Total 876 chef job vacancies in F&B / Tourism / Hospitality category in Singapore

Job Responsibilities:

Section Operations & Food Production:

• Set up the workstation with required mise en place, tools, equipment and supplies in accordance with established standards.

• Review production schedules and par levels to establish daily priorities and ensure operational readiness.

• Prepare and fabricate meat, fish, and poultry for menu items according to recipes and specifications.

• Ensure consistency in food preparation, portioning and presentation standards.

Supervision & Team Coordination:

• Supervise and guide junior kitchen team members within the assigned section.

• Ensure team compliance with health, safety and food hygiene regulations.

• Communicate operational needs and supply requirements to the Executive Chef in a timely manner.

Inventory & Cost Control:

• Assist in controlling inventory levels and managing stock to minimize wastage.

• Monitor food cost and ensure efficient utilization of ingredients.

• Support requisition processes and ensure proper stock rotation.

Workplace Standards & Equipment Maintenance:

• Inspect cleanliness and working condition of tools, equipment and supplies to ensure compliance with standards.

• Maintain organization, cleanliness and sanitation of work areas at all times.

Job Responsibilities:

• Certificate in Culinary Skills, GCE ‘O’ Levels or equivalent qualification.

• Minimum 4 years of relevant experience in the F&B industry.

• Candidates without formal qualifications but with substantial hospitality or food service experience may be considered.

• Prior supervisory experience is preferred.

• Good understanding of food cost control and inventory management.

• Ability to work independently or collaboratively in a fast-paced environment with minimal supervision.

• Strong culinary and section management skills.

• Ability to prioritise tasks and manage daily production efficiently.

• Knowledge of food safety, hygiene, and HACCP standards.

• Leadership capability to guide and develop junior team members.

Job Description

Creative thinking on food presentation.

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

 Assist in creating new dishes and menus.

 Assist with inventory and managing suppliers.

 Maintain food quality and standards.

 Control costs by minimizing wastage, manage the quantity and quality of food ordering and

storage.

 Maintain kitchen cleanliness, hygiene and safety

 Other ad-hoc job duties.

Job Description

· Creative thinking on food presentation.

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

· Assist in creating new dishes and menus.

· Assist with inventory and managing suppliers.

· Maintain food quality and standards.

· Control costs by minimizing wastage, manage the quantity and quality of food ordering and

storage.

· Maintain kitchen cleanliness, hygiene and safety

· Other ad-hoc job duties.

Requirements

· Must be flexible and able to work during our peak times including weekends and public

holiday.

· Possess of professional certificate/NITEC/Culinary qualification.

· Minimum 5 years related experience.

· Passion for food, creative and teamwork.

Responsibilities

• Lead all operational duties in the pastry department, including daily production of cakes and pastries
• Ensure standards for food quality and preparation are strictly adhered to
• Manage all food and production cost
• Make recommendation to upgrade the quality and presentation of food and menus and implement new menu ideas/festive menus
• Ensure compliance to food safety, hygiene and sanitation standards according to statutory guidelines

Requirements

• Diploma or professional certificate in Pastry
• At least 4 years of relevant working experience
• Ability to work well under pressure in a fast paced environment
• Required to work on weekends and public holidays

Job Description

Experience in Hotpot cuisine.

· Creative thinking on food presentation.

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

· Assist in creating new dishes and menus.

· Assist with inventory and managing suppliers.

· Maintain food quality and standards.

· Control costs by minimizing wastage, manage the quantity and quality of food ordering and

storage.

· Maintain kitchen cleanliness, hygiene and safety

· Other ad-hoc job duties.

Requirements

· Must be flexible and able to work during our peak times including weekends and public

holiday.

· Possess of professional certificate/NITEC/Culinary qualification.

· Minimum 2 years related experience.

· Passion for food, creative and teamwork.

Job Description

• Industry/ Organization Type: Restaurant
• Position Title: Chef
• Working Location: Central
• Working Hours: 6 days – Shiftwork
• Salary Package: Basic $3,300 – $6,500 per month
• Duration: Permanent

Key Responsibilities

• Oversee and manage the kitchen’s food preparation and related activities
• Create menus using new or existing recipes, making sure all dishes are high quality and varied
• Check and approve each dish before it is served to customers
• Plan orders for kitchen supplies and ingredients based on needs
• Arrange repairs for kitchen equipment when required
• Fix any issues or defects in the kitchen
• Lead, manage, and train kitchen staff
• Supervise all kitchen team members
• Estimate and manage staff workloads and compensation
• Keep records of staff payroll and attendance
• Follow all nutrition, hygiene, and safety guidelines
• Encourage teamwork and respect among all staff

APPLY NOW!!!

