Total 2,157 chef job vacancies in Singapore

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Chef Requirements:

• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

Responsibilities:

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock-checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

• Profound knowledge of different kinds of beverages
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.Able to work under pressurein a fast paced, dynamic and challenging work environment

3.Able to work split shift, weekends and public holidays

Our Passion is Food!

At our company we are committed to two things, great food and outstanding service! We are a restaurant group which has a mixed bag of operations. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translate into exciting opportunities for our people!

We are looking for a Chef to join our team at our Little India Outlet. He will be responsible for the restaurant Indian Chinese section and preparations of various Indian sauces and Indian gravies and Indian Chinese Food. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labour budget for the department. Maintain highest professional food quality and sanitation standards.

ESSENTIAL DUTIES ANDRESPONSIBILITIES

· Kitchen Production Planning and Rostering

· Plans menus for all food outlets, catering and events orders

· Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labour cost goals.

· Approves the requisition of products and other necessary food supplies.

· Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

· Establishes controls to minimize food and supply waste and theft.

· Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.

· Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.

· Prepares necessary data for applicable parts of the budget; projects annual food, labour and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.

· Attends food and beverage staff and management meetings.

· Consults with the Director & General Manager about food production aspects of special events being planned.

· Cooks or directly supervises the cooking of items that require skillful preparation.

· Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to

· achieve maximum profitability.

· Evaluates food products to assure that quality standards are consistently attained.

· Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.

· In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.

· Evaluates products to assure that quality, price and related goods are consistently met.

· Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.

· Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

· Provides training and professional development opportunities for all kitchen staff.

· Ensures that representatives from the kitchen attend service line-ups and meetings.

· Periodically visits dining area when it is open to welcome members.

· Support safe work habits and a safe working environment at all times.

· Perform other duties as directed.

CHEF SUPERVISORY RESPONSIBILITIES

· Interview, select, train, supervise, counsel and discipline all employees in the department.

· Provide, develop, train, and maintain a professional work force.

· Ensure all services to members are conducted in a highly professional and efficient manner.

· Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.

OTHER SKILLS ANDABILITIES

· Ability to interact positively with supervisor, management, co-worker’s, members, and the public to promote a team effort and maintain a positive and professional approach.

· Ability to produce ahigh volume of work in a timely manner, which is accurate, complete, and of high quality.

· Ability to come to work regularly and on time, to follow directions, to take criticism, to get alongwith co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, subordinate and/or violent behavior.

Job Description & Requirements

• To ensure that all the dishes are freshly prepared and the food standards are met.
• Plan and arrange ingredients for next day preparation and orders.
• Need to understand the customer requirements, as per order.
• To Introduce new dishes and menus.
• Need to monitor stock rotation procedures are followed as per inventory.
• To maintain quality of food
• A deep understanding of authentic indian food preparation.
• Capacity to work under pressure during the extremely busy period.
• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Well knowledge in North and South indian cuisine.
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Hiring Full time Chef

kitchen duties (prepare, cut, cook, packing)

physically fit

fast worker

able to understand chinese to converse with chinese speaking colleagues

assist with kitchen duties

other tasks as assigned

operating hours: 9am-9pm (6 days work week)

working address: 28 jalan kelulut

contact 91898878 or email to sales@tamkahsharksfin.com to apply

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.The candidate will be required to prepare and cook a variety of dishes according to the restaurant’s standards.

3.The candidate should have strong knowledge of cooking techniques (e.g., wok handling, braising, steaming), ingredients, and flavours.

4.Able to work under pressure in a fast paced, dynamic and challenging work environment

5.Able to work split shift, weekends and public holidays

Interested applicants please Whatsapp 9137 2746. Thank you

• 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-workers

Requirements:

• Proven experience as head chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training
• Degree in Culinary science or related certificate

Job Description & Requirements:

The Unit Chef is the culinary heart of the operation, responsible for the full spectrum of food production across Chinese, Western/International, No Pork No Lard, noodle, and salad bar stations. Drawing on the precision of hotel-grade execution and the creativity of a premium restaurant kitchen, the Unit Chef sets the culinary direction, manages kitchen teams, controls costs, and ensures every dish reflects quality, authenticity, and consistency.

