Total 1,510 Others commis chef job vacancies in Singapore

Your roles and responsibilities are as follows:

·      Report to the Head of Dim Sum department

·      Attend to the preparation and cooking of menu items involving the Dim Sum steamer department

·      Prepare ingredients to arrange for steaming

·      Assist other station member when absent or the workload approaches a more hectic pace

·      Participate in checking of all purchased supplies for quality and account for each delivered item

·      Assist in managing discipline, cleanliness, hygiene of the kitchen area

·      Assist in bi-monthly stock take and monitoring stock level

·      Adhere to hygiene and safety standards

·      Adhere to company's standard operating procedures

·      Any other appropriate duties and responsibilities as assigned

At least three years relevant experience in a similar capacity

Basic kitchen operations knowledge

Job Description

Follow the instructions of head chef.

Maintain kitchen hygiene and safety before, during and after operations.

Daily food preparation and restocking.

Cooking food up to standard, following the recipes given.

Ad hoc duties assigned

The Executive Pastry Chef oversees all pastry kitchen operations, ensuring high-quality products, consistency, food safety, and profitability. They develop menus, manage staff, control costs, and maintain culinary standards.

Job Responsibilities:

• Design and develop dessert, pastry, bread, and bakery menus.
• Create seasonal and specialty pastry offerings.
• Supervise and train pastry chefs, bakers, and kitchen staff.
• Ensure consistency in product quality, presentation, and taste.
• Manage inventory, ordering, and supplier relationships.
• Control food costs, labor costs, and waste.
• Maintain food safety, sanitation, and hygiene standards.
• Schedule staff and oversee daily production.
• Collaborate with executive chefs and management on menuplanning and special events.
• Monitor kitchen equipment and coordinate maintenance when necessary.
• Stay current with industry trends and innovative pastry techniques.

Job Requirements:

• Formal culinary or pastry arts training preferred.
• Several years of professional pastry experience, including leadership roles.
• Strong knowledge of baking techniques, chocolate work, sugar work, and dessert presentation.
• Excellent leadership, communication, and organisational skills.
• Knowledge of food safety regulations and HACCP standards.
• Ability to work under pressure and manage multiple priorities.
• 5 day work week (44 hours per week)

Benefits:

• Medical insurance
• Dental coverage
• Annual performance bonus
• Strong growth and development opportunities
• 12 days Annual leave + 1 day Birthday leave

If you’re passionate about food, love working with a great team, and want to be part of something new and exciting, we’d love to meet you! Apply now and be part of Burnt Ends!

Head of Chef

• Monitor food quality and presentation

• Implement cost control methods and optimize menu mix

• Analyze sales reports and forecast business trends

• Collaborate with Purchasing Committee on raw product usage

Leadership:

• Lead and develop kitchen team, including training and performance management

• Ensure staff development and succession planning

• Maintain equipment and ensure food safety and hygiene standards

Compliance:

• Knowledge of local food service and labor laws

• Ensure compliance with company policies and procedures

Requirements:

• 8-10 years F&B experience, with at least 3 years in a senior role

• Proven track record of culinary excellence, menu innovation, and team leadership

• Strong leadership, communication, and problem-solving skills

• Culinary Degree/Diploma or equivalent

• Experience with menu engineering and yield management systems

Interested applicants pls reach out at christine@caineseymour.com

1. Menu Development & Planning

• Design and develop authentic Chinese cuisine menus, with a focus on traditional and specialty Chinese BBQ dishes (e.g., Peking duck, char siu, roasted pork belly, and lamb skewers).

• Innovate new dishes while preserving the authenticity of Chinese culinary traditions, incorporating seasonal and customer-preferred items.

2. Chinese BBQ Expertise & Operations

• Oversee the preparation, marination, roasting, and grilling of Chinese BBQ items, ensuring quality and consistency.

• Manage specialized BBQ equipment, such as Chinese ovens, rotisseries, and charcoal grills.

• Develop and implement standardized procedures for Chinese BBQ preparation, ensuring exceptional taste and efficiency.

