3,859 Chef Positions jobs in Singapore

Overview
MIN JIA PTE. LTD.
PORCELAIN HOTEL, 49 MOSQUE STREET
Head Chef / Chef
MCF-
Full Time
Executive
5 years exp
F&B
Salary: $4,000 to $6,500 Monthly
Application: 7 applications • Posted 24 Sep 2025 • Closing on 08 Oct 2025
Responsibilities
Responsibilities not specified in the original description.
Qualifications
5 years exp
F&B
Location: PORCELAIN HOTEL, 49 MOSQUE STREET
Job type: Full Time
Role: Head Chef / Chef
Skills
Leadership
Food Safety
Cooking
Property Damage
Food Quality
Sanitation
Payroll
Climate
Compliance
Japanese
#J-18808-Ljbffr

The Head Chef is responsible for leading the kitchen team, planning and executing menus, maintaining food quality and consistency, and ensuring compliance with food safety and hygiene standards. This role requires strong leadership, creativity, and organizational skills to deliver an exceptional dining experience.

Basic Information:

• Location: Goldenmile Towers
• Position Type: Full-Time, Permanent
• 6 days shift work (S1: 11am to 4pm / S2: 5pm to 12am
  VB Bonus

• Kitchen Leadership: Lead, train, and mentor a team of talented chefs and kitchen staff, fostering a positive and collaborative working environment.
• Menu Creation: Develop, plan, and execute seasonal, innovative menus that reflect both current food trends and timeless classics, while aligning with restaurant goals and customer preferences.
• Operational Excellence: Ensure smooth kitchen operations, from preparation to service, managing kitchen efficiency, food quality, and consistency under pressure.
• Food Quality Control: Oversee the preparation and presentation of dishes, ensuring they meet high standards for taste, quality, and appearance.
• Cost Management: Control food costs and waste, monitor inventory, and work with suppliers to ensure the kitchen stays within budget while maintaining quality.
• Health & Safety: Enforce strict adherence to food safety and sanitation guidelines, ensuring compliance with all relevant regulations.
• Customer Satisfaction: Work closely with front-of-house staff to ensure that dishes are delivered timely and to customers' satisfaction, ensuring a superior dining experience.

• Proven experience as a Head Chef, Executive Chef, or in a similar senior kitchen role with 5 years of professional experience in high-end or fast-paced kitchens.
• Strong knowledge of all aspects of kitchen operations, including food preparation, presentation, safety standards, and team management.
• Expertise in menu development, food costing, and inventory management.
• Creative with a passion for introducing new dishes, flavors, and dining experiences.
• Exceptional leadership skills with the ability to inspire and motivate a team.
• Strong communication skills, with the ability to collaborate with staff, suppliers, and management.
• In-depth knowledge of food safety and sanitation guidelines.
• Food Safety Certification is a MUST

Interested applicant please submit your updated resume by using the APPLY NOW BUTTON

Basic Information:

• Location: Goldenmile Towers
• Position Type: Full-Time, Permanent
• 6 days shift work (S1: 11am to 4pm / S2: 5pm to 12am
• VB Bonus

• Kitchen Leadership: Lead, train, and mentor a team of talented chefs and kitchen staff, fostering a positive and collaborative working environment.
• Menu Creation: Develop, plan, and execute seasonal, innovative menus that reflect both current food trends and timeless classics, while aligning with restaurant goals and customer preferences.
• Operational Excellence: Ensure smooth kitchen operations, from preparation to service, managing kitchen efficiency, food quality, and consistency under pressure.
• Food Quality Control: Oversee the preparation and presentation of dishes, ensuring they meet high standards for taste, quality, and appearance.
• Cost Management: Control food costs and waste, monitor inventory, and work with suppliers to ensure the kitchen stays within budget while maintaining quality.
• Health & Safety: Enforce strict adherence to food safety and sanitation guidelines, ensuring compliance with all relevant regulations.
• Customer Satisfaction: Work closely with front-of-house staff to ensure that dishes are delivered timely and to customers' satisfaction, ensuring a superior dining experience.

