Total 1,481 Others chef job vacancies in Singapore

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

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

* basic monthly salary + additional variable monthly payouts ($350-$400)

ATLAS is seeking a Commis Chef to join our large and dynamic brigade. This is an opportunity to be part of a passionate team in a high-performance kitchen, where attention to detail, creativity, and most importantly consistency are key.

The culinary program at ATLAS focusses solely on European cuisine style, with elevated bistro classics showcasing simple, yet refined technique. Our food offering within that style is varied; our Dining menu encompasses bar snacks, formal entrée and main course dishes and a focused dessert selection from our pastry team; as well as an Afternoon Tea featuring both sweet and savoury elements, through to large scale canape menus for events and takeovers. Learn from an experienced Executive Chef and further develop your skills in a structured brigade, within a bustling venue.

About the venue:

Nestled in the heart of Singapore, ATLAS is a forerunner in the region’s cocktail culture, celebrated for its Art Deco setting and world-class hospitality. We are an opulent and elegant establishment that boasts an extensive collection of rare and exquisite spirits, wines and champagnes from around the world. Our venue offers a unique blend of classic European charm and contemporary luxury, providing an unparalleled experience for our guests over the past seven years.

About Job Position:

We are on the hunt for an eager Commis Chef, ready to learn high level cuisine to play a vital role in our Main Kitchen by supporting the team in various food preparation and service operations. You will be responsible for assisting our brigade in maintaining high culinary standards, adhering to recipes, and ensuring the efficient operation of the kitchen. You will have the chance to learn and develops culinary skills under the guidance of experienced chefs while contributing to the overall success of the kitchen and dining experience.

Duties and Responsibilities:

·       Assist the Senior Chef de Partie to achieve the highest levels of guest satisfaction, team satisfaction, and health and safety standards.

·       Take responsibility and ownership of a station, ensuring proper setup and stocking.

·       Prepare mise en place according to established guidelines.

·       Strive for excellence in quality and presentation, consistently delivering exceptional pastry creations.

·       Keep guest satisfaction as the ultimate goal, maintaining a flexible attitude to meet their needs.

·       Foster a service culture by demonstrating passion for providing exceptional service to others.

Do you thrive in a fast-paced environment? 

Be ready to embrace the excitement and energy of a fast-paced environment. Experience the thrill of working in a dynamic atmosphere where you can continuously challenge yourself and grow as a professional.

If you are dedicated to excellence, and eager to contribute to a team that values your skills, then we want to hear from you! Whether you're an experienced professional or just starting your journey in hospitality, we welcome you to apply. We believe in fostering growth and are committed to developing your skills and knowledge within the World of hospitality. 

Are there other benefits? 

Our commitment to growth extends to our Employees, and if you have a genuine passion for guest experiences as well as all things food and drink, this is the ideal place for you to thrive.

Join our team and enjoy fantastic benefits, including:

·       Monthly Service Charge: As a member of our team, you'll have the opportunity to earn a monthly service charge. Your dedication and outstanding service will definitely be rewarded.

·       Medical and Dental Benefits: We care about your well-being. As part of our commitment to our Employees, we provide medical and dental benefits to ensure you stay healthy and happy.

·       Yearly Work Anniversary Incentives: We value our Employees and believe in recognizing their hard work. In addition to competitive wages, we offer an annual work anniversary incentive to celebrate your work anniversary with us.

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

· Minimum 8 years experience on Sichuan cooking

· Should be a team leader and capable for managing and training of the junior staff.

· Prepare a detail plan for events like Health Food &Services to meet the goals, objective and vision, etc.

· Conduct extensive market information to improve on food variety and quality.

· Follow and execute the skills and qualities required by the organization.

SUMMARY

This role will be responsible for overseeing the preparation, cooking, and presentation of dishes in the restaurant. You will be working closely with the Sous Chef in contributing towards the delivery of quality food to all our guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen and be a role model to the junior chefs. 

