chef job vacancies

Wow Wow West Western food stall at ABC market seeking western chef on full time and part time basis.

Address 6 Jalan Bukit Merah #01-133.
WE could offer permanent 4 or 5 or 6 days employment with salary range from $2300 to $4000. Hourly rates for part time is $13 to $15.
With or without experience will determine your salary range.
Usual timing is either start at 9am or 10am and end at 8.30 or 9pm.
Flexi timing and schedule.

We do NOT have any quota for work permits or s pass as it is a
NEA managed hawker has restriction for employment pass.
Whatsapp 92231252 for immediate employment.

As a Demi Chef, you will support the Chef de Partie in managing a specific kitchen section, ensuring consistent food quality and smooth operations. You will play a hands-on role in food preparation while developing your culinary skills within a structured and quality-driven kitchen.

Key Responsibilities

Food Preparation

• Assist in preparing and cooking dishes according to recipes and standards
• Ensure consistency in taste, portioning, and presentation
• Support mise en place and daily kitchen prep

Kitchen Operations

• Maintain cleanliness and organization of workstations
• Follow food safety and hygiene standards at all times
• Assist with stock rotation (FIFO), storage, and inventory checks
• Support receiving and checking of deliveries

Team Support

• Work closely with Chef de Partie and kitchen team during service
• Assist in guiding junior kitchen staff when required
• Ensure smooth coordination with front-of-house team

Requirements

• Some kitchen experience (Commis or similar role) preferred
• Basic knowledge of cooking techniques and kitchen operations
• Willingness to learn and grow in a professional kitchen
• Able to work in a fast-paced environment
• Willing to work shifts, weekends, and public holidays

. At least 20 years experience in F&B industry

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant degree/diploma

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Job Summary

The Sous Chef assists the Executive Chef in overseeing the daily kitchen operations, ensuring the preparation and delivery of high-quality food while maintaining food safety, hygiene, and kitchen efficiency. The Sous Chef is responsible for supervising kitchen staff, managing food production, maintaining quality standards, and supporting menu development.

Key Responsibilities

Kitchen Operations

• Assist the Executive Chef in managing the day-to-day kitchen operations.
• Ensure all dishes are prepared and presented according to company standards and recipes.
• Monitor food quality, portion control, and presentation before service.
• Coordinate and supervise food preparation during service periods.
• Ensure timely production and delivery of all menu items.

Team Leadership & Training

• Supervise and guide Chef de Partie, Commis Chefs, and Kitchen Assistants.
• Train and mentor kitchen staff on cooking techniques, food safety, and kitchen procedures.
• Assist in scheduling kitchen staff and allocating duties.
• Foster teamwork and maintain a positive working environment.

Food Safety & Hygiene

• Ensure compliance with all food hygiene and sanitation regulations.
• Maintain cleanliness and organization of all kitchen areas.
• Conduct regular checks on food storage, labeling, and temperature control.
• Ensure compliance with company SOPs and local food safety requirements.

Inventory & Cost Control

• Monitor stock levels and assist in ordering ingredients and supplies.
• Minimize food wastage through proper planning and stock rotation.
• Conduct stock checks and inventory counts when required.
• Ensure proper storage and handling of all food products.

Menu Development

• Assist the Executive Chef in developing new menu items and seasonal specials.
• Participate in menu tastings and recipe standardization.
• Provide suggestions to improve food quality and kitchen efficiency.

Health & Safety

• Follow workplace safety policies and procedures.
• Ensure kitchen equipment is used and maintained properly.
• Report equipment faults and maintenance issues promptly.

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Responsibilities

• Plan, organize, and oversee daily kitchen operations to ensure smooth and efficient food preparation and service.

• Develop and maintain menu offerings, recipes, and food presentation standards.

• Supervise, train, and guide kitchen staff to ensure consistent food quality and productivity.

• Monitor food quality, portion control, and kitchen hygiene standards at all times.

