Total 1,526 Others commis chef job vacancies in Singapore

Job Responsibilities:

• Responsible for setting up of work station and preparing dishes
• Ensure freshness and quality of food being served
• Upkeep of cleanliness and hygiene standard
• Ensure preparing food order in an efficient and timely manner
• Follow kitchen policies, procedures and service standards
• To assist in inventory and stock ordering
• To perform ad-hoc duties as assigned by Superior.
• If no experience but with a great learning heart are welcome to apply.

Roles & Responsibilities

·                 Ensure that all dishes are cooked well andproperly presented 

·                 Oversee food preparation, checking that allkitchen staff are performing their duties

·                 Monitor equipment quality and order newequipment as needed

·                 Help the restaurant determine how much food andsupplies need to be ordered

·                 Train new kitchen staff

·                 Ensure proper hyigene and cleanilness  

Job Description:

• Prepare high quality Chinese 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：

Be able to cook classic dishes and follow up on the company's requirements to improve and innovate

Ensure that all dishes are cooked well and properly presented

Oversee food preparation, checking that all kitchen staff are performing their duties

Ensure proper hygiene and cleanliness， complete daily cleaning tasks

Ensure food is stored, prepared, and presented in a safe and hygienic manner.

Monitor equipment quality and order new equipment as needed. Help the restaurant determine how much food and supplies need to be ordered

Uphold high standards of food quality to ensure customer satisfaction.

Requirements:

Need 3-5 years of experience as a chef, hands-on experience with various kitchen equipment, and advanced knowledge of culinary skills

Ability to remain calm and undertake various tasks

Excellent time management abilities

Up-to-date knowledge of cooking techniques and recipes

Willingness to work night shift and split shift.

Needs to work on weekends & public holidays

We regret that only shortlisted candidates will be notified

Chef (Spanish cuisine)

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

Cheong Yeat Long | R25145358

The Supreme HR Advisory Pte Ltd | EA 14C7279

Position Overview

We are seeking a passionate and hands-on Junior Sous Chef to oversee and actively participate the culinary operations of our independent bistro with a seating capacity of 40 guests. The candidate will combine strong leadership skills with deep knowledge of local and Asian cuisines, ensuring exceptional dining experiences while maintaining the highest standards of food safety and professionalism.

Key Responsibilities

Kitchen Operations & Cooking

• Lead and supervise all kitchen activities while actively cooking and preparing dishes.
• Ensure consistency, quality, and timely delivery of meals during service.
• Oversee food presentation and plating to maintain high standards.

Inventory & Procurement

• Manage food inventory, monitor stock levels, and handle purchasing to optimize costs and minimize waste.
• Build relationships with suppliers to ensure timely delivery of fresh, high-quality ingredients.

Team Leadership

• Develop and manage back-of-house staff rosters.
• Train, mentor, and motivate kitchen staff to achieve operational excellence.

Compliance & Hygiene

• Ensure strict adherence to Singapore Food Agency (SFA) hygiene and safety guidelines.
• Maintain a clean, organized, and compliant kitchen environment.

Culinary Expertise

• Design and innovate menus featuring local, and Asian cuisines.
• Incorporate creativity to accommodate special customer requests and dietary needs.

Professionalism & Customer Focus

• Uphold a professional image when interacting with associates and customers.
• Deliver exceptional customer satisfaction through culinary creativity and service excellence
  
  Requirements
• Minimum 2 years as a Junior Sous Chef in supervisory level 
• Relevant culinary qualifications or certifications are an advantage.
• Strong knowledge of local and Asian cuisines.
• Excellent communication, and organizational skills.
• Ability to adapt to a fast-paced environment and handle pre-opening challenges.
• Ability to manage inventory, purchasing, and cost control effectively.
• Knowledge of hygiene and food safety regulations and compliance standards.
• Creative mindset with flexibility to meet customer requests.
• Professional demeanor and commitment to high service standards.

