Explore numerous 2,000 Chef jobs in Singapore
Junior Sous Chef / Sous Chef
Posted 4 days ago
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Job Description
Job Description
- Support the Sous Chef and Head Chef with daily tasks
- Provide guidance and leading the chefs including but not limited to, line cooking, food preparation, and dish plating
- Oversee and organize kitchen stock and ingredients
- Keeps cooking stations well-stocked, especially before and during prime operation hours
- Manage food and product ordering by keeping detailed records and minimize waste, plus work with existing systems to improve waste reduction and manage budgetary concerns
- Supervise and assist in all food preparation and presentation to ensure quality and restaurant standards
- Work with the head chef to maintain kitchen organization, staff ability, and training opportunities
- Verify that food storage units all meet standards and are consistently well-managed
- Coordinate with the restaurant management team on supply orders, budget, and kitchen efficiency and staffing
- Any other ad hoc duties assigned
Requirements:
- At least 3 years’ experience
- Process Food and Beverage Safety and Hygiene certificate
- Strong knowledge in Food and Beverage
- Strong organizational and problem-solving skills and attention to detail
- Must be able to work on shift roster (including Sat, Sun & PH)
Junior Sous Chef / Sous Chef
Posted 4 days ago
Job Viewed
Job Description
Job Description
- Support the Sous Chef and Head Chef with daily tasks
- Provide guidance and leading the chefs including but not limited to, line cooking, food preparation, and dish plating
- Oversee and organize kitchen stock and ingredients
- Keeps cooking stations well-stocked, especially before and during prime operation hours
- Manage food and product ordering by keeping detailed records and minimize waste, plus work with existing systems to improve waste reduction and manage budgetary concerns
- Supervise and assist in all food preparation and presentation to ensure quality and restaurant standards
- Work with the head chef to maintain kitchen organization, staff ability, and training opportunities
- Verify that food storage units all meet standards and are consistently well-managed
- Coordinate with the restaurant management team on supply orders, budget, and kitchen efficiency and staffing
- Any other ad hoc duties assigned
Requirements:
- At least 3 years’ experience
- Process Food and Beverage Safety and Hygiene certificate
- Strong knowledge in Food and Beverage
- Strong organizational and problem-solving skills and attention to detail
- Must be able to work on shift roster (including Sat, Sun & PH)
Junior Sous Chef / Sous Chef
Posted 9 days ago
Job Viewed
Job Description
Job Description
- Support the Sous Chef and Head Chef with daily tasks
- Provide guidance and leading the chefs including but not limited to, line cooking, food preparation, and dish plating
- Oversee and organize kitchen stock and ingredients
- Keeps cooking stations well-stocked, especially before and during prime operation hours
- Manage food and product ordering by keeping detailed records and minimize waste, plus work with existing systems to improve waste reduction and manage budgetary concerns
- Supervise and assist in all food preparation and presentation to ensure quality and restaurant standards
- Work with the head chef to maintain kitchen organization, staff ability, and training opportunities
- Verify that food storage units all meet standards and are consistently well-managed
- Coordinate with the restaurant management team on supply orders, budget, and kitchen efficiency and staffing
- Any other ad hoc duties assigned
Requirements:
- At least 3 years’ experience
- Process Food and Beverage Safety and Hygiene certificate
- Strong knowledge in Food and Beverage
- Strong organizational and problem-solving skills and attention to detail
- Must be able to work on shift roster (including Sat, Sun & PH)
Chef de Partie/Jr. Sous Chef/Sous Chef
Posted today
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Job Description
Chef de Partie /Junior Sous Chef / Sous Chef – Avant Marketplace
Location:
Singapore
Avant Marketplace is Singapore’s first
live seafood retail-and-dine concept , where customers pick their seafood, and our chefs bring it to life. We’re looking for a
curious, adaptable chef
who loves working with premium ingredients and enjoys connecting with people as much as cooking.
What You’ll Do
Prepare and plate dishes with
fresh, live seafood and meats .
Chat with customers, help them choose their seafood, and handle light sales.
Work closely with senior chefs on menu ideas and daily specials.
Keep the kitchen running smoothly, cleanly, and efficiently.
