Total 879 Full-time cook job vacancies

Company Overview

D' CUISINES PTE. LTD.

Job Summary

Lead and manage kitchen operations by planning food preparation, supervising staff, controlling costs, and ensuring hygiene and safety standards to deliver high-quality culinary experiences across diverse cuisines.

Responsibilities

• Plan and direct food preparation and culinary activities across diverse cuisines to ensure consistent quality and customer satisfaction
• Modify existing menus or develop new menus that meet established quality and taste standards
• Estimate food requirements and calculate food and labor costs to implement effective cost control measures
• Supervise kitchen staff activities to maintain high hygiene standards and operational efficiency
• Coordinate equipment purchases and repairs to ensure kitchen functionality and safety
• Recruit, train, and manage kitchen staff to build a skilled and motivated team
• Resolve operational problems and customer complaints promptly to maintain service quality
• Apply garnishing techniques to enhance the presentation of prepared dishes before serving
• Perform administrative duties including purchasing and stock management to support kitchen operations
• Ensure compliance with nutrition, sanitation regulations, and safety standards to uphold food safety
• Maintain accurate timekeeping and payroll records for kitchen staff
• Foster a positive and professional work environment through effective collaboration with coworkers and customers
• Support management initiatives by contributing ideas and maintaining a cooperative, revenue-focused mindset
• Execute other ad-hoc duties assigned by the general manager to support overall kitchen operations

A Station Cook is responsible for preparing, cooking, andpresenting food at a specific kitchen station, ensuring consistency, quality,and adherence to safety standards. This role is vital in professional kitchens,requiring technical cooking skills, teamwork, and the ability to thrive infast-paced environments.

• Food preparation: Chop, slice, and portion ingredients according to recipes.
• Cooking: Execute dishes at the assigned station (grill, sauté, fry, pastry, etc.) with precision.
• Presentation: Ensure dishes are plated attractively and consistently.
• Inventory management: Monitor supplies, rotate stock, and report shortages.
• Sanitation: Maintain cleanliness of work area, utensils, and equipment.
• Collaboration: Work closely with chefs and other cooks to deliver smooth service.
• Menu input: Assist in recipe development and contributeideas for specials

A Station Cook is responsible for preparing, cooking, andpresenting food at a specific kitchen station, ensuring consistency, quality,and adherence to safety standards. This role is vital in professional kitchens,requiring technical cooking skills, teamwork, and the ability to thrive infast-paced environments.

• Food preparation: Chop, slice, and portion ingredients according to recipes.
• Cooking: Execute dishes at the assigned station (grill, sauté, fry, pastry, etc.) with precision.
• Presentation: Ensure dishes are plated attractively and consistently.
• Inventory management: Monitor supplies, rotate stock, and report shortages.
• Sanitation: Maintain cleanliness of work area, utensils, and equipment.
• Collaboration: Work closely with chefs and other cooks to deliver smooth service.

Menu input: Assist in recipe development and contributeideas for specials.

Food preparation: Chop, slice, and prepare ingredients according to recipes.

Cooking meals: Execute menu items using various cooking methods (grilling, frying, baking, etc.).

Quality control: Taste and check food to ensure proper seasoning and doneness.

Sanitation: Clean and disinfect workstations, utensils, and equipment.

Food presentation: Garnish and plate dishes to meet company standards.

Inventory management: Monitor supplies, store food properly, and reorder stock when needed.

Collaboration: Work with chefs and other cooks to ensure timely service.

Shift duties:: Handle opening/closing tasks such as organizing stations and cleaning.

Skills:

Cooking techniques: Knowledge of grilling, sautéing, baking, and frying.

Food safety: Understanding of hygiene standards; certifications like ServSafe are preferred.

Teamwork: Ability to collaborate with kitchen staff.

Time management: Handle multiple orders efficiently.

Physical stamina: Ability to stand for long hours and work in hot environments.

