Total 2,051 chef job vacancies

Assist in food preparation, cooking, garnishing, and presentation according to company standards.

Ensure food quality, freshness, and cost control requirements are met.

Follow kitchen task schedules and instructions from the Outlet Head Chef or supervisor.

Maintain kitchen cleanliness and hygiene at all times.

Comply with all mandatory food safety and sanitation standards.

Perform any other duties assigned by supervisors.

Looking for a Thai Chef to modernize existing menu, plating and operations.

Business consist of Soi Aroy, Super Thai and Super45, ranging from food shop, restaurant, catering, central kitchen and food manufacturer.

Responsibilities

• Develop and update the menu to introduce modern Thai dishes that appeal to diverse customer preferences
• Enhance plating techniques to improve food presentation and customer experience
• Streamline kitchen operations to increase efficiency and maintain high food quality standards
• Collaborate with team members across food shops, restaurants, catering, central kitchen, and manufacturing to ensure consistent execution of culinary concepts
• Adapt recipes and processes to suit different business formats within the group

Potential Partners/Investors welcome. Kindly introduce yourself by whatsapping 98558883 with your resume.

Looking for a Thai Chef to modernize existing menu, plating and operations.

Business consist of Soi Aroy, Super Thai and Super45, ranging from food shop, restaurant, catering, central kitchen and food manufacturer.

Responsibilities

• Develop and update the menu to introduce modern Thai dishes that appeal to diverse customer preferences
• Enhance plating techniques to improve food presentation and customer experience
• Streamline kitchen operations to increase efficiency and maintain high food quality standards
• Collaborate with team members across food shops, restaurants, catering, central kitchen, and manufacturing to ensure consistent execution of culinary concepts
• Adapt recipes and processes to suit different business formats within the group

Potential Partners/Investors welcome. Kindly introduce yourself by whatsapping 98558883 with your resume.

Assist in food preparation, cooking, garnishing, and presentation according to company standards.

Ensure food quality, freshness, and cost control requirements are met.

Follow kitchen task schedules and instructions from the Outlet Head Chef or supervisor.

Maintain kitchen cleanliness and hygiene at all times.

Comply with all mandatory food safety and sanitation standards.

Perform any other duties assigned by supervisors.

SUMMARY

This role will be responsible for overseeing the preparation, cooking, and presentation of dishes in the restaurant. You will be working closely with the Sous Chef in contributing towards the delivery of quality food to all our guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen and be a role model to the junior chefs. 

RESPONSIBILITIES

• 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 liaise with the Sous Chef/Head Chef and implement new menu/dishes/systems where applicable
• To ensure mis en place is completed accordingly
• To report any maintenance issues to the Junior/Sous Chef 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

REQUIREMENTS

• Minimum professional certificate in Culinary Arts
• At least 3 years of relevant working experience
• Able to lead and is a team player
• Good communication and interpersonal skills
• Good Microsoft Office skills 
• Able to work in a fast-paced environment!

Job Description

• In charge of all kitchen operations
• Plan and direct food preparations and culinary activities
• Handling of all customer requirements and complain issues
• To abide the Company's rules and regulations
• Order and maintain inventory of food and supplies
• Monitor sanitation practices and follow kitchen safety standards
• Any other ad-hoc assignments

Job Responsibilities:

• Manage day-to-day operations and food preparation
• Assist in ordering, inventory, food cost management
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Help to maintain a climate of smooth and friendly cooperation
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential

Hourly rate: S$14/hour

Roles:

• Assist in food preparation (cutting, marinating, skewering, etc.)
• Support cooking duties (grill / hot kitchen / basic Japanese dishes)
• Ensure ingredients are properly stored and handled
• Maintain cleanliness and hygiene of kitchen area
• Follow SOPs and food safety standards
• Assist senior chefs in daily kitchen operations
• Perform stock checks and basic inventory control
• Any other ad-hoc kitchen duties

Requirements:

• Able to work in a fast-paced environment
• Team player with positive attitude
• Willing to work shifts, weekends, and public holidays
• Singaporean only

Interested candidates whatsapp/call Lucas- 93392324

EA Personnel Name: Lucas Chang
EA Personnel No: R1874043
EA License No: 18C9495

Woodsmen is a butcher-to-fire concept built around quality produce, honest cooking, and the craft of wood-fire grilling. Guests select their cuts, and we bring them to life over flame; simple, bold, and ingredient-driven.

We’re building a tight, driven kitchen team and looking for a Chef de Partie who takes pride in the craft, understands fire, and wants to be part of something from the ground up.

What You’ll Do

• Run your section with consistency, speed, and attention to detail
• Execute wood-fire cooking and support butchery-led service
• Ensure mise en place is tight and service-ready at all times
• Maintain high standards of hygiene, food safety, and cleanliness
• Work closely with the team to deliver a smooth, coordinated service
• Support junior team members and contribute to a strong kitchen culture

What We’re Looking For

• 2 - 4 years experience in a similar role (grill/wood-fire experience is a plus)
• Strong fundamentals in cooking techniques and kitchen organisation
• Positive attitude, team player, and able to handle pressure during service
• Passion for quality ingredients and simple, honest cooking
• Willingness to learn and grow with the brand

Why Join Woodsmen

• Be part of a new concept from day one
• Work with quality meats/seafood and wood-fire cooking
• Growth opportunities within the group
• Competitive salary and benefits
• A focused, no-nonsense kitchen culture
  
  Benefits
• 5 days week
• Dental allowance
• Meals provided
• Insurance
• learn from the best in the industry

1. Kitchen Operations and Food Quality

• Oversee all daily kitchen operations, ensuring smooth service during peak and off-peak periods.

