1,088 Chefs jobs in Singapore

Tanjong Beach Club is a surfside restaurant, bar and club, all in one; on Singapore's best strip of sand. With panoramic views of the sea, Tanjong Beach Club is an urban getaway serving fresh coastal cuisine and artisanal cocktails, over sprawling poolside daybeds and indoor dining spaces.
Tanjong Beach Club is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.
As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.
For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a "Great Place To Work" and one of AON's Best Employers. Wherever you are on the team, whatever your definition of success, we'll set you on the right path.
Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.
You'll be in charge of:

• Setting up your workstation with all the needed ingredients and cooking equipment, including preparation and maintenance of the wood fire cooking area
• Ensuring great presentation by dressing dishes before they are served
• Utilizing wood fire cooking techniques to bring out exceptional flavors and textures in selected dishes
• Keeping a sanitized and orderly environment in the kitchen, especially around the wood fire station to maintain safety
• Ensuring all food and other items are stored properly
• Checking quality of ingredients and ensuring they meet the standards required for wood fire preparation
• Monitoring stock and placing orders when there are shortages, including wood fuel and ingredients specific to the wood fire menu
• Enforcing strict health and hygiene standards and troubleshooting any problems that may arise
• Being a role model to junior team members and providing them direction to lead their stations, including training on wood fire cooking methods

What to expect:

• 5 day work week
• Transport from Harbourfront MRT
• Join a dynamic, young and fun loving service team
• Amazing daily views of Singapore's most idyllic stretch of beach
• Excellent team culture and a defined career growth plan to develop yourself

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:
We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual's key milestones, as well as one month sabbaticals for long-service individuals.

JOB SUMMARY

Reporting to the Cluster Director of Culinary and the Executive Sous Chef, the Chef de Cuisine is responsible is for overseeing the culinary operation, hygiene and food safety standards and to maintain high standards of quality of food offering in Empire Grill. This role also demands mastery of traditional and contemporary Italian techniques, a deep understanding of regional flavour profiles, and a commitment to delivering exceptional guest experiences through culinary artistry.

What you will be DOING:

Culinary Vision & Execution

• Define and execute a culinary identity that blends all-day accessibility with fine dining sophistication.
• Develop seasonal menus, tasting journeys, and signature dishes for the outlet.
• Ensure consistency in flavour, presentation, and portioning across all meal periods and service styles.
• Support budgeting, forecasting, and strategic planning for the outlet's culinary evolution.
• Participate in marketing initiatives, media tastings, and brand storytelling through culinary innovation.

Food Cost Control & Inventory Management

• Monitor daily food preparation and portion control to optimise yield and reduce waste.
• Maintain accurate inventory records, conduct regular stock audits, and ensure FIFO rotation.
• Collaborate with purchasing to source premium ingredients while maintaining cost efficiency.
• Analyse dish-level costing and contribute to menu engineering strategies to enhance profitability.

Hygiene & Safety Compliance

• Enforce strict hygiene standards in accordance with NEA and HACCP guidelines.
• Conduct daily inspections of food storage, prep areas, and equipment to ensure cleanliness and compliance.
• Lead regular hygiene briefings and ensure all kitchen staff adhere to sanitation protocols.
• Maintain documentation for temperature logs, cleaning schedules, and pest control reports.

Service Oversight & Guest Experience

• Personally oversee the hot pass during peak service periods to ensure timing, presentation, and quality.
• Partner with restaurant service leadership to align kitchen output with service pacing and guest personalisation.
• Respond to guest feedback with agility and professionalism, using insights to refine offerings.

Documentation & Compliance

• Maintain and review kitchen logbooks, hygiene checklists, and operational SOPs.
• Ensure all brand/operating standards and/or LQA are observed and targets achieved.
• Ensure all regulatory documentation is up to date and audit-ready.

Team Leadership & Training

• Recruit, train, and mentor a high-performing culinary team with a focus on technique, discipline, and creativity.
• Implement structured training programs on fine dining standards, plating aesthetics, and equipment usage.
• Foster a culture of accountability, continuous improvement, and pride in craftsmanship.
• Follow all workplace safety and security policies and procedures. Report accidents, injuries and incidents to security / talent & culture team immediately.
• Participate & contribute actively in all Corporate Social Responsibility and Sustainability initiatives organised by the Hotel.
• Perform any other duties and responsibilities that may be assigned.

