3,191 Chef Positions jobs in Singapore

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

Responsibilities:

• Plan and develop creative, high-quality menus in line with the restaurant’s concept and brand
• Oversee all food preparation and presentation to ensure quality, consistency, and adherence to recipes and standards
• Lead, train, and motivate the kitchen team to perform at their best while fostering a positive and collaborative work environment
• Manage inventory, control food costs, and ensure minimal waste
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Proven experience in a similar role preferred
• Strong knowledge of food preparation techniques, kitchen sanitation, and safety regulations
• Able to perform work on weekend/public holiday
• Ability to work under pressure in a fast-paced environment.
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

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Menu Innovation - Develop and adapt recipes that integrate Western and Thai elements, such as using Thai spices in a Western dish or applying French techniques to Thai ingredients.

Food Preparation & Cooking - Prepare and cook a variety of dishes according to established recipes and quality standards, managing different cooking stations.

Quality Control - Ensure all food items meet high-quality, hygienic, and safety standards, applying FIFO (First In, First Out) principles for ingredients.

Inventory Management - Monitor food stock, manage inventory, and work with purchasing teams to ensure the availability of quality raw materials.

Hygiene & Safety - Maintain strict kitchen hygiene and cleanliness standards, ensuring the safe and proper use of equipment.

Team Collaboration - Work effectively with other kitchen staff, supervisors, and management to ensure smooth operations and high-quality output.

Presentation - Present dishes attractively, often incorporating Western plating techniques.

Skills & Qualifications

Culinary Expertise - Proven experience and knowledge in both Western and Thai cuisines.

Adaptability - Ability to adapt to menu changes and combine diverse culinary styles.

Kitchen Management - Skills in food handling, storage, portion control, and cost control.

Hygiene & Safety - Strong understanding of food safety and hygiene practices.

Teamwork - Ability to work collaboratively in a fast-paced kitchen environment.

Creativity - Innovative approach to recipe development and dish presentation.

Job Description:

Plan, direct, and coordinate all kitchen activities to ensure food preparation and service meet company standards. Develop new recipes, menus, and promotions in collaboration with the Culinary Development team, creating a distinctive cuisine style for the outlet. Work with the events and wedding sales team to design responsive menus and ensure high-quality execution of all events and weddings.

Train operations team members on menu items and product knowledge, participate in briefings, and resolve day-to-day issues. Source supplies for cost efficiency without compromising quality. Coordinate food promotions with kitchen staff and restaurant management. Maintain kitchen cleanliness, safety, and accident prevention.

Approve market lists, monitor COSG targets, check food quality and storage, and minimize wastage through inventory control, portion control, and surplus utilization. Suggest setups and displays, ensure standard recipes are followed, and oversee daily kitchen operations with Sous Chefs, cooks, and station supervisors. Handle guest food complaints and follow up with management.

Monitor competitor menus and products. Coordinate with management on marketing strategies, product development, brainstorming sessions, restaurant expansion, and other initiatives to ensure outlet success. Perform general supervisory duties and any other tasks assigned by management.

Job Description

• Plan and direct food preparation and culinary activities in the kitchen.
• Modify menus or create new ones that meet quality standards.
• Estimate food requirements, which include food or labour costs budgeting as set by Management.
• Recruit and supervise kitchen staff, and schedule them according to operational needs.
• Ensure kitchen staff adheres to recipes and serving portions correctly.
• Motivate and coach staff to perform better in their respective roles.
• Arrange for equipment purchases and repairs.
• Perform administrative duties.
  Support any other relevant business duties and responsibilities as and when assigned by the Owner.

Requirement:

• Min Diploma or equivalent with 10 years of relevant experience in Culinary in a full- fledged Kitchen setting.
• Possess food hygiene and safety certification.
• Able to work on rotating shifts, weekends & public holidays.
• Possess a well-groomed, professional appearance.
• Work effectively with the rest of the team.
• Min Diploma or equivalent with 10 years of relevant experience in Culinary in a full- fledged Kitchen setting.
• Possess food hygiene and safety certification.
• Able to work on rotating shifts, weekends & public holidays.
• Possess a well-groomed, professional appearance.
  Work effectively with the rest of the team.

JK Tan (R

Job Expert Pte Ltd (Co Reg: Z; EA License 21C0766)

By submitting your personal data and/or resume, you are giving consent to collect, use and disclosure of your personal data and/ or resume by the company (or its appointed EA ) for the purpose of the processing and administration relating to this job application.Only shortlisted candidates will be notified.

Job Description

• Primarily responsible for the managing and overseeing the whole day to day operations of the staff cafeteria
• Accountable for food cost management, menu planning, as well as the development and creation of new products to meet customer's needs.
• Responsible for the running and the supervision of food preparation to ensure that food quality standards are met and delivered to clients.
• Ensure that operations team adhere to sanitation, food safety and hygiene standards as set in our HSE requirement
• Implement Kitchen Planner & Inventory system for own outlet and perform central ordering system.
• Schedule of roster and other ad hoc responsibilities
• Perform paperwork duties

Health and Safety Responsibilities:

• Adhere to Compass Singapore HSE systems and procedures
• Follow all Emergency Response plans on site
• Follow procedures for identifying, assessing and controlling hazards and risks
• Adhere to and maintain food handling standards and food safety plan at all times

Qualifications:

• 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.
• Ability to work under pressure and maintain a positive attitude.

Key Expectations:

• Ensure all kitchen KPIs are met via collaboration with the Executive Chef
• Ensure high standards of food safety and hygiene
• Ensure that any food incidents are highlighted, investigated, and reported to the Executive Chef on a timely basis
• To perform ad-hoc duties being assigned from time to time

Kitchen Operations:

• Provide leadership over the entire kitchen team
• Ensure smooth operation of the central kitchens
• Ensure high standards of hygiene in food preparation
• Oversee the work performance, scheduling and training of the entire kitchen team
• Procure kitchen resources including kitchen equipment and small-ware inventory

Culinary Operational Efficiency:

• Manage and improve culinary operational efficiency
• Create seasonal, on-trend, executable and sustainable menus
• Ensure continuous review of menu to take into consideration feedback from various stakeholders
• Write, scale, and adjust recipes as needed so they comply with food and labor cost and cost savings goals
• Conduct food tasting across the central kitchen on a regular basis.

• Ensure food allergies are safely managed
  
  Food Safety:

• Ensure high standards of hygiene in food preparation

• Ensure any food incidents are highlighted and reported to the Executive Chef on a timely basis
• Ensure any food incidents are investigated and resolved on a timely basis with a sense of urgency
• Ensure the kitchen team is adequately trained to achieve food safety and hygiene in food preparation and delivery process

Elephant Grounds is an award-winning Hong Kong-born lifestyle brand renowned for its specialty coffee, Japanese influenced cuisine, and café culture. Founded in 2013 by Gerald Li and Kevin Poon, the brand began as a coffee kiosk within a retail shop and has since grown into a fully integrated coffee roastery, artisanal bakery, and restaurant concept with operations in Hong Kong, Manila, Jakarta Q1 2026, and now Singapore.

Our coffee program is led by an award-winning team - including a champion roaster and other specialty coffee professionals - with a relentless dedication to building a sustainable coffee program. Elephant Grounds focuses on the alchemy of space - design, music, and light - and the impact they have on guests, creating an unmistakable energy and vibe.

Job Responsibilities

• 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.

Job Requirement

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

Thank you for your interest in this position. Please note that only shortlisted candidates will be notified.