Total 2,051 chef job vacancies

Oaks Darwin Elan Hotel are looking for a motivated Junior Sous Chef to join our kitchen team on a full-time basis.

This role is essential in supporting the Head Chef and senior kitchen staff, assisting with the preparation, cooking, and plating of high-quality dishes while developing leadership and culinary skills in a professional environment.

Key Responsibilities Include:

• Assist the Head Chef and Senior Sous Chef in daily kitchen operations.
• Prepare and cook dishes to brand standards and recipes.
• Support junior and entry-level kitchen staff, providing guidance and mentoring.
• Maintain cleanliness, organisation, and compliance with Workplace Health and Safety (WHS) and food hygiene standards.
• Assist in menu planning, recipe execution, and kitchen efficiency improvements.
• Monitor stock levels and assist with ordering and inventory management.

Shift Details (subject to change):

• Rotating roster including breakfast, lunch, and dinner services
• Flexibility to work weekends and public holidays

We are seeking an experienced Western Cuisine Chef to support and potentially lead our Western food stall in a fast-paced quick-service environment. This is a hands-on role requiring strong cooking skills, team coordination and operational oversight to ensure consistent food quality and smooth daily operations.

Key Responsibilities

• Prepare and cook Western cuisine (e.g. pastas, grilled items, burgers), including handling non-halal ingredients where applicable.

• Ensure fast, consistent and high-quality food preparation suitable for a quick-service setting.

• Maintain food quality, portion control and presentation standards.

• Ensure compliance with SFA/NEA food hygiene and safety requirements.

• Monitor stock levels, manage food cost and minimise wastage.

• Supervise and guide junior staff to ensure smooth daily operations.

• Assist in planning staff rosters and ensure compliance with working hours, rest day and overtime regulations.

• Be familiar with HRIS systems (e.g. Infotech) for attendance and leave administration.

• Perform any other duties as assigned by Management.

• Minimum 5 years of relevant experience in Western cuisine or quick-service F&B operations.

• Comfortable working in a non-halal kitchen environment.

• Strong practical skills in grilling, sauces and basic plating.

• Able to manage high order volume independently.

• Available for weekend and public holiday shifts on a rotational basis. Open to discussing specific schedule requirements during an interview.

We are looking for a Chef de cuisine who will lead and inspire our kitchenstaff in the creation of culinary masterpieces. The chef de cuisine will beresponsible for designing the menu, hiring and training kitchen staff,collaborating with restaurant management, optimizing staff productivity, andstepping in to help whereverneeded.        

Responsibilities:

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

Qualifications:

• In-depth knowledge of food principles and best practices.
• Passion for creating incredible food that delights and attracts customers.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, and safety.
• Experience managing inventories and stocktaking.

Cenzo is one of many exciting restaurants under CA Concepts: Cenzo, Kulto, Chicco, and Barrio by Kulto! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Work closely with the Executive Chef and Sous Chef
• Direct and coordinate all food preparations and functions carried out in the local kitchen section
• In charge of the day-to-day kitchen operations of local kitchen section
• Produce all items relating to the menu according to the establishment’s standards to satisfy customers’ expectations
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
• Maintain a high standard of hygiene, and health and safety
• Ensure all portion controls are strictly adhered to
• Participate in the monthly stock-takes of the Restaurant
• Able to multi-task and take on additional duties as they arise

Job Requirement

• Possess good hygiene and personal grooming standards
• Able to work in a fast-paced environment
• Able to work split shifts

Key Responsibilities:

1. Kitchen Operations & Leadership:

• Lead, manage, and oversee all aspects of kitchen operations, including planning, organizing, and directing daily production activities for a large-scale food manufacturing facility.

• Develop and implement efficient production schedules to meet demand and optimize workflow.

• Supervise, coach, mentor, and develop a team of culinary professionals (e.g., cooks, prep staff, line leads), fostering a culture of accountability, collaboration, and continuous improvement.

• Delegate tasks effectively and monitor performance to ensure targets are met.

• Manage staff scheduling, attendance, and performance reviews.

2. Culinary Execution & Product Development:

• Possess in-depth knowledge and experience in using modern kitchen equipment common in manufacturing settings (e.g., blast freezers, combi ovens, tumblers, tilting pans, large-scale mixers).

• Ensure all food products are prepared consistently according to standardized recipes, maintaining precise portion control and minimizing waste.

• Oversee menu development and refinement for mass production, adapting recipes for scalability without compromising taste or quality.

• Research and introduce new culinary trends, ingredients, and production techniques to enhance product offerings and efficiency.

• Conduct sensory evaluations and taste tests to ensure product quality and consistency. 