Benefits

• Competitive salary package.
• Opportunity to lead and shape the culinary direction of an independent restaurant.
• Supportive team environment with room for creativity and innovation

• Direct supervision over Penang and Western Kitchen.
• Undertake full responsibility for department scheduling within budgeted labour cost.
• Set culinary team budget and monitor profit and loss.
• Improve culinary productivity and processes.
• Optimize team’s productivity to meet hotel’s F&B revenue and support the direction of venturing into external catering business.
• Rethink and Reconstruct the new way of work to improve Food Quality, Consistencies and Operating Procedures.
• Source Seasonality Produces to create Curious Menu to entice the guests.
• Drive Optimal Food Cost and Food Quality.
• Further enhancement of the Buffet Set up and Improve Food Varieties.
• Collaborate with other Business Unit to create new Revenue Stream of Food Concepts.
• Make periodic and regular inspections of units to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee’s grooming and hygiene.
• Prepare operational reports and analyze setting forth progress, adverse trends and make appropriate recommendations for success.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
• In conjunction with F&B management team, assist in maintaining a high level of service principal in accordance with established standards.
• Develops policies and procedures to enhance and measure quality, continually updates written policies procedures to reflect state-of-the-art techniques, equipment and terminology.

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• 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

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills• Up-to-date with culinary trends and optimized kitchen processes

Our client is a well-established F&B group with a strong presence in the hospitality and lifestyle industry. Due to their current expansion plan, they are looking for a Head Chef / Culinary Operations Manager to join their operations team. They are located in the (Central) – easily accessible.

Responsibilities:

• Develop and implement menu concepts, signature dishes, and seasonal food offerings aligned with business direction.

• Ensure consistency in food quality, taste, presentation, portioning, and plating standards.

• Oversee daily kitchen operations, including food preparation processes and production workflow.

• Manage recipe standardization, menu costing, and documentation of food preparation procedures.

• Review and improve menu offerings through new product development and operational enhancements.

• Support catering operations, banquet setups, and large-scale event food preparation when required.

• Handle inventory planning, stock management, supplier coordination, and procurement activities.

• Monitor food cost, labour cost, and kitchen operating expenses to achieve business targets.

• Identify operational improvement initiatives to optimize productivity and reduce wastage.

• Supervise kitchen manpower planning, scheduling, and operational deployment.

• Conduct kitchen training, onboarding, and performance evaluations for culinary staff.

• Ensure compliance with food hygiene, workplace safety, and regulatory requirements.

• Coordinate with service operations team to ensure smooth dining operations and customer satisfaction.

• Prepare operational reports, maintain costing records, and ensure proper invoice processing procedures.

Requirements:

• Diploma or Professional Certification in Culinary Arts, Hospitality, or related field.

• Minimum 5 years of experience in kitchen operations management within the F&B or hospitality industry.

• Experienced in menu planning, food costing, inventory management, and kitchen administration.

• Familiar with large-scale kitchen operations, catering, or banquet services.

• Comfort with split shift setting.

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/CV.

We regret that only shortlisted candidates will be notified.

Email Address: jobs@recruitpedia.sg
EA License No: 19C9682
EA Personnel No: R22104769
EA Personnel Name: Ong Boon Kiet (Travys)

- Keep track of all the kitchen equipment and inventory to oversee daily operations and minimise waste

- Taste and modify the recipes, oversee the plating and the presentation of dishes.

- Ensure health, safety regulations and cleanliness protocols are met.

- Train and mentor junior cooks to provide improvements on how work is done.

- Strategise, plan and develop ensuring customer satisfaction and deal with special requests.

- Possess interpersonal and communication skills for optimal service

- Report on the performance of the kitchen personnel and the day-to-day operations

- Making sure complaints are heard and any grievances dealt with customers and staff.

