Total 300 chef job vacancies in Singapore

Chef Responsibilities:

• 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.

Job Description:

• Prepare high quality Chinese or Western food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

Job Description:

• Prepare high quality Chinese food with emphasis on roasted meat.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)

· Whiskey Library & Jazz Club (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

- Any other duties/tasks as requested by management

The Assistant Sous Chef will support the back-of-house kitchen team and assist in daily culinary operations. This role works under the guidance of the Sous Chef and Executive Chef, helping to maintain high standards of food quality, efficiency, and consistency. The Assistant Sous Chef will also contribute to menu execution, kitchen organization, and operational improvements.

Responsibilities

• Assist in day-to-day kitchen operations, ensuring smooth workflow and timely preparation of dishes.

• Support the Sous Chef in leading, training, and mentoring junior kitchen staff.

• Maintain high standards of food quality, presentation, and consistency for all menu items.

• Collaborate with the kitchen team to implement cost control measures and reduce waste.

• Help experiment with new recipes and dishes, providing feedback to enhance menu offerings and efficiency.

• Assist with inventory management, including receiving, storing, and tracking kitchen supplies.

• Ensure compliance with health, safety, and sanitation regulations in the kitchen.

• Support cross-department collaboration to ensure seamless restaurant operations.

• Foster a positive team culture by encouraging a growth mindset, continuous learning and collaborative working habits.

• Step in to lead the kitchen in the absence of the Sous Chef.

Requirements

• Minimum 4 years of proven experience in a professional kitchen, ideally as a Chef de Partie or Junior Sous Chef.

• Culinary diploma or equivalent qualification.

• Knowledge of Japanese cuisine and techniques is an advantage.

• Strong teamwork, communication, and organizational skills.

• Willingness to learn and grow into a leadership role.

About Company:

Our client is a newly opened restaurant located in a 4-star hotel at Central of Singapore. With head chef from Tokyo, Japan, they are offering wonderful Japanese and French fusion cuisine.

Job Description:

- To support the head chef on breakfast buffet operation

- Contribute to kitchen standards, line cooking, food preparation, and dish plating

- Assist in managing kitchen stock and ingredient organization

- Assist in monitoring food and product orders, minimizing waste through detailed records

- Assist in food preparation and presentation, ensuring exceptional quality

- Assist in maintaining kitchen organization, staff development, and training opportunities

- Ensure the safe and proper use of kitchen equipment at all times

- Uphold high cleanliness standards in and around the workstation, adhering to health and sanitation regulations

- To take on any other tasks as reasonably assigned by the direct reporting superior and/or company

Job Requirements:

- At least 3 years of cooking experience in restaurant or hotel settings

- Experienced in preparing breakfast buffet or mass cooking using ovens and fryers

- Experienced in inventory management, food ordering, and shift scheduling will be an added advantage

- Willing to work on weekends and Public Holidays

- Able to start working at 3am

- Strong attention to detail and a commitment to maintaining food quality standards

Compensation:

- Working Location: 3 mins walking distance from MRT Chinatown

- Working hours: 3am - 1pm

- Working days: 5 days/week (shift rotational)

- Transport claimable (during times when public transportation is not running)

- Annual Leave, Medical Leave, Opportunities for career advancement

- The opportunity to work in a prestigious 4-star hotel setting

. At least 20 years experience in F&B industry

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant degree/diploma

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Responsibilities

• Plan, organize, and oversee daily kitchen operations to ensure smooth and efficient food preparation and service.

• Develop and maintain menu offerings, recipes, and food presentation standards.

• Supervise, train, and guide kitchen staff to ensure consistent food quality and productivity.

• Monitor food quality, portion control, and kitchen hygiene standards at all times.

• Manage inventory levels, food ordering, and storage to minimize wastage and control costs.

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

• Coordinate with management on menu planning, promotions, and operational improvements.

• Handle customer feedback relating to food quality and implement corrective actions where necessary.

Requirements

• Proven experience in managing kitchen operations and food preparation activities.

• Strong knowledge of food safety, hygiene, and sanitation practices.

• Ability to lead, supervise, and train a team in a fast-paced kitchen environment.

• Good organizational and time-management skills.

• Ability to maintain high standards of food quality and consistency.

• Experience in menu planning, inventory control, and cost management.

• Ability to work flexible hours

• Strong problem-solving and communication skills.

Wow Wow West Western food stall at ABC market seeking western chef on full time and part time basis.

Address 6 Jalan Bukit Merah #01-133.
WE could offer permanent 4 or 5 or 6 days employment with salary range from $2300 to $4000. Hourly rates for part time is $13 to $15.
With or without experience will determine your salary range.
Usual timing is either start at 9am or 10am and end at 8.30 or 9pm.
Flexi timing and schedule.

