Total 120 Junior Executive chef job vacancies in Singapore

Job Summary:

The Assistant Chef supports the Head Chef in preparing high-quality French cuisine, ensuring consistency, hygiene, and efficiency in daily kitchen operations. The role requires a passion for French culinary techniques, attention to detail, and the ability to work in a fast-paced café or restaurant environment.

Key Responsibilities:

• Assist the Head Chef in the preparation and presentation of French dishes (e.g., pastries, sauces, mains, brunch items)
• Ensure all food is prepared according to standard recipes and quality standards
• Perform mise en place and manage station setup before service
• Maintain cleanliness and organization of the kitchen in compliance with NEA and SFA regulations
• Monitor food stock levels and assist in inventory control and ordering
• Ensure proper food storage, labeling, and handling to minimize waste
• Support menu development and seasonal specials when required
• Train and guide junior kitchen staff or kitchen assistants
• Adhere strictly to food safety and hygiene standards at all times
• Assist in cost control and portion management

Requirements:

• Minimum 1–2 years of relevant kitchen experience (French cuisine preferred)
• Culinary certification (WSQ, NITEC, or equivalent) is an advantage
• Familiarity with Singapore food safety standards (Food Hygiene Certificate preferred)
• Ability to work shifts, weekends, and public holidays
• Strong teamwork and communication skills
• Able to work under pressure in a fast-paced environment

Preferred Skills:

• Knowledge of brunch and café-style menu execution
• Good knife skills and plating techniques
• Positive attitude and willingness to learn

Working Conditions:

• 5 days work /week, shift-based schedule
• Fast-paced kitchen environment
• Prolonged standing and physical work required

Be part of an amazing team at PAN PACIFIC ORCHARD, SINGAPORE to redefine the city's landscape and grow your hospitality career with us!

The Junior Sous Chef assists the Executive Chef in creating optimum customer satisfaction by providing the highest standard of food quality and presentation at the same time maximising the profit margins through effective management of all kitchen functions. We are looking for a Junior Sous Chef to support our Bar operations.

Our Expectations:

• Maintain discipline and proper work at all times and display a professional and positive attitude towards colleagues

• Lead team in day-to-day outlet operations, ensuring the highest quality and standard of food served and delivering professional and speedy service to our guests

• Be responsible for the proper care and handling of all food items in the preparation kitchen

• Ensure food hygiene and sanitation are maintained at the workstation at all times and the correct handling and maintenance of the equipment, machinery and tools

• Conduct proper food checking and turnover of the mise en place and check that all inter kitchen transfers correspond to the requirements

• Carry out menu planning, checking on store requisition, making orders for ingredients required etc.

• Be responsible for the work performance and efficiency of all employees under his/her supervision.

• Perform any other duties as required by the Sous/Executive Sous Chef

We are looking for an individual who is passionate in culinary as well as a good understanding of the hygiene standards as per Singapore requirement. You should be creative with a hands-on approach. If you have the ability to adapt to ever changing requirements and needs of customers with at least three years of culinary experience, write in to have a chat with us!

We are also dedicated to providing equal employment opportunities, including individuals with disabilities.

Must need to work on weekends and Public holidays

Must have experience to prepare all the bellow receipes

Break Fast:

Idly, Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

Junior Sous Chef – Le Jardin (Fleursophy Group)

About Us

Set within the lush greenery of Fort Canning Park, Le Jardin is a nature-inspired dining destination by Fleursophy Group. Rooted in modern European cuisine, we focus on refined flavours, thoughtful presentation, and a warm, inviting dining experience.

Job Description

We are looking for a passionate and driven Junior Sous Chef to support our kitchen leadership in delivering high-quality dishes and maintaining strong operational standards.

Key Responsibilities:

• Assist the Head Chef and Sous Chef in daily kitchen operations
• Supervise and guide junior kitchen team members to ensure consistency and efficiency
• Ensure all dishes are prepared to the restaurant’s standards in taste, presentation, and portioning
• Maintain high standards of food hygiene, cleanliness, and safety at all times
• Support inventory management, ordering, and cost control
• Assist in menu execution and contribute ideas for seasonal updates and improvements
• Ensure smooth coordination between kitchen and front-of-house team
• Step in to lead service when required

Job Requirements

• Minimum 2–4 years of relevant kitchen experience, preferably in Western/European cuisine
• Prior experience in a supervisory or senior CDP role is preferred
• Strong understanding of kitchen operations, food safety, and hygiene standards
• Good leadership skills with the ability to train and motivate a team
• Positive attitude, disciplined, and able to work in a fast-paced environment
• Passion for cooking, attention to detail, and willingness to learn
• Able to work weekends and public holidays

Why Join Us

• Opportunity to grow within a multi-concept F&B group
• Work in a beautiful, nature-inspired environment
• Exposure to modern European cuisine and creative menu development
• Supportive team culture with strong emphasis on people and development

Position Purpose

• 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 restaurantsResponsibilities• 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 efficiencyQuality 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

Position Purpose

• 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 restaurantsResponsibilities

• 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 efficiencyQualityAssurance & 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 kaitenstaffs 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

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift )

· Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.

· Plan in conjunction with the Executive Chef, Executive Sous Chef and Sous Chef activities, promotions, menu implementations according to the annual marketing plans.

· Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.

· Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.

· Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.

· Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.

· Find ways to improve the efficiency of the operations, which will benefit our clients.

· Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.

· Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.

· Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow up with outlet Managers.

