2,091 Chef jobs in Singapore

Nutrify Meals, a online meal prep company dedicated to providing healthy and nutritious meals. We aim to deliver a delightful and wholesome experience to our customers that go beyond just food.

Position: Chef De Partie/ Chef

Salary: $2,600 - $3,000 per month (based on experience and performance)

Location: CityGate Mall, 371 Beach Road (Nearest MRT: Nicol Highway)

Job Scope & Responsibilities:

• Ensure smooth day-to-day kitchen operations.
• Lead the protein station: butchering, marinating, and preparing proteins according SOPs.
• Support the hot side: cook meals using a Rational Combi Oven.
• Pack bento meals accurately according to customer orders.
• Conduct inventory tracking to maintain stock levels, reduce waste, and ensure ingredient availability & quality control.
• Ensure compliance with food safety standards and maintain a clean, organized kitchen station and environment.

What We're Looking For:

• Minimum 1 years of experience in the F&B industry.
• Genuine enthusiasm for healthy cooking and a solid understanding of nutrition principles (a strong plus).
• Experience using a Rational Combi Oven.
• Experience with bulk catering model.
• Able to multitask and work well within a small team.
• Creative, adaptable, and able to thrive in a fast-paced kitchen environment.
• Respectful, reliable, and committed to teamwork.

Work Schedule:

• Working Days: 5 days per week, 2 days off
• Daily Hours: 9:00 AM – 6:00 PM (ending times may vary based on order volume and task completion)
• Weekly Breakdown: Friday: Prep day
  
  Saturday: Cooking/Packing day
  
  Monday: Prep day
  
  Tuesday: Cooking/Packing day
  
  Wednesday: Kitchen cleaning/Preparation for next cycle service
• Off Days: Sunday & Thursday
• Note: Work on public holidays is required. The company observes two-week breaks during Chinese New Year & Hari Raya*.

Probation Period:

• First 3 months

Job Description

· Plans, prepares and cooks menu items as directed by the Sous / Head Chef.

· Assists in the development and planning of menus, including future food trends, new styles of service and concepts.

· Ensures that customers are given a prompt and efficient service with timely food preparation and delivery.

· Demonstrates and instructs cooks in food preparation and cooking skills.

· Compiles all food orders for the section, ensuring food quality and cost are in line the restaurant standards.

· Assist to ensure stock, deliveries and wastage are all checked and recorded in line with the restaurant food standards.

· Execute and maintain standard recipes, cooking techniques and presentation to assure consistency.

· Responsible for food preparation prior to cooking, including cleaning, cutting and storage

· Maintains a consistent understanding of food costing, sales mix and menu planning.

· Enforces controls to minimize food and supply waste and pilferage.

· Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

· Responsible for stock taking of ingredients, utensils, supplies and equipment within the section of work.

· Ensures that food storage areas are maintained in accordance with the kitchen’s Hygiene, health and safety policies and procedures.

· To take responsibility for contributing towards own development and attend training sessions or courses when required.

· Support safe work habits and a safe working environment at all times.

Job Requirement

· Able to work shifts, weekend & PH

· Basic Culinary Skills.

· Simple spoken and written English.

· Good hygiene knowledge.

JOB RESPONSIBILITY

• Report directly to the Sous Chef to assist closely in executing daily roles & responsibilities.
• Inspect the cleanliness & working conditions of all tools, equipment & supplies to comply with standards
• Collate & compile daily ingredient and order lists for Sous Chef
• Ensure all stations are adequately stocked with mise en place, tools, equipment & supplies before the start of all services
• Able to cover any stations vacated by fellow colleagues on AL, Off-In-Lieu, or Medical Leave

REQUIREMENTS

• Good communications skills - possessing a high level of empathy and good listening skills
• Able to multi-task in a fast-paced and demanding environment
• Good understanding of health, safety, and food hygiene practices
• Willingness to teach and share professional knowledge
• Trustworthy & maintain a high level of discipline & punctuality
• Pro-active & problem solver

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Key Responsibilities:

• Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
• Must have excellent food knowledge and a full understanding of culinary terms.
• Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.
• Must be proficient in completing tasks, work efficiently and productively.
• Must be able to work in any section of a kitchen.
• Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
• Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
• Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.
• Control production levels and recommend ideas for improvements and better cost controlling.
• Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.
• Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
• Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.
• Ensures that the HACCP program is carried out correctly.
• Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.
• Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.

Qualifications and Skills

• A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred).
• A culinary school degree is required.
• Very strong management skills in a multicultural and dynamic environment.
• Very strong communication, problem solving, decision making, and interpersonal skills.
• Superior customer service, teambuilding, and conflict resolution skills.
• Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Intermediate computer software skills required.
• Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections.
• Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

• Seniority level Mid-Senior level

• Employment type Contract

• Job function Production and Product Management
• Industries Travel Arrangements

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• on fire with passion and gratitude
• who feels cooking is the ultimate giving
• takes ownership of the role, mission and vision
• remains humble and is trustworthy,
• always doing what you say you're going to do.

• 5.5 days work week / 44 hours per week (Overtime Payable)
• AWS
• Annual Performance Bonus (T&C Applied)
• Annual Increment based on yearly performance
• Generous Employee Discounts
• Fast Career Growth Opportunities
• Medical Benefits (Unlimited visits with minimal co-payment)
• Free Staff Duty Meals
• Birthday Gift

• Prepare and execute orders according to standard recipes
• Ensure adequate mise en place at all times
• Ability to be efficient in multiple stations
• Inform and alert shortage of supplies to Sous Chef/ Head Chef
• Ensure food orders executed in an efficient and timely manner
• Practice relevant health, safety and hygiene standards
• Reporting directly to the Executive or Sous Chef

• Similar experience within the industry
• Ability to multitask and work efficiently under pressure
• Knowledge of best cooking practices
• Required skill(s): excellent use of various cooking methods, time management, great communication and interpersonal skills

• Participate in the preparation of all items prepared in the pastry shop and bakery. Ensure that all desserts are prepared and presented in an attractive and appetizing manner.
• Works with locally available fresh products wherever possible.
• Participates in planning utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
• Observes methods of food preparation and cooking, sizes of portions to ensure food is prepared in prescribed manner.
• Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.
• Ensure the cleanliness and tidy of the work station and ensure all equipment is in good working order.
• Maintain a cleanliness, neat and well-groomed at all times during on duty.
• Directs subordinates to ensure productivity meets standards given in accordance with Brand Service Standards.
• Reviews recipes, determines food, labor and overhead costs.
• Directs food apportionment policy to control costs.
• Introduces and tests the market with new products which are market-orientated in terms of price and product.
• Manage departmental budget by keeping track of stock inventory and minimising material wastage.
• In the absence of a Manager, conduct shift briefings to ensure hotel activities and operational requirements are known.
• Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.
• Provide orientation, training and guidance to new colleagues joining the team.
• Ensure colleagues are adequently trained and have the right tools and resources to perform their job tasks proficiently and productivity.
• Monitor and supervise colleague performance and provide guidance or couselling to colleagues where required.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, Maintenance, and Guest Services.
• May occasionally interact with outside contacts such as Guests - to ensure their total satisfaction and suppliers - regarding orders and invoices.
• Any other duties as assigned by their superior.

• Diploma or Degree in Culinary Arts with specialised training in Pastry/Bakery.
• At least 2-3 years experience in a similar capacity.
• Working experience in the hotel industry will be an added advantage.
• Must posses a valid food hygiene certificate.
• Commitment to work rotating shifts, weekends and public holidays.
• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company.

• Plan and execute menus according to the standard recipes or company requirement
• Ensure consistency presentation of prepared food items
• Ensure high levels of customer satisfaction in food quality and presentation
• Assist with daily kitchen prep work and station set-up prior to service and maintain
• the highest quality food preparation standards
• Ensure that all stocks are kept under optimum conditions
• Place orders in a timely manner
• Assist other cook during food assemblies
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Ensure adherence to all relevant health, safety, and hygiene standards
• Improve food quality based on customers feedback and requirement on specific diet
• Keep records and accounts of food purchases
• Keep kitchen area clean, safe, and well sanitise
• Other duties as assigned by management

• Proven experience in CDP role
• Excellent use of various cooking methods, ingredients, equipment, tools and processes
• Ability to work efficiently under pressure
• Great communication and interpersonal skills
• Able to work in hot and humid environment
• Ability to multitask
• Able to perform flexi shift, and able to work on weekends and public holidays
• 6 days work week

• Staff Meal
• Staff Discount
• Birthday Voucher
• Uniform will be provided
• Sales Target Incentive

• Produce all items relating to the menu to the Executive Chef's standards.
• Maintain a high standard of hygiene and health and safety.
• Ensure all equipment failure and hazards are reported to the Executive Chef or another senior member of staff.
• Ensure a strict control on food waste and reporting any waste in the correct procedure.
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date.
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.
• Maintain a close professional working relationship with other members of staff at all times.
• Produce recipes and costing in conjunction with the Executive Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met.
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.
• Perform miscellaneous job-related duties as assigned.

• Ability to communicate in English
• Able to work in a team environment
• Highly Responsible and reliable
• Able to work well under pressure in a fast-paced environment