Total 2,046 chef job vacancies in Singapore

Job Description & Requirements

As the Head Chef, you’ll be responsible for ensuring that all kitchen quality standards are always complied with. You will be supporting the recruitment, training, and development of all kitchen crew, supporting the restaurant manager with P&L results which include, COGS, Labor, and Operating Expenses, and ensuring all food safety and WH&S policies and procedures are adhered to.

We appreciate experience comes in many shapes and sizes, what we mean specifically is;

- Experience in a kitchen/cooking role within a busy hospitality environment

- Experience leading and developing a team

- Certificate in commercial cookery or equivalent experience

- Good understanding of food safety concerns

- Excellent interpersonal and communication skills

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!

Location: East, Marine Parade

Working Hours: 5:00 AM – 3:00 PM (Morning Transport reimbursed)

About Us:

Join a dynamic team serving delicious fried snacks where you’ll play a key role in delivering freshly fried treats to our customers.

Key Responsibilities:

• Fry snacks provided by the central kitchen, ensuring they are cooked to perfection and safe to eat.
• Assist with daily stall operations and maintain cleanliness and hygiene.
• Support the team in general kitchen tasks as needed.

Requirements:

• Prior experience in cooking/frying (must involve actual frying, not just ingredient prep).
• Immediate availability to start.

Salary & Benefits:

• Attractive salary
• Stable working hours and supportive team environment.
• Opportunity to gain hands-on experience in a growing F&B concept.

Apply Today!

Kickstart your F&B career with us!

Send your resume in MS Word format to: Vanessa.chua@crew.sg

Please include your availability, notice period, andexpected salary.

* Only shortlisted candidates will be notified.

Vanessa Chua Peng Teng (R25158315)

HRnet Ventures Pte Ltd - CREW by HRnet

E.A. 24C2435

We are seeking an experienced and motivated Restaurant Manager to lead our team and oversee the daily operations of our restaurant. The ideal candidate is passionate about hospitality, customer service, and team leadership, with a proven ability to drive operational excellence and business performance.

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

The Stall Assistant , takes customer orders and answers questions on food items. In addition to making food recommendations, and counter serving food and beverages to customers.

Responsibilities (Key Result Areas & Activities)

· Ensure proper sanitization of food preparation areas following SOPs

· Assist the Cook with ingredients preparation

· Prepare and pack various uncooked food materials

· Clean food preparation equipment thoroughly

· Handle kitchen equipment properly

· Dispose of garbage and maintain the disposal area

· Maintain overall kitchen cleanliness

· Perform any other ad-hoc duties as assigned

Required to - KNOW (Skills, Knowledge & Behaviours)

· Entry level are welcome

· Able to work in fast pace-environment and under pressure

· Strict sense of hygiene and safety standards

· Availability to work on weekend and public holidays

Responsible for leading the overall administration and operations of the Pastry and Bakery kitchen, ensuring all pastry and bakery products consistently meet the highest standards of quality, presentation, and taste in line with management expectations. Oversees the daily operations of the pastry section, including production for outlets, staff cafeteria, and banquet/convention functions.

Ensures full compliance with food safety, hygiene, and service standards at all times. Drives innovation and creativity in all pastry offerings, contributing to menu development and seasonal creations that enhance the overall guest experience. Supervises, trains, and develops the pastry team to maintain operational excellence and consistency.

Regularly reviews and updates Standard Operating Procedures (SOPs) to ensure efficiency, consistency, and alignment with best practices.

The Dim Sum Head Chef is responsible for leading and managing all aspects of the Dim Sum Kitchen operations, ensuring the preparation and presentation of authentic, high-quality dim sum dishes in line with the restaurant standards. This role oversees menu development, food quality, kitchen efficiency, hygiene compliance, cost control, and team leadership.

Culinary Operations

• Plan, prepare, and oversee the daily production of all dim sum items, including steamed, fried, baked, and specialty products.
• Ensure consistency in taste, texture, portioning, and presentation of all dishes.
• Maintain authenticity while introducing innovative dim sum offerings to enhance guest experience.
• Monitor mise en place, production schedules, and kitchen workflow for smooth service operations.
• Ensure freshness and proper storage of all ingredients.

Menu Development

• Create seasonal menus, promotional items, and signature dim sum selections.
• Introduce new recipes based on market trends and guest preferences.
• Standardize recipes and maintain recipe costing.

Team Leadership

• Supervise, train, coach, and develop all dim sum kitchen associates.
• Schedule manpower efficiently according to business volume.
• Maintain discipline, motivation, and teamwork within the kitchen.
• Conduct on-the-job training for junior chefs and apprentices.

Food Safety & Hygiene

• Ensure strict compliance with food safety regulations, HACCP, sanitation, and hygiene standards.
• Conduct regular checks on cleanliness of kitchen equipment, utensils, and workstations.
• Ensure safe handling and storage of food products.

