Total 1,527 Full-time commis chef job vacancies

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);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)

· Whiskey Library & Jazz Club (The Vagabond Club)

· GupShup (The Serangoon House)

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:

- 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 4 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

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);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)

· Whiskey Library & Jazz Club (The Vagabond Club)

· GupShup (The Serangoon House)

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

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);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)

· Whiskey Library & Jazz Club (The Vagabond Club)

· GupShup (The Serangoon House)

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:

Operational Ownership

• Ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in all kitchens.
• Ensure the quality and cleanliness of all food displays to the minimum standards of the company.
• Ensure maximum creativity in all food displays.
• Responsible for ensuring smooth and effective communication among the host.
• Ensures that host is fully aware and complies with the resort guidelines set by management.
• Comply with local legislation food service standards and temperatures.
• Work closely with the chief steward in monitoring and ensuring that all cleanings are properly done and according to schedule.
• Conducts regular tour of the front and back of the house to check that all equipment is in working order and standards are adhered to.
• Ensures that all kitchen personnel follow the company’s grooming standards.
• Recipe development for new items on the menu or Seasonal Menu’s.
• Menu development for special occasions and events

Administrative
Conducts Monthly Meetings To Discuss The Following

• Information update on functions
• Maintenance updates
• Highlights achievements, identified problems and challenges
• Cost control updates
• Guest critique feedback
• Hygiene and Sanitation issues
• Discusses profit & loss compared to budget / forecast figures
• Attends F&B Communication / strategy meeting
• Attends Executive Committee meetings forecast figures
• Conducts daily briefing which will include: Important hotel / divisional /section information. Emphasizes current priorities, new problem, services and products Daily guest feedback Coordinates details on upcoming Banquet events and food production
• Prepares CAPEX budget to review new equipment requirements for following year to ensure maximum quality output and productivity

Financial Performance

• Maintains proper and adequate controls over purchase orders and requisitions
• Monitor on monthly food inventory turnover and slow-moving items
• Ensures that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel’s specification
• Reviews food cost analysis on a daily basic to maintain in line budget and forecast
• Analyses top 20 highest consumable purchased items on a monthly basis
• Conduct monthly market survey
• To monitor and fully implement the portion control established with the recipe cards and butcher test
• To check stores and refrigerator and be responsible for the proper storing and recycling of leftover. To practice “FIFO” system at all times
• Reviews and analyses monthly profit and loss statement with Financial controller and GM/Hotel Manager/Resident Manager
• Recommends/ institutes measures for control for any deviation of plus or minus 5%

People Management

• Delegate duties and responsibilities to other hosts in the department as appropriate.
• Maintains hosting level at approved manning guide / productivity level giving due consideration to the volume of business and service standards
• Single out potential host for development and prepare succession plan
• Ensures progressive training for on-the-job skills and technical job knowledge
• Ensures compliance with minimum training level as required by policy is met
• Conducts regular weekly training session
• Conducts performance appraisals of essential culinary management host
• Regularly solicits feedback from supervisors on performance of individual host, and/or personal observes host performance
• Conducts yearly appraisals of direct reports
• To provide honest and fair feedback to GM/ Hotel Manager/ Executive Chef /Resident Manager

Sustainability

• Ensure minimum wastage and sustainability practices are followed in the in the workplace.
  Be harmonious and sensitive to the environment and cultural surroundings.

General

• Strive to perform any additional duties and responsibilities given.
• Behave in a professional manner at all times and be an example to all.
• Abide by the company’s principles, core values, best practices, guidelines and objectives.
• Respect other cultures and nationalities to help build and maintain a strong, loyal team.
• Project a proactive and positive approach in all dealings with the team.
• Respond to change in the departmental function as dictated by the industry, company or property.
• Arrive on time in full uniform in accordance with the company grooming guideline.
• Maintain a thorough knowledge of the services and facilities of the hotel/resort.
• Complete any other duty assigned by management
• Be flexible to be deployed in different business functions in accordance to skills and need of the business
• Able to guide associates and junior staff on technical aspects of the job
• Flexibility to work in any of The Garcha Group hotels as assigned.
• Any other duties/tasks as requested by management.

