Total 1,472 Full-time sous chef job vacancies

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

• Responsible for the profit & loss of the kitchen and implement appropriate food cost control measures
• Oversee the daily operations of the kitchen to ensure all dishes are served according to company’s standard
• Supervise and guide the team to foster a positive work environment
• Develop new dishes to ensure the variation and the quality of food
• Conduct pre-operational and regular checks of the kitchen
• Control labour through effective manpower scheduling and monitor leave of staff
• Ensure the kitchen equipment is functioning and arrange for repair when necessary
• Ensure that all activities conform to HACCP & 5S requirements

Any other jobs or duties assigned by the Executive Chef from time to time.

Job Requirements

• At least 6 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

• 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

• Master the control of fire for cooking different dishes

• Carry out duties in the respective areas including cutter, soup, grill and noodle station

• Ensure all the food quality and all dishes are served according to adhere to company’s standard SOPs on the product quality

• Familiarise with the menu

• Prepare all specified ingredients and sauces before the start of operation

• Arrange and prepare staff meals

• Check quality and expiry date of sauces

• Responsible for the ordering and inventory of the department

• Select and ensure the quality of the food items received from supplier

• Conduct stock inventory and place order for the kitchen area

• Ensure cleanliness and hygiene of the department and tools

• Maintain a sanitary environment at the kitchen area

• Ensure all 5S and HACCP requirements adhere to regulations

• Ensure that all activities conform to HACCP & 5S requirements

• To perform any other duties assigned by superior

Any other jobs or duties assigned by the Chief Chef from time to time

JOB DESCRIPTION:

• Responsible for the profit & loss of the kitchen and implement appropriate food cost control measures
• Oversee the daily operations of the kitchen to ensure all dishes are served according to company’s standard
• Supervise and guide the team to foster a positive work environment
• Develop new dishes to ensure the variation and the quality of food
• Conduct pre-operational and regular checks of the kitchen
• Control labour through effective manpower scheduling and monitor leave of staff
• Ensure the kitchen equipment is functioning and arrange for repair when necessary
• Ensure that all activities conform to HACCP & 5S requirements
• Any other jobs or duties assigned by the Executive Chef from time to time.

JOB REQUIREMENTS:

• At least 6 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

1. Responsible for the creation, decoration, and presentation of desserts such as cakes and pastries based on Violet Oon Singapore’s standards.

2. Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting

3. Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget

4. Check quality of material and condition of equipment and devices used for cooking

5. Guide and motivate pastry assistants and bakers to work more efficiently

6. Maintain a lean and orderly cooking station and adhere to health and safety standards

7. Manage and Supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers

8. Report to Pastry Chef on all operation matters

9. To constantly be physically involved in all phases of the daily operation requirements

10. Demonstrate new cooking techniques and use of new equipment to staff

11. Update menu recipe cards and menu planning for promotion

12. Ensure that adequate stock in always maintained in the relevant station.

13. Adheres to rules and regulations set by the Management

Employee Benefits:

• Transport Allowance of $250 per month

• Medical reimbursement (up to $200 per year for confirmed staff)

• Birthday treats and gifts (up to $200)

• Performance bonuses and quarterly incentives

• Uniform reimbursement for confirmed staff

• Night transport provided for late shifts

• Opportunities for promotion and internal transfer

• Further education support and employee assistance programmes

• Manage and Supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers.

• Supervise Chef De Partie to make sure duties assigned are completed with standards set inclusive of machine/equipment maintenance, stock deliveries, cleanliness, quality of food and set-up for daily operations/events

• Report to Head Chef /Sous Chef on all staff and operation matters

• To constantly be physically involved in all phases of the daily operation requirements

• Responsible for proper efficiency and profitable functioning of the assigned kitchen and to ensure expenses/purchases are within budget limits.

• Attend weekly meeting with Corporate Executive Chef / Chef De Cuisine to discuss future plans and review ongoing actions.

• Attend weekly EO meeting.

• Demonstrate new cooking techniques and new equipment to cooking staff.

• Update menu recipe cards and menu planning for promotion.

• Monitor staff schedules, transfers, overtime, annual and statutory holiday

• Conduct kitchen meetings when Sous Chef is absent, daily briefing and training classes for staff to develop skills.

• Adheres to rules and regulations set by the higher Management.

• Ensure that adequate stock is always maintained in the relevant station.

• Adheres to rules and regulations set by the Management.

• Monitor staff roster, transfers, overtime, annual and statutory holidays and supervise staff appraisals.

• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management or equivalent.

• At least 3 Year(s) of working experience in the related field is required for this position.

• Required Skill(s): culinary

• Preferably Manager specialized in Food/Beverage/Restaurant Service or equivalent.
  
  Exciting Benefits Await You:

• Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).

• Performance Rewards: Quarterly incentives and attractive bonuses.

• Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.

• Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.

• Smooth Transitions: Night transport provided for late-night work or transit.

• Career Growth Opportunities: Explore advancement within our dynamic organization.

• Education Support: Invest in your future with opportunities for further study.

• Additional Perks: Exclusive Employee Assistance Program, Discounts on Company Products/Services, and Engaging Team-building Activities.

Job Description

• Manage and Supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers.
• Supervise Chef De Partie to make sure duties assigned are completed with standards set inclusive of machine/equipment maintenance, stock deliveries, cleanliness, quality of food and set-up for daily operations/events
• Report to Head Chef /Sous Chef on all staff and operation matters
• To constantly be physically involved in all phases of the daily operation requirements
• Responsible for proper efficiency and profitable functioning of the assigned kitchen and to ensure expenses/purchases are within budget limits.
• Attend weekly meeting with Corporate Executive Chef / Chef De Cuisine to discuss future plans and review ongoing actions.
• Attend weekly EO meeting.
• Demonstrate new cooking techniques and new equipment to cooking staff.
• Update menu recipe cards and menu planning for promotion.
• Monitor staff schedules, transfers, overtime, annual and statutory holiday
• Conduct kitchen meetings when Sous Chef is absent, daily briefing and training classes for staff to develop skills.
• Adheres to rules and regulations set by the higher Management.
• Ensure that adequate stock is always maintained in the relevant station.
• Adheres to rules and regulations set by the Management.
• Monitor staff roster, transfers, overtime, annual and statutory holidays and supervise staff appraisals.
• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management or equivalent.
• At least 3 Year(s) of working experience in the related field is required for this position.
• Required Skill(s): culinary
• Preferably Manager specialized in Food/Beverage/Restaurant Service or equivalent.

Exciting Benefits Await You:

• Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).
• Performance Rewards: Quarterly incentives and attractive bonuses.
• Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.
• Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.
• Smooth Transitions: Night transport provided for late-night work or transit.
• Career Growth Opportunities: Explore advancement within our dynamic organization.
• Education Support: Invest in your future with opportunities for further study.
• Additional Perks: Exclusive Employee Assistance Program, Discounts on Company Products/Services, and Engaging Team-building Activities.

• Manage and Supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers.
• Supervise Chef De Partie to make sure duties assigned are completed with standards set inclusive of machine/equipment maintenance, stock deliveries, cleanliness, quality of food and set-up for daily operations/events
• Report to Head Chef /Sous Chef on all staff and operation matters
• To constantly be physically involved in all phases of the daily operation requirements
• Responsible for proper efficiency and profitable functioning of the assigned kitchen and to ensure expenses/purchases are within budget limits.
• Attend weekly meeting with Corporate Executive Chef / Chef De Cuisine to discuss future plans and review ongoing actions.
• Attend weekly EO meeting.
• Demonstrate new cooking techniques and new equipment to cooking staff.
• Update menu recipe cards and menu planning for promotion.
• Monitor staff schedules, transfers, overtime, annual and statutory holiday
• Conduct kitchen meetings when Sous Chef is absent, daily briefing and training classes for staff to develop skills.
• Adheres to rules and regulations set by the higher Management.
• Ensure that adequate stock is always maintained in the relevant station.
• Adheres to rules and regulations set by the Management.
• Monitor staff roster, transfers, overtime, annual and statutory holidays and supervise staff appraisals.
• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management or equivalent.
• At least 3 Year(s) of working experience in the related field is required for this position.
• Required Skill(s): culinary
• Preferably Manager specialized in Food/Beverage/Restaurant Service or equivalent.
  
  Exciting Benefits Await You:
• Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).
• Performance Rewards: Quarterly incentives and attractive bonuses.
• Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.
• Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.
• Smooth Transitions: Night transport provided for late-night work or transit.
• Career Growth Opportunities: Explore advancement within our dynamic organization.
• Education Support: Invest in your future with opportunities for further study.
• Additional Perks: Exclusive Employee Assistance Program, Discounts on Company Products/Services, and Engaging Team-building Activities.

• Manage and Supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers.

• Supervise Chef De Partie to make sure duties assigned are completed with standards set inclusive of machine/equipment maintenance, stock deliveries, cleanliness, quality of food and set-up for daily operations/events

• Report to Head Chef /Sous Chef on all staff and operation matters

• To constantly be physically involved in all phases of the daily operation requirements

• Responsible for proper efficiency and profitable functioning of the assigned kitchen and to ensure expenses/purchases are within budget limits.

• Attend weekly meeting with Corporate Executive Chef / Chef De Cuisine to discuss future plans and review ongoing actions.

• Attend weekly EO meeting.

• Demonstrate new cooking techniques and new equipment to cooking staff.

• Update menu recipe cards and menu planning for promotion.