Cost Control & Inventory

• Control food cost through proper purchasing, portion control, and waste management.
• Monitor inventory levels and coordinate ordering of specialty ingredients and supplies.
• Minimize wastage and maintain profitability targets.

Guest Satisfaction

• Ensure timely food production during service periods.
• Respond positively to guest feedback and special requests.
• Maintain high standards to achieve excellent guest dining experiences.

RESPONSIBILITIES

• Passes on knowledge of cooking to the Commis.
• Checks and improves on food quality and presentation in the section.
• Assists the Sous Chef and Chef De Partie in all matters regarding the section.
• Fully responsible for the food hygiene and cleanliness in the section.
• Maintain accurate Hygiene and HACCP records in full compliance with regulatory requirements
• Responsible for controlling, coordinating and participating in the activity of all Kitchen personnel engaged in cooking and preparing food.
• Ensure that all the food prepared and served is according to the standards set by the Executive Chef. 
• To ensure a high standard of cleanliness throughout the entire kitchen.
• Suggest new ideas for set up and display.
• Ensure that standard recipe is followed and understood.
• Discuss daily activity with other station supervisor whenever necessary. 
• Brief the staff if any policy is changed or discuss the daily operation with the Chef de Partie.
• Perform duty common to all service associates and other duties as may be assigned by management. 

Study each recipe and gather all necessary ingredients

• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervis Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area able to cook local Chinese food

Requirements

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment (e.g.grillers and pasta makers) Advanced knowledge of culinary, baking and pastry techniques
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes

Study each recipe and gather all necessary ingredients

• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervis Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Experiment with recipes and suggest new ingredients
• Hands-on experience with various kitchen equipment (e.g grillers and pasta makers) Advanced knowledge of culinary, baking and pastry techniques

Requirements

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment (e.g grillers and pasta makers) Advanced knowledge of culinary, baking and pastry techniques
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes

Familiarity with sanitation regulations

• Ensure that the production, preparation and presentation of food are of the highest quality
• Knowledgeable in terms of standard procedures and policies
• Operate and maintAain equipment and reporting of malfunctioning
• Controlling of Operation & Food cost whenever necessary
• Upkeeping of cleanliness and hygiene standard
• Daily feedback collection and report of issues
• Any ad-hoc duties as assigned
• Strong passion for Culinary
• Willingness to work on a rotating roster
• Strive for excellence in quality and presentation
• Excellent interpersonal and organizational skills
• Able to work in a fast-paced environment
• Certification in Culinary would be beneficial

Roles & Responsibilities

A chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in afast-paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is a full-time job and the hours are typically long, with weekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters with colleagues. A role as a lead line cook would suit people who are passionate about cooking, enjoy a challenge, and like working as part of a team.

Skills/Qualifications:

- At least 2 years of relevant experiencein food court / institutional catering

- Willing to be involved in hands on operations

- Excellent communication and interpersonal skills

- Able to lead and motivate to produceresults

- Ability to work in a fast-paced environment

- Team player

Job Requirement:

• Specialize in Vietnamese cuisines, including traditional dishes.
• Demonstrate advanced dry heat cooking techniques, seasoning techniques, knife skills, food presentation skills, sous vid, and superior palate.
• Identify different meat cuts, seafood, and its fabrication and utilisation in culinary.
• Control and direct food preparation process to maintain high standards and consistency.
• Apply food safety management systems for food service establishments.
• Conduct food and beverage hygiene audit.
• Maintain workplace safety and health policies

Job Responsibilities

• Ensure daily opening and closing duties in the outlet are properly executed
• Supervision of food preparation and food production to ensure 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
• Maintenance of restaurant equipment

Job Requirements

• Specialize in Vietnamese cuisines, including traditional dishes. Demonstrate advanced dry heat cooking techniques, seasoning techniques, knife skills and food presentation skills
• Fully responsible for taste, quality and hygiene of the food produced.
• 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

Job Description & Requirements:

• Understands the company culture and exemplifies the brand style.
• Lead and demonstrate the basics (Smile, greeting, responding, organization, safety, house rule and others).
• Familiar the whole floor operation. Able to carry out the role of every floor position. (Host, server, cashier and others).
• Effective reporting and discussing with the direct report.
• Ensure high food quality especially taste, temperature and presentation to deliver excellent dining experience to all customers.
• Ensure that all foods are served as fast as possible.
• Ensure kitchen stock keep fresh and follow FEFO (first expired first out) standard.
• Ensure kitchen cleanliness, and always keep the kitchen in excellent hygiene standard.
• Ensure kitchen housekeeping is carry on as scheduled.
• Always ensure kitchen team members are following kitchen SOP manual.
• Understand and support hall operation.