Communication: Clear interaction with colleagues and sometimes customers

Job Description & Requirements

Job duties and responsibilities as Cook:

. Maintain cleanliness of work stations

. Submit quality control reports to

Supervisor

· Ensure recipes are updated

. Preparation of day to day operations

. Other ad-hoc duties as assigned

Requirements:

. Candidates must possess at least a

Primary/Secondary School/"O" Level,

Professional Certificate/NITEC, Diploma,

Advanced/Higher/Graduate Diploma in

any fields

. At least 1 year(s) of working experience in

related field

. Candidate with F&B related experience

will be an advantage

· Possess excellent analytical,

organizational and communication skills

. Possess servant leadership and problem

solving skills

. Enthusiasm, resilience and a strong team

player

. Good communication and interpersonal

skills

Staff Benefits:

. 5 day work week

. Daily & Monthly Sales Incentive. Salary

indicated on hiring platform includes total

sales incentive.

. 50% staff discount for dining in the restaurant (after the probationary period)
. Medical Benefits

. Staff Meals on duty

. Transport provided for closing shifts

. Annual, Sick & Hospitalisation Leave

. Off in lieu for working on a Public Holiday

. Long Service Rewards

. Referral Incentive Program

. Fast Career Growth Opportunities

. Fun and exciting working environment

(We believe in productivity at work comes

from making our working environment a

fun one!)

Available Work Locations (All locations

near MRT Station)

. One Fullerton (Raffles Place MRT)

. Orchard Rendezvous Hotel (Orchard MRT)

. Riverside Point (Clarke Quay MRT)

. Woodleigh mall (Woodleigh MRT)

. Seletar Aerospace (28 mins away from

The Seletar Mall)

. Parklane Green (East Coast Park)

Job duties and responsibilities as Cook:

. Maintain cleanliness of work stations

. Submit quality control reports to

Supervisor

. Ensure recipes are updated

. Preparation of day to day operations

. Other ad-hoc duties as assigned

Requirements:

. Candidates must possess at least a

Primary/Secondary School/"O" Level,

Professional Certificate/NITEC, Diploma,

Advanced/Higher/Graduate Diploma in

any fields

. At least 1 year(s) of working experience in

related field

. Candidate with F&B related experience

will be an advantage

. Possess excellent analytical,

organizational and communication skills

. Possess servant leadership and problem

solving skills

. Enthusiasm, resilience and a strong team

player

. Good communication and interpersonal

skills

Staff Benefits:

. 5 day work week

. Daily & Monthly Sales Incentive. Salary

indicated on hiring platform includes total

sales incentive.

. 50% staff discount for dining in the

restaurant (after the probationary period)

. Medical Benefits

. Staff Meals on duty

. Transport provided for closing shifts

. Annual, Sick & Hospitalisation Leave

. Off in lieu for working on a Public Holiday

. Long Service Rewards

. Referral Incentive Program

. Fast Career Growth Opportunities

. Fun and exciting working environment

(We believe in productivity at work comes

from making our working environment a

fun one!)

Available Work Locations (All locations

near MRT Station)

· One Fullerton (Raffles Place MRT)

. Orchard Rendezvous Hotel (Orchard MRT)

. Riverside Point (Clarke Quay MRT)

. Woodleigh mall (Woodleigh MRT)

. Seletar Aerospace (28 mins away from

The Seletar Mall)

· Parklane Green (East Coast Park)

A restaurant cook (or line cook) is

responsible for preparing ingredients, cooking menu items to exact recipes, and ensuring food safety

. They operate kitchen equipment, manage station setups, and maintain a sanitized workspace.

Core Duties & Responsibilities

• Food Preparation: Weigh, measure, chop, and mix ingredients for daily service.
• Cooking: Apply various culinary techniques (e.g., grilling, baking, frying, sautéing) to prepare food accurately according to standardized recipes.
• Plating & Presentation: Assemble, garnish, and present dishes according to the restaurant's visual standards.
• Sanitation & Safety: Strictly adhere to food safety guidelines by rotating stock, properly labeling containers, maintaining safe food temperatures, and cleaning workstations.
• Inventory Management: Monitor food supplies and notify the head chef or manager of low-stock ingredients.
• Teamwork: Coordinate with fellow cooks, dishwashers, and waitstaff to ensure seamless service during peak hours.