• Monitor staff schedules, transfers, overtime, annual and statutory holiday

• Conduct kitchen meetings when Sous Chef is absent, daily briefing and training classes for staff to develop skills.

• Adheres to rules and regulations set by the higher Management.

• Ensure that adequate stock is always maintained in the relevant station.

• Adheres to rules and regulations set by the Management.

• Monitor staff roster, transfers, overtime, annual and statutory holidays and supervise staff appraisals.

• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management or equivalent.

• At least 3 Year(s) of working experience in the related field is required for this position.

• Required Skill(s): culinary

• Preferably Manager specialized in Food/Beverage/Restaurant Service or equivalent.
  
  Exciting Benefits Await You:

• Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).

• Performance Rewards: Quarterly incentives and attractive bonuses.

• Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.

• Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.

• Smooth Transitions: Night transport provided for late-night work or transit.

• Career Growth Opportunities: Explore advancement within our dynamic organization.

• Education Support: Invest in your future with opportunities for further study.

• Additional Perks: Exclusive Employee Assistance Program, Discounts on Company Products/Services, and Engaging Team-building Activities.

Job Description & Requirements

- Handle day to day operations of coffee shop stall

- Prepare menu and train new staff

- Ensure workplace cleanliness

- Prepare ingredients and run daily operations in kitchen

- Ensure Workplace safety

- Liaise with supplier on food inventory/

- Conduct orientation for new chefs

- Perform shift operations and planning

- Conduct food tasting to ensure quality

Responsibilities:

• Prepare and cook authentic Korean dishes.

• Ensure all dishes are prepared to the highest quality standards and within the recipes.

• Manage kitchen operations, including inventory and staff supervision.

• Adhere to hygiene and food safety regulations, ensuring a clean and safe kitchen environment.

• Assist in menu development and cost control.

Requirements:

• Proven experience as a Chef.

• Culinary diploma or equivalent certification.

• Knowledge of cooking techniques and ingredients.

• Strong organizational and leadership skills.

• Ability to work in a fast-paced environment, including evenings, weekends and holidays.

Aurora Asia Pacific (21C0671)|Stephanie (R21100585)

Job Description & Requirements

Responsibilities:

• Prepare and cook authentic Korean dishes.

• Ensure all dishes are prepared to the highest quality standards and within the recipes.

• Manage kitchen operations, including inventory and staff supervision.

• Adhere to hygiene and food safety regulations, ensuring a clean and safe kitchen environment.

• Assist in menu development and cost control.

Requirements:

• Proven experience as a Chef.

• Culinary diploma or equivalent certification.

• Knowledge of cooking techniques and ingredients.

• Strong organizational and leadership skills.

• Ability to work in a fast-paced environment, including evenings, weekends and holidays.

Aurora Asia Pacific (21C0671)|Stephanie (R21100585)

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

Company Overview

Set amidst 15 acres of lush greenery, Shangri-La Hotel, Singapore offers luxurious guestrooms, suites, serviced apartments, and residences. Renowned for legendary Asian hospitality, it features exquisite dining, landscaped gardens, and Singapore’s first CHI, The Spa at Shangri-La.

Job Summary

Lead the daily operations of the local cuisine section, ensuring authentic, high-quality buffet and live cooking experiences. Mentor chefs, enforce food safety, and collaborate on menu planning to deliver exceptional guest satisfaction in a fast-paced hotel environment.

Responsibilities

• Oversee daily operations of the local cuisine section, including wok and live cooking stations, to ensure efficient service delivery
• Execute high-volume buffet service with consistent quality, speed, and guest satisfaction
• Supervise live cooking stations to ensure engaging guest interaction and professional showmanship
• Maintain authenticity and excellence in local dishes, focusing on wok-fried specialties
• Lead, train, and mentor chefs assigned to buffet and live cooking stations to enhance team performance
• Ensure strict adherence to recipes, portion control, and plating standards for consistent presentation
• Monitor food replenishment cycles to maintain freshness and appealing buffet displays
• Enforce food safety, hygiene, and HACCP compliance across all stations to meet regulatory standards
• Manage mise en place planning and station readiness to optimize peak service efficiency
• Collaborate with the Executive Chef on menu planning, emphasizing local and seasonal ingredients
• Control food costs by minimizing waste and optimizing ingredient use
• Coordinate with service teams to ensure seamless guest experience and smooth operational flow

Required competencies and certifications

• Diploma or Degree in Culinary Arts or equivalent professional training
• Minimum 8 years of culinary experience with at least 3 years in a supervisory role, preferably in buffet or high-volume hotel dining
• Strong expertise in local cuisine and wok cooking techniques
• Proven experience managing live cooking stations or open kitchens
• Demonstrated leadership skills with experience supervising kitchen teams
• Solid knowledge of food safety, hygiene, and HACCP standards
• Ability to perform under pressure in fast-paced, guest-facing environments
• Good communication skills with a proactive and service-oriented mindset