• Manage inventory levels, food ordering, and storage to minimize wastage and control costs.

• Ensure compliance with all food safety, sanitation, and workplace health regulations.

• Coordinate with management on menu planning, promotions, and operational improvements.

• Handle customer feedback relating to food quality and implement corrective actions where necessary.

Requirements

• Proven experience in managing kitchen operations and food preparation activities.

• Strong knowledge of food safety, hygiene, and sanitation practices.

• Ability to lead, supervise, and train a team in a fast-paced kitchen environment.

• Good organizational and time-management skills.

• Ability to maintain high standards of food quality and consistency.

• Experience in menu planning, inventory control, and cost management.

• Ability to work flexible hours

• Strong problem-solving and communication skills.

Responsibilities

• Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• At least 5 years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

Responsibilities

• Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Helps control and direct the food preparation process efficiently and professionally
• Ensures that the kitchen runs on schedule and that food and related services are of a high grade
• Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
• Helps create meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Places equipment, tools or ingredient orders in response to possible detected shortfalls
• When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
• If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) years of experience as a sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail

Job Description & Requirements

1. ABLE TO COOK CHINESE "ZHU CHAO"

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

Role Description

A sous chef is responsible for planning and managing food preparation in restaurant kitchens. Known as the assistant to the head chef or the head chef’s second in command, these skilled individuals perform a range of duties including planning menus, training new staff, and recording inventory.

Specific Responsibilities

Individual to be involved in:

1. Directing the food preparation process and delegating tasks

2. Supervising, motivating and working closely with other Chefs of all levels

3. Assisting with determining food inventory needs, stocking and ordering

5. Assisting the Head Chef to create menu items, recipes and develop dishes

4. Ensuring the kitchen meets all regulations including sanitary and food safety guidelines

Competencies

1. Develop new menu options based on seasonal changes and customer demand. Assist with the preparation and planning of meal designs.

2. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Recruit and train new kitchen employees to meet restaurant and kitchen standards.

3. Manage the kitchen team in the executive chef's absence while ensuring sanitation regulations and safety regulations.

4. Duration of Attachment Offered

24 Months

Responsibilities

• Plan, organize, and oversee daily kitchen operations to ensure smooth and efficient food preparation and service.

• Develop and maintain menu offerings, recipes, and food presentation standards.

• Supervise, train, and guide kitchen staff to ensure consistent food quality and productivity.

• Monitor food quality, portion control, and kitchen hygiene standards at all times.

• Manage inventory levels, food ordering, and storage to minimize wastage and control costs.

• Ensure compliance with all food safety, sanitation, and workplace health regulations.

• Coordinate with management on menu planning, promotions, and operational improvements.

• Handle customer feedback relating to food quality and implement corrective actions where necessary.

Requirements

• Proven experience in managing kitchen operations and food preparation activities.

• Strong knowledge of food safety, hygiene, and sanitation practices.

• Ability to lead, supervise, and train a team in a fast-paced kitchen environment.

• Good organizational and time-management skills.

• Ability to maintain high standards of food quality and consistency.

• Experience in menu planning, inventory control, and cost management.

• Ability to work flexible hours

• Strong problem-solving and communication skills.

Responsibilities

• Plan, organize, and oversee daily kitchen operations to ensure smooth and efficient food preparation and service.

• Develop and maintain menu offerings, recipes, and food presentation standards.

• Supervise, train, and guide kitchen staff to ensure consistent food quality and productivity.

• Monitor food quality, portion control, and kitchen hygiene standards at all times.

• Manage inventory levels, food ordering, and storage to minimize wastage and control costs.

• Ensure compliance with all food safety, sanitation, and workplace health regulations.

• Coordinate with management on menu planning, promotions, and operational improvements.

• Handle customer feedback relating to food quality and implement corrective actions where necessary.

Requirements

• Proven experience in managing kitchen operations and food preparation activities.

• Strong knowledge of food safety, hygiene, and sanitation practices.

