Total 1,548 commis chef job vacancies in Singapore

. 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

*5 working days per week

*No split shift

*Fun and friendly working environment

Job Responsibilities:

• Report to Head of Department
• Provide control on food technology, maintain standards of food purchasing, preparation, quality, hygiene, sanitation, scheduling and decoration
• Monitor the preparation of the productions to ensure adherence to recipes and specifications
• Assist to oversee production process, portioning, presentation and quality of pastry & bakery products
• Perform day-to-day kitchen activities efficiently
• Guide, train, and supervise junior members
• Consistently execute menu items with responsibility to the taste and presentation standards
• Minimise the wastage and spoilage of ingredients and other food items
• Job involves all aspects of pastry including and not limited to
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
• Inspect and ensure that the work station is clean and meet the NEA hygiene standards at all times
• Perform any other ad-hoc duties assigned by the Company

Job Requirements:

• With at least 2-3 years of pastry experience
• Passionate about providing efficient and friendly service standards
• Outgoing personality and highly motivated and take initiative
• Able to work weekends and public holidays
• Prefers to hold a recognized Basic food hygienic certification

Please send in your resume to 80563130 for more information

Job Description & Requirements

• Creating an overall vision and plan for the restaurant

• Designing innovative restaurant menus to suit the theme of the restaurant

• Designing new dishes to fit the menu and keeping customers returning to try new dishes

• Developing menus and item pricing

• Sourcing unique ingredients for the menus, and keeping stock levels fully up-to-date

• Keeping the kitchen fully equipped with all the tools and inventory

• Ensuring that the quality of food is consistently high and that hygiene standards are exceeded

• Organising, employing, training new staff and motivating staff in the kitchen and on the restaurant floor

• Organising budgets and finances for the kitchen

• Assisting kitchen staff with food prep and recipe creation

• Purchasing food and supplies from vendors approved by the company

WE TAKE YOU ABOVE BEYOND

Take your passion to the next level and work alongside other masters of their craft to build a fulfilling and rewarding career at Marina Bay Sands.

Job Responsibilities

Culinary Leadership & Menu Innovation

• Curate and evolve Italian American menus aligned with TAO Group brand DNA
• Drive menu innovation while preserving authenticity and commercial viability
• Develop seasonal and occasion-based menus (festive, collaborations, promotions)
• Lead dish development, tastings, and ongoing refinement
• Ensure all menu items reflect premium ingredients, consistent execution, and presentation standards

Recipe Compliance & Brand Standards

• Establish and enforce strict recipe compliance and standardization
• Maintain detailed recipe specifications, costing, and production guidelines
• Ensure consistency across:TastePresentationPortioning
• Act as brand custodian in collaboration with TAO Group USA Culinary Directors

High-Volume & Event Execution

• Oversee and execute:High-volume lunch and dinner serviceBuyout events (500+ guests)Pool operationsFuture BFS operations (up to 300 guests by 2027)
• Lead structured planning for:Large-scale event productionPre-preparation strategiesService delivery under peak demand
• Ensure seamless execution without compromising quality

Operational & Commercial Performance

• Partner with the GM on weekly operations, performance, and menu strategy
• Drive:Food cost control and profitabilityYield optimization and waste reductionMenu engineering and pricing strategy
• Own outlet-level P&L accountability

People Leadership & Kitchen Management

• Lead and manage a brigade of ~40 chefs
• Oversee the Executive Pastry Chef and all BOH leadership
• Build and maintain a disciplined, high-performance kitchen culture
• Drive:Training and developmentSuccession planningPerformance management
• Ensure strong alignment and communication across BOH and FOH teams

Guest Experience & Culinary Identity

• Deliver a consistent, elevated dining experience
• Partner with FOH to strengthen:Product storytellingGuest engagement
• Act on guest feedback and market trends to refine offerings

Food Safety & Compliance

• Ensure full compliance with HACCP, ISO standards, and SFA regulations
• Maintain best practices in:HygieneFood safetyKitchen maintenance and audit readiness

Job Requirements

Education & Certification

• Degree/Diploma in Culinary Arts or Management

Experience

• Minimum 10+ years experience, with significant time in: Italian or Italian-American cuisine, high-volume, premium standalone restaurants
• Proven track record managing:Large kitchen brigades (30–50 chefs)High-volume service and large-scale events

Other Prerequisites

• Strong menu development and culinary innovation capabilities
• Deep understanding of recipe discipline and operational execution
• Experience in large-scale buyouts and event catering (300–500+ guests)
• Ability to balance creativity with commercial performance
• Strong leadership presence with a hands-on approach

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

1. Day-to-Day Operations:

• Manage all daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring smooth restaurant functioning as per company SOPs.
• Supervise and support staff to provide excellent customer service.
• Coordinate with the kitchen and FOH teams to ensure seamless service during peak hours.
• Monitor restaurant operations to ensure the highest levels of efficiency, from food preparation to table turnover.
• Manage inventory, ordering, and waste to optimize resource use and cost control.

2. Staff Management & Development:

• Recruit, train, and manage restaurant staff, ensuring that all team members meet performance expectations.
• Conduct & evaluate regular performance reviews and implement training programs to enhance staff skill sets.
• Manage staff scheduling to ensure optimal coverage during peak hours.

3. Customer Service & Satisfaction:

• Monitor customer feedback and ensure that customer service meets or exceeds company standards.
• Ensure excellent customer service, resolve customer complaints, and maintain a high level of customer satisfaction.

4. Sales & Profitability:

• Collaborate with the Restaurant Manager & Operations Manager to implement strategies for achieving sales and profitability targets.
• Monitor daily revenue, control labour and food costs, and implement initiatives to improve profitability.
• Report on restaurant performance to the Restaurant Manager & Operations Manager, providing insights on staff, operations, and customer satisfaction.

5. Health & Safety Compliance:

• Ensure that the restaurant complies with health and food safety regulations, including hygiene, sanitation, and staff safety.
• Conduct regular safety checks and audits to identify and resolve any potential hazards.

6. Labour Cost Management

• Ensure that labour expenses are align with budgetary goals.
• Implement strategies to maximize productivity.

7. Administrative Tasks:

• Fulfil and adhere to all required administrative work as per the directives from all the supporting departments.
• Ensure timely submission of reports such as staff attendance, payroll-related documents, and financial data (e.g., expense reports, inventory costs).
• Coordinate training schedules for staff and ensure compliance with internal training programs.
• Assist the marketing team with promotional campaigns by implementing and monitoring in-house promotions.

Job Responsibilities

· Assist Chefs with creation and preparation of local & western cuisine

· Check that quantity and quality of items ordered are received and stored in proper conditions

· Ensure safe and proper use of equipment at all times and to give guidance to all culinary colleagues

· Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.

Job Requirements

· At least 2 years relevant experience in preparation of local & western cuisine

· Team player but also able to work independently

· Able to multi task and thrive in a fast paced environment

· Able to work on rotating shifts, weekends and public holiday

Responsibilities

• Teach and conduct professional Culinary courses

• Supervise and execute the day to day operations of Academy's kitchens

• Maintain the cleanliness of classrooms and bakery thus providing a positive learning environment

• Part of the team in preparing curriculum and lesson plan for professional courses

• Prepare assessment and examination for the students

• Ensure student evaluations and grading SOPs are executed accurately and as scheduled

• To be proactive in keeping food costs within the allocated budget and seek improvements to reduce food wastes

• Participation in student discipline, monitoring and reporting

• Provide counselling and guidance when students may require

• To be a role model to students and colleagues and uphold At-Sunrice GlobalChef Academy standards (grooming, punctuality, honesty and integrity)

• Any other special projects or special events as assigned by the management

Qualifications, Skills and Experience

• Degree Holder in Culinary

• Possessing an Advanced Certificate in Training and Assessment (ACTA) / Advanced Certificate in Learning Performance (ACLP) and registered with National Adult Educator Registry under TAEPP are mandatory requirements for this role.

