Total 6 chef job vacancies in Sales / Marketing category in Singapore

Responsibilities:

• Support the Marketing Manager for all branding and marketing activities for assigned brands – including brands within the coffeeshop/food court as well.
• Execute online/offline promotions, campaigns and activities; to develop, design and account for all marketing collaterals.
• Liaise with landlords and external vendors, including media and influencers, for marketing through selected publicity channels and follow through on execution.
• Manage the deliverables required within the brand –from POS setup, E-commerce, Menu setup, etc.
• Track and follow up closely on market campaigns.
• Manage the social media accounts and community management channels, including feedbacks and enquiries for all assigned brands.
• Prepare monthly EDMs and execute engagement campaigns and promotions for assigned brands.
• Prepare and submit monthly reports on feedbacks and enquiries accordingly to the sources.
• Support Marketing Manager in all other marketing matters including additional responsibilities as assigned.

Requirements:

• Candidate must possess at least a Diploma in Marketing, Business, Public Relations or Communications
• Must have minimum 2 years of working experiences, preferably in an F&B industry.
• Possess excellent written and spoken English
• Detail-oriented, independent, with excellent business acumen
• Team player with good interpersonal & presentation skills
• Possess enthusiasm in learning and keen to get feedback for improvement

Monthly Salary: UP to $12,000 (Negotiable)

Working Address: Determined later

Working hours: 48 hours 5 days work week

Responsibilities and Duties:

• Oversee the Kaseiki counter

• Sashimi and Sushi expert

• Manage Kitchen staff

• Control Kitchen cost and achieve P&L

• Manage safety and hygiene

• Manpower planning and scheduling

Qualification and Requirements:

• Must have strong Japanese fine dining cuisine experience and omakase experience

• Ability to speak fluent Japanese to communicate with customers and staff

Benefits:

• Performance bonus

• Sales incentive

• Annual Leave entitlement and Medical benefits

Nextbeat Singapore Pte.Ltd.

EA License Number: 22C1267

EA Personnel: R22110252

Small scale sushi and yakitori restaurant in orchard looking for hardworking and meticulous chef who are willing to learn and grow with the company.

Responsible for food preparation and coordinate with head chef for ordering and inventory management

Takes drink orders, recommend sakes and top up drinks when required.

Ensure that prepared food are of the highest quality and standard at all times

Aware all menu items, recipes, methods of production and presentation standards

Follows good preservation standards for the proper handling of all food products at the right temperature

Ensure effective communication when presenting dishes to customers

Have knowledge and experience in sushi and yakitori making

Collect payment and bill customers after the service

Restaurant is open for lunch and dinner service 6 days a week

Salary: $2700 to $3800

If interested, please whatsapp your resume to 8361 0968

A North Indian Curry and Tandoor Head Chef

leads all kitchen operations, specializing in authentic clay oven (tandoor) techniques, rich gravies, and traditional breads

. Key responsibilities include creating menus, perfecting spice blends/marinades, managing inventory, ensuring strict hygiene standards (e.g., SFA standards), and training staff for consistent, high-quality food output.

Key Responsibilities and Duties

• Culinary Leadership: Develop, create, and execute authentic North Indian/Mughlai menus, focusing on kebabs, tikkas, and rich curries.
• Tandoor Expertise: Expertly operate and maintain tandoor ovens (charcoal or gas), ensuring precise temperature control for cooking meats, fish, and breads (naan, roti).
• Kitchen Operations: Oversee daily, fast-paced kitchen operations, including mise-en-place, inventory management, and food preparation.
• Staff Training: Recruit, train, supervise, and mentor junior chefs, cooks, and kitchen assistants.
• Quality Control: Ensure all food meets high-quality, authentic, and consistent standards before service.
• Food Safety: Enforce strict hygiene, sanitation, and safety regulations.
• Cost Management: Monitor food and labor costs, manage suppliers, and minimize waste.

Required Skills and Experience

• Expertise: Deep knowledge of traditional North Indian cooking techniques, spice blending, and marinated, slow-cooked flavors.
• Experience: Previous experience as a head chef or senior chef specializing in tandoor and curry, often requiring at least 3-5+ years.
• Leadership: Strong team management abilities in a high-pressure, fast-paced environment.
• Operational Proficiency: Experience with inventory management and food cost control.

A North Indian Curry and Tandoor Executive Chef

leads kitchen operations, focusing on authentic regional dishes, managing staff, controlling costs, and ensuring high quality and hygiene

. This role requires deep expertise in spice blends, tandoor (clay oven) cooking for items like kebabs and naan, and menu innovation to deliver traditional flavors and consistent excellence.

Key Responsibilities

• Culinary Leadership & Innovation: Develops authentic North Indian menus, creates new recipes, and perfects traditional techniques for gravies, curries, and breads (naan, roti).
• Tandoor Specialization: Expertly operates and manages clay ovens, controlling temperatures to cook kebabs, tikkas, and bread.
• Kitchen Operations Management: Oversees daily operations, including mise-en-place, ingredient preparation, and food service, ensuring efficiency and consistency.
• Staff Training & Supervision: Recruits, trains, and mentors kitchen staff on culinary techniques, hygiene, and safety standards.
• Quality & Cost Control: Implements strict quality checks (taste, presentation) and manages inventory, food costs, and supplier purchasing to optimize profitability.
• Hygiene & Safety: Enforces strict sanitation standards, such as Singapore SFA regulations, to maintain a safe kitchen environment.

A North/South Indian Curry and Tandoor Chef

prepares authentic regional dishes, manages tandoor oven temperatures, and oversees kitchen operations

. Key duties include crafting curries, tikkas, and naans, ensuring high hygiene standards, managing inventory, and training staff for consistent, high-quality service.

Key Responsibilities

• Culinary & Tandoor Operations: Expertly prepare North Indian (curries, Mughlai) and South Indian dishes, including proper handling of the Tandoor (clay oven) for breads and kebabs.
• Quality Control & Safety: Ensure food quality, consistent taste, and adherence to sanitation standards (e.g., SFA standards).
• Inventory & Cost Control: Manage raw ingredient stock, place orders, and minimize wastage.
• Staff Management: Lead, train, and schedule kitchen staff to maximize efficiency.
• Menu Development: Create or innovate menu items, including vegetarian and non-vegetarian options.

Requirements

• Experience: Proven experience (often 3–5 years) in North and South Indian cuisine, including tandoor expertise.
• Skills: Strong knowledge of spices, traditional cooking techniques, and inventory management.
• Education: Culinary certification or hotel management diploma is typically required.

Work Conditions

• Usually requires working shifts, weekends, and public holidays.
• High-intensity, fast-paced environment.