3. Quality Assurance & Compliance:

• Implement and enforce rigorous quality control procedures throughout the production cycle, from raw ingredient inspection to finished product packaging.

• Maintain consistency in product quality across all production lines and batches.

• Ensure strict compliance with all relevant food safety and hygiene standards and regulations (e.g., HACCP, ISO 22000, GMP, local food safety authorities like SFA in Singapore).

• Conduct regular audits and inspections of food handling, storage, and preparation areas.

• Develop and maintain accurate records of production output, inventory levels, and quality control measures.

4. Production & Process Management:

• Optimize production processes to enhance efficiency, reduce costs, and minimize waste (e.g., through yield management, inventory optimization).

• Oversee inventory management, ensuring timely procurement of high-quality ingredients, proper storage, and effective rotation to reduce spoilage.

• Collaborate with procurement and supply chain teams to source ingredients that meet quality and cost requirements.

• Manage the upkeep and maintenance of all kitchen equipment, ensuring operational continuity and adherence to safety standards.

• Identify and troubleshoot production issues, implementing corrective actions promptly.

5. Cost & Budget Control:

• Monitor and control production costs, reviewing recipes and yields to ensure cost-effectiveness.

• Identify and implement cost-saving initiatives without compromising product quality or safety.

• Manage the kitchen budget, track expenses, and prepare financial reports as required.

6. Technology Integration & Innovation:

• Evaluate, adopt, and implement new technologies and kitchen systems (e.g., inventory management software, production planning tools) to improve operational efficiency, enhance product consistency, and streamline workflows.

• Stay abreast of industry advancements in food processing and culinary technology.

7. Training & Development:

• Design and deliver comprehensive training programs to enhance the culinary and operational skills of kitchen staff.

• Monitor performance, provide constructive feedback, and support professional development opportunities for the team.

Requirement:

• Culinary degree or diploma from a recognized culinary institution is highly preferred. Bachelor's degree in Food Science, Hospitality Management, or a related field is a plus.

• At least 3-5 years in a leadership role within a food manufacturing facility, central kitchen, or high-volume catering operation. Experience with relevant cuisine types is often a plus.

• Valid Food Handler's Permit and certifications in food safety management

Foragers Group is seeking an experienced Head Chef specialising in Italian cuisine to lead a kitchen within our portfolio. This is a rare opportunity to shape a new culinary identity from the ground up, working with a passionate team and premium ingredients to deliver an outstanding social and viby Italian dining experience in Singapore.

Key Responsibilities

• Lead and inspire a multicultural kitchen team, fostering a positive, collaborative, and high-performance environment.
• Execute a distinctive Italian menu that reflects authenticity, creativity, and seasonal integrity.
• Oversee daily kitchen operations, including production, plating standards, and service coordination.
• Train, mentor, and develop kitchen staff to ensure operational excellence and career growth.
• Manage food quality and consistency, maintaining uncompromising standards of presentation and taste.
• Collaborate with management on menu engineering, cost control, supplier relationships, and kitchen budgets.
• Ensure compliance with food safety, hygiene, and workplace safety regulations.

What We’re Looking For

• Proven experience as a Head Chef or Senior Sous Chef in an Italian or Mediterranean restaurant.
• Deep knowledge of authentic Italian flavors, ingredients, and regional cooking techniques.
• Strong leadership and communication skills; able to motivate and unite a diverse culinary team.
• A passion for mentoring, developing people, and fostering a strong kitchen culture.
• Strategic understanding of kitchen operations, inventory, and cost management.
• Creativity balanced with operational discipline and consistency.

ROLE OVERVIEW

The Senior Chef De Partie at Mandala Club is to assist the Head Chef and Sous Chef to achieve the highest standards of food production and delivery, contribute to the achievement of Gross Profit targets, maintain a safe and hygienic kitchen environment, work effectively with other colleagues, kitchen and other departments, and provide effective internal service.

KEY OBJECTIVES &DELIVERABLES

●      Supports the Management team with any paperwork required.

●      Ensures daily check lists are followed by the team and filed away according to company sops.

●      Ensures that all food production meets/exceeds standards.

●      Works effectively with all kitchen team to ensure a high level of service experience.

●      Follows cost control procedure to minimize wastage and spoilage of food products

●      Ensures knowledge of the product is maintained and communicated to all relevant personnel.

●      Supports the Sous Chef to implement new menu dishes.

●      Reports any maintenance issues to the Kitchen Management

●      Ensures strict adherence to food safety, sanitation and hygiene requirements and practices.

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

●      Is flexible and willing to help in the kitchen at busy times if required.