3. Kitchen Operations & Workflow Optimization

• Supervise daily kitchen operations, ensuring smooth workflow, timely service, and adherence to hygiene and safety standards.

• Streamline kitchen processes for efficient production of Chinese BBQ and other dishes while maintaining quality control.

• Monitor inventory levels and source ingredients cost-effectively without compromising quality.

4. Team Leadership & Training

• Recruit, train, and lead kitchen staff, including sous chefs and line cooks, in Chinese cuisine and BBQ techniques.

• Mentor team members to enhance culinary skills and knowledge of traditional Chinese cooking methods.

• Foster a positive work environment, promoting teamwork and high performance.

5. Quality Control & Food Presentation

• Ensure high standards of food quality, taste, and presentation for all dishes, with special attention to BBQ items.

• Regularly inspect ingredients and finished dishes to ensure consistency and customer satisfaction.

• Implement customer feedback to refine and improve dishes.

6. Customer Experience & Collaboration

• Collaborate with front-of-house teams to understand customer preferences and deliver a superior dining experience.

• Interact with guests to showcase culinary expertise and receive direct feedback on Chinese BBQ and other menu items.

7. Budgeting, Sourcing & Cost Management

• Manage kitchen budgets, control food costs, and minimize waste while maintaining exceptional quality.

• Source authentic, high-quality ingredients for both Chinese BBQ and other menu items.

8. Innovation & Trend Analysis

• Stay updated on culinary trends in Chinese cuisine, especially BBQ, and adapt menus to modern dietary needs (e.g., vegan, gluten-free).

• Introduce creative dishes while retaining the cultural authenticity of Chinese cuisine.

Required Experience & Skills:

1. Professional Culinary Experience

• Minimum of 8-10 years of experience in Chinese cuisine, with at least 3-5 years specializing in Chinese BBQ.

• Expertise in traditional Chinese cooking techniques, including wok cooking, dim sum preparation, and BBQ.

2. Chinese BBQ Expertise

• Proven skills in preparing and mastering Chinese BBQ, such as marination, roasting, and grilling.

• Hands-on experience with Chinese BBQ equipment (e.g., charcoal grills, Chinese ovens).

3. Culinary Education & Certifications

• Formal culinary training from a recognized institution, with certifications in Chinese culinary arts or BBQ techniques preferred.

• Knowledge of food safety standards, with certifications such as HACCP being highly desirable.

4. Leadership & Team Management

• Demonstrated experience leading and mentoring kitchen teams in a fast-paced environment.

• Ability to foster teamwork and maintain a positive and productive kitchen environment.

5. Menu Development & Creativity

• Proven ability to create innovative, authentic, and customer-driven Chinese cuisine and BBQ menus.

• Knowledge of adapting traditional recipes for modern dietary preferences.

6. Attention to Detail & Quality Control

• Strong focus on food quality, presentation, and safety standards, especially in BBQ production.

• Consistently deliver dishes that meet or exceed customer expectations.

7. Budgeting & Cost Management

• Experience managing kitchen budgets, controlling costs, and reducing waste.

8. Cultural Awareness & Adaptability

• Deep understanding of regional Chinese BBQ styles and ability to adapt them for various markets.

• Awareness of local customer preferences and trends in Chinese cuisine.

9. Strong Communication Skills

• Ability to communicate effectively with team members, suppliers, and front-of-house staff to ensure smooth operations.

Jigger & Pony Group is a leading hospitality company that owns and operates 6 restaurants and bars in Singapore. A pioneer in Singapore’s cocktail bar scene, the Group’s portfolio comprises of four cocktail bars and two restaurants.

Cocktail Bars:

• Jigger & Pony (No. 9 The World’s 50 Best Bars 2025, No. 3 Asia’s 50 Best Bars 2025)
• Gibson – Timeless cocktail bar balancing balances ingredient‑driven creativity with classics
• Live Twice – Cocktail bar inspired by mid-century modern Japan
• Pop City - Japanese-lifestyle cocktail bar in Singapore’s Central Business District
• Cosmo Pony - Convivial bar with a cosmopolitan soul in Jakarta
• BOP - Korean cocktail dining bar in Tanjong Pagar

Restaurants:

• Humpback – oyster bar and seafood bistro with a focused wine & cocktail list
• Caffe Fernet – Modern Italian restaurant bar with a view of the Marina Bay waterfront

We are seeking for a candidate with passion in Culinary to join our Kitchen team.