• Holds a relevant degree or diploma in the F&B industry
• Has 5 to 10 years of experience in the F&B industry
• Willing to work at different locations when needed
• Willing to work on holidays and flexible shifts

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #77966 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

1. Responsible for the creation, decoration, and presentation of desserts such as cakes and pastries based on Violet Oon Singapore’s standards.
2. Responsible for ordering ingredients and supplies for the production of pastry goods and other aspects of the business.
3. Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting
4. Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget
5. Check quality of material and condition of equipment and devices used for cooking
6. Guide and motivate pastry assistants and bakers to work more efficiently
7. Maintain a lean and orderly cooking station and adhere to health and safety standards
8. Manage and Supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers
9. Report to Chef De Cuisine / Head Chef on all operation matters
10. To constantly be physically involved in all phases of the daily operation requirements
11. Responsible for proper efficiency and profitable functioning of the assigned kitchen and to ensure expenses/purchases are within budget limits
12. Attend weekly meeting with Chef De Cuisine to discuss future plans and review ongoing actions
13. Demonstrate new cooking techniques and use of new equipment to staff
14. Update menu recipe cards and menu planning for promotion
15. Adheres to rules and regulations set by the Management
16. Ensure that adequate stock in always maintained in the relevant station.

Adheres to rules and regulations set by the Management

Minimum Qualifications / Experience:

1. Minimum Diploma qualification.
2. Minimum 5-year experience in Food & Beverage service.
3. Oral and written English required
4. Basic knowledge in Microsoft office.
5. Pleasant with dynamic personality.
6. Have an absolute 'can do' attitude.

Job Description

• Industry/ Organization Type: Restaurant
• Position Title: Chef
• Working Location: Central
• Working Hours: 6 days – Shiftwork
• Salary Package: Basic $3,300 – $6,500 per month
• Duration: Permanent

Key Responsibilities

• Oversee and manage the kitchen’s food preparation and related activities
• Create menus using new or existing recipes, making sure all dishes are high quality and varied
• Check and approve each dish before it is served to customers
• Plan orders for kitchen supplies and ingredients based on needs
• Arrange repairs for kitchen equipment when required
• Fix any issues or defects in the kitchen
• Lead, manage, and train kitchen staff
• Supervise all kitchen team members
• Estimate and manage staff workloads and compensation
• Keep records of staff payroll and attendance
• Follow all nutrition, hygiene, and safety guidelines
• Encourage teamwork and respect among all staff

APPLY NOW!!!

• Holds a relevant degree or diploma in the F&B industry
• Has 5 to 10 years of experience in the F&B industry
• Willing to work at different locations when needed
• Willing to work on holidays and flexible shifts

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #77966 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Position Purpose:

• Prepare Authentic Japanese Cuisine

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering.

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.

• Position kitchen staff according to operation needs to maximize kitchen efficiencies.

• Manage quality and level of kitchen inventory as well as products delivered from suppliers.

• Understand food cost models and how these impact the profitability of the restaurants.

Responsibilities:

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten 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

Requirement:

• Must be able to speak fluent Japanese

• Lead, mentor, and manage culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for the kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Familiar with Chinese Cuisine, Sichuan Dishes, Dongbei Cuisine
• Familiar with Chinese Spices
• Work with front house staff to facilitate smoother working process

Monthly Salary: UP to $2800 (Negotiable)

Working Address: Henderson Industrial Park

Working hours: 5 Days Work Week. Permanent Sunday Off.

Responsibilities and Duties:

• Prepare and cook dishes according to the restaurant’s standards and recipes

• Ensure food preparation and presentation is consistent and high-quality

• Maintain cleanliness and hygiene in the kitchen at all times

Qualification and Requirements:

• Proven experience as a Cook or CDP in a professional kitchen (western food is a plus)

• Strong understanding of kitchen operations and food safety standards

• Team player with a good attitude and willingness to learn

Benefits:

• On Job Training provided

• 14 days AL

• Medical benefits $400 per calendar year
  

Nextbeat Singapore Pte.Ltd.

EA License Number: 22C1267

EA Personnel: R22110252

• Develop and plan menus and daily specials.
• Create prep lists for kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Participate in interview process and selection of kitchen staff.
• Familiar with Chinese Cuisine, Sichuan Dishes, Dongbei Cuisine
• Familiar with Chinese Spices

Central Kitchen Location: Near Jurong Fishery Port Road

Work Hours: Split shifts (2 x 4 hours from Monday to Friday + 1 x 4 hours on Saturday or Sunday)

Shift 1: 5am to 9am

Shift 2: 12pm to 4pm

Shift 3: 6pm to 10pm

*rest area will be provided during breaks

Job Scope:

1) Menu planning and development while maintaining quality and consistency.

2) Food preparation and presentation while ensuring food safety and hygiene as the priority.

3) Inventory management - manage stock levels, order supplies, maintain a clean and organised kitchen environment.

4) Handling feedback from clients and build good rapport with them.

Requirements and Skills:

1) Culinary Experience: 3-5 years (at least) of experience in a professional kitchen with some leadership experience

2) Culinary Skills: Good knowledge of cooking techniques, kitchen operations and food safety regulations. Preferably skilled in Asian cuisine (Singapore Chinese Cuisine/Malay Cuisine/Indian Cuisine)

3) Time Management and Organization: Ability to priotize tasks, manage work flow while maintaining an organized kitchen.

Salary Range:

SGD $3500 to $4500

• Develop and plan menus and daily specials.
• Create prep lists for the kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Familiar with Chinese Cuisine, Sichuan Dishes, Dongbei Cuisine
• Familiar with Chinese Spices
• Work with front house staff to facilitate smoother working process