1,310 Chef Positions jobs in Singapore

• Lead and manage daily kitchen operations for the zichar stall.
• Plan, prepare and cook a wide variety of zichar dishes, including live seafood items, to maintain authentic taste and quality.
• Ensure proper handling, storage and preparation of live seafood in accordance with NEA standards.
• Develop and update menus in collaboration with management, ensuring creativity while controlling food cost.
• Maintain food hygiene, safety and cleanliness standards in compliance with NEA and company SOPs.
• Manage inventory, stock ordering and cost control to achieve stall profitability.
• Plan and manage the monthly staff roster to ensure adequate manpower coverage.
• Supervise, train and motivate kitchen staff, including scheduling and task delegation.
• Coach and develop a multi-national team of kitchen staff to ensure consistency, efficiency and teamwork.
• Coordinate closely with the service team to ensure smooth order flow and customer satisfaction.
• Monitor portion control, wastage and food presentation standards.

• At least 5 years of relevant F&B experience, with a minimum of 2 years in a supervisory/lead chef role in a Zichar or Chinese kitchen environment.
• Professional culinary qualification or equivalent hands-on training/experience in Chinese cuisine preferred.
• Strong culinary skills with knowledge of wok-frying, stir-fry, soups, meats, sauces and live seafood preparation.
• Hands-on leader with proven ability to manage kitchen staff and operations in a fast-paced food court environment.
• Good understanding of food costing, inventory management and kitchen operations.
• Ability to work long hours, weekends and public holidays as per operational needs.
• Proficiency in both English and Chinese is required to liaise with foreign kitchen staff, suppliers, and management effectively.
• Proven ability to lead, train, plan rosters, and manage a multi-national team.
• Candidates should note that this is a non-halal establishment.
• Possess a valid food hygiene / Audit certificate.

We are passionate about creating exceptional food experiences that delight every customer.

We strive to provide high-quality, innovative dishes in a vibrant and engaging environment.

• Key Skills:
• Innovative thinking
• Quality focus
• Vibrant communication

About the Role:

This role is ideal for individuals who share our passion for delivering exceptional food experiences.

The successful candidate will have a strong track record of working in a fast-paced environment and be able to demonstrate excellent time management skills.

What We Offer:

We offer a competitive salary and a range of benefits, including training and development opportunities.

• Responsible for overall food production, kitchen operations management.
• Ensure all dishes meet Elephant Grounds' quality standards and presentation guidelines.
• Maintain, monitor and improve quality performances to comply with the prescribed food quality.
• Be fully in charge of hiring, managing and training kitchen staffs.
• Supervise and train up production team members to achieve good performance standard.
• Carry out cost control planning such as food and ingredients, and ordering & inventory management.
• Maintain compliance with health, safety, and sanitation regulations (HACCP, food handling, etc.).
• Inspect kitchen supplies, equipment and work areas to ensure conformance to establish standards.

• Minimum 5+ years in a professional kitchen, with at least 2 years in a leadership role (Head Chef, Sous Chef, or Kitchen Manager).
• Strong background in café, brunch, or modern casual dining-knowledge of coffee-pairing dishes is a plus.
• Proven ability to lead and motivate a team in a high-volume setting.
• Passion for developing new recipes and improving existing ones.
• Excellent time management and multitasking skills.
• Food Safety Certification (required).
• Ability to work flexible hours/shift, including weekends and public holidays.

• Oversee daily kitchen operations, food preparation, and staff performance
• Plan and design menu items in alignment with the restaurant's direction
• Manage kitchen inventory and ensure proper food storage and hygiene
• Ensure consistent quality of food and presentation
• Train and supervise kitchen staff to uphold high standards
• Work closely with front-of-house team to ensure smooth service delivery
• Monitor food cost and control wastage effectively
• Ensure compliance with all food safety and NEA hygiene regulations

• Proven experience as a chef or kitchen supervisor/manager
• Able to cook both Vietnamese and Thai cuisine
• Strong leadership and kitchen management skills
• Willing to work on weekends and public holidays
• Positive working attitude and strong sense of responsibility

• Vietnamese cuisine
• Thai cuisine
• Kitchen management
• Inventory control
• Food hygiene standards
• NEA regulations
• Cost control
• Team supervision
• Menu planning

• Lead and manage daily kitchen operations, ensuring smooth service and food consistency.
• Design and update menus in collaboration with management, incorporating seasonal ingredients and customer preferences.
• Supervise and train kitchen staff, fostering a positive and productive work environment.
• Monitor food preparation and presentation to ensure quality and portion control.
• Manage inventory, ordering, and cost control to meet budget targets.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Collaborate with front-of-house staff to ensure seamless customer service.
• Stay updated on culinary trends and bring innovative ideas to the café.

