1,233 Chefs jobs in Singapore
Consultant Chefs
Posted 1 day ago
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Job Description
Location: CBD area (Central Kitchen / On-site weekly)
Salary: SGD 800 / month (1 day per week)
Description: We are hiring part-time Consultant Chefs across multiple cuisines to support our kitchen team through menu development and chef training. This is a flexible, once-a-week commitment, ideal for experienced chefs currently working full-time who are available on their off days.
Job Description: • Develop and optimize menus, ensuring consistency and standardization • Train kitchen staff to improve dish quality and service efficiency • Evaluate taste, plating, and ingredient quality • Advise on ingredient sourcing, prep methods, and kitchen workflow improvements • Ensure recipes and procedures are practical and sustainable for day-to-day operations
Cuisine Specialties (one or more): • Chinese: Fujian, Cantonese, Sichuan, Hunan, Jiangsu-Zhejiang, etc. • Western: Pasta, burgers, salads, healthy plates, etc. • Japanese: Robatayaki, sashimi, sushi, fried items, etc. • Korean: BBQ, bibimbap, hotpots, etc. • Southeast Asian: Singaporean/Malaysian/Thai (e.g., chili crab, laksa, tom yum, pad thai) • Vegetarian / Fusion: Plant-based, healthy creative dishes, etc.
Requirements: • 5–10+ years of experience in your specialty cuisine • Proven experience in menu R&D and standardization • Strong training capabilities and sense of responsibility • Excellent communication skills and ability to work with kitchen teams to implement plans
Additional Notes: • 3-month contract (renewable) • Food tasting ingredients provided by the company • Recipe and SOP copyrights belong to the company
#J-18808-LjbffrConsultant Chefs
Posted today
Job Viewed
Job Description
Location:CBD area (Central Kitchen / On-site weekly)
Salary:SGD 800 / month (1 day per week)
Description:We are hiring part-time Consultant Chefs across multiple cuisines to support our kitchen team through menu development and chef training. This is a flexible, once-a-week commitment, ideal for experienced chefs currently working full-time who are available on their off days.
Job Description:
• Develop and optimize menus, ensuring consistency and standardization
• Train kitchen staff to improve dish quality and service efficiency
• Evaluate taste, plating, and ingredient quality
• Advise on ingredient sourcing, prep methods, and kitchen workflow improvements
• Ensure recipes and procedures are practical and sustainable for day-to-day operations
Cuisine Specialties (one or more):
• Chinese: Fujian, Cantonese, Sichuan, Hunan, Jiangsu-Zhejiang, etc.
• Western: Pasta, burgers, salads, healthy plates, etc.
• Japanese: Robatayaki, sashimi, sushi, fried items, etc.
• Korean: BBQ, bibimbap, hotpots, etc.
• Southeast Asian: Singaporean/Malaysian/Thai (e.g., chili crab, laksa, tom yum, pad thai)
• Vegetarian / Fusion: Plant-based, healthy creative dishes, etc.
Requirements:
• 5–10+ years of experience in your specialty cuisine
• Proven experience in menu R&D and standardization
• Strong training capabilities and sense of responsibility
• Excellent communication skills and ability to work with kitchen teams to implement plans
Additional Notes:
• 3-month contract (renewable)
• Food tasting ingredients provided by the company
• Recipe and SOP copyrights belong to the company
Recipes
Excellent Communication Skills
Menu Development
Ingredients
Cooking
Food Quality
Inventory
Sanitation
Cantonese
SAP
Project Management
Networking
Consulting
Business Development
Sourcing
Japanese
Consultant Chefs
Posted 3 days ago
Job Viewed
Job Description
Location: CBD area (Central Kitchen / On-site weekly)
Salary: SGD 800 / month (1 day per week)
Description: We are hiring part-time Consultant Chefs across multiple cuisines to support our kitchen team through menu development and chef training. This is a flexible, once-a-week commitment, ideal for experienced chefs currently working full-time who are available on their off days.
Job Description: • Develop and optimize menus, ensuring consistency and standardization • Train kitchen staff to improve dish quality and service efficiency • Evaluate taste, plating, and ingredient quality • Advise on ingredient sourcing, prep methods, and kitchen workflow improvements • Ensure recipes and procedures are practical and sustainable for day-to-day operations
Cuisine Specialties (one or more): • Chinese: Fujian, Cantonese, Sichuan, Hunan, Jiangsu-Zhejiang, etc. • Western: Pasta, burgers, salads, healthy plates, etc. • Japanese: Robatayaki, sashimi, sushi, fried items, etc. • Korean: BBQ, bibimbap, hotpots, etc. • Southeast Asian: Singaporean/Malaysian/Thai (e.g., chili crab, laksa, tom yum, pad thai) • Vegetarian / Fusion: Plant-based, healthy creative dishes, etc.
