Total 890 chef job vacancies in F&B / Tourism / Hospitality category in Singapore

Shangri-La Rasa Sentosa, Singapore

We are looking for a Chef de Partie to join our team!

Job Summary

As a Chef de Partie, you will ensurehigh-quality food production and smooth daily operations in your assignedsection, collaborate closely with the F&B Service Team, and support SousChefs to deliver excellent culinary experiences.

As a Chef de Partie, we rely on you to:

• Prepare food according to standard recipes to ensure consistent high quality
• Manage daily operations of your assigned kitchen section to maintain efficiency and standards
• Collaborate effectively with the F&B Service Team to support seamless service delivery
• Assist Sous Chefs in coordinating kitchen activities and maintaining workflow
• Maintain hygiene standards by following food safety and cleanliness protocolsAdapt to shift work schedules to support kitchen operations

We are looking for someone who:

• Experience working in a restaurant or hotel/resort kitchen environment
• Culinary skills across various cuisines are an advantage
• Commitment to serving food of the highest quality
• Willingness to work shifts

We Offer

• 5-day work week
• Learning and Development opportunities for career development
• Medical and insurance coverage
• Special employee discount within Shangri-La Group
• Duty Meals and shuttle bus provided

If you are the right person, what are you waiting for? Click the apply button now!

Job Description & Requirements

• Be the 1st-in-charge and ensure smooth operations of the kitchen
• 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
• Conduct pre-operational and regular checks of the kitchen
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Ensure the kitchen equipment is functioning and arrange for repair when necessary
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements

Remarks: Hong Kong cafe, non-halal restaurant

Responsibilities:

Prepare and serve food within the food preparation standards for functions and ala carte service. Maintain clean and safe kitchen in compliance with various health codes. Work closely with seniors to ensure Members' satisfaction. Carry out other kitchen related duties as and when may be assigned by the Executive Chef.

Requirements:

• At least 2 years work experience in Asian & Western cuisine and food preparation.
• Able to communicate in simple English
• Basic knowledge of menu costing
• Able to do shift work, weekends and public holidays

Enjoy a wide range of benefits when you join our vibrant team:

• Flexible benefits up to $1000.00
• 13-month AWS and performance bonus
• Healthcare coverage
• Comprehensive leave schemes
• Transport to/from Sixth Avenue MRT
• Duty meals

We regret that only shortlisted candidates will be notified.

IMMEDIATE VACANCY AVAILABE!

We are looking for passionate Pastry Bakers/ Chefs/Barista who wish to work in cafe environment in Singapore.

Job Description

• Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.
• Follows and upholds all health codes and sanitation regulations.
• Monitor inventory levels of commonly used items.
• Dynamic & self-motivated
• Initiative & responsible
• In charge of ordering / uphold tasks with confidence
• Able to create desserts and bake breads, pizzas
• Great charisma and able to handle customers
• Performs other duties assigned.
• Willing to be an all rounder including serving customers

Job Requirements

• 1 - 2 years of experience in bakery/ cafes
• Ability to track expenses and manage a budget
• Good time-management skills
• Great interpersonal and communication skills
• Strong passion for the art of food design
• Ability to work varied hours/days, including nights, weekends, and holidays, as needed
• Result driven and team player

Job Scope

• Provide strategic leadership and oversight of kitchen operations across multiple outlets, ensuring consistency in culinary standards and execution
• Uphold and continuously elevate food quality, presentation, and overall dining standards in alignment with the brand’s positioning
• Establish, implement, and enforce kitchen SOPs, hygiene protocols, and food safety standards in full compliance with regulatory requirements
• Drive cost efficiency by managing food costs (COGS), inventory control, and procurement processes
• Oversee menu development, including seasonal updates and the creation of innovative dishes on a quarterly basis
• Ensure optimal freshness, quality, and proper handling of all food ingredients
• Lead, mentor, and develop kitchen teams to achieve operational excellence and high performance
• Identify operational risks and ensure all kitchen equipment and environments meet safety standards
• Collaborate closely with management on operational improvements and business growth initiatives
• Remain hands-on and operationally involved when required

Job Requirements

• Minimum 5 years of experience in a senior culinary leadership role, preferably overseeing multiple outlets
• Strong expertise in Thai cuisine or closely related culinary disciplines
• Able to manage multi-outlet kitchen management and team leadership
• Exceptional understanding of cost control, kitchen operations, and food safety standards
• Strong leadership presence with excellent organisational and communication skills
• Ability to thrive in a fast-paced, high-performance environment
• Willingness to work weekends and maintain active involvement in daily operations

Location: Gain City Megastore and main showrooms

Work Days: Weekends and Public Holidays only

Job Overview

We are looking for an enthusiastic and engaging Part-Time Demo Chef to conduct live cooking demonstrations at Gain City’s main showrooms. The ideal candidate should be passionate about food, confident in presenting to the public, and capable of showcasing kitchen appliances in a lively, informative, and customer-friendly manner.

