Total 2,044 Full-time commis chef job vacancies

We are currently looking for an experienced & self-driven chef tojoin our team

Responsibilities includes:

• Prepare and cook designated items on the menu with specified time
• Responsible for the preparation of raw materials required for item on the menu
• Ensure that all food preparation is carried out accordings to the Standard Recipes and Operating Procedures
• Adhere to all statutory food hygience and sanitation guidlines
• Ensure regular maintenance of all kitchen equiopments, machinery and accessories
• Ensure all items prepared are done with the same level of quality and consistency
• Assist in cooking and plating prepared item according tio standards in the Kitchen Manual
• Overseeing stock and ordering supplies
• Proper labelling of all food items after preparartion, maintaining stock level of all products and ensure correct rotation by FIFO.

Requirements:

• At least 2 year(s) of working experience in the related field is required for this position
• Able to commit shift, weekends and public holidays
• Understanding of current SFA regulation (hygience and health, and safety legislations)
• Able to work under extreme pressure
• Ability to delegate tasks.

Job Description

The Station Chef ensures that all products used for dishes are of a high standard. He/She ensures that all health, safety legislation and guidelines are implemented, adhered to and reviewed regularly. He/She maintains cleanliness of all areas after service. He/She is responsible for preparing kitchen cleaning rosters. He/She supervises cleaning schedules and signs off on a regular basis.~ Facilitate effective communication and engagement at the workplace.

Requirements
~ Apply food safety management systems for food service establishments.
~ Conduct food and beverage hygiene audit.
~ Demonstrate advanced dry heat cooking techniques.
~ Demonstrate sous vide method.
~ Establish relationships for customer confidence.
~ Facilitate effective work teams.
~ Grind wet flour.
~ Identify meat and its fabrication and utilisation in culinary.
~ Identify seafood and its fabrication and utilisation in culinary.
~ Maintain workplace safety and health policies and procedures.
~ Manage productivity improvement.
~ Solve problems and make decisions at supervisory level.
~ Supervise food production.
~ Supervise quality procedures.
~ Understand asian food culture and techniques.
~ Understand nutritional knowledge and dietary requirements.

responsibilities:

- managing kitchen (ensuring cleanliness and proper storage of food)

- improving food items (refining current recipes and additional improvements)

- creating new food items

- preparing of ingredients

- preparing of food items

requirements:

- experience in Chinese cuisine such as mala and sichuan dishes
- experience in barbecue skewers (chuan chuan)

• 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.

Job Summary

Prepare, cook, and present food following company standards while maintaining quality, freshness, and hygiene. Support kitchen preparation, stock management, and cleaning tasks. Adhere to food safety and workplace safety procedures. Work includes weekends, public holidays, and rotating shifts.

Responsibilities

• Prepare, cook, and present food to meet company quality and presentation standards
• Maintain food quality, freshness, and hygiene throughout preparation and service to ensure customer satisfaction
• Assist with kitchen preparation tasks to support efficient and timely meal production
• Conduct stock checks to monitor inventory levels and minimize food waste
• Perform cleaning duties to maintain a safe, sanitary, and organized kitchen environment
• Follow all food safety and workplace safety procedures to ensure compliance and protect team health
• Work effectively during weekends, public holidays, and rotating shifts as scheduled to support continuous kitchen operations

Preferred competencies and qualifications

• Relevant kitchen or cooking experience is preferred

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• Able to work night shift

Responsibilities:

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock-checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

• Profound knowledge of different kinds of beverages
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift

Responsibilities:

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

• Past experience as a working chef.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Profound knowledge of different kinds of beverages
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift

A neighbourhood food shop is seeking a Chief Cook with expertise in local cuisine. The role requires working split shifts (5:00am–9:00am and4:00pm–8:00pm), including weekends and public holidays.

Key responsibilities include preparing and cooking food in compliance with food hygiene and safety standards, supervising and training kitchen assistants, and coordinating with counter staff to ensure smooth daily operations.