●      Attends training/meetings as and when required.

●      Performs Ad-hoc duties/projects assigned by Kitchen Management

We are opening a small Japanese eatery specialising in authentic and affordable Japanese cuisine. We are seeking an experienced and hands-on Japanese Chef to lead the kitchen setup, develop the menu and oversee daily kitchen operations. The successful candidate must have a proven track record in Japanese cuisine and be able to operate independently in a small kitchen environment.

Key Responsibilities

• Develop and propose a suitable Japanese menu concept for the eatery.
• Create and standardise recipes, including ingredient lists, preparation methods, portion control and costing.
• Conduct trial cooking and refine dishes prior to official launch.
• Prepare and cook Japanese dishes in accordance with established recipes and quality standards.
• Ensure consistency in taste, presentation and food quality.
• Manage daily kitchen operations including food preparation, cooking and plating.
• Monitor inventory levels, place orders and control food cost.
• Minimise wastage and ensure proper storage of ingredients.
• Maintain high standards of hygiene, cleanliness and food safety in compliance with Singapore regulations.
• Interact with customers where required, including explaining menu items and responding to feedback.
• Supervise and guide kitchen assistants where applicable.

Requirements

• Minimum 5 years of relevant experience preparing Japanese cuisine in a restaurant setting.
• Proven track record in Japanese menu development and recipe standardisation.
• Strong knowledge of Japanese ingredients, preparation techniques and presentation standards.
• Ability to work independently and set up kitchen processes from scratch.
• Familiar with food cost control and inventory management.
• Able to communicate effectively with customers and team members.
• WSQ Food Safety certification or equivalent preferred.

Working Hours and Conditions

• 6 days work week
• Required to work on weekends and Public Holidays
• One (1) rest day per week scheduled on a weekday
• Working hours based on operational requirements

SUMMARY:

As the Junior Sous Chef at Oak & Ember, you will support the Sous Chef and Head Chef in the preparation, smoking, cooking, and presentation of our signature smoked meat dishes. You will play a key role in assisting with daily kitchen operations, supervising junior staff, and ensuring consistency and quality across all menu items. This position is ideal for a motivated culinary professional with strong technical skills, a passion for smoked meats, and a desire to grow into a leadership role within a dynamic kitchen environment.

KEY RESPONSIBILITIES:

Culinary Support & Leadership

-      Provide guidance and support to Junior chefs, helping develop their skills

-      Step in to supervise the kitchen team in the absence of senior chefs when required

-      Assist the Sous Chef and Head Chef with planning and preparing food items for service

-      Oversee assigned stations and ensure all dishes are prepared to Oak & Ember standards

-      Assist in maintaining prep lists, delegating basic tasks, and ensuring timely station readiness

Menu Development

-      Contribute ideas for specials and seasonal menu updates

-      Help assemble and plate dishes with consistency in taste, texture, and presentation

-      Assist with menu preparation for special events, private functions, and catering orders as needed

-      Support the Sous Chef and Head Chef in refining recipes and experimenting with smoking techniques and flavors

Operational Management

-     Monitor prep levels, portion sizes, and food quality to reduce waste and maintain efficiency

-     Maintain high standards of cleanliness and hygiene across all kitchen areas and equipment

-     Support day-to-day kitchen operations, ensuring smooth service flow and station organization

-     Assist with inventory checks, proper storage, and rotation of smoked meats and other ingredients

Team Support

-      Assist with any other tasks needed to support the kitchen operations

-      Work collaboratively with the kitchen team to ensure smooth and efficient service

-      Communicate effectively with junior chefs and sous chefs, guiding their development

This position is located at our Outram location.

JOB REQUIREMENTS:

-      Minimum 5 years of related experience with WSQ Food Hygiene Certificate

-      Experience as a strong Chef de Partie or Junior Sous Chef

-      Strong knife skills and fundamental cooking techniques

-      Able to work in a fast-paced environment and handle peak hours calmly

-      Responsible, punctual, and a good team player with a positive attitude

Job description

• Responsible for managing all the work of the wok department, mastering all the techniques and knowledge of the kitchen.
• Conducting, guide and teach the line cooks to improve cooking techniques.
• Work closely with other department's Head Chef during services.
• Ordering of ingredients, inspecting, and accepting purchased ingredients.
• Responsible of preparing and processing raw ingredients, cooked food and cold dishes.
• Responsible for the storage and use of cooking ingredients in storage space and refrigerators.
• Coordinate with Restaurant Manager to check on inventories, delivery accounts and calculation of the food costs.
• Supervise the work of the department, monitor the dosage and the quality of ingredients use.
• Supervise that the staffs strictly follow the procedures and regularly inspect and maintain the facilities and equipment. Check gas switch, burner, fire equipment, fire prevention work
• Complete the work that is assigned by the Executive Chef/ Head Chef.