Key Responsibilities

• Conduct engaging cooking demonstrations to highlight the features and benefits of Gain City’s kitchen appliances (e.g. ovens, air fryers, induction hobs, and small kitchen appliances).
• Interact with shoppers to create interest and drive sales conversion.
• Ensure all ingredients, tools, and equipment are properly prepared and maintained before and after each session.
• Work closely with the showroom and F&B team to support promotional events and campaigns.
• Maintain cleanliness and adhere to food safety and hygiene standards.
• Provide basic appliance usage tips and after-use care advice to customers.

Requirements

• Prior experience in culinary, food demonstration, or F&B service preferred.
• Outgoing personality with strong communication and presentation skills.
• Ability to work independently and handle live audience interactions confidently.
• Available to work weekends and public holidays. 3 time slots per day, 12-2pm, 3-5pm, and 6-8pm. Reporting at Siungei Kadut Gain City kitchen at 10.30am for preparation.
• Basic knowledge of kitchen appliances and home cooking trends is an advantage.
• Must possess a valid Food and Hygiene certification

The Chef de Partie is required to supervise and oversee the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. We are looking for an individual who is passionate about cuisine! He/She should be attention to detail and has a strong work ethic. The candidate is expected to work together with other team members on a daily basis to ensure a flawlessly executed final product and the ability to supervise and train the line cooks is required.

• In the absence of the Chef de cuisine / Sous Chef take full responsibility for the running of the kitchen.
• Assist in the employment and retention of all staff.
• Supervise all commis chef's in the department.
• Assist in the maintenance of company paperwork.
• Assist in maintaining budgets and cost throughout all of the kitchens.
• Assist and supervise the agreed standard of food service during shift.
• Liaise and co-operate effectively with all other associated members of staff.
• Supervise the training of all new staff members in the department.
• Promote the safe use of the kitchen, its equipment and building under the Health and Safety at Work acts, Hygiene and other regulations.
• Ensure all relevant food controls and correct temperatures are logged and adhered to at all time.
• Ensure the agreed standards of food preparation and presentation are adhered to at all times.
• Ensure all daily paperwork is filled out in accordance to company and government guidelines.
• To provide a friendly, courteous, quick, efficient and professional service at all times.
• Be aware of all relevant food suppliers and their products. Be in charge of ordering.
• Supervise the smooth and efficient service and production of food from the department by working and liaising with other departments and Restaurant staff, and ensuring all necessary work is completed prior to the commencement of service.
• To assist in the prevention of pilferage from the dry stores and refrigeration within the department. Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place.
• To be aware of the required food cost percentages as set down by the budget and to assist in the supervising and running of the department within these guidelines at all times.
• To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required due to the workload.
• To ensure all working areas of the kitchen, dry stores and refrigeration are maintained in a clean and hygienic condition at all times, and especially after your shift has finished.
• To make sure, in conjunction with your team that all section files and recipes are maintained and updated.
• To maintain constant quality control of all food prepared and cooked ensuring it is to the Head Chef’s and Restaurant standards.
• To ensure all main cool rooms are tidy and clean at all times, especially after each service, so the Duty Chef can carry out daily ordering.
• To ensure that all health marks are collected and allocated to the correct administration.
• To operate the pass service of food from the kitchen to the restaurant, liaising with the Restaurant staff and ensuring the food is to the standard required by the Head Chef.
• To provide a clear handover during shift changes
• To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation in all aspects of their work.
• To report any problems, accidents or kitchen equipment defects to the Head Chef.
• To confirm with the Head Chef and Senior Sous Chef any special requirements (including menu items and dishes), outstanding orders or work tasks required from your section.
• To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work.
• To make yourself aware and notify your staff to all menu changes, specialties, function menus and changes to standards prior to the commencement of service.

We are a prestigious Michelin-starred Japanese fine dining restaurant,dedicated to delivering exceptional culinary experiences. We are seekingpassionate, skilled professionals who share our commitment to excellence andare eager to join our team in creating unforgettable dining moments. Candidateswith experience in high-end Japanese cuisine will be given specialconsideration as we continue to elevate our offerings and service. If you aredriven by a passion for fine dining and culinary artistry, we would love tohear from you.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week .
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

About Sunset Hospitality Group:

Sunset Hospitality Group (SHG) is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness and Wellness Centres. SHG operates in 88 venues in 26 countries, with a commitment to deliver authentic and diverse hospitality experiences that bring people together, all around the world.