RESPONSIBILITIES

• Ensure that all food production meets/exceeds standards 
• Work effectively with all kitchen team to ensure a high level of service experience
• Exercise cost control in minimizing wastages and spoilage of food products
• To ensure knowledge of the product is maintained and communicated to all relevant personnel
• To liaise with the Sous Chef/Head Chef and implement new menu/dishes/systems where applicable
• To ensure mis en place is completed accordingly
• To report any maintenance issues to the Junior/Sous Chef immediately
• Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
• Follows and adheres to Company policies, processes, and procedures accordingly 
• To be flexible and willing to help in the kitchen at busy times if required
• To attend trainings/meetings as and when required 
• Ad hoc duties/projects assigned by Supervisor

REQUIREMENTS

• Minimum professional certificate in Culinary Arts
• At least 3 years of relevant working experience
• Able to lead and is a team player
• Good communication and interpersonal skills
• Good Microsoft Office skills 
• Able to work in a fast-paced environment!

Salary: SGD 3,000 – SGD 3,180 per month

Location: Pandan Loop

Employment Type: Full-Time

Job Responsibilities:

• Prepare pastries, fillings, sauces, and other ingredients according to production requirements.
• Ensure product quality and adhere to FIFO, storage, and labelling procedures.
• Maintain cleanliness, hygiene, and food safety standards in the kitchen.
• Support daily production operations and product development activities.

Job Requirements:

• Experience in a central kitchen or high-volume food production environment is preferred.
• Familiarity with hot kitchen or cold kitchen operations.
• Able to work independently and complete assigned tasks efficiently.
• Good teamwork, communication, and time management skills.

Benefits:

• Stable work environment
• Career development opportunities
• Uniform provided
• Staff discounts

This is in partnership with the Employment and Employability Institute Pte Ltd (“e2i”). e2i is the empowering network for workers and employers seeking employment and employability solutions. e2i serves as a bridge between workers and employers, connecting with workers to offer job security through job-matching, career guidance and skills upgrading services, and partnering employers to address their manpower needs through recruitment, training, and job redesign solutions. e2i is a tripartite initiative of the National Trades Union Congress set up to support nation-wide manpower and skills upgrading initiatives. By applying for this role, you consent to RMA Group’s PDPA and e2i’s PDPA

Job Scope

Our Cook Crew members are the lifeblood of GYG. You are at the heart of the restaurant operations, preparing fresh and delicious food, problem solving and weighing-in with expertise on vibrant Mexican flavours. Every day you’ll have the opportunity to utilise fresh ingredients to produce high standard products for our new and repeat guests.

Benefits

These are just some of the benefits that come with working at GYG:

• Attractive Salary $$
• Performance Incentives (quarterly)
• Rapid Career Growth
• 5 days work week and 2 days OFF, 44 hours
• Outpatient & Hospitalisation benefits
• Staff meals & discounted meals
• Sign-up bonus of $2,000
• Staff referral programme of $500
• Various types of leave entitlements
• Cultural celebrations – Day of the Dead and Cinco de Mayo (We just love to celebrate everything!!)

We guarantee you will have lots of fun at work and not a single day is the same!

Pastry Cook

• Working Days:  5 days rostered work week (May be required to work weekends / PH)
• Working Hours: 8am to 5.30pm
• Salary: Up to $ 2600 / $ 3000 (Depends on Experiences)

• Location: Near Lakeside MRT

Requirements:

• Certificate in Pastry Skills or its equivalent
• Preferably 1 year of pastry experience
• Able to work on weekends / public holidays
   

Job Scope:

• Daily production of pastry products in accordance with specifications from recipes
• Maintain highest quality and consistent products standards
• Ensure safe and proper use of equipment at all times
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health / sanitation regulations
• Any other ad-hoc duties base on operational needs

Interested applicants kindly submit your resume through here or Whatsapp +65 9019 3218 (Joevy), and allow our Consultant to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

Tan Yu Jing Reg No: R26161199

The Supreme HR Advisory Pte Ltd EA No: 14C7279

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 pressure in a fast paced, dynamic and challenging work environment

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

Interested application please Whatsapp 9137 2746, Thank you.