Your experience and skills include:

• Minimum 8 years of relevant culinary experience in a managerial appointment

• Strong business acumen, critical thinking and strategic decision-making skills

• Strong human relations and influencing skills

• Strong communications (verbal and written), planning and coordination skills

• Ability to work independently and take initiative

• Strong time management skills

• Creative and resourceful

• Strong culinary knowledge and skills in Italian Cuisine

• Flexible with working days and hours including weekends and public holidays

This position is responsible for overseeing the kitchen operations of a modern European restaurant, which include training and developing all kitchen staff and ensuring consistency in work performance.
ESSENTIAL DUTIES AND RESPONSIBILITIES

• Supervise the function of outlet's kitchen employees, facilities and costs
• Preparing hot and cold dishes and executing request based on required specifications
• Planning and development of menus and recipes
• Supervising, training and developing sous chefs and below and ensuring consistency in work performance
• Ensure quality control and presentation of food for the brand.
• Supervise and maintain food cost planned
• Work hand in hand with restaurant manager to ensure food quality consistency and achieving sales target
• Any other ad-hoc duties as required

REQUIREMENTS

• Preferably with Food Safety L3 Certificate
• Minimum 5 years of related experience
• Have initiative and is able to lead the kitchen
• Exercise creativity in menu development

As Chef de Cuisine in Intercontinental Robertson Quay's culinary team, you will take the lead in shaping the culinary direction of one of Singapore's most vibrant Italian dining destinations. We are looking for an experienced and visionary culinary professional who can inspire the kitchen brigade, uphold the highest standards of food quality.

In this role, you will have full responsibility for overseeing all kitchen operations - from menu creation and cost management to daily execution and long-term development. You will mentor and train the team, foster a culture of consistency and creativity, and collaborate closely with the restaurant and hotel leadership to ensure seamless service. Your leadership, commercial acumen, and culinary expertise will be instrumental in driving innovation, maintaining excellence, and elevating the dining experience that Publico is renowned for.

Strong interpersonal skills, a passion for hospitality, and the ability to handle fast-paced environments are essential to excel in this position.

At InterContinental Hotels & Resorts, we believe in Inspiring Incredible - both within our teams and in every guest experience. With a global, cultured mindset paired with deep local expertise, we bring our unique personalities to every interaction, creating authentic and memorable moments. Our success is driven by passionate individuals who understand hospitality inside and out. We perform at our best by fostering a culture of excellence, engagement, and well-being - because when we invest in ourselves, we deliver exceptional experiences. We fuel innovation by embracing diverse perspectives, leading to creative and forward-thinking solutions. And we stand out because of our unique culture, setting us apart in the industry.

As a colleague of InterContinental Singapore Robertson Quay, you will be part of a team that embodies this philosophy, delivering exceptional service and elevating hospitality to new heights. If you believe in our values and want to be part of something truly special, we want you on our team

People

• Lead, inspire, and motivate the kitchen brigade to deliver exceptional culinary experiences in line with InterContinental standards and brand values.
• Oversee daily operations and mise en place, ensuring smooth workflow across all kitchen sections.
• Communicate effectively with the restaurant leadership team, addressing challenges, guest feedback, and operational updates in a timely manner.
• Foster strong working relationships across the kitchen and front-of-house teams, promoting collaboration and a positive work culture.
• Take ownership of training, coaching, and developing junior chefs, ensuring strong pipeline of talent and succession planning.
• Conduct regular team briefings, performance reviews, and learning sessions to build skills and engagement within the team.

Financial Returns

• Take full accountability for the department's financial performance, managing food costs, labour, and operational expenses to achieve budget targets.
• Ensure efficient use of ingredients, equipment, and resources while minimising waste and maximising profitability.
• Develop and monitor menus with a focus on cost control, seasonality, and guest demand.
• Analyse kitchen performance data and provide accurate forecasts and reports to management.