JOB REQUIREMENTS

Education and Experience

• High school diploma or GED; 5 years’ experience in the culinary, food and beverage, or related professional area.

OR

• Degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; at least 10 years’ experience in the culinary, food and beverage, or related professional area.

Job Requirements

• At least 2 years of experience as a Chef
• Multi tasking
• Able to work in a fast-paced environment
• Able to work in public holiday & Weekend

Job Descriptions

• Ensure that the culinary team maintains quality and standard of cooking whilst complying to health and safety standard
• In charge of cooking local cuisine, and preparations of all dishes
• Following kitchen and hygiene set standards
• Preparations of food
• Responsible of management and progress of cooks
• To remove any hazards and make safe any defects in the kitchen or equipment
• Ensuring of food quality and presentations of food placement
• Training of new team members
• In charge of food ingredient ordering
• Capable to come up with new dishes on a quarterly basis

Responsibilities

• Set up kitchen workstations with all required ingredients and cooking equipment
• Prepare ingredients for cooking (e.g. chopping, cutting, marinating and portioning)
• Cook food using various methods and ensure consistency in taste and presentation
• Monitor food preparation processes and ensure timely serving during peak hours
• Ensure proper presentation before dishes are served
• Maintain cleanliness, hygiene and safety standards in the kitchen
• Ensure proper storage and rotation of food and supplies
• Check quality and freshness of ingredients regularly
• Monitor stock levels and assist in ordering when required
• Work closely with team members to ensure smooth daily kitchen operations

Requirements & Skills

• Proven experience as chef
• Experience in using cutting tools, cookware and kitchen equipment
• Knowledge of cooking procedures and methods (e.g. grilling, boiling, frying)
• Ability to follow food safety and sanitation procedures
• Able to work in a fast-paced environment
• Physically fit and able to stand for long hours
• Good teamwork and communication skills
• Responsible and able to follow instructions

Working Days: 4 days off per month

Working hours : 11am - 11pm (10 hours per day, 2 hours break)

Job Duties:

• Overall in charge of kitchen operations
• Procurement, selection, inspection and preparation of ingredients
• Cut various meats and vegetables as per established specification
• Track inventory stock in kitchen and conduct daily order
• Cleans food preparation areas as determined by law and company policy
• Prepares food to the specifications of the client
• Prepares food before the arrival of guests
• Makes adjustments to food items to accommodate guests with allergies or specific diet concerns
• Manage other employees in kitchen
• Acts as liaison to front-of-house employees to ensure proper food service temperature
• Seasons food according to recipes or company needs
• Orders ingredients and spices as needed
• Operates various kitchen appliance such as a blender, oven, grill
• Portions, arranges, and garnishes food based on client preference
• Direct and lead the food assembly process
• Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and sanitation of restaurant and kitchen equipment

Job Requirements

• At least 5 years' experience in western cuisine
• Good experience in western cuisine kitchen operation
• Knowledge of good hygiene practices
• Willing to work long hours and OT when required
• Understand western spices well

Working Days: 4 days off per month

Working hours : 11am - 11pm (10 hours per day, 2 hours break)

Job Duties:

• Overall in charge of kitchen operations
• Procurement, selection, inspection and preparation of ingredients
• Cut various meats and vegetables as per established specification
• Track inventory stock in kitchen and conduct daily order
• Cleans food preparation areas as determined by law and company policy
• Prepares food to the specifications of the client
• Prepares food before the arrival of guests
• Makes adjustments to food items to accommodate guests with allergies or specific diet concerns
• Manage other employees in kitchen
• Acts as liaison to front-of-house employees to ensure proper food service temperature
• Seasons food according to recipes or company needs
• Orders ingredients and spices as needed
• Operates various kitchen appliance such as a blender, oven, grill
• Portions, arranges, and garnishes food based on client preference
• Direct and lead the food assembly process
• Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and sanitation of restaurant and kitchen equipment

Job Requirements

• At least 5 years' experience in western cuisine
• Good experience in western cuisine kitchen operation
• Knowledge of good hygiene practices
• Willing to work long hours and OT when required
• Understand western spices well