Lead, develop, and manage all BOH culinary staff across all stations and shifts

Design and review menus across Chinese, Western/International/Pizza, No Pork No Lard Menus, Noodle, and Salad Bar cuisines

Ensure consistent preparation standards, portion control, and presentation for all menu items

Develop standardised recipes (SOPs) and train Chef de Partie and line cooks to execute them accurately

Control food costs, wastage, and raw material usage; conduct monthly stock takes

Manage kitchen scheduling, staff deployment, and productivity across all stations

Source and qualify new ingredients, evaluate suppliers, and participate in tasting panels

Maintain the highest standards of kitchen hygiene, safety, and HACCP compliance

Lead new menu launches, themed promotions, and seasonal food events

Collaborate with the Food Safety Officer on HACCP compliance and corrective actions

Support corporate events, VIP dining, and special catered functions as required

Act as the BOH representative in client meetings and food quality reviews

Requirements:

Minimum 8–10 years of progressive culinary experience, with at least 3 years in a Head Chef or Executive Chef role

Proven expertise in Chinese cuisine is essential; strong competency in Western/International cooking required

Experience managing multi-station, high-volume kitchens (500+ covers per service) in hotels, premium corporate dining, or established restaurant groups

Formal culinary training (SHATEC, SICA, or equivalent international culinary school) preferred

Strong leadership skills: able to coach, motivate, and develop a diverse kitchen brigade

Familiar with Muslim dietary requirements and No Pork No Lard kitchen protocols

Commercial acumen: food cost management, supplier negotiations, stock control

Registered Food Hygiene Officer (FHO) or willing to obtain; strong HACCP knowledge

Working Hours : 5 days work week
Working Location : One north - International Campus

JobSummary:

Manages the back of house operations, including Daily & Banquet menu planning, cost control, administration communication (all levels), manpower planning, and hygiene and safety management.

Key Responsibilities:

·     Responsible for the overall daily food production and back of the house operations.

·     Maintain and enhance manpower management by daily effective communication.

·     Ensure that quality and wholesome food is served in the facility.

·     Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

·     Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

·     Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor.

·     Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

·     Assist in coordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

·     Submit weekly and monthly financial/administration reports to the Unit Manager.

·     Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

·     Attend weekly service meetings to improve and enhance service level.

·     Evaluate and administer manpower plans, employee training & development.

·     Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

·     Maintain and improve hygiene and safety standards of both front of house and back of house operations.

·     Keeping Food Sampling and Daily Cooking Core temperature recordings.

·     Ensure recording temperature for all refrigerators.

·     Perform all other common duties assigned by both the client and management of Sodexo Singapore.

• Pleases customers by providing a pleasant dining experience.
• Serves meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen.
• Executes cold food production in accordance with standards of plating guide specifications.
• Attends to the detail and presentation of each order.
• Places and expedites orders.
• Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals.
• Completes hot meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients.
• Adheres to proper food handling, sanitation, and safety procedures; maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; and maintains appropriate dating, labeling, and rotation of all food items.
• Stores leftovers according to established standards.
• Coordinates daily food supply inventory for cafeteria. Submits order to supervisor.

Job Description & Requirements

• Plan and create menus considering clients’ preferences and dietary needs
• Control and direct the food preparation process and any other relative activities
• Construct dishes that reflect our commitment to quality
• Supervise kitchen staff’s activities to ensure compliance with health and safety standards
• Ensure the consistent, high-quality delivery of every dish
• Manage and train kitchen staff
• Estimate food requirements and food/labor costs
• Manage relationships with distributors and resolve issues with vendors promptly
• Follow the budget established by the restaurant management
• Keep time and payroll records

Company Overview

Founded in 1875, the Young Women’s Christian Association (YWCA) of Singapore is a social service agency empowering women from low-income families through holistic programmes. YWCA Fort Canning supports these initiatives via hospitality revenue.

Job Summary

The Sous Chef supports the Head Chef to ensure smooth kitchen operations, maintain food quality, manage inventory, and lead the kitchen team to deliver consistent, high-standard culinary experiences.

Responsibilities

Kitchen Operations

• Lead kitchen operations effectively in the Head Chef’s absence to maintain seamless service delivery.
• Collaborate with the Head Chef to organize kitchen workflow, enhance staff skills, and identify training opportunities.
• Ensure all food preparation and presentation consistently meet the Head Chef’s quality standards.
• Supervise food preparation processes to control quality and maintain presentation standards.
• Manage food service quality and portion consistency to meet operational requirements.
• Oversee food and product ordering by maintaining detailed records, minimizing waste, and supporting budget management through system improvements.
• Assist in menu creation, planning daily specials, and developing food promotions aligned with customer preferences.
• Coordinate with the Food & Beverage Department on daily activities, functions, and special orders to ensure smooth operations.
• Address guest inquiries, concerns, and feedback promptly to enhance customer satisfaction.