Job Description

• Handle preparation of food in accordance with recipes and standards set by the restaurant.
• Monitor and maintain food quality
• Monitor stock level and inventory
• Maintain cleanliness and organization of work areas, including storage areas and kitchen equipment.
• Complete preparations of house-made ingredients with proper care
• Perform related duties as part of a tight-knit family of chefs

Job Requirement

• At least 1 year of kitchen / culinary experience
• Passionate for preparing high-quality food with respect for ingredients
• Willingness to learn
• Positive attitude
• No split shift

We are seeking an experienced and dedicated Chef to join our kitchen team. The ideal candidate will have prior cooking experience, be able to work independently, and maintain high standards in food preparation and hygiene.

Key Responsibilities:

• Prepare and cook food according to company recipes and standards
• Ensure consistent quality and presentation of all dishes
• Manage kitchen operations efficiently during shifts
• Maintain cleanliness and organization in the kitchen
• Assist with inventory control and stock management
• Collaborate with kitchen staff to ensure smooth workflow

Requirements:

• Proven experience as a chef or cook in a professional kitchen
• Ability to work independently and handle multiple tasks under pressure
• Strong knowledge of food safety and hygiene standards
• Good communication and teamwork skills
• Available to work 6 days per week with 1 day off

Working Hours:

• Six working days per week, one day off (details to be confirmed upon hiring)

Benefits:

• CPF contributions and annual leave as per Ministry of Manpower (MOM) regulations
• Staff meals provided
• Uniform provided.

We are health based restaurant that caters to niche clientele. Located in the Central region of Singapore, our restaurant offers creative global cuisine

• Accurately measuring meal ingredients and preparing Mise En Place day in and day out.
• Preparing assigned food items as per SOP and be service ready for breakfast, lunch and dinner.
• Preparing basic salads and sauces, managing ingredients order from suppliers, ensuring absolute cleanliness of the kitchen before closing, monitoring work performance of kitchen assistants
• Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
• Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
• Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
• Performing basic cleaning duties and ensuring that workstations are properly sanitized.

Must be

1. Willing to work on weekends and public holidays due to the nature of business

2. Willing to shuffle various responsibilities with accurate precision and can do spirit

3. Must be proficient in Spoken English

4. Must be good at handling various personality types as ours is multicultural work environment

5. Basic Salary starts from $3000 and goes upto $4500

A neighbourhood food shop is seeking a Chief Cook with expertise in local cuisine. The role requires working split shifts (5:00am–9:00am and4:00pm–8:00pm), including weekends and public holidays.

Key responsibilities include preparing and cooking food in compliance with food hygiene and safety standards, supervising and training kitchen assistants, and coordinating with counter staff to ensure smooth daily operations.

The role also involves managing inventory to maintain adequate stock levels while avoiding overstocking, particularly of perishable ingredients.

Candidates should possess a minimum of three (3) years of relevant experience and demonstrate the ability to work effectively as part of a team.

Company Overview

Quentin's Singapore has served traditional fusion Eurasian cuisine since 2000. It operates at The Eurasian Community House in Ceylon Road and Mess Hall in Sentosa.

Job Summary

Join Quentin's Singapore as a chef in our Eurasian restaurant at Sentosa, working in a family-oriented, dynamic team with flexible hours. Training is provided, and part-time roles are available.

Responsibilities

• Prepare and cook Eurasian dishes following established recipes to maintain food quality and consistency
• Collaborate with team members to ensure smooth kitchen operations and timely meal service
• Maintain cleanliness and organization of the kitchen workspace to meet hygiene standards
• Adapt to flexible working hours and contribute positively to a family-oriented workplace culture
• Participate in training sessions to develop culinary skills and knowledge of Eurasian cuisine

Preferred competencies and qualifications

• Experience in cooking or culinary arts is welcomed but not required, as training will be provided
• Ability to work part-time with flexible scheduling

Responsibilities

• Responsible & maintains day-to-day operations of house-keeping & highest food safety standard, cleanliness and hygiene.

