3,216 Chef jobs in Singapore

Job description

Description

Join The Singapore Island Country Club – A Certified Great Place To Work

The Singapore Island Country Club (SICC) is Singapore's most prestigious and well-established golf and country club. With world-class facilities, a rich heritage, and a strong sense of camaraderie among our members, we offer a meaningful and rewarding environment for individuals looking to excel in the country club industry.

We are proud to be Great Place To Work Certified, recognizing our commitment to fostering a positive and supportive workplace culture

Vacancies Available (LOCAL Cuisine).

1. Senior Sous Chef
2. Sous Chef
3. Assistant Sous Chef

Employee Benefits (Full Time)

* AWS & Variable Bonus

* Lunar New Year Hong Bao

* Annual Leave, Family Care Leave & Birthday Leave

* Flexible , Dental Benefits & Duty Meals

* Employee Referral Fees

* Employee Privilege Discount at F&B and retail outlets/Birthday gifts vouchers

* Training and development opportunities

* Usage of Club's sports & recreational facilities

Shuttle Bus provided.

· Support Head Chef (Pastry) in overall management and control of the cold kitchen operations, including planning and directing food preparation

· Compliant to the mandatory hygiene and safety standards and requirements

· Maintain and continuously seek improvement in food quality standards and service and operating standards to ensure maximum customer satisfaction

· To assist in ensuring volume of food prepared is according to business needs; thereby avoiding over-production or under-production to prevents food wastage and keeps food cost within budget

· Supervising and assisting in training of new employees

· To assist in the scheduling and managing of manpower to avoid incurring unnecessary overtime

· To possess expert knowledge of food preparation and cooking procedures

· Producing and presenting high quality pastry, dessert items in line with standards

· Assist in menu planning and R&D and contribute creative ideas for seasonal or new menu offerings.

· To work well with team members by creating a stimulating, positive and energetic working atmosphere

· To take ownership of all tasks, duties and responsibilities assigned to you and ensuring that they are completed according to the kitchen work schedule and to the required standard

· All other related duties assigned by Supervisor

Requirements

• Minimum 4 years of related experience

• Creative, responsible, organized and able to work in fast paced kitchen environment while maintaining consistency and quality

• Able to work with minimal supervision

Job Description:

We are seeking an experienced and highly skilled Snr/Sous Chef to oversee the efficient operation of our industrial kitchen. The ideal candidate should have a minimum of 5 years of hands-on experience in managing industrial kitchens and a comprehensive understanding of local, Asian, and Western cuisines.

Responsibilities:

• Operational Management: Oversee the day-to-day operations of the industrial kitchen.

Ensure the kitchen team meets food cost and production volume targets.

Implement strategies to improve productivity and reduce wastage.
- Culinary Expertise: Demonstrate a strong understanding of local, Asian, and Western cuisines.

Contribute to menu development and culinary innovation.
- Team Leadership: Manage and lead a diverse kitchen team.

Provide guidance and training to kitchen staff.

Foster a collaborative and high-performance work environment.
- Production and Timing: Ensure meals are cooked on time according to customer orders.

Maintain a smooth workflow to meet service deadlines.
- Quality and Safety: Take responsibility for the quality and safety of all cooked meals.

Enforce hygiene and safety standards in the kitchen.
- Shift Flexibility: Able to work in shifts to accommodate operational requirements.

Qualifications and Skills:

• Minimum 5 years of experience in running industrial kitchens.
• In-depth knowledge of local, Asian, and Western cuisines.
• Strong organizational and multitasking skills.
• Results-driven with a focus on meeting targets and deadlines.
• Excellent communication and interpersonal skills.
• Commitment to maintaining quality and safety standards.

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 tasks 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)

Kitchen Operations

• Assist the Head Chef in planning and executing menu items, daily specials, and seasonal offerings.
• Oversee day-to-day kitchen activities including food preparation, cooking, and plating.
• Ensure all dishes meet the company's quality, portion, and presentation standards.
• Support in menu costing, stock control, and wastage reduction.

Team Leadership

• Supervise, train, and mentor junior kitchen staff, including Commis Chefs and Kitchen Helpers.
• Ensure shift schedules are followed and adequate manpower coverage is maintained.
• Delegate tasks effectively and monitor performance, providing constructive feedback.

Food Safety & Hygiene

• Enforce proper hygiene, safety, and sanitation practices according to NEA and SFA regulations.
• Conduct regular checks to ensure compliance with HACCP standards and company SOPs.
• Maintain a clean and organised kitchen environment at all times.

Inventory & Cost Control

• Monitor inventory, check deliveries, and ensure proper storage of ingredients.
• Work closely with the Head Chef on food ordering, supplier coordination, and stock rotation (FIFO).
• Control food costs by reducing wastage, maximising yield, and monitoring portion sizes.

Collaboration & Innovation

• Contribute to menu development, introducing new dishes aligned with the outlet's concept.
• Assist in staff tastings, promotional menus, and special events.
• Collaborate with the FOH team to ensure smooth service and customer satisfaction.

• Diploma/Certificate in Culinary Arts or equivalent.
• At least 3–5 years of relevant experience in a professional kitchen, with at least 1–2 years in a supervisory role.
• Strong knowledge of Western/Asian (or specify: Japanese/Steakhouse/Bar dining, etc.) cuisine.
• Ability to work in a fast-paced, high-volume environment.
• Excellent leadership, organisational, and communication skills.
• Knowledge of Singapore's food hygiene and safety regulations; valid Food Hygiene Certificate required.
• Flexibility to work shifts, weekends, and public holidays.
• Start Date: End October November 2025

Description about the concept:

Bae's Cocktail Club is opening a new concept housed within the National Gallery Singapore, brought to life by the award-winning minds behind The Proper Concepts Collective, Native Holdings, Chuga Soju and Labyrinth. Across two immersive levels, we blend soulful Singaporean cuisine, innovative cocktails, and nostalgic music-driven vibes—offering guests a seamless day-to-night experience.

From rooftop dining with skyline views to intimate lounge revelry, we celebrate the spirit and flavour of modern Singapore, reimagined.

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)

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)

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)