Requirements: • 5–10+ years of experience in your specialty cuisine • Proven experience in menu R&D and standardization • Strong training capabilities and sense of responsibility • Excellent communication skills and ability to work with kitchen teams to implement plans
Additional Notes: • 3-month contract (renewable) • Food tasting ingredients provided by the company • Recipe and SOP copyrights belong to the company
Chef De Cuisine
Posted today
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Job Description
A little taste of your day-to-day
Every day is different, but you'll mostly be:
- Participates in the preparation of the hotel's revenue plan and marketing programs
- Works with superior in the preparation and management of the department's budget
- Attends and participates to other meetings as required by the administrative calendar
- Assists the Executive Sous Chef in developing training plans, develops training material in accordance with IHC guidelines and implements training plans for the Food Production employees and other Food and Beverage employees
- Assists the Executive Sous Chef/ Executive Chef in the management of the day to day operation of the Food Production and Stewarding sections and informs the Executive Sous Chef / Executive Chef of major decisions taken in his/her absence
- Works with Executive Sous Chef/ Executive Chef and Human Resource Manager to ensure the departmental performance of staff is productive
- Regularly communicate with colleagues and maintain good relations
- Assist in developing work efficient rosters in line with local labour codes
- Assists the Executive Sous Chef/Executive Chef in developing popular menus offering guests value for money in accordance with IHG guidelines
- Participate in monthly P&L meetings to review financial performance, identify variances, and implement corrective actions to ensure profitability.
- Educate kitchen staff on cost awareness, portion control, and efficient practices that contribute to the bottom line.
- Anticipate operational needs, staffing requirements, and inventory levels based on forecasted business volumes and special events.
- Design and implement kitchen workflows that enhance productivity, maintain quality standards, and reduce bottlenecks.
- Work closely with the Restaurant & Bar Manager and service teams to align kitchen operations with overall guest experience goals and business objectives.
- Design and develop seasonal, à la carte, and event-specific menus that reflect the brand identity, culinary trends, and guest preferences.
- Work with procurement and suppliers to source high-quality ingredients that align with the culinary vision and budget.
- Continuously refine the culinary offer based on guest feedback, market trends, and operational insights.
- Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same
- Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
- Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly
- Initiate action to correct a hazardous situation and notify supervisors of potential dangers
- Log security incidents and accidents in accordance with hotel requirements
- A minimum qualification in Diploma in Culinary Arts
- At least 3 years of experience in the a supervisory level, including management experience
- Good communication skills and able to lead colleagues
We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life - including a full uniform, impressive room discounts and some of the best training in the business.
Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.
IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well - both inside and outside of work - and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.
So, join us and you'll become part of our ever-growing global family.
chef de cuisine
Posted today
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Job Description
- Oversee daily kitchen operations and ensure efficient workflow
- Supervise, train, and mentor kitchen staff
- Maintain high standards of food quality, presentation, and hygiene
- Monitor inventory levels and order supplies as needed
- Control food costs and minimize waste
- Ensure compliance with health and safety regulations
- Collaborate with management on menu development and special events
- Address customer feedback and resolve any kitchen-related issues
- Implement and enforce kitchen policies and procedures
- Proven experience as a Head Chef or similar role
- Culinary degree or equivalent professional training
- Strong leadership and team management skills
- Excellent knowledge of food preparation and kitchen operations
- Creativity and passion for culinary arts
- Ability to work under pressure and meet deadlines
- Strong organizational and multitasking abilities
- Excellent communication and interpersonal skills
- Knowledge of health and safety regulations
- Flexibility to work evenings, weekends, and holidays
Chef De Cuisine
Posted today
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Job Description
The Chef De Cuisine will be responsible for the overall kitchen operations of our MOSELLA restaurant, serving Modern Mediterranean cuisine.
Our Expectations:
- Assist the Executive Chef/Executive Sous Chef in the planning and development of menus for the Restaurant and/or hotel, ensure the correct and consistent preparation and presentation for all food items
- Oversee food preparation, cooking including food quality and its freshness.
- Interact with guests and attend to their queries or any food concerns. Solicit feedback for improvements.
- Assist the team with set-up and cleaning of operational areas when necessary.
- Stay current on culinary trends and techniques and incorporate them into menu offerings, where appropriate.
- Manage labour and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
- Ensure that sanitation standards are followed as well as the cleanliness and organization of the kitchen, adhering strictly to all food hygiene and safety standards, including HACCP.
- Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation, quality and hygiene.
- Attend and participate in regular operational meetings to ensure effective coordination across all teams. Communicate and cascade relevant information to the Team in a timely and effective manner for efficient kitchen operations.
- Coordinate the selection, training, development, and evaluation of Culinary Associates through effective management and leadership to ensure that established cultural and core standards are met, long-range strategic operational planning.
- Train, guide and coach the Culinary Team for operational efficiency and effectiveness.
We are also dedicated to providing equal employment opportunities, including individuals with disabilities.
chef de cuisine
Posted today
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Job Description
- Ensuring that all food meets the highest quality standards and is served on time.
- Planning the menu and designing the plating presentation for each dish.
- Coordinating kitchen staff, and assisting them as required.
- Hiring and training staff to prepare and cook all the menu items.
- Stocktaking ingredients and equipment, and placing orders as needed.