• Proven experience as a Head Chef or Senior Sous Chef in a café or casual dining setting.
• Strong leadership and team management skills.
• Excellent knowledge of food safety and kitchen hygiene practices.
• Creative flair with a passion for food and presentation.
• Ability to work under pressure and manage multiple tasks.
• Culinary certification or equivalent experience preferred.

• Provides guidance for all aspects of the kitchen's day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Places equipment, tools or ingredient orders in response to possible detected shortfalls
• When required, makes arrangements for repairs of cooking equipment
• Hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Supervises his/her subordinates' work on dishes and guides them, at times hand holding them, to produce the best expected outcome
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Calculate the workload and remuneration of kitchen staff
• Trains kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Encourages coworkers to cooperate and respect one another, motivates team work
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department's food cost target set by management
• Prepares duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
• Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date
• Undertakes any other duties and ad hoc related roles as the business requires

• Associate or Bachelor's Degree in Culinary Arts or Science, Business, or relevant fields
• Five (5) to Seven (7) years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course - Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail
• Good communication skills
• Team player

• Create and develop innovative and appealing menu offerings that cater to a diverse range of tastes and dietary preferences.
• Stay updated with food trends and incorporate new ingredients and cooking techniques into the menu.

• Oversee all food preparation activities, ensuring high-quality standards and consistency in taste and presentation.
• Maintain a clean and organized kitchen environment, adhering to all food safety and sanitation guidelines.

• Recruit, train, and mentor kitchen staff, including chefs, cooks, and kitchen assistants.
• Set clear performance expectations and provide ongoing feedback to maintain a high-performing team.

• Conduct regular quality checks to ensure that dishes meet established standards for taste, presentation, and portion size.
• Address any issues or concerns promptly to maintain food quality.

• Manage inventory levels and control food costs by implementing efficient ordering and wastage reduction measures.
• Monitor kitchen expenses and work within budgetary constraints.

• Coordinate with front-of-house staff to ensure smooth kitchen operations and timely food service.
• Communicate special dietary requirements or customer preferences effectively to the kitchen team.

• Ensure compliance with all relevant health and safety regulations and food handling standards.
• Conduct regular kitchen inspections and address safety concerns promptly

• 7 years of proven experience as a Head Chef or Executive Chef in a high-volume restaurant, culinary establishment or institutional catering.
• Culinary experience in French Cuisine will be a strong added bonus.
• Financially savvy in cost management
• A culinary degree or equivalent certification is preferred.
• Strong leadership and management skills.
• Creativity and ability to develop innovative dishes.
• Excellent knowledge of cooking techniques and cuisines.
• Knowledge of food safety regulations and best practices.
• Exceptional communication and teamwork skills.

• Lead and manage daily kitchen operations.
• Ensure food quality, consistency, hygiene, and kitchen SOP compliance.
• Mentor, train, and develop kitchen staff.
• Drive menu development and R&D for cafes, corporate events, and seasonal offerings.
• Oversee food production and quality control.
• Collaborate with Operations, Logistics, and Marketing on supplies, rollouts, and promotions.
• Monitor and report on food costs, wastage, product performance, and customer feedback.
• Act as a culinary advisor across the business.

• Minimum 5 years of professional kitchen experience, with at least 2 years in a leadership role.
• Strong knowledge of cafe-style menus and modern culinary trends.
• Proven ability to lead and develop kitchen teams.
• Strong organizational skills with attention to cost control and quality.
• Excellent communication and collaboration skills.
• Food hygiene certification required.
• Comfortable in working in non-halal cafe

• 5-day work week
• Opportunities for creativity and culinary innovation
• Medical and Dental Benefits
• Bi-Annual Bonus
• Birthday Leave and Variable Allowances
• Career growth opportunities