Support
wholesale planning
alongside daily kitchen operations.
What We’re Looking For
4+ years of restaurant/hotel kitchen experience ; seafood knowledge is a plus.
Comfortable handling live seafood and talking to customers.
Flexible and open to working both front and back of house.
A team player with attention to detail and a hunger to grow.
Why Join Us
Get hands-on with
the freshest seafood in Singapore
every day.
A role that mixes cooking, service, and creativity — never boring!
Real progression:
training in management, prep, ordering, and wholesale.
A warm, supportive team with
health and insurance benefits .
At Avant Marketplace, food isn’t just cooked — it’s experienced. If you’re excited about learning, growing, and sharing that excitement with customers, we’d love to welcome you.
#J-18808-Ljbffr
Kitchen Chef/ Management Trainee - Degree!
Posted today
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Job Description
Supreme HR Advisory – Central Singapore
Working days & hours: 10am – 10pm (2hrs rest)
Location: Clarke Quay, Central - Islandwide
Salary: $3150 - $500 + Monthly Incentives ( 150 - 500+)
Responsibilities
Preparing, cooking and presenting food at a designated station in a kitchen
Responsible for the standard quality and quantity of food produced.
Any other duties assigned
Requirements
Bachelor's Degree in any major
Min. 1 year relevant experience
Staff Meal Provided
Tee Xin Li Reg No: R
The Supreme Hr Advisory Pte Ltd EA No: 14C7279
#J-18808-Ljbffr
Sous Chef
Posted 6 days ago
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Job Description
You will supervise and guide the kitchen brigade, support menu planning and development, and step up to lead the team in the absence of the Chef De Cuisine. With your passion for food, organizational skills, and ability to inspire others, you will play a key role in upholding Intercontinental Hotel Robertson Quay 's reputation as one of Singapore's most vibrant Italian dining destinations.
**Your Day to Day**
**People**
+ Lead and support daily kitchen operations and mise en place, ensuring smooth workflow across all sections.
+ Supervise and motivate the kitchen brigade, providing guidance and feedback to maintain high performance and teamwork.
+ Communicate effectively with the Chef De Cuisine and Executive Chef, addressing challenges, guest feedback, and operational updates.
+ Conduct and participate in daily briefings, scheduled meetings, and training sessions.
+ Mentor and develop junior chefs, supporting their growth in technical skills, recipes, and hygiene standards.
+ Foster strong collaboration between the kitchen and front-of-house teams to deliver seamless service.
**Financial Returns**
+ Assist the Chef De Cuisine in managing food costs, labour, and kitchen expenses to achieve departmental budget targets.
+ Ensure portion controls are followed and waste is minimised to maximise profitability.
+ Oversee the efficient use and maintenance of equipment, tools, and resources.
+ Support accurate inventory management, including proper storage, rotation, and labelling of ingredients.
+ Provide input into menu planning and costings with a focus on seasonality, guest preferences, and operational efficiency.
**Guest Experience**
+ Supervise the preparation, cooking, and presentation of dishes to ensure consistency, quality, and adherence to recipes.
+ Ensure buffet and display set-ups are completed to brand standards and ready in advance of service (Breakfast / Club Lunge)
+ Uphold Publico Ristorante's reputation by delivering authentic Italian flavours with modern presentation.
+ Handle guest interactions professionally when required, demonstrating courtesy and hospitality.
+ Support the achievement of high guest satisfaction scores through quality food and efficient service delivery.
**Responsible Business**
+ Enforce compliance with food safety, hygiene, Occupational Health & Safety, and brand standards across all kitchen operations.
+ Maintain a clean, safe, and organized working environment for the entire brigade.
+ Ensure kitchen staff follow proper grooming and uniform standards.
+ Take immediate action to correct hazards and report safety risks promptly.
+ Log and report any incidents or accidents in line with hotel procedures.
+ Champion sustainability by promoting waste reduction, responsible sourcing, and energy and water conservation.
**Accountability**
The Sous Chef is accountable for supporting the Chef de Cuisine in managing the overall performance and success of the kitchen. This includes supervising daily operations, maintaining food quality and consistency, and driving efficiency in line with budget targets. The role is also responsible for mentoring and developing the kitchen team, ensuring compliance with food safety and hygiene standards, and contributing to the continued success by delivering exceptional culinary experiences.