Guest Experience

• Lead the creation, preparation, and presentation of dishes that showcase authentic Italian flavours with a modern twist, ensuring consistency and excellence.
• Ensure all menus and displays are executed to brand and hotel standards, prepared in advance for service.
• Anticipate guest needs by tailoring dishes, accommodating dietary requirements, and inspiring the team to deliver personalized culinary experiences.
• Uphold InterContinental service values by setting the standard in professionalism, creativity, and guest engagement.

Responsible Business

• Ensure strict compliance with food safety, hygiene, Occupational Health and Safety, and brand standards across the kitchen.
• Take proactive measures to maintain a clean, safe, and organised kitchen environment at all times.
• Champion sustainability initiatives by driving waste reduction, energy conservation, and responsible sourcing practices.
• Maintain accountability for security, incident logging, and safety compliance within the department.
• Serve as a role model for responsible leadership, aligning team practices with IHG's Responsible Business commitments.

Accountability

The Chef De Cuisine is accountable for the overall performance and success of the kitchen operations. This role is responsible for menu innovation, food quality, and cost efficiency, while leading and developing a high-performing culinary team. By upholding InterContinental brand standards and driving a culture of creativity and excellence, the Chef De Cuisine ensures that the culinary team continues to deliver an exceptional and memorable dining experience.

What we need from You

• Completion of a Culinary Diploma or equivalent professional qualification; additional certifications in kitchen management or food safety are an advantage.
• Minimum 5-7 years of progressive culinary experience, including prior leadership as a Sous Chef or Chef de Cuisine in a high-volume or upscale dining environment.
• Proven ability to lead and inspire a kitchen brigade, with strong skills in training, mentoring, and building a high-performance team.
• Strong commercial acumen with experience in cost control, budgeting, and driving profitability through menu design and operational efficiency.
• Expertise in Italian cuisine with creativity, precision, and a passion for presenting authentic flavours with a modern twist is a plus point.
• Excellent organisational and time-management skills, with the ability to oversee multiple kitchen operations simultaneously.
• A calm and decisive leader who thrives under pressure in a fast-paced environment.
• Strong communication and interpersonal skills to collaborate effectively with colleagues across culinary, service, and management teams.
• Commitment to food safety, hygiene, and the highest culinary standards, aligned with InterContinental brand values.

How do I deliver this

We genuinely care about people and we show this through living out our promise of True Hospitality each and every day. It's what connects every colleague in all IHG hotels.

Each IHG hotel brand delivers True Hospitality in their own way, and at the heart of it all are specific, core service skills.

• True Attitude: being caring, wanting to make positive difference, and building genuine connections with guest

• True Confidence: having the knowledge and skills to perform your role, and giving guests the confidence that they can trust you, to help and support them during their stay

• True Listening: focusing on what your guest is saying, picking up on body language that is often overlooked, and understanding what the guest wants and needs

• True Responsiveness: is about providing guests with what they need, and doing so in a timely and caring manner

There's so much more to the job than we can capture here. It's simply about creating great experiences, doing the right thing and understanding people.

WHAT WE OFFER

We'll reward your hard work with a competitive salary and a comprehensive benefits package - including generous room and dining discounts, exceptional training opportunities and a strong support for your ongoing career development

Join us and you'll become part of the global IHG family - and like all families, all our individual team members share some winning characteristics. As a team, we work better together - we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit to find out more about us.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.

Chef de cuisine responsibilities

• Manage daily operations. It's your responsibility to manage the daily operations of a professional kitchen. .
• Plan menus. .
• Create new recipes. .
• Hire and train staff. .
• Maintain relationships with suppliers. .
• Monitor the latest food trends. .
• Manage kitchen staff. .
• Maintain health and safety.