Located atop of Capital Tower, SUSHISAMBA brings its unique blend of Japanese, Brazilian, and Peruvian culture, and cuisine to Singapore. The venue features a stunningly designed bar, breathtaking panoramic 360-degree views overlooking the cityscape and sea views. including Samba Room - High Energy Lounge.

1.Job Purpose

The Pastry Demi is responsible to assist in preparation of pastry section and ensure that all preparation is completed on time.

2.Principal Accountabilities

2.1 Prepare the daily mis-en-place and food production in pastry section

2.2 Follows proper handling and right temperature of all food products

2.3 Assist Pastry Chef to decorate pastries and desserts and ensures the food presentation will be beautiful and exciting

2.4 Ensure excellent quality throughout dessert offerings

2.5 Coordinate with our kitchen staff to ensure proper cooking, considering special requests and food allergies

2.6 Maintain hygiene principles in all cooking areas and clean your space at the end of the shift

2.7 Regularly taking inventory of food supplies and other products.

2.8 Perform other duties and responsibilities as assigned

3.Communication & Working Relationships

Communicates professionally with the supervisor in charge and subordinates while keeping a productive working environment

4.Knowledge, Skills, and Experience

4.1 Minimum 2-3 years of kitchen experience, previous experience in a fine dining restaurant

4.2 Understands oral and written instructions in English

4.3 Handles multiple priorities and works under stress

4.4 Maintains all international standards of health guidelines for food preparation and safety

4.5 Passes all required job-related tests

4.6 Ability to perform manual labor

5.Physical Requirements of the job

5.1 Work involves moderate exposure to high temperatures, dust, fumes, smoke, and/or loud noises

5.2 Moderate physical activity, such as handling objects up to 25 kilograms and standing or walking for more than 6 hours per day

5.3 Work environment involves potential exposure to hazards or physical risks, which requires following basic safety precautions.

Job ID: 20080

• Location: Central
• Working hours: 10 hours per day. 5 days a week (2 days off per week)
• Salary: up to $4,500 (Depending on experiences)

Job Description

The Head Chef leads all kitchen operations at a Japanese Western style restaurant, ensuring excellence in food quality, consistency, hygiene, and cost control. This role requires strong leadership, hands-on management, and the ability to uphold Japanese Western culinary standards.

■Kitchen Operations & Food Quality

• Oversee daily kitchen operations to ensure smooth, efficient service

• Maintain high standards of consistency, quality, and presentation across all menu items

• Ensure compliance with recipes, SOPs, and brand standards

• Participate in menu execution, improvement, and standardisation

■Team Leadership & Training

• Lead, supervise, coach, and train kitchen staff

• Plan staff deployment and ensure adequate manpower coverage

• Provide performance feedback, guidance, and discipline when needed

■Food Safety & Hygiene

• Ensure strict compliance with SFA food safety and hygiene regulations

• Maintain excellent kitchen cleanliness, sanitation, and equipment safety

• Oversee proper food handling, storage, and preparation practices

■Cost Control & Inventory Management

• Manage food costs, portion control, and reduce wastage

• Oversee ordering, inventory tracking, and stock rotation

• Work with suppliers and management to optimise purchasing and cost efficiency

■Coordination & Reporting

• Collaborate with service teams and management for smooth operations

• Support operational planning, promotions, and internal/external audits

• Prepare reports on kitchen performance and operational needs

Job Requirement

➤Essential Requirements

• Proven experience as a Head Chef or Senior Sous Chef in a full-service restaurant

• Strong knowledge of Japanese or Japanese-Western cuisine

• Solid understanding of kitchen operations, food costing, and manpower planning

• Familiar with Singapore food safety and hygiene regulations

• Strong leadership, organisational, and communication skills

➤Additional Requirements

• Able to work shifts, weekends, and public holidays

• Hands-on, disciplined, and able to perform under pressure

• Strong sense of responsibility and ownership

Interested applicants, kindly send your updated resume to Joanne (R21101135) Joanne@pasona.com.sg with the email subject header "Job Application for "20080, Head Chef".

Only shortlisted candidates will be notified, other applications will be updated to our database for future job opportunities.