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• 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

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills• Up-to-date with culinary trends and optimized kitchen processes

Job Responsibilities

• Ensure daily opening and closing duties in the outlet areproperly executed

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

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

• Recruiting & hiring of restaurant staff

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

• Train and demonstrate cooking techniques and properequipment usage to staff

• Responsible for employee's performance and discipline

• Manage stock levels of food and other related utensils andcutleries

• Manage inventory control ,usage and minimise usage

• Liaise with Central Kitchen and external suppliers forordering

• Handling the repair & maintenance of restaurantequipment

• Backend duties: stock takes, scheduling etc

Job Requirements

• Minimum GCE N-Level or ITE qualifications

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

• Positive attitude with ability to influence and lead ateam

• Possess WSQ Food & Hygiene Certificate

• Good understanding of procedures related to kitchenoperation

• Possess passion in Japanese Cuisine

• Able to work in warm, oily and humid environment

• Able to do split shift and work on weekends and publicholidays

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

• Uphold excellent food hygiene and kitchen safety practices

The Sous Chef will lead our back-of-house kitchen team, serving as a key leader in our culinary operations. This role is responsible for maintaining the highest standards of food quality and kitchen efficiency. 

Responsibilities

• Oversee and manage all back-of-house kitchen operations, ensuring smooth and efficient workflow.
• Assist to lead, train, and mentor kitchen staff, fostering accountability, skill development, and a growth mindset culture.
• Uphold the highest standards of food quality, presentation, and consistency for all dishes.
• Collaborate with the purchasing department to source high-quality ingredients at competitive prices and work with the food manufacturing department to lower COGS.
• Experiment with new products and recipes, including those from our food manufacturing facility, to enhance our menu and reduce preparation time at the restaurant.
• Oversee inventory control, including ordering, receiving, and storage of all kitchen supplies.
• Ensure the kitchen adheres to all health and safety regulations and maintains a clean and sanitary environment.
• Work closely with the Operations and other departments to ensure seamless operations and a cohesive team environment.

Job Requirements

Requirements

• Minimum 5 years of proven experience as a Sous Chef or in a similar senior kitchen role.
• Culinary diploma or equivalent qualification.
• Experience in menu development, cost control, and inventory management.
• Excellent leadership, communication, and interpersonal skills.
• Familiarity with food manufacturing processes is a plus.

Job Description & Requirements

• Plan and create menus considering clients’ preferences and dietary needs.
• Control and direct the food preparation process and any other relative activities.
• Construct dishes that reflect our commitment to quality.
• Supervise kitchen staff’s activities to ensure compliance with health and safety standards.
• Ensure the consistent, high-quality delivery of every dish.
• Manage and train kitchen staff.
• Estimate food requirements and food/labor costs.
• Manage relationships with distributors and resolve issues with vendors promptly.
• Follow the budget established by the restaurant management.
• Keep time and payroll records.

We are seeking an experienced Executive Chef to lead our central kitchen operations focused on the large-scale production of Sichuan-style sauces. The successful candidate will be responsible for overseeing day-to-day kitchen management, ensuring product consistency, and maintaining compliance with food safety and hygiene regulations.

Key Responsibilities:

• Manage overall operations of the central kitchen specializing in Sichuan sauce production.

• Lead recipe development and ensure consistent taste, texture, and quality of products.

• Supervise and train kitchen staff to meet production and hygiene standards.

• Monitor inventory, control food costs, and optimize production processes.

• Ensure strict adherence to food safety and SFA/HACCP regulations.

• Collaborate with management to improve kitchen efficiency and product development.

Requirements

• Minimum 8 years of experience in kitchen or central production management, preferably in Sichuan cuisine or sauce manufacturing.

• Strong expertise in traditional and modern Sichuan cooking techniques, including ingredient handling and preservation methods.

• Proven leadership and team management abilities in a high-volume production setting.

• In-depth understanding of food safety and hygiene practices.

• Good communication skills and ability to work under pressure.s.