• Proven experience as a Head Chef, Executive Chef, or in a similar senior kitchen role with 5 years of professional experience in high-end or fast-paced kitchens.
• Strong knowledge of all aspects of kitchen operations, including food preparation, presentation, safety standards, and team management.
• Expertise in menu development, food costing, and inventory management.
• Creative with a passion for introducing new dishes, flavors, and dining experiences.
• Exceptional leadership skills with the ability to inspire and motivate a team.
• Strong communication skills, with the ability to collaborate with staff, suppliers, and management.
• In-depth knowledge of food safety and sanitation guidelines.
• Food Safety Certification is a MUST

Interested applicant please submit your updated resume by using the APPLY NOW BUTTON

Basic Information:
Location: Goldenmile Towers
Position Type: Full-Time, Permanent
6 days shift work (S1: 11am to 4pm / S2: 5pm to 12am
VB Bonus
Key Responsibilities:
Kitchen Leadership:
Lead, train, and mentor a team of talented chefs and kitchen staff, fostering a positive and collaborative working environment.
Menu Creation:
Develop, plan, and execute seasonal, innovative menus that reflect both current food trends and timeless classics, while aligning with restaurant goals and customer preferences.
Operational Excellence:
Ensure smooth kitchen operations, from preparation to service, managing kitchen efficiency, food quality, and consistency under pressure.
Food Quality Control:
Oversee the preparation and presentation of dishes, ensuring they meet high standards for taste, quality, and appearance.
Cost Management:
Control food costs and waste, monitor inventory, and work with suppliers to ensure the kitchen stays within budget while maintaining quality.
Health & Safety:
Enforce strict adherence to food safety and sanitation guidelines, ensuring compliance with all relevant regulations.
Customer Satisfaction:
Work closely with front-of-house staff to ensure that dishes are delivered timely and to customers' satisfaction, ensuring a superior dining experience.
Qualifications & Skills:
Proven experience as a Head Chef, Executive Chef, or in a similar senior kitchen role with 5 years of professional experience in high-end or fast-paced kitchens.
Strong knowledge of all aspects of kitchen operations, including food preparation, presentation, safety standards, and team management.
Expertise in menu development, food costing, and inventory management.
Creative with a passion for introducing new dishes, flavors, and dining experiences.
Exceptional leadership skills with the ability to inspire and motivate a team.
Strong communication skills, with the ability to collaborate with staff, suppliers, and management.
In-depth knowledge of food safety and sanitation guidelines.
Food Safety Certification is a
MUST
Interested applicant please submit your updated resume by using the APPLY NOW BUTTON
#J-18808-Ljbffr

Basic Information:

• Location: Goldenmile Towers
• Position Type: Full-Time, Permanent
• 6 days shift work (S1: 11am to 4pm / S2: 5pm to 12am
• VB Bonus

• Kitchen Leadership: Lead, train, and mentor a team of talented chefs and kitchen staff, fostering a positive and collaborative working environment.
• Menu Creation: Develop, plan, and execute seasonal, innovative menus that reflect both current food trends and timeless classics, while aligning with restaurant goals and customer preferences.
• Operational Excellence: Ensure smooth kitchen operations, from preparation to service, managing kitchen efficiency, food quality, and consistency under pressure.
• Food Quality Control: Oversee the preparation and presentation of dishes, ensuring they meet high standards for taste, quality, and appearance.
• Cost Management: Control food costs and waste, monitor inventory, and work with suppliers to ensure the kitchen stays within budget while maintaining quality.
• Health & Safety: Enforce strict adherence to food safety and sanitation guidelines, ensuring compliance with all relevant regulations.
• Customer Satisfaction: Work closely with front-of-house staff to ensure that dishes are delivered timely and to customers' satisfaction, ensuring a superior dining experience.