• Ability to lead, supervise, and train a team in a fast-paced kitchen environment.

• Good organizational and time-management skills.

• Ability to maintain high standards of food quality and consistency.

• Experience in menu planning, inventory control, and cost management.

• Ability to work flexible hours

• Strong problem-solving and communication skills.

-Develop new menu options based on seasonal changes and customer demand.
-Assist with the preparation and planning of meal designs.
-Ensure that kitchen activities operate in a timely manner.
-Resolve customer problems and concerns personally.
-Monitor and record inventory, and if necessary, order new supplies.
-Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
-Recruit and train new kitchen employees to meet restaurant and kitchen standards.
-Create schedules for kitchen employees and evaluate their performance.
-Manage the kitchen team in the executive chef's absence.
-Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
-Ensuring proper food temperatures when cooking and proper storage afterward
-Keeping the workstation and kitchen equipment clean, organized and sanitized

Job Description & Requirements

· Be a direct link between the Corporate Executive Chef / Chef De Cuisine and the various outlets to implement standards across outlets.

· Ensure all standards, policies, and expectations are communicated to the outlets and executed as per standards.

· Ensure equipment and sanitation standards are always met, supplies and inventories are readily available, expectations are communicated, recipes are current.

· Conduct training on a monthly basis.

· Rotate and work at different outlets based on business demands. The rotations are at the discretion of the Corporate Executive Chef / Chef De Cuisine

· Be constantly involved in all phases of the daily operation at the outlets

· Responsible for proper efficiency and profitable functioning of the assigned outlets and to ensure expenses/purchases are within budget limits

· Attend weekly meetings with Corporate Executive Chef /Chef De Cuisine to discuss future plans & review ongoing action plans

· Guide and lead new employees through their career in the outlets

· Adheres to rules and regulations set by the Management

· Monitor staff schedules, transfers, overtime, annual and statutory holiday.

· Conduct staff appraisals.

Minimum Qualifications / Experience:

• Minimum Diploma in Culinary Arts / F&B Management or equivalent.

• At least 5–8 years of progressive kitchen experience, with supervisory or leadership responsibilities.

• Strong understanding of kitchen operations, food safety, and hygiene standards.

• Proficient in spoken and written English.

• Basic knowledge of Microsoft Office (for reports, scheduling, and inventory).

• Pleasant, dynamic personality with strong leadership and teamwork skills.

• Positive “can-do” attitude and willingness to guide and train junior staff.

Job Description & Requirements

· Be a direct link between the Corporate Executive Chef / Chef De Cuisine and the various outlets to implement standards across outlets.

· Ensure all standards, policies, and expectations are communicated to the outlets and executed as per standards.

· Ensure equipment and sanitation standards are always met, supplies and inventories are readily available, expectations are communicated, recipes are current.

· Conduct training on a monthly basis.

· Rotate and work at different outlets based on business demands. The rotations are at the discretion of the Corporate Executive Chef / Chef De Cuisine

· Be constantly involved in all phases of the daily operation at the outlets

· Responsible for proper efficiency and profitable functioning of the assigned outlets and to ensure expenses/purchases are within budget limits

· Attend weekly meetings with Corporate Executive Chef /Chef De Cuisine to discuss future plans & review ongoing action plans

· Guide and lead new employees through their career in the outlets

· Adheres to rules and regulations set by the Management

· Monitor staff schedules, transfers, overtime, annual and statutory holiday.

· Conduct staff appraisals.

Minimum Qualifications / Experience:

• Minimum Diploma in Culinary Arts / F&B Management or equivalent.

• At least 5–8 years of progressive kitchen experience, with supervisory or leadership responsibilities.

• Strong understanding of kitchen operations, food safety, and hygiene standards.

• Proficient in spoken and written English.

• Basic knowledge of Microsoft Office (for reports, scheduling, and inventory).

• Pleasant, dynamic personality with strong leadership and teamwork skills.

• Positive “can-do” attitude and willingness to guide and train junior staff.