Roles & Responsibillities

Working Days: 4 days off per month

Working hours : 11am - 11pm (10 hours per day, 2 hours break)

Job Duties:

• Overall in charge of kitchen operations
• Procurement, selection, inspection and preparation of ingredients
• Cut various meats and vegetables as per established specification
• Track inventory stock in kitchen and conduct daily order
• Cleans food preparation areas as determined by law and company policy
• Prepares food to the specifications of the client
• Prepares food before the arrival of guests
• Makes adjustments to food items to accommodate guests with allergies or specific diet concerns
• Manage other employees in kitchen
• Acts as liaison to front-of-house employees to ensure proper food service temperature
• Seasons food according to recipes or company needs
• Orders ingredients and spices as needed
• Operates various kitchen appliance such as a blender, oven, grill
• Portions, arranges, and garnishes food based on client preference
• Direct and lead the food assembly process
• Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and sanitation of restaurant and kitchen equipment

Job Requirements

• At least 5 years' experience in western cuisine
• Good experience in western cuisine kitchen operation
• Knowledge of good hygiene practices
• Willing to work long hours and OT when required
• Understand western spices well

Chef (Indian Restaurant – Chettinad Cuisine)

Job Title

Chef – Indian Restaurant (Chettinad Cuisine)

Job Summary

We are seeking an experienced and passionate Chef specializing in authentic South Indian Chettinad cuisine to join our restaurant team. The successful candidate will be responsible for preparing high-quality traditional Indian dishes, maintaining food quality and hygiene standards, managing kitchen operations, and ensuring customer satisfaction through excellent food preparation and presentation.

Key Responsibilities

• Prepare and cook a wide variety of authentic Chettinad and South Indian dishes.
• Plan menus and develop new recipes while maintaining traditional flavors and cooking techniques.
• Ensure consistency in taste, quality, and presentation of all dishes.
• Monitor food stock levels and assist in ordering ingredients and kitchen supplies.
• Maintain cleanliness and hygiene standards in compliance with food safety regulations.
• Supervise and train kitchen assistants and junior kitchen staff.
• Ensure proper storage and handling of food products.
• Minimize food wastage and control kitchen costs.
• Coordinate with management regarding menu planning and special customer requests.
• Ensure smooth daily kitchen operations during service hours.

Job Requirements

• Minimum 2 years of relevant experience as a Chef specializing in Indian and Chettinad cuisine.
• Strong knowledge of traditional Chettinad spices, recipes, and cooking methods.
• Ability to prepare a variety of vegetarian and non-vegetarian South Indian dishes.
• Good understanding of food safety and hygiene practices.
• Ability to work in a fast-paced environment and handle multiple tasks efficiently.
• Strong teamwork and communication skills.
• Willingness to work on weekends, public holidays, and shifts.

Preferred Qualifications

• Professional culinary training or certification in Indian cuisine.
• Experience working in Indian restaurants in Singapore or overseas.
• Knowledge of menu costing and inventory management.

• Ensuring that all food is of excellent quality and served in a timely manner.

• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.

• Overseeing all kitchen operations.

• Coordinating kitchen staff, and assisting them as required.

• Training staff to prepare and cook all the menu items.

• Taking stock of ingredients and equipment, and placing orders to replenish stock.

• Enforcing safety and sanitation standards in the kitchen.

• Creating new recipes to keep the menu fresh.

• Keeping up to date with industry trends.

• Receiving feedback and making improvements where necessary.

. 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

Responsibilities

• Plan, organize, and oversee daily kitchen operations to ensure smooth and efficient food preparation and service.

• Develop and maintain menu offerings, recipes, and food presentation standards.

• Supervise, train, and guide kitchen staff to ensure consistent food quality and productivity.

• Monitor food quality, portion control, and kitchen hygiene standards at all times.

• Manage inventory levels, food ordering, and storage to minimize wastage and control costs.

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

• Coordinate with management on menu planning, promotions, and operational improvements.

• Handle customer feedback relating to food quality and implement corrective actions where necessary.

Requirements

• Proven experience in managing kitchen operations and food preparation activities.

