1,330 Cook Positions jobs in Singapore

*** Vietnam Cuisine Cook wanted ***

• Experience in cooking

• Experience in Vietnamese cuisine

• ABle to cook local delights

• Handling kitchen situation

• Able to multi tasking

• Passion in cooking

• Cafe or restaurant experienced preferred

• Good team player

Call for more details

Kesmond Yow

Mobile:

Reg. No.: R

Kylice Recruitment Pte. Ltd.

19C9585

*** Vietnam Cuisine Cook wanted ***

- Experience in cooking

- Experience in Vietnamese cuisine

- ABle to cook local delights

- Handling kitchen situation

- Able to multi tasking

- Passion in cooking

- Cafe or restaurant experienced preferred

- Good team player

Call for more details

Kesmond Yow

Mobile:

Reg. No.: R

Kylice Recruitment Pte. Ltd.

19C9585

*** Vietnam Cuisine Cook wanted ***

- Experience in cooking

- Experience in Vietnamese cuisine

- ABle to cook local delights

- Handling kitchen situation

- Able to multi tasking

- Passion in cooking

- Cafe or restaurant experienced preferred

- Good team player

Call for more details

Kesmond Yow

Mobile:

Reg. No.: R

Kylice Recruitment Pte. Ltd.

19C9585

Famous Steakhouse is hiring

Line Grill Cook (Sous Chef / Chef de partie)

Location and Salary: $3300, central

JD: The line grill cook is responsible for the grilling of all proteins ala minute (cooked to order), mise en place (station readiness), quality control, station cleanliness and maintenance, and daily stock updates. Secondary role is filling in for Line Sauteed Cook (all sides and sauces).

Reporting hierarchy: Report to Head cook

Working hours

• 11am to 1030pm (930pm last order)
• 1 hour break
• 5.5 days work week

Requirements:

• Knowledge of different types of proteins and how to handle them, the different cook temperatures
• Curing and marination
• Butchery skills are required
• Heat and fire management and skills
• Food hygiene and quality control
• Experience in grill, sauteed, bbq

Benefits:

• Career progression to head cook
• Freedom to create new dishes
• Staff meals
• Team bonus sharing

Line Sauteed Cook (Chef de partie)

Location and salary: $600 to 3300

JD:  The line sauteed cook is responsible for the sides, sauces and starters ala minute (cooked to order), mise en place (station readiness), quality control, station cleanliness and maintenance, and daily stock updates. Secondary role is filling in for Line Grill Cook (all Proteins grill).

Reporting hierarchy: Report to Head cook

Working hours

• 11am to 1030pm (930pm last order)
• 1 hour break
• 5.5 days work week (central) 11 am to 1030pm
• 6 days work week (North) 11am - 930pm

Requirements:

• Knowledge of different types of french sauces and sides and how to make them, the different textures and consistencies
• Cutting skills are required
• Knowledge on roasting, sauteed, reducing, braising, confit, pasta
• Experience in sauteed, grill

Benefits:

• Career progression to Line Grill Cook
• Freedom to create new dishes
• Staff meals
• Team bonus sharing

Line Pastry Cook (Junior / Commis 1)

Location and salary: $ 800 (Central)

JD:  The line pastry cook is responsible for the desserts and beverages, production and ala minute (cooked to order), mise en place (station readiness), quality control, station cleanliness and maintenance, and daily stock updates. Secondary role is filling in for line cook.

Reporting hierarchy: Report to Head cook

Working hours

• 11am to 1030pm (930pm last order)
• 1 hour break
• 5.5 days work week

Requirements:

• Knowledge of different types of desserts and cocktails and how to make them, the different textures and consistencies
• Baking and mixing skills are required
• Knowledge on bread, butter making, basic cocktail, puddings, cakes
• Fresh grads welcome

Benefits:

• Training provided, Cook in Training for senior role secondment
• Staff meals
• Team bonus sharing

Line Cook (Junior/ Commis 2)

Location and salary: $ 500 (North/Central)

JD:  The line cook is responsible for the sides, production assistance and ala minute cooking (cooked to order), expediting, mise en place (station readiness), quality control, station cleanliness and maintenance, and daily stock updates. Secondary role is filling in for line cook (senior).

Reporting hierarchy: Report to Line Sauteed / Grill Cooks

Working hours

• 11am to 1030pm (930pm last order)
• 1 hour break
• 6 days work week

Requirements:

• Knowledge of food hygiene
• Basic sauteed skills
• Passion for F&B

Benefits:

• Training provided, Cook in Training for senior role secondment
• Staff meals
• Team bonus sharing

Head of Service (Senior/ Maitre D)

Location and salary: $ 200 (Central), 2500 (North)

JD:  The head of service is responsible for the total customer satisfaction, store upkeep, stock ordering, service training and customer relationship management. To conduct roll call for stock updates, upselling, cross-selling, and managing sales KPIs. To also manage team of service crew.

Reporting hierarchy: Report to Head Operations

Working hours

• 11am to 1030pm (930pm last order)
• 1 hour break
• 5.5 days work week (Central)
• 6 days work week (North)

Requirements:

• Knowledge of different western cuisine, steaks, sides, wine, cocktails
• Experience in reservations management, service recovery, customer hosting and engagement
• Experience in managing a team of service personnel
• Focused and sharp, alert and responsible
• Experience as senior crew or restaurant managers

Benefits:

• Manager meals
• Staff meals
• Management bonus sharing

As a Cook in Intercontinental Robertson Quay's Culinary Team, you will play an essential role in supporting the daily operations of our dynamic kitchen. We are looking for a dedicated culinary professional who takes pride in food preparation, consistency, and upholding the highest standards of hygiene and safety.

In this role, you will be responsible for preparing ingredients, cooking dishes in accordance with recipes and brand standards, and ensuring mise en place is always ready for service. You will collaborate closely with the Chef de Partie and broader kitchen team, assisting with plating, storage, and kitchen organisation to maintain a smooth workflow. Your commitment to learning, teamwork, and attention to detail will be key in supporting the overall guest dining experience.

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

Your Day to Day

People

• Provide support in daily operations and mise en place to ensure smooth kitchen workflow.
• Communicate effectively with supervisors, sharing any challenges, guest feedback, or relevant operational information.
• Build strong working relationships with colleagues and contribute to a positive, team-oriented culture.
• Attend and actively participate in daily briefings, scheduled meetings, and training sessions.
• Support senior chefs in training and guiding junior team members in recipes, hygiene, and kitchen practices.

Financial Returns

• Assist the kitchen leadership team in controlling food costs by following portion controls and reducing waste.
• Use ingredients, equipment, and resources efficiently to support profitability.
• Handle kitchen tools and equipment responsibly to prevent unnecessary costs or damage.
• Support inventory management by ensuring correct storage, rotation, and labelling of ingredients.

Guest Experience

• Prepare, cook, and present dishes according to recipes and portion standards, ensuring quality and consistency.
• Ensure buffet and display set-ups are completed in advance and meet hotel and brand standards (Breakfast team and Intercontinental club lounge).
• Assist in plating, decoration, and presentation to deliver authentic Italian flavours with attention to detail for Publico Ristorante.
• Communicate politely and courteously with colleagues and, where required, with guests.
• Take pride in contributing to a memorable dining experience at Publico Ristorante.

Responsible Business

• Adhere to food safety, hygiene, Occupational health & safely, and brand standards in all kitchen practices.
• Maintain cleanliness and organisation of your workstation at all times.
• Ensure uniforms are clean, tidy, and in compliance with grooming standards.
• