Total 836 cook job vacancies in Singapore

EXPERIENCED IN SOUTH INDIAN CUISINE.

ABLE TO PREPARE MULTIPLE DISHES.

DAILY RAW INGREDIENTS ORDERING.

ABLE TO PREPARE FOOD EARLY.

ABLE TO STAND FOR PROLONG PERIODS IN KITCHEN AND IN HUMID ENVIRONMENT.

ASSIST IN FRONT END DURING PEAK HOURS.

DAILY REPORTING TO OPERATIONS MANAGER.

MAINTAIN FOOD HYGIENE STANDARDS IN KITCHEN.

• Prepare lunch, fruits and milk for school children and staff
• Maintain hygiene of kitchen and eating area
• Other cooking/kitchen related duties
• Simple cleaning of school environment

1. Able to work independently
2. Able to prepare all South and North Indian main courses
3. Able to prepare sweets. (Gulob Jamun, Kesari, Halwa, Badusa, Jaangiri)
4. Able to work weekends
5. Able to work in team
6. Able assist service team on the menu
7. Prepare PAR level stock
8. Coordination with suppliers and proper delivery
9. Able to work long hours when required
10. Maintain good work place hygiene
11. Must prepare stock value for management for monthly basis
12. Must work on PH

Able to prepare All Indian and North Indian sweets
Able to Prepare savories

Able to Maintain quality of the sweets and snacks
Able to prepare stock inventory
Able to work in Weekends
Able to work in PH
Maintani Food safety guidelines
Work as lead for this section
Prepare reports for management for forecasting budget

. At least 10 years experience

· 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 certificates

1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

Duties and Responsibilities

• Undertake menu planning

• Oversee and participate in the preparation and cooking and serving of main meals, snacks, cakes, etc. in accordance with specified menus.

• Determine quantities to be cooked and size of portions to be served, taking into account diets to meet medical, ethnic and personal needs.

• Check quantity and quality of stock received and notify suppliers of deficiencies.

• Oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchens equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen and dining room as appropriate.

• Ensure that the appropriate clothing, including head wear, is worn at all times in accordance with the health guidelines.

• Co-operate fully with the statutory inspections and implement recommendation as appropriate.

• Supervise other the Kitchen Staff Team on shift and undertake performance appraisal

• To undertake such other duties as may be assigned from time to time.

Qualification and competences

• Certificate in food production from a recognized institution

• Food handler’s certificate.

• Experience of 3 years working in a kitchen providing meals for large numbers

• Ability to prepare and serve well-presented and attractive meals to individual requirements.

• A positive attitude and commitment to providing nutritious meals and offer a range of choices including to those with specific dietary requirements.

• The ability to form positive relationships with colleagues.

• Knowledge of prevailing regulations on Hygiene.

Duties and Responsibilities

• Undertake menu planning

• Oversee and participate in the preparation and cooking and serving of main meals, snacks, cakes, etc. in accordance with specified menus.

• Determine quantities to be cooked and size of portions to be served, taking into account diets to meet medical, ethnic and personal needs.

• Check quantity and quality of stock received and notify suppliers of deficiencies.

• Oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchens equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen and dining room as appropriate.

• Ensure that the appropriate clothing, including head wear, is worn at all times in accordance with the health guidelines.

• Co-operate fully with the statutory inspections and implement recommendation as appropriate.

• Supervise other the Kitchen Staff Team on shift and undertake performance appraisal

• To undertake such other duties as may be assigned from time to time.

Qualification and competences

• Certificate in food production from a recognized institution

• Food handler’s certificate.

• Experience of 3 years working in a kitchen providing meals for large numbers

• Ability to prepare and serve well-presented and attractive meals to individual requirements.

• A positive attitude and commitment to providing nutritious meals and offer a range of choices including to those with specific dietary requirements.

• The ability to form positive relationships with colleagues.

• Knowledge of prevailing regulations on Hygiene.

The chief cook creates and implements menus, manages the kitchen budget, and orders supplies. And also train and supervise the kitchen staff, including sous chefs, line cooks, and dishwashers.

Chief Cook Duties and Responsibilities

• The chief cook is responsible for creating and implementing the restaurant’s menu. They must consider customers’ preferences and dietary restrictions, as well as the availability of ingredients.

