Total 1,468 Others chef job vacancies in Singapore

Job Summary

Prepare and cook menu items following company recipes and quality standards while supporting kitchen operations, maintaining hygiene, and collaborating with team members to deliver consistent, timely food service.

Responsibilities

• Prepare and cook menu items according to company recipes and food quality standards to ensure consistent taste and presentation
• Assist in planning and developing menus, including daily specials and seasonal dishes, to enhance customer offerings
• Deliver food in a timely and consistent manner to meet service schedules and customer expectations
• Monitor food stock levels and assist in ordering ingredients and kitchen supplies to maintain adequate inventory
• Inspect the freshness and quality of ingredients before use to ensure food safety and quality
• Maintain cleanliness and hygiene of the kitchen, equipment, and food preparation areas to comply with health regulations
• Ensure compliance with food safety standards, hygiene regulations, and company policies to uphold safety and quality
• Collaborate with kitchen staff and service team to coordinate daily operations and optimize workflow
• Train and guide junior kitchen staff to develop their skills and maintain kitchen standards
• Perform other duties assigned by the employer to support kitchen and restaurant operations

Preferred competencies and qualifications

• Proven experience as a Chef or in a similar kitchen role demonstrating effective food preparation and kitchen management skills
• Knowledge of food preparation, kitchen operations, and food hygiene standards to ensure safe and efficient processes
• Ability to work efficiently in a fast-paced environment and under pressure to meet service demands
• Strong teamwork and communication skills to foster collaboration within the kitchen and service teams
• Responsible and hardworking attitude with the ability to maintain high cleanliness standards
• Willingness to work shifts, weekends, and public holidays as required to support operational needs
• Relevant culinary certificate or working experience in F&B considered an advantage

Plan, design, and update menus based on seasonal availability, customer preferences, and market trends

Prepare and oversee the preparation of high-quality dishes, ensuring consistency in taste, presentation, and portion sizes

Supervise and coordinate kitchen staff, including cooks, assistants, and helpers

Train, mentor, and evaluate kitchen team members to maintain high performance standards

Ensure strict adherence to food safety, hygiene, and sanitation regulations

Monitor and maintain kitchen cleanliness, organization, and workflow efficiency

Control food costs, reduce wastage, and ensure profitability without compromising quality

Collaborate with management on pricing, promotions, and special events

Inspect ingredients and finished dishes to ensure quality and freshness

Develop new recipes and continuously innovate to enhance the menu

Ensure proper use and maintenance of kitchen equipment

Experience: Minimum 5 years experience in Prata Flipping

Job Description & Requirements

Job Description & Requirements

· Need prepare meals and follow establishment recipes.

· Responsible to prepare ingredients and adhering to the restaurant menu.

· Cook, clean, assist other cooks and staff

· To prepare authentic Chettinad cuisine, all varieties of Biryani

· Experience in South Indian varieties of food – Prata, Idly, Dosa, Varieties rice, appam, pakora, vadai, all varieties of Chutney

· Responsible to deliver food in a fast-paced as per customer requirement.

· Willing to work in any shifts and rotational weekly offs.

· Need to follow food health and safety procedures.

Responsibilities

• 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
• 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

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina

Job Title：Chef

Work Location：Stores across Singapore (assigned according to store needs)

Number of Recruits：Several

Work Pass Type：S Pass (SP for eligible candidates)

Employment Type：Full-time

Job Responsibilities

1. Be responsible for daily dish preparation in the restaurant, strictly follow recipes and standard procedures to ensure stable taste, appearance and quality of dishes;

2. Skillfully complete ingredient preparation work including cleaning, cutting and marinating, control ingredient freshness and reduce ingredient waste;

3. Keep kitchen area clean, disinfect tableware and kitchen utensils, and comply with Singapore food safety and hygiene regulations;

4. Cooperate with kitchen supervisor/store manager to complete daily work, arrange work process reasonably to adapt to peak dining hours;

5. Complete kitchen ingredient inventory and inventory management, assist in ingredient requisition;

6. Abide by all restaurant rules and regulations, obey work arrangements, cooperate with team work and maintain normal kitchen operation.

esponsibilities

• 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
• 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

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina

Responsibilities

• 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
• 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

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills

Chef Responsibilities:

• Must have 15 years experiences with Sichuan Cuisine, Northeastern Cuisine, Hunan Cuisine.
• Ensuring that all food is of excellent quality and served in a timely manner.
• Flexible adaptability to all roles including dishwashing, disposal of trash etc
• 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.
• Willing to work in weekends and public holidays
• Willing to work long hours

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.

• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work.
• Ensure personal cleanliness and proper deportment of all team members.
• Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage.
• Discuss with the Executive Chef and recommends menu price adjustments.
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner.
• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food.
• Suggest new recipe/products which may improve quality of food or lower food cost.
• Check the maintenance of all kitchen equipment.
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Responsibilities:

• Prepare, cook, and serve a variety of Western dishes
• Manage the kitchen's inventory and supplies for Western ingredients, ensuring optimal freshness.
• Maintain food safety, hygiene, and cleanliness standards in accordance with regulations.
• Train and guide junior kitchen staff in Western cooking techniques and kitchen operations.

Requirements:

• 1-2 years of relevant experience in Western cuisine.
• Knowledge of various Western cooking techniques, ingredients, and flavor profiles.
• Ability to work efficiently in a fast-paced kitchen while maintaining attention to detail.
• Comfortable working shifts, weekends, and public holidays.

Tyson Jay Management Pte Ltd | EA License No.: 24C2479
Ivan Lim | EA Personnel No.: R1109856

Job Responsibilities

• Ensure daily opening and closing duties in the outlet are properly executed

• Supervision of food preparation and food production to ensure that food quality standards are met company SOP

• Ensure kitchen operations, food safety and hygiene standards as set in our SOP

• Recruiting & hiring of restaurant staff

• Responsible for induction training and on the job training of new employees and also newly promoted staff

• Train and demonstrate cooking techniques and proper equipment usage to staff

• Responsible for employee's performance and discipline

• Manage stock levels of food and other related utensils and cutleries

• Manage inventory control ,usage and minimise usage

• Liaise with Central Kitchen and external suppliers for ordering

• Handling the repair & maintenance of restaurant equipment

• Backend duties: stock takes, scheduling etc

Job Requirements

• Minimum GCE N-Level or ITE qualifications

• Minimum 3 years working experience in F&B or relevant experience

• Positive attitude with ability to influence and lead a team

• Possess WSQ Food & Hygiene Certificate

• Good understanding of procedures related to kitchen operation

• Possess passion in Japanese Cuisine

• Able to work in warm, oily and humid environment

• Able to do split shift and work on weekends and public holidays

• Able to multi-task, adapt to fast paced environment and work under pressure

• Uphold excellent food hygiene and kitchen safety practices

Responsibilities

• Support the Head Chef in overseeing daily kitchen operations, ensuring smooth workflow and consistent food quality.

• Supervise and guide kitchen team members, maintaining discipline, productivity, and high culinary standards.

• Lead food preparation and presentation to ensure dishes meet quality, taste, and plating expectations.

• Monitor food costs, stock levels, and inventory control to support profitability and minimize wastage.

• Assist in menu planning, recipe development, and pricing in collaboration with management.

• Conduct on-the-job training and foster a positive, professional working environment within the kitchen team.

Requirements

• 2–3 years of experience in a Sous Chef or similar supervisory kitchen role.

• Strong knowledge of Western cuisine and contemporary food presentation.

• Experience in menu development, cost control, and kitchen inventory management.

• Confident leading a diverse kitchen team in a fast-paced environment.

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

Ivan Lim | EA Personnel No.: R1109856

Born from the same fire that built Burnt Ends Hospitality Group, People People Brewery is where great beer, wood-fired food, music, and community come together at Resorts World Sentosa. We’re a working brewery, smokehouse, and social space rolled into one.

Here, beers are brewed just metres from the table, the wood fire is always burning, and the space hums with good conversation, great music, and shared moments. From casual catch-ups and milestone celebrations to big sporting events watched together with a cold beer in hand, it’s a place to gather with friends, meet new people, and often stay a little longer than planned.

We’re building our opening team now; people who love hospitality, thrive in a vibrant, fast-paced environment, and genuinely care about creating memorable experiences for guests.