Hygiene Standards

• Monitor and ensure all kitchen equipment and utensils are clean, functional, and safe to use.
• Maintain a safe and hygienic kitchen environment compliant with sanitation regulations and food safety standards.
• Adhere strictly to food safety and hygiene protocols to uphold regulatory compliance.

Inventory Management

• Organize and oversee kitchen stock and ingredient inventory to ensure accuracy and availability.
• Maintain well-stocked cooking stations, especially during peak operation hours.
• Verify that all food storage units meet safety and quality standards consistently.
• Collaborate with the Procurement team to coordinate timely supply ordering.

Cost Control

• Estimate food consumption accurately and prepare requisitions specifying types and quantities of food items.
• Maintain adequate food inventory levels to support kitchen operations.
• Implement portion control and utilize food surpluses efficiently to reduce waste.

People Management

• Mentor, coach, and guide junior kitchen staff in line cooking, food preparation, and dish plating to develop their skills.
• Support the Head Chef in recruiting and training new kitchen employees to meet operational standards.
• Assist in planning and conducting staff training sessions to enhance team capabilities.
• Help prepare duty rosters and annual leave plans to ensure adequate kitchen staffing.

• Perform additional duties as assigned by the Head Chef to support kitchen operations.

Preferred competencies and qualifications

• Diploma in Culinary Arts.
• Speciality in banquet and local cuisine.
• Extensive food and beverage knowledge.
• Familiarity with industry best practices.
• Proficiency in Microsoft Excel and Word.
• Willingness to work on weekends and public holidays.
• Minimum 8 years of relevant hospitality experience preferred.

1. Assist in preparing ingredients and make standards basic dishes.
2. Maintain cleanliness and hygiene of the kitchen and workstations, following SFA guidelines.
3. Ensure workstation/utensils cleanliness and manage storage of ingredients.
4. Monitor inventory levels let supervisors know if certain food has met the replenish state
5. Support senior cooks and chefs as needed.

Requirement

• At least 1 year of kitchen experience
• Basic communication skill
• Quick with hands and on the feet

Job Summary

We are looking for a skilled and passionate Sous Chef to join our vibrant team in Singapore. You will play a key leadership role in supporting the Head Chef in overseeing daily kitchen operations, ensuring the preparation and execution of traditional Greek dishes with consistency and excellence. This is a fantastic opportunity to bring the flavors of the Mediterranean to life in a modern, dynamic kitchen environment while mentoring and guiding the culinary team.

Key Responsibilities

• Assist the Head Chef in overseeing daily kitchen operations to ensure smooth and efficient service.

• Supervise and coordinate all kitchen sections, ensuring consistency in food quality, presentation, and portion standards.

• Prepare and oversee the cooking of high-quality dishes in accordance with Greek culinary traditions and restaurant recipes.

• Lead and support the kitchen team during service, ensuring timely preparation and delivery of dishes.

• Train, mentor, and guide junior chefs and kitchen assistants to maintain high culinary and operational standards.

• Ensure compliance with all food hygiene, sanitation, and workplace safety regulations in accordance with SFA standards.

• Monitor stock levels, assist with inventory management, stock ordering, and minimise food wastage through proper control procedures.

• Support the Head Chef in menu planning, recipe development, costing, and the introduction of seasonal or regional Greek specialties.

• Conduct routine checks on food quality, freshness, and kitchen cleanliness to maintain operational excellence.

• Assist in scheduling kitchen staff and ensuring adequate manpower during operations.

• Maintain a clean, organised, and efficient kitchen environment at all times.

• Take charge of kitchen operations and decision-making in the absence of the Head Chef.

Preferred Qualification & Experience

• GCE ‘N’/‘O’ Level or Diploma in Culinary Arts.

• Minimum 5 years of relevant culinary experience in restaurants, including supervisory or leadership experience.

• Possess WSQ Follow Food and Beverage Safety and Hygiene Policies and Procedures certification.

• Understanding of Greek culture and good working knowledge of Greek cuisine would be advantageous but not compulsory.

• Strong leadership, communication, and team management skills.

• Able to work on weekends, eve of public holidays, and public holidays.

• Able to work on a 5.5-day work week schedule.

Benefits

• Competitive salary and Medical Benefits

• Career progression opportunities

• Work in a dynamic and supportive team environment