• The chief cook is responsible for managing the daily operations of the kitchen, including scheduling staff, ordering supplies, and managing the kitchen budget.

• The chief cook is responsible for training and supervising the kitchen staff, including sous chefs, line cooks, and dishwashers. They must ensure that all staff members are properly trained and adhere to food safety and sanitation guidelines.

• coordinating with other departments, such as front-of-house staff and management, for ensuring that the kitchen runs smoothly and that customer needs are met.

• The chief cook is expected to stay current with trends and new techniques in the culinary industry. This can be done by attending culinary classes, and workshops, and researching new recipes and equipment.

Chief Cook Job Requirements

• Chief cooks must have extensive training in all aspects of food preparation, including cooking techniques, kitchen management, and food safety and sanitation.

• Many aspiring chief cooks start as a line or apprentice chefs and work their way up the kitchen hierarchy.

• Most chief cooks have several years of experience working in a professional kitchen. They must have experience working in different kitchen positions and have a proven track record of success as a chef.

• Strong leadership and management skills, excellent communication and interpersonal skills, and the ability to work well under pressure and meet deadlines are also important for a chief cook.

Job Role & Responsibilities

• Preparation of three (3) meals a day for preschool children (breakfast, lunch, teabreak) according to centre menu
• Maintain food safety and sanitation standards
• Ensure ingredients and final products are fresh
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Ensure food is hygienically stored and food storage areas are kept clean.
• Maintaining correct stock levels, ensuring stock rotation and ensuring all stocks are clearly labeled to include expiry dates.
• Ensure all kitchen equipment are cleaned before and after use.
• Adhere to the Health Promotion Board Guidelines during the preparation, cooking and serving of all food.
• 根据菜单为学龄前儿童准备一日三餐（早餐、午餐、茶点）。
  
• 保持食品安全和卫生标准。
  
• 确保原料和最终产品是新鲜的。
  
• 保持清洁和安全的工作区域，包括处理用具、设备和餐具。
  
• 确保食品存放卫生，食品存放区保持清洁。
  
• 保持正确的库存水平，确保库存周转，并确保所有库存都清楚地标明包括到期日。
  
• 确保在使用前后清洁所有厨房设备。
  
• 在准备、烹饪和供应所有食物期间遵守健康促进委员会指南。

Qualifications

• Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid food-borne illnesses
• Must have at least 2 years of relevant cooking experience, preferably in same industry i.e. pre-school/childcare setting
• Possess food safety certification is a mandatory requirement
• 了解安全程序，包括必须保存成分的安全温度以及必须准备的食物以避免食源性疾病
  
• 必须有至少 2 年的相关烹饪经验，最好是在学前班或托儿所
  
• 拥有食品安全认证

Workplace Location: Tengah (Parc Point)

Assistant Cook duties and responsibilities

The primary duty of an Assistant Cook is to assist the Cook in the day-to-day operations of the kitchen. Their main duties include

• 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

Assistant Cook skills and qualifications

A successful Assistant Cook candidate will have various prerequisite skills and qualifications needed to perform duties effectively. These qualifications include:

• Experience in kitchen operations

• In-depth understanding of food health and safety regulations

• Exceptional time management and organisational skills

• Excellent verbal communication skills

• Exceptional physical stamina and strength

• Ability to work as part of a team

• Thoroughness and attention to detail

Assistant Cook experience requirements

Assistant Cooks have no specific work experience requirements. However, employers prefer candidates who have worked with a cook or have experience in a kitchen-related role. Applicants who have worked in restaurants, commercial kitchens, catering agencies and hotels are ideal for this role. Candidates can also receive valuable experience through volunteering. Candidates can receive experience through formal trainings and internships.

Ensure that all food production meets/exceeds standards

Work effectively with all kitchen team to ensure a high level of service experience

Exercise cost control in minimizing wastages and spoilage of food products

To ensure knowledge of the product is maintained and communicated to all relevant personnel

To report any maintenance issues immediately

Ensure strict adherence of food safety, sanitation and hygiene requirements and practices

Follows and adheres to Company policies, processes, and procedures accordingly

To be flexible and willing to help in the kitchen at busy times if required

To attend trainings/meetings as and when required

Ad hoc duties/projects assigned by Supervisor

Key Responsibilities

• Menu Development: Creating and updating menus, designing new dishes, and ensuring a variety of options that meet culinary trends and customer demands.
• Food Preparation & Quality: Overseeing the preparation of all dishes, ensuring high standards of taste, presentation, and ingredient quality.
• Kitchen Management: Managing inventory, ordering supplies, and controlling food costs to maximize profitability and minimize waste.