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Pasona Singapore Pte Ltd

Joanne Yeo Min Qian
EA License No:90C4069

Registration No.: R21101135

• Well established Japanese Restaurant
• Salary range: $3500
• Working days: 5.5 Days
• Working location: Central / East
• Excellent Welfare & Benefits

Job Scope

• Assist the Head Chef in managing kitchen operations, including ordering, cost control, staffing, and efficiency.
• Ensure food preparation and presentation meet recipe, SOP, and brand standards.
• Prepare and cook dishes according to menu specifications.
• Maintain food quality, minimize waste, and control costs.
• Train and supervise kitchen staff, ensuring proper hygiene and grooming standards.
• Handle guest feedback and kitchen-related issues promptly.
• Ensure kitchen equipment maintenance and compliance with SFA food safety standards.
• Maintain a clean, organized workspace and promote teamwork for smooth operations.

Requirement

• GCE O Level and above
• 3 years related experience in restaurant supervision position
• Possess WSQ Food and Hygiene Certification

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

YEOW CHANG FU (R23118759)
EA Recruitment Pte Ltd
EA License No: 21C0492

Responsibilities

• Prepare and cook Pizza to standard recipes and presentation guidelines

• Supervise mise en place and maintain readiness for your assigned section during service

• Guide and support junior staff (e.g. Commis) to ensure smooth operations

• Maintain hygiene and food safety standards in compliance with NEA and SFA regulations

• Track stock levels, assist with receiving supplies, and report low inventory to the Head/Sous Chef

• Coordinate with other kitchen sections for smooth service during peak periods

Requirements

• Experience in an Italian kitchen

• Strong working knowledge of Italian ingredients, cooking techniques, and plating

• Culinary diploma or certificate preferred (especially in Italian cuisine)

• Team-oriented, calm under pressure, and meticulous in maintaining standards

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

F&B Chef Management Trainee

Location: Islandwide, Singapore
Employment Type: Full-Time
Working Hours: 6 days per week

About the Role

We are seeking motivated and passionate individuals to join our team as F&B Chef Management Trainees. This is an excellent opportunity for entry-level candidates to build a career in the food & beverage industry, with structured training and clear career progression pathways.

Key Responsibilities

• Prepare and cook menu items according to established recipes and standards
• Ensure consistency in food quality, taste, and presentation
• Maintain cleanliness and hygiene standards in compliance with food safety regulations
• Ensure proper handling and usage of kitchen equipment
• Support daily kitchen operations and perform ad-hoc duties as assigned
• Train and develop kitchen staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices
• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor
• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor
  

Requirements

• Bachelor’s Degree or equivalent qualification
• Willing to work 6 days per week (up to 60 hours), including weekends and public holidays
• Strong interest in the F&B industry
• Positive attitude and willingness to learn
• No prior experience required – training will be provided

About the Restaurant

Udon Shin is a Japanese udon specialist that started in Tokyo (in 2011). In November 2025, it opened its first international outlet – Singapore. The concept is all about craftsmanship and freshness: we follow a “Four Fresh” philosophy – Udon noodles are freshly kneaded, freshly cut, freshly boiled, and tempura is freshly fried. The kitchen is an open concept where diners can see their Udon being freshly made and cooked.

Job Summary

The primary role of the Commis Cook / Chef De Partie is to provide support to the Head and Sous Chef and any other persons or companies assigned, in a professional and timely manner. This individual will assist with daily kitchen operations and must be flexible in terms of job scope and work hours to meet the demands of our fast-paced and dynamic organization. 

This individual possesses communication, people management, meticulous, service-oriented skill and a good team player.

Responsibilities

• Support the Head Chef, Sous Chef, and kitchen team to maintain efficient daily kitchen operations
• Prepare, arrange, and portion food items accurately following standard recipes and presentation guidelines
• Maintain full knowledge of menu items, recipes, cooking methods, and presentation standards to ensure consistency
• Monitor ingredient stock, kitchen equipment, inventory, and supplies to ensure availability for daily service
• Store all food products properly in designated refrigerators and containers, following safe handling procedures
• Maintain high standards of sanitation, cleanliness, and safety throughout all kitchen areas at all times
• Clean and maintain kitchen equipment regularly to ensure proper functioning and hygiene
• Assist with monthly inventory counts and accurately record food wastage to support cost control
• Collaborate closely with team members to achieve high customer satisfaction through quality food preparation
• Perform additional duties as assigned to support kitchen operations

Preferred competencies and qualifications

• Certificate in Culinary Skills or equivalent qualification such as GCE 'N' level
• Basic food hygiene certification
• Knowledge of various cooking methods, ingredients, equipment, and food preparation procedures
• Experience working in a kitchen environment, with 3+ years relevant experience considered for Chef De Partie role
• Strong communication and interpersonal skills to work effectively within a team
• Positive service attitude, coachable mindset, and willingness to learn
• High standard of personal hygiene
• Candidates with more than 3 years of relevant experience can be considered for the Chef De Partie position.

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You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.