If the applicant does not possess the ACTA/ACLP certification, they will be required to obtain it as part of their professional development. In such cases, the applicant must agree to serve a bond with the organization upon completion of the certification. By submitting your application, you acknowledge and accept this condition if applicable.

• 5 years industry experience in Hotels or Restaurants

• Relevant experience in area of specialization (E.g. Western, Asian)

• Competence in delivering education in English

• Creative and able to develop recipes

• Positive attitude and results oriented

• Good sense of humour and play

• Won medals in international Culinary / Pastry & Bakery competitions will be an advantage

• Competent in the use of Microsoft Office System, primarily MS Word and MS PowerPoint

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);

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

Job Summary

You will prepare and cook food promptly, adjust recipes to meet customer needs, manage food stock and freshness, ensure kitchen safety and hygiene, and maintain food quality and presentation according to menu standards.

Responsibilities

• Cook food efficiently to meet service timelines
• Modify recipes to accommodate customer dietary requests such as reducing salt or removing dairy
• Monitor food inventory levels and place orders to maintain adequate stock
• Inspect food freshness regularly and discard expired items to ensure safety
• Enforce compliance with health and safety regulations within the kitchen environment
• Perform final quality and presentation checks on finished dishes to meet menu specifications
• Maintain a secure, clean, and safe kitchen area before ending each shift
• Manage multiple tasks calmly and effectively under pressure
• Apply problem-solving skills to resolve kitchen challenges promptly

Required competencies and certifications

• Proven work experience as a Chef or Cook
• Hands-on experience operating various kitchen equipment
• Knowledge of current cooking techniques and recipes
• Familiarity with sanitation regulations
• Ability to work split shifts, weekends, and public holidays

Preferred competencies and qualifications

• Culinary school diploma preferred

Belimbing is part of The Coconut Club and The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022 to 2025) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You’ll be in charge of:

• Execute mise-en-place efficiently; including, setup an array of ingredients, the process of preparing, caring for your workstation
• Preparing a wide range of ingredients, meeting the highest standards of taste and presentation
• Assist with inventory count, quality of ingredients, and place orders when there are shortages
• Guide junior team members demonstrating cooking techniques, and providing guidance on food presentation and plating
• Familiar with food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.
https://www.lobehold.com/playbook
https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80832942.
Should your application progress to the next stage, we will be in contact to arrange for an interview.

About us

Paradox Singapore is an urban resort that offers guests a sophisticated yet playful blend of traditional refinement and modern elegance. Located in the vibrant river district of Clarke Quay, the hotel is perfect for those looking for a stylish home base during business travel, or a quiet sanctuary to relax and unwind. Our comfortable rooms and spacious suites feature picturesque views of the city's skyline and are equipped with thoughtful amenities for laid-back style without any fuss.

About the role

This is a full-time on-site role for Chef De Partie to lead the preparation of ingredients and cooking in hot kitchen or cold production.

Responsibilities:

• Responsible of daily food preparation and duties assigned by Respective Kitchen in Charge to meet the standard and quality set by the Hotel.
• Estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation, and presentation of food are always of the highest quality.
• Understand of all menu items, recipes, methods of production, and presentation standards.
• Contribute ideas for menus, considering availability, cost of produce, food supply and customers’ tastes.
• Prepare and submit all food requisitions to the Respective Kitchen in Charge to ensure proper inventory management.
• Guides and trains the subordinates to ensure high motivation and an economical working environment.
• Keep the Respective Kitchen in Charge informed about all aspects of the assigned section.
• Attend kitchen meetings in the absence of the Respective Kitchen in Charge and provide guidance to the team when necessary.
• Complete Mise en Place according to standard operating procedures and meet with the Respective Kitchen in Charge daily to plan food and beverage activities.
• Understand all standard procedures and policies about food preparation, receiving, storage, and sanitation.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establish and maintaining effective inter-departmental working relationships.
• Assist in other food production areas as needed.
• Coordinate with the stewarding department to address daily operational needs and maintain cleanliness standards.
• Participate in serving guests during outside catering events as assigned.
• Attend all required training sessions.
• Any other adhoc duties as and when assigned by the Management.