• Ensure consistent execution of recipes, plating standards, and portion sizes.

• Conduct regular quality checks on food preparation, taste, and presentation.

• Maintain strict adherence to food safety, hygiene, and sanitation standards (SFA/NEA guidelines).

2. Menu Development

• Collaborate with the Executive Chef and management on menu planning and seasonal specials.

• Innovate and introduce new dishes aligned with the brand’s concept and customer preferences.

• Conduct food tastings, standardization, and recipe costing for all new menu items.

3. Team Leadership and Training

• Lead, train, and mentor kitchen staff, fostering a positive and professional kitchen culture.

• Schedule and manage manpower planning, ensuring adequate coverage.

• Conduct performance evaluations, provide coaching, and support skill development for junior cooks.

4. Inventory, Costing and Budget Control

• Oversee inventory management, including ordering, receiving, and stock rotation (FIFO).

• Ensure cost control through portion management, waste minimization, and supplier coordination.

• Work with management on food cost targets, budgeting, and monthly cost analysis.

5. Health, Safety & Compliance

• Ensure compliance with all food safety, hygiene, and workplace safety regulations.

• Conduct regular kitchen audits and ensure proper maintenance of equipment.

• Enforce safe working practices and coordinate with management on any repair needs.

6. Coordination & Communication

• Work closely with front-of-house teams to ensure seamless service delivery.

• Communicate daily specials, menu changes, and operational needs clearly to all staff.

• Attend management meetings and contribute operational insights.

REQUIREMENTS

• At least 5–8 years of kitchen experience, with 2–3 years in a supervisory or lead role.

• Strong culinary knowledge and experience in Western & Asian cuisine would be advantages

• Proven leadership and team management skills.

• Excellent understanding of food costing, inventory control, and operational KPIs.

• Strong organizational skills and ability to perform under pressure.

• Valid Food Hygiene Certificate (WSQ).

Chef de Partie

Introduction:

As Chef de Partie, you’ll report directly to the Sous Chef/Head and play a key role in the daily execution of our kitchen operations. If you take pride in your station, care deeply about ingredients, and thrive in a collaborative kitchen — we’d love to have you on our team.

Key Responsibilities:

• Support the Sous Chef in the daily running of the kitchen
• Take ownership of your assigned station, ensuring prep, execution, and cleanliness are always on point
• Uphold high standards of food quality, presentation, and consistency
• Ensure mise en place is ready ahead of each service period
• Assist with receiving and storing of deliveries, checking quality and freshness
• Work closely with the kitchen team to ensure smooth service and open communication
• Contribute to R&D and development of seasonal specials
• Follow all food safety and hygiene protocols consistently

Qualifications:

• Minimum 2 years of experience in a professional kitchen
• Strong fundamentals in cooking techniques, prep, and kitchen organization
• Team player with a proactive, can-do attitude
• Committed to continuous learning and growth in the kitchen
• Familiarity with inventory control and minimizing kitchen wastage

Perks:

• Be part of a passionate, creative culinary team from Day One
• Learn and grow under experienced mentors
• Competitive staff discounts across outlets
• Birthday Leave to celebrate your way
• Supportive and team-focused work culture

If you're a cook who takes pride in precision, loves a clean station, and is hungry to grow — come join us.

Monthly Salary: UP to $12,000 (Negotiable)

Working Address: Determined later

Working hours: 48 hours 5 days work week

Responsibilities and Duties:

• Oversee the Kaseiki counter

• Sashimi and Sushi expert

• Manage Kitchen staff

• Control Kitchen cost and achieve P&L

• Manage safety and hygiene

• Manpower planning and scheduling

Qualification and Requirements:

• Must have strong Japanese fine dining cuisine experience and omakase experience

• Ability to speak fluent Japanese to communicate with customers and staff

Benefits:

• Performance bonus

• Sales incentive

• Annual Leave entitlement and Medical benefits

Nextbeat Singapore Pte.Ltd.

EA License Number: 22C1267

EA Personnel: R22110252

repare and cook food according to company recipes and quality standards.

Manage a specific kitchen section such as grill, hot kitchen, pastry, or cold kitchen.

Supervise and guide junior chefs, commis chefs, and kitchen assistants.

Ensure food is prepared on time during service hours.

Maintain cleanliness, hygiene, and food safety standards in the kitchen.

Check freshness and quality of ingredients before use.

Assist in stock control, ordering, and minimizing food wastage.

Support menu development and new dish preparation.

Monitor portion control and presentation standards.

Ensure kitchen equipment is used safely and properly maintained.

Work closely with Head Chef and Sous Chef for smooth kitchen operations.

Maintain discipline, teamwork, and efficiency in the kitchen.

Looking for thai cusine central kitchen chef with ample experience and knowledge to handle.

- Able to work in a fast paced enviroment and able to work as a team

- Chef is able to produce sauces for restaurant and innovate new items for the menu

- Self motivated and able to motivate the crew as well

6 days work week 10 hours with 1 hours break in between

uniform and meals provided