We do NOT have any quota for work permits or s pass as it is a
NEA managed hawker has restriction for employment pass.
Whatsapp 92231252 for immediate employment.

Responsibilities

• Plan, organize, and oversee daily kitchen operations to ensure smooth and efficient food preparation and service.

• Develop and maintain menu offerings, recipes, and food presentation standards.

• Supervise, train, and guide kitchen staff to ensure consistent food quality and productivity.

• Monitor food quality, portion control, and kitchen hygiene standards at all times.

• Manage inventory levels, food ordering, and storage to minimize wastage and control costs.

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

• Coordinate with management on menu planning, promotions, and operational improvements.

• Handle customer feedback relating to food quality and implement corrective actions where necessary.

Requirements

• Proven experience in managing kitchen operations and food preparation activities.

• Strong knowledge of food safety, hygiene, and sanitation practices.

• Ability to lead, supervise, and train a team in a fast-paced kitchen environment.

• Good organizational and time-management skills.

• Ability to maintain high standards of food quality and consistency.

• Experience in menu planning, inventory control, and cost management.

• Ability to work flexible hours

• Strong problem-solving and communication skills.

Responsibilities

• Plan, organize, and oversee daily kitchen operations to ensure smooth and efficient food preparation and service.

• Develop and maintain menu offerings, recipes, and food presentation standards.

• Supervise, train, and guide kitchen staff to ensure consistent food quality and productivity.

• Monitor food quality, portion control, and kitchen hygiene standards at all times.

• Manage inventory levels, food ordering, and storage to minimize wastage and control costs.

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

• Coordinate with management on menu planning, promotions, and operational improvements.

• Handle customer feedback relating to food quality and implement corrective actions where necessary.

Requirements

• Proven experience in managing kitchen operations and food preparation activities.

• Strong knowledge of food safety, hygiene, and sanitation practices.

• Ability to lead, supervise, and train a team in a fast-paced kitchen environment.

• Good organizational and time-management skills.

• Ability to maintain high standards of food quality and consistency.

• Experience in menu planning, inventory control, and cost management.

• Ability to work flexible hours

• Strong problem-solving and communication skills.

Responsibilities

• Plan, organize, and oversee daily kitchen operations to ensure smooth and efficient food preparation and service.

• Develop and maintain menu offerings, recipes, and food presentation standards.

• Supervise, train, and guide kitchen staff to ensure consistent food quality and productivity.

• Monitor food quality, portion control, and kitchen hygiene standards at all times.

• Manage inventory levels, food ordering, and storage to minimize wastage and control costs.

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

• Coordinate with management on menu planning, promotions, and operational improvements.

• Handle customer feedback relating to food quality and implement corrective actions where necessary.

Requirements

• Proven experience in managing kitchen operations and food preparation activities.

• Strong knowledge of food safety, hygiene, and sanitation practices.

• Ability to lead, supervise, and train a team in a fast-paced kitchen environment.

• Good organizational and time-management skills.

• Ability to maintain high standards of food quality and consistency.

• Experience in menu planning, inventory control, and cost management.

• Ability to work flexible hours

• Strong problem-solving and communication skills.

-Develop new menu options based on seasonal changes and customer demand.
-Assist with the preparation and planning of meal designs.
-Ensure that kitchen activities operate in a timely manner.
-Resolve customer problems and concerns personally.
-Monitor and record inventory, and if necessary, order new supplies.
-Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
-Recruit and train new kitchen employees to meet restaurant and kitchen standards.
-Create schedules for kitchen employees and evaluate their performance.
-Manage the kitchen team in the executive chef's absence.
-Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
-Ensuring proper food temperatures when cooking and proper storage afterward
-Keeping the workstation and kitchen equipment clean, organized and sanitized

Responsibilities

• Oversee entire kitchen operations, including planning, preparation, and service.

• Design and update menus based on customer preferences and business requirements.

• Supervise kitchen staff and ensure high standards of food quality.

• Control food costs, wastage, and inventory management.

• Ensure compliance with hygiene, sanitation, and safety regulations.

• Train and develop kitchen team members.

• Coordinate with management for business planning and kitchen improvements.

• Maintain consistency in food taste, presentation, and service timing.

Requirements

• Strong experience in kitchen management and food production.

• Proven ability to lead and manage kitchen teams.

• Good knowledge of cost control and inventory management.

• Ability to handle high-pressure kitchen operations.

• Strong leadership and organizational skills.

• Commitment to maintaining food quality and safety standards.

5 days work week, 10am-9pm with 2 hours break

Salary: $2700-$2800 + OT + AWS + Incentives + Bonus

Location: Guoco Tower, Tanjong Pagar

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

Requirements:

• With cook experience in Spanish cuisine is preferred

Kelly Chong Reg No:R26161160

The Supreme HR Advisory Pte Ltd EA No: 14C7279