Pastry Cook

Working Days:  5 days rostered work week (May be required to work weekends / PH)
Working Hours: 8am to 5.30pm
Salary: Up to $ 2600 - $ 3000 (Depends on Experiences)
Location: Shuttle service from Lakeside MRT

Requirements:

• Certificate in Pastry Skills or its equivalent
• Preferably 1 year of pastry experience
• Able to work on weekends / public holidays
   

Job Scope:

• Daily production of pastry products in accordance with specifications from recipes
• Maintain highest quality and consistent products standards
• Ensure safe and proper use of equipment at all times
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health / sanitation regulations
• Any other ad-hoc duties base on operational needs

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

Job Summary
As an Operations Executive at JCI, you will play a key role in ensuring the smooth and efficient delivery of training programmes across the entire lifecycle, from pre-course planning to post-course administration. This role requires strong organisational skills, digital proficiency, and the ability to manage multiple stakeholders.

You will be responsible for coordinating training logistics, managing enrolments and records through the Training Management System, supporting course delivery, and handling post-course processes such as invoicing, grant submissions, and reporting. In addition, you will leverage digital tools and systems to enhance operational efficiency and continuously improve workflows.

This position is ideal for a proactive and detail-oriented individual who is comfortable working with systems, able to adapt quickly in a fast-paced environment and enjoys collaborating with cross-functional teams such as Sales and Product to deliver high-quality training experiences.


Role & Responsibilities

1. Pre-Course Operations & Administration

•Facilitate trainer and venue bookings, ensuring all training resources are properly prepared

•Manage enrolment of individual and corporate learners via the Training Management System

•Prepare and send class confirmations and pre-course communications

2. Course Delivery Support

•Support onboarding and act as co-host for virtual/online classes when required

•Ensure smooth execution of classes and troubleshoot operational or system-related issues

•Act as a point of contact for trainers, clients, and internal teams on training-related matters

3. Post-Course Operations & Administration

•Manage post-course processes including invoicing, grant submission, and grant tracking, ensuring accuracy and timeliness

•Oversee evaluation processes (survey setup, data extraction, and reporting)

•Maintain proper documentation and records (including video and digital content management)

•Analyse post-course data to identify gaps and recommend improvements

4. Systems & Day-to-Day Operations

•Maintain and ensure data accuracy within Training Management Systems

•Handle administrative queries from Sales team and liaise with Marketing where required

•Monitor classroom/resource utilisation and operational efficiency

5. Process Improvement & Reporting

•Identify process gaps and propose improvements to enhance workflow and system utilisation

•Support reporting for monthly reviews, including operational metrics and performance data

•Collaborate with Product and Sales teams on operational support and business initiatives

Qualifications

•Diploma or higher in any discipline

•1–2 years of experience in operations, preferably in a training provider or similar environment

•Comfortable working with digital systems (experience with Training Management Systems is an advantage)

•Strong digital literacy and ability to learn new systems quickly

•Detail-oriented with strong data accuracy and organisational skills

•Good communication and stakeholder management skills

•Proactive, adaptable, and able to work in a fast-paced environment

•Able to multitask and manage responsibilities independently

•Team player with a continuous improvement mindset

Job Description & Requirements

Responsibility and Requirements

Indian cooks to assist the Chief Chef in the daily operation of the kitchen including preparing and cooking Authentic South India cuisine

Monitor food production, safety and hygiene practice

Mixing and preparing of South Indian spices for cooking for the next day

Must be willing to work on weekend and public holidays

Willing to start work very early in the morning

Have good skills and knowledge in Authentic South Indian cuisines (Veg/Non Veg)

Authentic Chettinad cuisine, varieties of Biryani

Able to make South Indian Tiffin – Prata, Dosa, Varieties Rice, Appam, Idli, Pakoda, Chapatti, Vadai, Sambar and varieties of Chutney

Knowledge of Malaysian Indian cuisine will be an advantage

Knowledge of making sambal for Mee Goreng

Have interpersonal skills and team player

Have min of 12 years relevant working experience