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. We firmly believe that all our colleagues deserve to be treated equally and have the same opportunities to develop and grow their skills within our business and provide equal employment opportunities to all applicants and colleagues without regard to an individual's, race, color, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law.
Sous Chef
Posted today
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Job Description
Industry: Food & Beverage / Catering / Restaurant
Salary: SGD 3000 - 3800
Location: Central, Singapore
About Company:
Our client is a newly opened restaurant located in a 4-star hotel at Central of Singapore. With head chef from Tokyo, Japan, they are offering wonderful Japanese and French fusion cuisine.
Job Description:
- To support on lunch & dinner session operation.
- Contribute to kitchen standards, line cooking, food preparation, and dish plating.
- Assist in managing kitchen stock and ingredient organization.
- Assist in monitoring food and product orders, minimizing waste through detailed records.
- Assist in food preparation and presentation, ensuring exceptional quality.
- Assist in maintaining kitchen organization, staff development, and training opportunities.
- Ensure the safe and proper use of kitchen equipment at all times.
- Uphold high cleanliness standards in and around the workstation, adhering to health and sanitation regulations.
- To take on any other tasks as reasonably assigned by the direct reporting superior and/or company.
Job Requirements:
- At least 5 years of cooking experience in restaurant or hotel settings.
- Experienced in inventory management, food ordering, and shift scheduling will be an added advantage.
- Willing to work on weekends and Public Holidays.
- Strong attention to detail and a commitment to maintaining food quality standards.
Compensation:
- Working Location: 3 mins walking distance from MRT Chinatown
- Working hours: 10am to 10pm (2 shifts rotational)
- Working days: 5 days/week (shift rotational)
- Annual Leave, Medical Leave, Opportunities for career advancement
- Opportunity to work in a prestigious 4-star hotel setting
Interested applicants are invited to submit their resume via clicking the apply button.
JointHire Singapore Pte Ltd.(EA License No.: 17C8920)
Hidetaka Yata (Registration No.: R )
Job ID: 3509
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Sous Chef
Posted today
Job Viewed
Job Description
Industry: Food & Beverage / Catering / Restaurant
Salary: SGD
Location: Central, Singapore
About Company:
Our client is a newly opened restaurant located in a 4-star hotel at Central of Singapore. With head chef from Tokyo, Japan, they are offering wonderful Japanese and French fusion cuisine.
Job Description:
- To support on lunch & dinner session operation.
- Contribute to kitchen standards, line cooking, food preparation, and dish plating.
- Assist in managing kitchen stock and ingredient organization.
- Assist in monitoring food and product orders, minimizing waste through detailed records.
- Assist in food preparation and presentation, ensuring exceptional quality.
- Assist in maintaining kitchen organization, staff development, and training opportunities.
- Ensure the safe and proper use of kitchen equipment at all times.
- Uphold high cleanliness standards in and around the workstation, adhering to health and sanitation regulations.
- To take on any other tasks as reasonably assigned by the direct reporting superior and/or company.
Job Requirements:
- At least 5 years of cooking experience in restaurant or hotel settings.
- Experienced in inventory management, food ordering, and shift scheduling will be an added advantage.
- Willing to work on weekends and Public Holidays.
- Strong attention to detail and a commitment to maintaining food quality standards.
Compensation:
- Working Location: 3 mins walking distance from MRT Chinatown
- Working hours: 10am to 10pm (2 shifts rotational)
- Working days: 5 days/week (shift rotational)
- Annual Leave, Medical Leave, Opportunities for career advancement
- Opportunity to work in a prestigious 4-star hotel setting
Interested applicants are invited to submit their resume via clicking the apply button.