Roles & Responsibilities

Responsibilities

Seeking a talent for Korean concept

• Plan and execute concept launch with the management team and external vendors
• Work harmoniously, effectively and efficiently with internal stakeholders for the collective good
• Align with Group's 4 core values and transmit to the team
• Custodian of the business' financials with profitability growth the key objective
• Develop high quality, optimally priced menus for the relevant target audience
• Create, implement and revise Standard Operating Procedures, Guidelines, Recipes and Plating Guides.
• Recruit, drive, nurture and retain positive culinary members for career growth
• Delegation, monitoring and ensuring team's effective and efficient undertaking of responsibilities
• Maintain safe working environment inline with the relevant authorities' standards

Qualifications

• Business and team oriented, driven professional
• 8 years or more of experience with Korean cuisine

Tell employers what skills you have

Recipes
Leadership
Ingredients
Food Safety
Food Hygiene standards
Cooking
Food Quality
Inventory
Financials
Purchasing
Sanitation
Payroll
Nutrition
Directing
Food Service

Roles & Responsibilities

Seeking a talent for Spanish concept

- Plan and execute concept launch with the management team and external vendors

- Work harmoniously, effectively and efficiently with internal stakeholders for the collective good

- Align with Group's 4 core values and transmit to the team

- Custodian of the business' financials with profitability growth the key objective

- Develop high quality, optimally priced menus for the relevant target audience

- Create, implement and revise Standard Operating Procedures, Guidelines, Recipes and Plating Guides.

- Recruit, drive, nurture and retain positive culinary members for career growth

- Delegation, monitoring and ensuring team's effective and efficient undertaking of responsibilities

- Maintain safe working environment inline with the relevant authorities' standards

Qualifications

- Business and team oriented, driven professional

- 8 years or more of experience with Spanish cuisine

Tell employers what skills you have

Recipes
Prepare budget
Food Safety
Food Hygiene standards
Financials
profit and loss reports
Team Coaching
Spanish
Culinary Skills
Culinary Arts

Roles & Responsibilities

We are seeking a professional Chef de Cuisine to join our team. You will be responsible for preparing the food items for the guests. You will also be responsible for working collaboratively with the Sous Chefs and Kitchen Staff.

Responsibilities:

• Delegating tasks and Prep Cooks.
• Coordinating with the team smoothly during all the meal preparation and services.
• Planning the food menus as per the seasonal availabilities.
• Working in coordination with Kitchen Staff members.
• Monitoring the quality and quantity of food that is being served to the guests.
• Ensuring all the food items are properly seasoned and cooked.
• Discussing about adding new menu options.
• Managing the kitchen budget.
• Maintaining the kitchen cleanliness and safety.
• Ensuring the kitchen is well stocked.
• Assisting in hiring new cooks and trainers.
• Providing the new hires with necessary training sessions.
• Resolving customer's complaints and issues in a professional manner.
• Complying with food sanitation and hygiene.
• Staying updated with the new trends in the food industry.

Qualifications:

• Working experience as a Chef de Cuisine.
• Knowledge of various kinds of cuisines would be an added advantage.
• Ability to prepare numerous meals and dishes.
• Ability to manage time efficiently.
• Ability to manage the budget to ensure profitability.
• Excellent oral and written communication skills.

Tell employers what skills you have

Recipes
Menu Development
Ingredients
Quality Control
Food Safety
Cooking
Food Quality
Inventory
Sanitation
Food Industry
Food hygiene
Food & Beverage

Roles & Responsibilities

Shangri-La Rasa Sentosa, Singapore

We are looking for a Chef de Cuisine (Italian Cuisines) to join our team

As the Chef de Cuisine, we rely on you to:

• Maintain a high standard of all food preparation, service, and hygiene in the Italian Restaurant
• Be responsible for the food production and general supervision of the Culinary team
• Maximize profitability for the outlet
• Lead the culinary production team
• Support the Executive Chef on daily operations

We are looking for someone who:

• Experience in Specialised Italian Cuisines in a restaurant environment
• International exposure in Italian Cuisines is required as our resort is a domestic and international destination
• Experience in menu creation on the specialised Italian Cuisines
• Strong guest communication and engagement skills
• Willing to work shift and in an outdoor environment

We Offer

• 5-day work week
• Learning and Development opportunities for career development
• Medical and insurance coverage
• Special employee discount within Shangri-La Group
• Duty Meals and shuttle bus provided

If you are the right person, what are you waiting for? Click the apply button now

Tell employers what skills you have

Food Safety
Restaurants
Cooking
Food Quality
Sanitation
Food Industry
Italian cuisine, cooking experience
Food Service
Italian Cuisine
Hospitality