• Ensures daily operations is aligned to all company policies, procedures and maximum standards.

• Provides on job training & guidance to team in kitchen operations in accordance with Hazard Analysis and Critical Control Points (HACCP) & Camp Cook House’s (CCH) Standard Operating Procedures (SOP)

• Monitors all equipment, Mechanical & Electrical (M&E) works & reports any defects to Maintenance Department and ensures maintenance works are carried out accordingly

• Maintains good working relationships with key stakeholders to foster a positive working environment.

• Performs regular checks during meal times to ensure our staff provides high food quality & service excellence to SAF army personnel.

Requirements

• Minimum 3-4 years experience (Catering / mass cooking / buffet / hotel) - muslim cuisine. 

• Pro-active and able to execute job tasks independently.

This role is responsible for the overall management and leadership of the kitchen. This includes menu execution, kitchen operations, cost control, staff supervision, food quality, and adherence to hygiene and safety standards. The role ensures that the culinary concept and standards of the establishment are consistently delivered and continuously improved.

     Operational Management

·       Oversee daily kitchen operations to ensure smooth preparation and service.

·       Ensure food quality, taste, texture, and presentation meet established standards.

·       Plan and coordinate production schedules and mise-en-place requirements.

·       Manage workflows during service to maintain efficiency and timely service delivery.

     Menu Planning & Culinary Development

·       Develop, refine, and standardize menus in line with restaurant concept and customer expectations.

·       Create new dishes, seasonal menus, specials, and event menus as required.

·       Conduct tasting sessions and ensure recipe documentation is accurate and updated.

·       Balance culinary creativity with cost considerations and operational feasibility.

     Cost Control & Inventory Management

·       Monitor food cost, portioning, wastage, and yield to achieve cost targets.

·       Review and approve ingredient orders and supplier deliveries.

·       Ensure proper inventory control, storage practices, and stock rotation.

·       Work with procurement on supplier evaluation and product sourcing.

      People Management & Leadership

·       Lead, supervise, coach, and mentor kitchen staff across all levels.

·       Conduct training to improve skills, consistency, and productivity.

·       Participate in recruitment, performance reviews, and workforce planning.

·       Uphold discipline and professional kitchen conduct in accordance with company policies.

      Hygiene, Food Safety & Workplace Safety

·       Ensure compliance with SFA/NEA regulations and internal hygiene standards.

·       Maintain the cleanliness of the kitchen environment and equipment.

·       Ensure that proper sanitation, temperature control, allergen awareness, and food handling practices are strictly followed.

·       Address equipment faults and hazards promptly.

·       Perform any ad-hoc duties assigned by your superior.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• 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 cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

Summary

You are required to have the passion and experience working in the F&B industry.

Duties and Responsibilities

• Prepare Mise-en-place

• Prepare food items in accurate and standard portion and quantities.

• Prepare meals as directed and according to recipe, menu specification and expected standard.

• Attend to any last-minute additional meal order or menu changes due to flight delay.

• Ensure all prepared foods are properly labelled with Day Sticker.

• Ensure meals are prepared according to Work Order timings and are blast chilled accordingly.

• Ensure personal and food hygiene practices are followed accordingly to standards set by Quality Assurance Department.

• Maintain general cleanliness in the Kitchen area and as well as the equipment for Kitchen use.

• Observe and practice safety rules and regulations.

• Ensure food temperatures are within standard limits.

• Ensure meals are prepared according to specifications.

• Minimize wastage during food preparation.

• Inform immediate superior if any equipment or utensils are damaged or not working.

• Undertake any other duties assigned by immediate superior.

• Ensure compliance with all workplace safety, security, and health policies and procedure

• Perform any ad-hoc duties as assigned by the reporting manager or department head

Requirements

• No experience required

• Must have passion and interest in F&B industry

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.