Grand Park City Hall is a sustainable sanctuary of modern comfort that takes pride and care in what we do and find joy in giving our best to positively impact people and the planet. We believe that true hospitality begins with service delivered with love and passion.

If you share our passion for service, we invite you to join us.

Discover your passion. Discover Love at Grand Park City Hall.

Job Responsibilities

• Ensure that all food items are prepared as per standard recipe cards while maintaining portion control and minimizing waste.

• Place emphasis on correct food preparation and handling.

• Ensure that food stock levels within the kitchens are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.

• Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained.

• Ensure that administrative tasks are completed and submitted on time.

• Focus on high standard in food preparation, presentation and service.

• Ensure all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly.

• Perform any other job tasks as assigned.
  

Job Requirements

• Ability to establish priorities and work independently as well as part of a team

• Ability to handle and resolve recurring problems and customer complaints in a professional and tactful manner

• Applicants must be willing to work shift duties including weekends and public holidays.

Job Overview

Pastry & Bakery Chef Instructor will provide training & instruction to all levels of students and deliver the programme content in accordance with Edutrust Criteria, and Internal SOPs, Policies and Processes and thereby meeting the required quality standards set by the Academy from time to time and championing student success.

Make recommendations on improvements to the delivery of courses, content, knowledge and skills as part of the continuous improvement to achieve excellence and improve our competitive advantage. Follow the relevant SOP’s and required Governance before implementation of recommendations.

Provide support and coaching to students where required to ensure their success and avoid any deferment of withdrawal. Make referrals to Student Services where students show signs of needing support.

Responsibilities & Major Activities

• Preparation for lessons in advance to deliver the required curriculum
• Provide high quality experiential education to students to achieve high level of student satisfaction as determined by the Academy
• Ensure students are successful and complete their course as per course requirements.
• Maintains academic standards of delivery in teaching and assessment and complies with Edutrust Criteria and internal SOPs policies and processes. (Refer Instructors TLA Handbook)
• Preparation and attendance at meetings and line-up
• Ensure student evaluations and grading SOPs are executed accurately and as scheduled.
• Ensure that safety procedures in the kitchen are adhered to by the students.
• Promote and instill high standards of food safety, hygiene and cleanliness in the working environment.
• Lead and encourage students to participate in pastry or bakery competitions.
• To be a role model to students and colleagues and uphold At-Sunrice GlobalChef Academy standards (grooming, punctuality, honesty and integrity).
• To be proactive in keeping food costs within the allocated budget and seek improvements to reduce food wastes.
• Provide EasyChef Lab and License businesses with faculty support when required
• Support in other business areas as required by the Academy from time to time
• Ad hoc assignments from management
• Cultivation and maintenance of Industry Relationships

Qualifications

• Preferably Degree in Culinary Arts / Pastry & Bakery or equivalent qualifications

• Possessing an Advanced Certificate in Training and Assessment (ACTA) / Advanced Certificate in Learning Performance (ACLP) and registered with National Adult Educator Registry under TAEPP are mandatory requirements for this role.

If the applicant does not possess the ACTA/ACLP certification, they will be required to obtain it as part of their professional development. In such cases, the applicant must agree to serve a bond with the organization upon completion of the certification. By submitting your application, you acknowledge and accept this condition if applicable.ication. By submitting your application, you acknowledge and accept this condition if applicable.

• English is required.