JointHire Singapore Pte Ltd.(EA License No.: 17C8920)
Hidetaka Yata (Registration No.: R )
Job ID: 3509
Sous Chef
Posted today
Job Viewed
Job Description
Come Join the Burnt Ends Hospitality Group
Founded by Chef-Owner Dave Pynt, Burnt Ends is a modern barbecue restaurant in Singapore's Dempsey Hill serving modern Australian barbecue and boutique wines and spirits in a fun, relaxed atmosphere. At the heart of this modern barbecue restaurant is an open kitchen concept with a custom four-tonne, dual cavity oven, and four elevation grills. Burnt Ends writes new menus daily and believes that there is magic that comes from cooking with wood.
Job Responsibilities:
- Coordinate all sections in the kitchen
- Ensure consistent and smooth operations of the department
- Drive organisational policies and procedures for inventory management
- Follow food waste control guidelines
- Lead in the training of new staff
- Provide guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
- Operate kitchen to maintain profitability and costs for the culinary operations
- Support to create new recipes for inclusion in new menus
- Modify existing work processes and procedures in accordance with process improvement reviews
- Support to maintain kitchen organization, staff ability, and training opportunities
- Propose initiatives for continuous improvement
- Evaluate emerging technology trends that can be leveraged to improve productivity and innovation
- Monitor the adherence of customer service standards
- Provide food services to all guests in a manner that is professional, efficient yet friendly
- Evaluate the effectiveness of service recovery strategies to improve customer service delivery
- Evaluate impact of customer loyalty strategies to ascertain its effectiveness
- Monitor team's compliance with the organisation's personal, food and beverage hygiene standards
- Ensure that working areas are always kept clean
- Monitor team's adherence to the organisation's food waste management Standard Operating Procedures (SOPs)
- Monitor team's compliance with the organisation's Workplace Safety and Health (WSH) policies and procedures
- Inspect quality of food plating to ensure required standards are met when running the pass
Job Requirements:
- Minimum 6 years of michelin restaurant experience
- No minimum cert required
- Good communications skills
- Excellent use of various cooking methods, ingredients, equipment and processes
- Able to multitask and work efficiently under pressure
- Resolve issues in a fair and positive manner
- Be punctual and well disciplined
- 5 days work week (44 hours)
Benefits:
- Medical insurance
- Dental coverage
- High monthly incentives
- Annual performance bonus
- Strong growth and development opportunities
- 12 days Annual leave + 1 day Birthday leave
- 1.5x OT pay for hours worked beyond 44/week
If you're passionate about food, love working with a great team, and want to be part of something new and exciting, we'd love to meet you Apply now and be part of Burnt Ends
Tell employers what skills you haveRecipes
Ingredients
Able To Multitask
Customer Service Delivery
Cooking
Process Improvement
Emerging Technology
Customer Loyalty
Workplace Safety
Service Recovery
Sanitation
Productivity and Innovation
Inventory Management
Pressure
Workplace Safety and Health
Sous Chef
Posted today
Job Viewed
Job Description
Location: Dorsett Hotel, 333 New Bridge Road, Singapore
Role Overview
The Sous Chef will support the Chef de Cuisine in managing all aspects of kitchen operations, ensuring the consistent delivery of high-quality dishes across buffet and à la carte menus. The role requires strong culinary skills, leadership capability, and the ability to perform under pressure in a dynamic kitchen environment.
Key Responsibilities- Assist the Chef de Cuisine in planning, organizing, and supervising kitchen operations.
- Ensure all dishes are prepared and presented according to established standards.
- Lead and train junior chefs and kitchen assistants, maintaining teamwork and productivity.
- Monitor food production, portion control, and waste management to achieve cost efficiency.
- Maintain high standards of hygiene, cleanliness, and food safety throughout the kitchen.
- Assist in developing new menu items and improving existing recipes.
- Ensure smooth communication and coordination between kitchen and service teams.
- Minimum 4-5 years of culinary experience, including at least 2 years in a supervisory role.
- Prior experience in Western, international, or buffet-style dining preferred.
- Strong technical cooking skills with attention to detail.
- Excellent teamwork, time management, and communication abilities.
- Knowledge of food hygiene and kitchen safety standards.
- Passionate, reliable, and committed to quality and consistency.
Recipes
Leadership
Ingredients
Quality Control
Food Safety
Cooking
Food Quality
Inventory
Purchasing
Sanitation
Attention to Detail
Pressure
Waste Management
Time Management
Bridge
Culinary Skills