The role also involves managing inventory to maintain adequate stock levels while avoiding overstocking, particularly of perishable ingredients.

Candidates should possess a minimum of three (3) years of relevant experience and demonstrate the ability to work effectively as part of a team.

Roles & Responsibilities

• Oversee and manage all operational duties within the pastry department.
• Ensure all products meet established standards for quality, consistency, taste, and presentation.
• Monitor and control food and production costs to maximize efficiency and minimize wastage.
• Develop and create pastry menus, seasonal specialties, and innovative product offerings.
• Maintain high standards of personal hygiene and comply with all food handling and preparation procedures.
• Ensure full compliance with food safety, hygiene, and sanitation regulations in accordance with statutory requirements.
• Maintain cleanliness and proper upkeep of kitchen facilities, baking equipment, refrigerators, and workstations to meet sanitary standards.
• Manage inventory levels, stock control, and ordering of pastry ingredients and supplies.
• Train and guide junior kitchen staff where required to ensure consistent quality and operational standards.
• Support continuous improvement initiatives to enhance product quality, productivity and customer satisfaction.

Job Requirements

• Minimum 5 years of relevant experience in a pastry kitchen.
• Strong knowledge of pastry production, baking techniques, dessert preparation and food safety standards.
• Proven ability to manage food costs, inventory, and production planning.
• Creative mindset with a passion for pastry and dessert innovation.
• Ability to work effectively under pressure in a fast-paced environment.
• Able to work on weekends and public holidays.

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting& hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control, usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Ensure staffs follow company safety SOP

· Follow company safety SOP

· Backend duties: stock takes, scheduling etc

· Help out at other outlets when needed.

· Handle any other duties assigned by Area Manager

· Minimum GCE N-Level or ITE qualifications

· Minimum 2 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

Job Responsibilities

• Prepare and cook menu items to required taste, quality, and presentation.
• Plan daily prep (mise en place) and manage kitchen workflow during service.
• Ensure food hygiene, safety, and cleanliness (follow SOP/HACCP where applicable).
• Monitor stock, reduce wastage, and support ordering/storage (FIFO).
• Maintain consistency, portion control, and kitchen equipment care.
• Work with team to meet service timing and handle special requests.

Job Requirements

• Proven cooking experience in a professional kitchen.
• Knowledge of food safety and hygiene standards.
• Ability to work fast under pressure and fast paced working environment.
• Willing to work on public holiday and weekends

We regret that only shortlisted candidates will be notified.

Manage the kitchen, food preparation, supplies ordering and kitchen staff for general food service and functions

Kitchen Management

· Overall responsible for culinary activities of the kitchen

· Check the quantity and quality of received products to ensure items are as ordered and standards are met

· Achieve food margin set by the Company

· Monitor and maintain stock levels to reduce wastage and to maximize profitability

· Ensure kitchen operations are carried smoothly and effectively

· Receive and store food supplies, equipment and utensils in refrigerators, cupboards and other storage areas

· Responsible for inventory management to ensure sufficient stock for operation efficiency

Hygiene and Workplace Safety Management

· Ensure consistency in food quality control, hygiene and safety

· Ensure that food handling and hygiene regulations are followed in accordance with regulations

Equipment Management

· Inspect equipment, work areas and general supplies to ensure conformance to established health and safety standards

People Management

· Supervise and coordinate activities of kitchen staff

· Instruct and train other kitchen workers in the preparation, cooking, garnishing, and presentation of food

· Inspire and motivate the team to achieve food specifications

· Assist in recruitment of kitchen staff

· Manage a team of chefs and their areas of responsibilities

Sales Management

· Collaborate with restaurant manager to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers

Cost Management

· Manage food and manpower cost

Administration

· Responsible for kitchen administration duties

Perform other reasonable job duties as requested by Superior

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• Able to work on weekend and public holiday

Job Description:

• Prepare high quality Chinese food, with emphasis on Bak Kut Teh.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.