JOB DESCRIPTION:

• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook different varieties South Indian Dishes: different types of Briyanis, thosai, idli, varieties of pratas, South Indian Meals, Chicken/Fish/Mutton Curry, Dhalcha, Fish/Mutton/Chicken masala, etc
• North Indian Dishes: Tandoori items, varieties of Naans items, chicken tandoori, butter chicken, chicken tikka, chappati, panneer butter/masala, North Indian Meals etc
• To cook Bangladesh cuisines
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Ensure timely and safe production of cooked foods, adhering to regulatory requirements (FSA, WSHA, etc)
• Demonstrate safe handling of foods adhering to regulatory requirements including, preparation, marination, packing and sealing, and freezing techniques.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.

JOB REQUIREMENTS:

• Diploma/Degree
• Minimum 4 years of hands-on cooking experience in an Indian / Bangladesh Kitchen in relevant industry including handling in high volume service operations
• Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian / Bangladesh dishes in a traditional way
• Able to knead Prata, Naan and Chappathi dough, mix Thosai, Idly and Vadai Batter and Hands-on experience with various kitchen equipment (e.g. Hot Plate and Thandoor, etc)
• Able to prepare meats, cutting slicing and de-veining meats
• Must be able to work on weekends and public holidays if necessary
• Must be able to do overtime whenever required and actively participate in duties when kitchen staff on leave as all-rounder.
• Must have knowledge to control storage room temperatures for frozen/fresh meat and seafood products, vegetables etc
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
• Ability to thrive in a fast-paced environment and complete tasks responsibly and multi-Tasking is required
• Maintain workplace safety and health policies and procedures

JOB DESCRIPTION:

• Overall in-charge of the kitchen department ensuring the preparation of high quality meals in accordance to company standards, menu specification and production schedules
• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To lead and manage the kitchen to achieve production goals, productivity, and profitability KPIs set by the management.
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure the availability of supplies and food or approved substitutions in adequate time for preparation
• To plan and execute the development of new culinary recipes and menus, and to work closely with relevant department to implement new items
• Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times
• Developing a cross-marketing strategy with team in order to increase profit, such as, coming up with new menus which appeal to customers; pairing drinks with the food served etc
• Seek to ensure at all times that customers have the best experience possible
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Any other duties and responsibilities as assigned.

JOB REQUIREMENTS:

• Atleast 4 years of hands-on cooking experience
• Preferably with experience in an Indian (North & South) Restaurant/Catering industry and handling in high volume service operations
• Proven experience in large-scale catering operations
• Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking indian dishes in a traditional way
• Must have the experience in cooking different types of South Indian Dishes and North Indian Dishes including Indian beverages and snacks
• Preferably able to cook varieties of Indian Briyani, dhalcha, chukka items and varieties of indian curries (fish, mutton, etc)
• Ability to prepare and manage specialty dishes like "Satti Soru" and customized menu items.
• Able to cook Indian and Western dishes such as pizza, pastas, finger food, snacks
• Must be able to work on weekends and Public Holidays. Strictly no off day on Friday, Saturdays, Sundays and Public Holidays) (6 days work week. Off day on every Tuesdays)
• Fast-paced kitchen environment in both bistro and catering settings
• Must be willing to work long hours, including early mornings, evenings, weekends, and public holidays
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
• Must have knowledge to control storage room temperatures for frozen/fresh meat products, vegetables
• Ability to thrive in a fast-paced environment and complete tasks responsibly
• Maintain workplace safety and health policies and procedures

· Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by hotel policy.

· Checks the quality of raw materials in assigned areas, as well as their storage, handling and usage.

· Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef.

· Keeps the Sous Chef informed about all aspects of assigned section, including equipment, working environment, staff problems and departmental relations.

· Attends kitchen meetings in absence of the Sous Chef and counsels subordinate’s employees if necessary.

· To ensure that all kitchen Mise en Place is prepared according to production plan.

· Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends.

SKILLS & ABILITIES

· Completion of GCE ‘O’; or minimum of six months related experience and/or training; or equivalent combination of education and experience.

· Ability to develop test recipes and/or techniques for food preparation/presentation.

