Total 1,527 commis chef job vacancies in Singapore

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.

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

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

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

Do you have an insatiable appetite for delivering first-class service and a passion for the artistry of Food & Beverage? Then why not embark on a culinary journey with us at the Radisson Hotel Group to Make Every Moment Matter! where our guests can savor and relish the experience!

We are currently seeking a Executive Chef to join our vibrant team at.  At Radisson Hotel Group, we are in search of individuals who go beyond the resume – those with character, skills, talents, and a passion for creating memorable experiences.

As the Executive Chef, you bring a distinct blend of culinary excellence, visionary leadership, and a fervor for crafting exceptional dining experiences. Your role as the culinary maestro is crucial, and we anticipate the infusion of your creative prowess and results-driven approach to elevate our culinary offerings to new heights.

• Our Chefs crave the taste of success and can handle the heat in any kitchen!
• Cooking is the spice of your life, and you will have a passion for food which ensures consistently high standards and a creative flair that showcases ingredients.
• As an integral part of the management team, you will manage budgets and inventory, whilst working proactively to ensure guest satisfaction and the smooth running of the kitchen department.

KEY RESPONSIBILITIES

Job Summary – (Role Summary)

• Assisting in the food preparation process.
• Preparing meals by washing, peeling, and chopping fruits and vegetables and seasoning different kinds of meat.
• Preparing basic salads and sauces for meals, as directed by the chef de partie.
• Cooking and preparing elements of high-quality dishes.
• Receiving deliveries and verifying that all ordered items are received and are good quality.
• Taking inventory of restaurant supplies and notifying the supervisor when stock is low.
• Disposing of the expired and spoiled food items stored in stock rooms, refrigerators, and freezers.
• Cleaning and ensuring that all the work stations are organized and properly sanitized.
• Preparing all the meal items to be presentable as instructed by the chef de parti.e
• Assisting other Chefs.
• Assisting with stock rotation.
• Contributing to maintaining kitchen and food safety standards.
• Ability to work under supervision of a limited range.
• Good level of numeracy Enthusiasm to develop your own skills and knowledge plus those around you.
• Adaptability to change and willingness to embrace new ideas and processes.
• Ability to work unsupervised and deliver quality work.
• Positive and approachable manner.
• Team player qualities.

Key Responsibilities

Operation

• Assumes the responsibilities of the Chef de Partie in his absence
• Checks on taste, consistently and quantity of all prepared food items, ensure there is no over production
• Assists the Chef de Partie in the production, preparation and presentation of all food Items to ensure highest food quality at all times.
• Studies and creates new dishes
• Controls movement of unauthorized person in the kitchen
• Ensures proper storage of all raw materials and food items and makes sure no spoilt materials are kept.
• Checks and taste all buffet, displays and banqueting set-ups in accordance with the Executive Chef’s specification and takes action if he sees discrepancies immediately
• Put an emphasis on creativity and passion, for yourself and your surrounding colleagues in the kitchen
• Be diligent and adhere to local regulations concerning health, safety, or other compliance requirements & will have an understanding of HACCP management
• Ensure all food orders and menu items are completed accurately, consistently and in an efficient manner
• Undertaking of all kitchen duties, from cleaning dishes to preparing creative culinary delights
• Have a collaborative approach between front of house and the kitchen brigade
• Maintain precise stock control and rotation

Other Responsibilities

• Be well versed in hotel fire & life safety/emergency procedures.
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).
• Attend all briefings, meetings and trainings as assigned by management.
• Maintain a high standard of personal appearance and hygiene at all times.
• Perform other reasonable duties assigned by the assigned by the Management.

KEY RESPONSIBILITIES

Job Summary – (Role Summary)

• As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy hotel kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.
• Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

Duites and Responsabilités :

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. 
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. 
• Co-ordinates daily tasks with the Sous Chef. 
• Responsible to supervise junior chefs or commis.
• Ensure that all commis are following Halal requirement & standards procedure.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Jr. Sous Chef on the daily requirements, functions and also about any last-minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Daily feedback collection and reporting of issues as they arise.
• Assess quality control and adhere to hotels service standards.

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. 

We’re looking for someone who is willing to do whatever it takes to create great food and new culinary experiences.

You will:

• Ensure smooth day-to-day operations of food stations.
• Ensure that ingredients are prepared in accordance with SOPs.
• Keep a sanitized and orderly environment in the kitchen.
• Set up workstations with all needed ingredients and equipment.
• Prepare ingredients, training will be provided
• Ensure great presentation of dishes.
• Ensure all food and other items are stored properly.
• Check the quality of ingredients.
• Monitor stock and place orders for mise en place.

We’re looking for someone with:

• Experience in maintaining rigorous high quality and safety standards.
• Passionate with various styles and techniques necessary to develop and execute menus.
• Hungry to expand knowledge base and skill set.
• Strong communication skills, both written and verbal.
• Ability to follow all hygiene procedures.
• Ability to work in a team.
• Good communication skills. Training can be taught in English or Mandarin.
• Great physical condition and stamina.

What's in it for you:

• Halal certified working environment
• Work with a fast growing, at the same time, lean and mean team, to make real world impact.
• Have a lot of ownership and drive your own results and progression.
• Smart people who sweat the details and push for the highest standards.
• Training, mentorship, buddies, in-house university program to help you grow.
• Other benefits include competitive compensation package, health care and birthday leave

Check us out at www.grain.com.sg

· Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by hotel policy.

· Checks the quality of raw materials in assigned areas, as well as their storage, handling and usage.

· Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef.

· Keeps the Sous Chef informed about all aspects of assigned section, including equipment, working environment, staff problems and departmental relations.

· Attends kitchen meetings in absence of the Sous Chef and counsels subordinate’s employees if necessary.

· To ensure that all kitchen Mise en Place is prepared according to production plan.

· Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends.

SKILLS & ABILITIES

· Completion of GCE ‘O’; or minimum of six months related experience and/or training; or equivalent combination of education and experience.

· Ability to develop test recipes and/or techniques for food preparation/presentation.

· Knowledge of food inventory

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