1. Kitchen Operations and Food Quality

• Oversee all daily kitchen operations, ensuring smooth service during peak and off-peak periods.

• Ensure consistent execution of recipes, plating standards, and portion sizes.

• Conduct regular quality checks on food preparation, taste, and presentation.

• Maintain strict adherence to food safety, hygiene, and sanitation standards (SFA/NEA guidelines).

2. Menu Development

• Collaborate with the Executive Chef and management on menu planning and seasonal specials.

• Innovate and introduce new dishes aligned with the brand’s concept and customer preferences.

• Conduct food tastings, standardization, and recipe costing for all new menu items.

3. Team Leadership and Training

• Lead, train, and mentor kitchen staff, fostering a positive and professional kitchen culture.

• Schedule and manage manpower planning, ensuring adequate coverage.

• Conduct performance evaluations, provide coaching, and support skill development for junior cooks.

4. Inventory, Costing and Budget Control

• Oversee inventory management, including ordering, receiving, and stock rotation (FIFO).

• Ensure cost control through portion management, waste minimization, and supplier coordination.

• Work with management on food cost targets, budgeting, and monthly cost analysis.

5. Health, Safety & Compliance

• Ensure compliance with all food safety, hygiene, and workplace safety regulations.

• Conduct regular kitchen audits and ensure proper maintenance of equipment.

• Enforce safe working practices and coordinate with management on any repair needs.

6. Coordination & Communication

• Work closely with front-of-house teams to ensure seamless service delivery.

• Communicate daily specials, menu changes, and operational needs clearly to all staff.

• Attend management meetings and contribute operational insights.

REQUIREMENTS

• At least 5–8 years of kitchen experience, with 2–3 years in a supervisory or lead role.

• Strong culinary knowledge and experience in Western & Asian cuisine would be advantages

• Proven leadership and team management skills.

• Excellent understanding of food costing, inventory control, and operational KPIs.

• Strong organizational skills and ability to perform under pressure.

• Valid Food Hygiene Certificate (WSQ).

At Shangri‑La Singapore, we are a heart‑warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, a tranquil and sincere working environment, work‑life balance, and recognition for your efforts.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, Shangri‑La Singapore is a sophisticated urban retreat for business and leisure travellers. Our 792 luxurious guestrooms and suites span across three distinct wings, including family‑themed rooms supported by dedicated family‑focused amenities.

We are looking for a Demi Chef (Our Café) to join our team!

Job Responsibilities

• Assist the Chef de Cuisine and senior chefs in daily kitchen operations at Our Café
• Prepare and cook menu items in accordance with established recipes and quality standards
• Ensure consistent food quality, taste, and presentation for all café offerings
• Support mise‑en‑place preparation to ensure smooth and efficient service
• Maintain cleanliness and organisation of the assigned kitchen section
• Adhere strictly to food safety, hygiene, and sanitation standards
• Assist in inventory control, stock rotation, and proper storage of ingredients
• Minimise food wastage through proper handling and preparation practices
• Perform other kitchen duties as assigned by kitchen management

Job Requirements

• Certificate or Diploma in Culinary Arts or relevant professional training
• Minimum 3 years of kitchen experience, preferably in a hotel or café setting
• Basic knowledge of Western and café‑style cuisine is an advantage
• Understanding of food safety and hygiene standards
• Ability to work efficiently in a fast‑paced kitchen environment
• Good teamwork, communication, and interpersonal skills
• Willingness to work shifts, weekends, and public holidays
• Strong passion for cooking and continuous learning

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 pressure in a fast paced, dynamic and challenging work environment

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

Interested application please Whatsapp 9137 2746, Thank you.