Experience

• Must have at least 8 years of experience in traditional Cantonese/ Teochew cuisine
• Extremely high quality standard oriented chef to be able to satisfy local and as well international traveler guests with high expectation with new existing food to try.
• Chef will strive to go above and beyond guest expectation in order to have return guest
• Good attitude, proactive and reliable
• Team work and passionate
• Encourages mutual respect, dignity and integrity with all employees, by setting positive examples at all times
• Instils an atmosphere that encourages employees to share ideas, discuss concerns, to guide and resolve conflicts.
• Open minded and willing to take constructive criticism
• To communicate and assign tasks and job responsibility

Main Responsibilities

· To assist Sous Chef/Executive Chef in ensuring smooth and efficient operations of the Kitchen.

· Prepare and execute orders according to standard recipes

· Ensure adequate mise en place at all times

· Ensure consistency of quality of food.

· Ensure food orders execute are in an efficient and timely manner

· Ensure all team members observe and practice relevant health, safety and hygiene standards

· Maintain a positive and close relationship with the team.

Job Requirements:

· Ability to multitask and work efficiently under pressure

· Minimum 3 years’ experience in culinary field preferably in Hotel Industry or at least 1 year in a similar capacity.

· Excellent use of various cooking methods,

· Good interpersonal skills

· Perform rotating shifts required.

**We regret to inform that only shortlisted candidates would be notified. **

SUMMARY:

As a Chef de Partie at Oak & Ember, you will be an integral part of our kitchen team, specializing in the preparation and execution of our dishes. You will work closely with the Head Chef and Sous Chef to ensure that every dish meets our exceptional standards for quality and flavour. This position offers a dynamic opportunity for a culinary professional who is passionate about smoked meats and dedicated to achieving excellence in every aspect of their work.

KEY RESPONSIBILITIES:

Food Preparation and Cooking

- Assist in the creation and development of new menu items

- Ensure all dishes are served at the highest quality and consistency

- Prepare, cook and present dishes in line with our recipes and standards

- Oversee and execute cooking process, ensuring meats are cooked to perfection with optimal flavour

Kitchen Operations

- Coordinate with other kitchen chefs to ensure smooth and efficient service

- Adhere to health, safety and hygiene standards in all food preparation and cooking activities

- Assist with inventory management, including ordering, receiving and storing ingredients

- Maintain an organized and efficient workstation, following food safety and sanitation guidelines

Quality Control

- Conduct regular checks on the quality and freshness of ingredients

- Implement and maintain portion control and waste management practices

- Monitor food quality and presentation, ensuring every dish meets Oak & Ember’s high standards

Team Collaboration

- Mentor and support junior kitchen staff, fostering a positive and productive work environment

- Communicate effectively with the front-of-house team to ensure customer satisfaction

- Work closely with the Head Chef, Sous Chef and other kitchen staff to ensure seamless operations

This position is located at our Loyang location.

JOB REQUIREMENTS:

- Proven experience as a Chef de Partie or similar role in a restaurant

- Excellent knife skills and attention to detail

- Strong organizational and time management abilities

- Ability to work under pressure in a fast-paced environment

- Team player with strong communication skills

SUMMARY:

As the Junior Sous Chef at Oak & Ember, you will support the Sous Chef and Head Chef in the preparation, smoking, cooking, and presentation of our signature smoked meat dishes. You will play a key role in assisting with daily kitchen operations, supervising junior staff, and ensuring consistency and quality across all menu items. This position is ideal for a motivated culinary professional with strong technical skills, a passion for smoked meats, and a desire to grow into a leadership role within a dynamic kitchen environment.

KEY RESPONSIBILITIES:

Culinary Support & Leadership

-      Provide guidance and support to Junior chefs, helping develop their skills

-      Step in to supervise the kitchen team in the absence of senior chefs when required

-      Assist the Sous Chef and Head Chef with planning and preparing food items for service

-      Oversee assigned stations and ensure all dishes are prepared to Oak & Ember standards

-      Assist in maintaining prep lists, delegating basic tasks, and ensuring timely station readiness

Menu Development

-      Contribute ideas for specials and seasonal menu updates

-      Help assemble and plate dishes with consistency in taste, texture, and presentation

-      Assist with menu preparation for special events, private functions, and catering orders as needed

-      Support the Sous Chef and Head Chef in refining recipes and experimenting with smoking techniques and flavors

Operational Management

-     Monitor prep levels, portion sizes, and food quality to reduce waste and maintain efficiency

-     Maintain high standards of cleanliness and hygiene across all kitchen areas and equipment

-     Support day-to-day kitchen operations, ensuring smooth service flow and station organization

-     Assist with inventory checks, proper storage, and rotation of smoked meats and other ingredients

Team Support

-      Assist with any other tasks needed to support the kitchen operations

-      Work collaboratively with the kitchen team to ensure smooth and efficient service

-      Communicate effectively with junior chefs and sous chefs, guiding their development

This position is located at our Loyang location.