Requirements:

• Completion of GCE ‘O’; or minimum of three years related experience and/or training; or equivalent combination of education and experience.
• Experience in French cuisine will be added advantage

JOB SUMMARY

The Assistant Chef responsibilities include assist the Chef with ingredient preparation as well as perform all washing and cleaning duties required in the kitchen. Assistant Chef should also be responsible assisting with inventory control, removing the garbage, and clearing refrigerators, freezers and storage rooms. Also, he/she should be familiar with sanitation regulations, ensuring the station is kept at the highest hygiene and food safety standards, ensuring items are ordered, received and stored in proper condition, ensuring proper usage of food with minimal food waste and all other tasks as delegated by the chefs.

RESPONSIBILITIES

• Check freshness of food and discard out-of-date items.
• Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.
• Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards and dishes.
• Assisting the Chef with the preparation of meal ingredient, which includes washing, cleaning, peeling, cutting and chopping fruit, vegetables, poultry and meat.
• Sweeping and mopping the kitchen floors as well as wiping down kitchen walls.
• Ensure compliance with all health and safety regulations within the kitchen area.
• Inspect supplies, equipment and work areas to ensure conformance to established standards.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Keeps equipment operating by following operating instructions, troubleshooting breakdowns, maintaining supplies, performing preventive maintenance, calling for repairs;
• Perform other ad hoc duties as assigned.

REQUIREMENT

• Min 1 Year working experience in western cuisine.
• Hands-on experience with various kitchen equipment (e.g. grillers, pasta makers, Combi Oven, Salamander and etc)
• Advance knowledge of culinary, baking and pastry techniques.
• Ability to remain calm and undertake various takes.
• Excellent time management abilities.
• Up-to-date knowledge of cooking techniques and recipes.
• Familiarity with sanitation regulations.
• Possessed basic hygiene course certification.
• Excellent communication and interpersonal skills.
• Customer service focused and solution-oriented.
• Maintain positive company morale and professional attitude.
• Punctual and responsible.
• Desire to constantly learn and grow professionally.
• Must be able to work overtime, weekends and public holidays, as needed.
• Must be able to travel to work overseas if required.
• Must maintain personal hygiene at all times

• Well established Japanese Restaurant
• Salary range: $3000 - $3500
• Working days: 5.5 Days
• Working location: Central
• 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

• 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
• Ensure staffs follow company safety SOP
• Follow company safety SOP
• Backend duties: stock takes, scheduling etc
• Help out at other outlets when needed.
• Handle any other duties assigned by Chef

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Company Overview

Food Concepts Group (FCG) has shaped Singapore’s diningscene since 2011 with brands like Altro Zafferano, Griglia Open Fire ItalianKitchen, and 54 Steakhouse. FCG is committed to culinary excellence, strongleadership, and delivering memorable guest experiences.

Job Summary

As a Junior Sous Chef, you will support kitchen operationsby assisting in menu planning, supervising staff, and maintaining qualitystandards to ensure exceptional Italian cuisine delivery.

Responsibilities

• Assist in planning menus, developing recipes, and sourcing premium ingredients to enhance culinary offerings
• Prepare and cook Italian dishes, ensuring each plate meets presentation and flavor standards
• Supervise and mentor junior kitchen staff during service to maintain consistency and foster teamwork
• Maintain kitchen efficiency and cleanliness by strictly following food hygiene and safety protocols
• Monitor stock levels, support inventory management, and control food wastage to optimize resources
• Manage kitchen operations during assigned shifts and resolve service-related challenges promptly
• Uphold brand standards by adapting to feedback and contributing to continuous kitchen improvements

Preferred competencies and qualifications

• Culinary certification or diploma (preferred but not essential for core duties)
• Willingness to work evenings, weekends, and public holidays
• Immediate availability preferred

Other Information

• Location: Singapore
• Salary Range: SGD 3,500 – 4,500 per month
• Benefits include medical coverage, staff meals, AWS & incentive programs, tip sharing, and night transport claims (when applicable)
• Work schedule: 5-day work week promoting work-life balance
• Culture: Growth mindset and team spirit encouraged, with opportunities for continuous learning and career advancement
• Only shortlisted candidates will be contacted. We look forward to meeting you.

Job Highlights / Benefits:

• Competitive salary with performance-based incentives
• Staff meals and uniform provided
• Career progression and skill development opportunities
• Supportive and collaborative kitchen environment
• Convenient central location at Tanglin Mall

Job Responsibilities:

• Prepare and cook Western cuisine dishes in accordance with established recipes and standards
• Ensure food quality, presentation, and consistency meet restaurant expectations
• Maintain cleanliness and hygiene standards in the kitchen at all times
• Assist in stock control, inventory management, and proper storage of ingredients
• Work closely with the kitchen team to ensure smooth daily operations

Job Requirements:

• Relevant experience in Western cuisine or commercial kitchen operations preferred
• Ability to work in a fast-paced environment with strong teamwork skills
• Basic knowledge of food safety, hygiene practices, and kitchen procedures

Please submit your updated resume in MS Word format via the "Apply Now" button.

We regret that only shortlisted candidates will be notified.
StaffKing Pte Ltd (20C0358) | Stanley Chin (R24124684)

Job Title: Kitchen Assistant/ Cook/ Chef (ID9234)
Location: Islandwide
Working Hours: 6-day workweek (rotating schedule)-Shift start from 4AM-7AM until night 11PM/12PM
Salary: $2900

Benefit:
*AWS, Bonus with AL 18 Days

Position: Kitchen Assistant
Job Description:
1.Food Preparation & Packing – Prepare ingredients (wash, peel, cut), portion and pack cooked food, and assist with tea break items and beverages according to standards.
2.Pre-Preparation & Inventory Control – Conduct pre-cooking checks, prepare raw materials, ensure proper labelling, and follow FIFO storage practices.
3.Hygiene, Safety & Improvement – Maintain kitchen cleanliness, handle equipment safely, comply with food safety SOPs, and continuously improve work processes.