• Proven experience as a Head Chef, Executive Chef, or in a similar senior kitchen role with 5 years of professional experience in high-end or fast-paced kitchens.
• Strong knowledge of all aspects of kitchen operations, including food preparation, presentation, safety standards, and team management.
• Expertise in menu development, food costing, and inventory management.
• Creative with a passion for introducing new dishes, flavors, and dining experiences.
• Exceptional leadership skills with the ability to inspire and motivate a team.
• Strong communication skills, with the ability to collaborate with staff, suppliers, and management.
• In-depth knowledge of food safety and sanitation guidelines.
• Food Safety Certification is a MUST

Interested applicant please submit your updated resume by using the APPLY NOW BUTTON

• Ensure the quality of all the dishes adhere to company's standard
• Liaise with other department for the maintenance of kitchen equipment
• Supervise kitchen operations and ensure smooth flow of food
• Familiarise with the menu
• Conduct checks before operation starts
• Manage the department and conduct briefings
• Handle dismissal, termination and resignation
• Ensure the departments follow the 5S and HACCP requirements
• To perform any other duties assigned by superior

Requirements

• At least 4 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

COACH F&B IS NOW OPENED in RESORTS WORLD SENTOSA. LET'S COOK.

Coach is stepping up its presence into the F&B world, and we're bringing a tight, no-fuss menu of American classics with us. This is not an overcomplicated, fine-dining kitchen—it's a high-energy, small-but-mighty kitchen that puts out great food with precision and speed.

Our food is all about quality, execution, and making sure every plate is something people want to order again. Think craveable, beautifully made café food with a bit of New York attitude—deli sandwiches, chicken and waffles, all American cheeseburger and the list goes on

Simple but perfect.

Primary Purpose

Coach Coffee Shop is seeking a passionate and experienced Head Chef to lead our kitchen team in delivering exceptional culinary experiences. The ideal candidate will bring creativity, leadership, and a strong understanding of café-style cuisine, while maintaining the highest standards of food quality, hygiene, and kitchen operations.

Key Responsibilities

• 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.

Requirements

• 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.

1. Culinary Leadership & Menu Development together with Executive Chef

• Design and update menus that reflect the restaurant's concept, seasonality, and market trends.

• Create innovative, visually appealing, and consistently high-quality dishes.

• Standardize recipes and presentation guidelines for consistency.

• Reporting all the information about the kitchen and restaurant directly to Executive Chef.

1. Kitchen Management

• Lead, mentor, and inspire the kitchen brigade, from sous chefs to kitchen assistants.

• Schedule staff, assign duties, and ensure full coverage during service.

• Foster a collaborative and disciplined work environment.

1. Quality Control & Food Safety

• Maintain the highest standards of food quality, taste, and presentation.

• Implement and monitor HACCP or equivalent food safety protocols.

• Oversee storage, stock rotation, and waste management to ensure freshness and minimize loss.

1. Cost Control & Budgeting

• Manage food costs, labor costs, and inventory to meet financial targets.

• Negotiate with suppliers and source the best ingredients within budget.

• Monitor and control portion sizes to ensure profitability without compromising quality.

1. Operational Excellence

• Ensure kitchen equipment is maintained, cleaned, and repaired as needed.

• Work closely with the front-of-house team to ensure smooth service.

• Anticipate and resolve kitchen issues before they impact guests.

1. Staff Development & Training

• Recruit, train, and develop kitchen staff for skill growth and succession planning.

• Provide regular feedback, conduct performance reviews, and enforce discipline when necessary.

1. Brand & Guest Experience

• Represent the restaurant in media appearances, culinary events, when the Executive Chef is not present.

• Stay up to date on culinary trends to keep the restaurant's offerings competitive and exciting.

⸻

Skills & Qualifications

• Strong in European (mainly French) and Asian Cuisine (mainly Indonesian or Peranakan)

• Proven experience as a Head Chef or Executive Chef in a high-quality or fine dining establishment.

• Culinary diploma or equivalent professional certification preferred.

• Strong leadership, organization, and communication skills.

• In-depth knowledge of cooking techniques, flavor profiles, and plating aesthetics.

• Financial literacy and experience managing food and labor budgets.

• Ability to thrive under pressure in a fast-paced environment.