• Strong knowledge of food safety, hygiene, and sanitation practices.

• Ability to lead, supervise, and train a team in a fast-paced kitchen environment.

• Good organizational and time-management skills.

• Ability to maintain high standards of food quality and consistency.

• Experience in menu planning, inventory control, and cost management.

• Ability to work flexible hours

• Strong problem-solving and communication skills.

Wow Wow West Western food stall at ABC market seeking western chef on full time and part time basis.

Address 6 Jalan Bukit Merah #01-133.
WE could offer permanent 4 or 5 or 6 days employment with salary range from $2300 to $4000. Hourly rates for part time is $13 to $15.
With or without experience will determine your salary range.
Usual timing is either start at 9am or 10am and end at 8.30 or 9pm.
Flexi timing and schedule.

We do NOT have any quota for work permits or s pass as it is a
NEA managed hawker has restriction for employment pass.
Whatsapp 92231252 for immediate employment.

Responsibilities

• Plan, organize, and oversee daily kitchen operations to ensure smooth and efficient food preparation and service.

• Develop and maintain menu offerings, recipes, and food presentation standards.

• Supervise, train, and guide kitchen staff to ensure consistent food quality and productivity.

• Monitor food quality, portion control, and kitchen hygiene standards at all times.

• Manage inventory levels, food ordering, and storage to minimize wastage and control costs.

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

• Coordinate with management on menu planning, promotions, and operational improvements.

• Handle customer feedback relating to food quality and implement corrective actions where necessary.

Requirements

• Proven experience in managing kitchen operations and food preparation activities.

• Strong knowledge of food safety, hygiene, and sanitation practices.

• Ability to lead, supervise, and train a team in a fast-paced kitchen environment.

• Good organizational and time-management skills.

• Ability to maintain high standards of food quality and consistency.

• Experience in menu planning, inventory control, and cost management.

• Ability to work flexible hours

• Strong problem-solving and communication skills.

Overall Job Objectives:

As a Chef De Partie (CDP) you are responsible for supporting the Head and Sous Chef delivering consistently high-quality food, handling purchase orders and ensuring that items arriving are documented. They ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.

Core Responsibilities:

• Plan and execute menus in collaboration with other colleagues

• Manage ingredients that should be frequently available on a daily basis

• Follow the directions of the executive and sous chef

• Ensure adherence to all relevant health, safety and hygiene standards. 

• Suggest new ways of presentation of dishes and procedures for optimizing the cooking process.

• Give attention productivity of the kitchen such as speed and food quality

Job Specifications:

• Diploma or Qualification from a culinary school.

• Past experience working in a similar role.

• Ability to work well in a team

• Good listening and communication skills as well as multi-tasking skills.

• Knowledge of best practices for safety and sanitation.

• Passion for delivering great food and service.

• Flexibility to work shifts, including weekends and public holidays, based on business needs.

• This role may involve standing for extended periods and handling moderately heavy kitchen items as part of daily duties.

Key Deliverables:

• Collaborate with the Head and Sous Chef to plan and execute menus, ensuring consistent high-quality food preparation and presentation.

• Manage daily ingredient availability and maintain accurate documentation for purchase orders and deliveries.

• Adhere to health, safety, and hygiene standards while optimizing cooking processes for efficiency.

• Suggest innovative dish presentations and techniques to enhance the dining experience.

• Support the team in maintaining productivity through speed and food quality improvements.

Benefits of the role:

• Monthly variable sales incentive

• Annual completion bonus of 1 month salary (For Full-time if applicable)

• Medical coverage (For Full-time if applicable)

• Group discount (Dining & Salon)

• T⁠raining & Career Growth

• Opportunity to cross-rain at Overseas Outlets

INITIA GROUP is the biggest brand concept leader in Singapore & Malaysia. We have been in the beauty and F&B industry for years and are now in Art, Retail, and Photo Studios. We are a fast-paced growing company, bringing all unique and on-trend concepts. We have a lot of expansions going on and we need additional talents in our growing family.

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If you’re excited about our company’s vision for this position and want to start the path of becoming one of our future leaders, we’d like to hear from you.

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APPLY NOW!