· Knowledge of food inventory

Responsibilities:

-Preparing breakfast, lunch and snack for children according to the menu of the Centre

-Coordinate food orders for the Centre, and keeping stock of kitchen supplies

-Cleaning and washing of kitchen pantry, crockery, cutlery, utensils, fridge etc

-Performing any other duties assigned by your superiors

-Working Hours: Monday to Friday, 7am to 4pm 

Requirements:

-Comfortable working in a Preschool/ Childcare setting (children)

-Previous cooking experience and/ or relevant Food Handling certifications preferred

-Must have good hygiene habits as role requires handling of food

-Punctual and responsible attitude

-No formal education required

职责：

-根据中心菜单为儿童准备早餐、午餐和点心，协调中心的食品订单，并保管厨房用品

-清洁和清洗厨房储藏室、陶器、餐具、用具、冰箱等等

-为员工准备午餐

-执行上级分配的任何其他职责

-工作时间：周一至周五，上午 7 点至下午 4 点 

要求：

-在幼儿园/托儿所环境中工作自如（儿童）

-优先考虑具有烹饪经验和/或相关食品处理认证

-必须有良好的卫生习惯，因为角色需要处理食物

-准时且负责任的态度

-无需正规教育

Cook (Spanish cuisine)

5 days work week, 10am-9pm with 2 hours break

Salary: $2700-$2800 + OT + AWS + Incentives + Bonus

Location: Guoco Tower, Tanjong Pagar

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

Requirements:

• With cook experience in Spanish cuisine is preferred

Cheong Yeat Long | R25145358

The Supreme HR Advisory Pte Ltd | EA 14C7279

Job Responsibilities:

• Assist in day-to-day operations and food preparation
• Maintain high standard of cleanliness and sanitation in the kitchen
• Manage food inventory
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Help to maintain a climate of smooth and friendly cooperation
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• Proven experience in a commis cook role
• Willing to work shift hours, weekends and Public Holidays
• Candidates who possess a Food Hygiene certificate will have an added advantage
• Able to work under pressure in a fast-paced environment
• Great at communicating, connecting and respectful of everyone

Hourly rate: S$14/hour

SKOSH is a modern Japanese-inspired café serving handcrafted onigiri, sandos, quality coffee, and matcha-led drinks, with an evening hand roll bar. We're opening a brand-new outlet on Scotts Road and hiring a fresh team to grow it with us. Part of The Hey Co Group, we offer hands-on training, a supportive team, and room to grow your career.

Key Responsibilities

Prepare, cook and plate dishes according to SKOSH recipes, portion sizes and presentation standards.

Carry out mise en place and ensure the assigned station is fully stocked and ready before each service.

Operate kitchen equipment safely and competently

Maintain consistency and quality of food output during busy service periods.

Apply SFA food safety and hygiene standards, including correct storage temperatures, labelling and FIFO rotation.

Keep the workstation, equipment and kitchen areas clean and sanitised throughout the shift.

Support the receiving, checking and proper storage of deliveries.

Report equipment faults, stock shortages or safety hazards to the Chef de Partie or Sous Chef.

Assist with stock-takes and other back-of-house duties as required.

Requirements

Minimum 2-3 years of cooking experience in kitchen preferred

Experience in or exposure to Japanese cuisine is an advantage.

Valid SFA Food Safety (Basic Food Hygiene) certification or willingness to obtain it before starting.

Sound knowledge of food preparation techniques, kitchen hygiene and safe equipment handling.

Reliable, hardworking and able to work well within a team.

Able to work in a hot, fast-paced environment and stand for extended periods.

Willing to work rotating shifts, weekends and public holidays.

Apply Now!

Job Description

• Ensure consistent food quality
• Assist in ingredient preparation
• Prepare the food items strictly must follow the company SOP
• Maintain kitchen cleanliness and hygiene

Requirements

• No experience required as training will be provided (paid training given)
• Can commit 5.5 days work weeks including weekend and Public Holidays
• Able to start work as early as 9am and until 10pm as rostered
• Physically fit and able to work in hot and fast-paced environment

To submit your application, please apply online or apply@rn-care.com call +(65) 6220 0847 for private and confidential discussion.

Your interest will be treated with the strictest of confidence. We regret that only shortlisted candidates will be notified or contacted.

RN Care Pte. Ltd

EA License No: 17C8900