- Enforcing best practices for safety and sanitation in the kitchen.
- Creating new recipes to regularly update the menu.
- Keeping track of new trends in the industry.
- Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.
- Qualification from a culinary school.
- 5+ years of experience in a similar position.
- In-depth knowledge of food principles and best practices.
- Passion for creating incredible food that delights and attracts customers.
- Excellent communication skills and leadership qualities.
- Ability to thrive in a high-pressure environment.
- Creative, innovative thinking.
- Exceptional standards for cleanliness, health, and safety.
- Experience managing inventories and stocktaking.
- Available to work on-call, shifts, after hours, over weekends, and on holidays.
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chef de cuisine
Posted today
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Rumah Makan Minang is a heritage brand serving authentic Nasi Padang since 1954. With deep roots in Minangkabau cuisine, we are expanding through central kitchen operations while preserving the original taste that generations love.
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Job Description:
We are looking for a Chef de Cuisine who is highly experienced in authentic Padang cuisine and can lead our kitchen operations with hands-on cooking.
This person must personally cook all key dishes and ensure they match our heritage standards - until full SOPs are created and the team is properly trained.
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Key Responsibilities:
t
• tPersonally cook and lead the preparation of core dishes (rendang, Dendeng balado,ikan gulai padang , ayam gulai, sambal, etc.)
t
• tMaintain authentic Padang taste and presentation
t
• tLead and train kitchen staff to follow proper methods
t
• tCreate and implement standard recipes and SOPs
t
• tConduct daily tasting and ensure quality control
t
• tOversee food prep, vacuum packing, and outlet dispatch
t
• tMaintain high standards of hygiene and food safety
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Requirements:
t
• tStrong knowledge of Minangkabau/Padang cuisine
t
• tAt least 5-10 years of kitchen experience, including hands-on cooking
t
• tExperience in central kitchen or large-scale production is a plus
t
• tAble to develop SOPs and train others
t
• tWilling to cook daily until the team is trained and systemised
t
• tGood leadership and communication skills
Chef de Cuisine
Posted today
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Job Description
The Chef de Cuisine will oversee the daily kitchen operations of the assigned restaurant. The incumbent is responsible for menu planning, recipe development and costing. He/She will lead and motivate the culinary team while maintaining the highest standards of food safety and hygiene and will interact with guests and customers in order to create memorable dining experiences.
OVERALL OBJECTIVES
- Ensure customer satisfaction, profitability and overall success of the assigned outlet.
- Develop, curate and maintain menus, recipes and costing.
- Participate and supervise the culinary team in the preparation and presentation of all food items in accordance with the hotel's food and beverage standards and standardized menu guidelines.
- Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
- Effectively manage labour and operating expenses while ensuring productivity and efficiency.
- Recruit, develop, train and engage team members while creating and maintaining a conducive working environment and ensure that innovation and new ideas are fostered and implemented.
- Ensure that All HACCP guidelines are achieved and maintained.
- Other ad-hoc duties as assigned
- Minimum 8 years culinary experience, with 3 years in a kitchen management role in a reputable restaurant and/or an international 5-star hotel
- Experienced in various dining concepts in luxury hotels including all day dining, signature restaurants and celebrity chef restaurants.
- Fluent in spoken and written English with good interpersonal and communication skills
- Possesses great leadership and motivational skills
- Strong organizational and time-management abilities with good problem solving and decision-making skills.
- Ability to interact effectively with guests, ensuring a memorable dining experience
Chef de Cuisine
Posted today
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Job Description
CANDIDATE PROFILE
Education and Experience
• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met for Restaurant
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the restaurant.
• Communications production needs to key personnel.
• Assists in developing daily and seasonal menu items for the restaurant.
• Ensures compliance with all applicable laws and regulations regulations.
• Follows proper handling and right temperature of all food products.
• Estimates daily restaurant production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.
Leading Kitchen Team
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensuring and maintaining the productivity level of employees.
• Ensures employees are cross-trained to support successful daily operations.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Establishing and Maintaining Restaurant Kitchen Goals
• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Effectively investigates, reports and follows-up on employee accidents.
• Knows and implements company safety standards.
Ensuring Exceptional Customer Service
• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Empowers employees to provide excellent customer service.
• Handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.
Managing and Conducting Human Resource Activities
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
• Manages employee progressive discipline procedures.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Uses all available on the job training tools for employees.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
Additional Responsibilities
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.
Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.
EDITION Hotels combine the visionary genius of boutique hotelier Ian Schrager, the service delivery of a world-class luxury hotel, and the global reach of Marriott International to create an entirely new experience in the world of hospitality. Our hotels are stunning microcosms of the world's top cities, featuring the finest in dining, entertainment, nightlife, and service to create an enchanting experience that makes your spirit soar
But to create this magical experience, we need you.
EDITION is hiring warm, out-going, authentically amazing people who are looking for a place to work that inspires them, challenges them and makes them proud to come to work. A place where service comes from the heart, not from a handbook. A place that delivers a never-ending theatrical performance that continuously delights and enchants each and every one of our guests.
We invite you to join us today.