JOB REQUIREMENTS:

-      Minimum 5 years of related experience with WSQ Food Hygiene Certificate

-      Experience as a strong Chef de Partie or Junior Sous Chef

-      Strong knife skills and fundamental cooking techniques

-      Able to work in a fast-paced environment and handle peak hours calmly

-      Responsible, punctual, and a good team player with a positive attitude

Job Summary
The Sous Chef (Central Kitchen – Chinese Cuisine) is responsible for overseeing large-scale food production, ensuring consistency, efficiency, and quality across all outlets. This role supports the Executive Chef in managing centralized kitchen operations, focusing on Chinese cuisine preparation, standardization, cost control, and compliance with food safety regulations.

Key Responsibilities
Production & Operations Management

• Oversee daily central kitchen production to support multiple outlets.
• Ensure consistency in recipes, taste, and portioning across all production batches.
• Plan and manage production schedules to meet operational demand and delivery timelines.
• Optimize workflow and manpower deployment for high-volume efficiency.

Chinese Cuisine Expertise

• Supervise preparation of Chinese cuisine, ensuring authenticity, quality, and consistency.
• Standardize recipes, cooking methods, and portioning across all outlets.
• Support R&D initiatives for new dishes and product improvements.

Cost Control & Inventory Management

• Monitor food cost, wastage, and yield for large-scale production.
• Oversee procurement, inventory control, and stock rotation processes.
• Ensure cost efficiency while maintaining product quality.

Compliance & Food Safety

• Ensure strict adherence to HACCP, SFA regulations, and food safety standards.
• Maintain cleanliness, hygiene, and audit readiness within the central kitchen.
• Conduct regular inspections and enforce compliance procedures.

Team Leadership & Development

• Lead and manage kitchen staff in a high-volume production environment.
• Train and develop team members on standardized processes and Chinese cuisine cooking techniques.
• Foster teamwork, discipline, and operational accountability.

Requirements

• Certificate or Diploma in Culinary Arts or equivalent.
• Minimum 5–7 years of experience in Chinese cuisine, preferably in central kitchen or high-volume production environments.
• Experience in high-volume 5-star hotels, multi-outlet resorts, or Michelin/Black Pearl restaurants is an advantage, with exposure to high-end dining, attention to detail, and quality execution.
• Strong knowledge of Chinese cooking techniques, ingredients, and large-scale food preparation.
• Experience in production planning and kitchen workflow optimization.
• Strong knowledge of HACCP and food safety standards.

The Chef De Partie is responsible for preparing modern Mediterranean cuisine and creating optimum customer satisfaction by providing the highest standard of food quality and presentation according to hotel procedures. This position will support Banquet operations.

Our Expectations:

• Conducts daily shift briefings to kitchen colleagues in absence of Jr Sous Chef & Sous Chef.
• Directs and controls all subordinate kitchen staff to ensure that all day-to-day operational matters are handled on time and guest expectations are met.
• Ensures all spot check and temperature control sheets are filled as required.
• Maintains cleanliness and proper rotation of product in all chillers to minimize wastage/spoilage.
• Strives to maintain & improve all food preparations & presentations.
• Supports the senior team members in communicating food consistency & quality.
• Maintains consistent on the job training sessions for Culinary Associates.
• Liaise daily with outlet Chefs to keep open communication on guest feedback.
• Daily checks of all mise-en place to ensure freshness and quality standards.
• Supports, coaches, leads and motivates kitchen colleagues.
• Ensures storeroom requisitions are accurate to minimize repeat visits.
• Ensures all kitchen colleagues are aware of standards & expectations.
• Ensures that subordinate employees report for work punctually and grooming standards are met.
• Is fully conversant with all health and safety, fire and emergency procedures.

We are looking for an individual with at least 2-3 years of culinary experience in a supervisory capacity. If you have the ability to adapt to ever changing requirements and are passionate in food preparation, write in to have a chat with us!

We are also dedicated to providing equal employment opportunities, including individuals with disabilities.