Job Responsibilities:

• Coordinate all sections in the kitchen

• Ensure consistent and smooth operations of the department

• Drive organisational policies and procedures for inventory management

• Follow food waste control guidelines

• Lead in the training of new staff

• Provide guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating

• Operate kitchen to maintain profitability and costs for the culinary operations

• Support to create new recipes for inclusion in new menus

• Modify existing work processes and procedures in accordance with process improvement reviews

• Support to maintain kitchen organization, staff ability, and training opportunities

• Propose initiatives for continuous improvement

• Evaluate emerging technology trends that can be leveraged to improve productivity and innovation

• Monitor the adherence of customer service standards

• Provide food services to all guests in a manner that is professional, efficient yet friendly

• Evaluate the effectiveness of service recovery strategies to improve customer service delivery

• Evaluate impact of customer loyalty strategies to ascertain its effectiveness

• Monitor team's compliance with the organisation's personal, food and beverage hygiene standards

• Ensure that working areas are always kept clean

• Monitor team's adherence to the organisation's food waste management Standard Operating Procedures (SOPs)

• Monitor team's compliance with the organisation's Workplace Safety and Health (WSH) policies and procedures

• Inspect quality of food plating to ensure required standards are met when running the pass

Job Requirements:

• Minimum 3 years of relevant experience

• No minimum cert required

• Good communications skills

• Excellent use of various cooking methods, ingredients, equipment and processes

• Able to multitask and work efficiently under pressure

• Be punctual and well disciplined

• 5 days work week (44 hours)

Benefits:

• Medical insurance

• Dental coverage

• Annual performance bonus

• Strong growth and development opportunities

• 12 days Annual leave + 1 day Birthday leave

• 1.5x OT pay for hours worked beyond 44/week

If you’re excited to help shape a brand from day one and be part of a venue that feels like a true community hangout, we’d love to meet you! Apply now and be part of our new opening!

Job Responsibilities:

·      Supervise kitchen operations to ensure quality output, coordinate with other departments, and resolve operational issues.

·      Support short- and long-term branch kitchen planning.

·      Arrange duty roster and deployment.

·      Collaborate on menu creation, offering suggestions.

·      Manage ingredient knowledge, sourcing, supplier quality, and pricing to ensure raw materials meet standards.

·      Lead menu and recipe development with the company, set dish pricing, control food costs, and maintain healthy profit margins.

·      Ensure kitchen employees comply with SOPs; oversee prep, service, closing tasks, inventory usage, and ingredient shelf-life control.

·      Monitor kitchen inventory, prevent expiry, validate quality of incoming ingredients.

·      Schedule tasks, maintain hygiene, enforce food safety, and monitor adherence to standards.

·      Conduct quality checks on dishes, provide feedback, and address issues.

·      Train and supervise team members, foster positive management-team relationships.

·      Monitor and enforce adherence to standards by team members, ensuring quality dishes to customers.

Job Requirements:

·      Extensive food knowledge and creativity.

·      Ability to follow recipes and instructions accurately.

·      Possess excellent communication and management skills.

·      Decisive and critical thinker with strong leadership skills.

·      Able to work rotating shifts, including weekends and public holidays

·      Minimum 3 years of relevant F&B experience with a senior management role.

Are you warm, outgoing, passionate, authentic, and inspiring? If this sounds like you, we’d love to meet you!

Artemis Grill & Sky Bar, Singapore's premier rooftop dining destination, combines breathtaking skyline views with Mediterranean-inspired cuisine, offering an elevated experience of innovation, flavour, and elegance.

Join a team where passion meets creativity, and every day is a celebration of excellence.

What You'll Do:
As Sous Chef, you'll play a key role in crafting exceptional dining experiences.

Here’s what you’ll tackle every day:

• Oversee daily kitchen operations to ensure smooth service and consistently high food quality.

• Lead, train, and mentor the kitchen team, fostering a culture of professionalism and growth.

• Manage kitchen costs, control inventory, and implement effective waste management practices.

• Maintain impeccable hygiene, safety, and cleanliness standards across all kitchen areas.

• Collaborate closely with the Head Chef on menu development, seasonal updates, and culinary innovation.

• Ensure compliance with company policies, regulatory standards, and Artemis Grill’s culinary philosophy.

What Can You Bring to the Table?
We’re looking for someone who radiates positivity and professionalism, with skills and qualities such as:

• A professional and positive attitude, even in high-pressure situations.

• The ability to stay focused and efficient in a fast-paced kitchen.

• A strong commitment to food safety, hygiene, and cleanliness.

• Team spirit—you thrive in a collaborative environment.

• A keen eye for consistency in food preparation, presentation, and quality control.

• A willingness to learn and a problem-solving mindset.

• Proven experience in a similar capacity within a premium or fine-dining environment.

• Strong leadership and communication skills.

• Excellent organizational skills and attention to detail.

• Passionate, driven, and committed to maintaining the highest culinary standards.

What’s in It for You?
When you join us, you’re not just part of a team—you’re part of our family. Here’s what we offer: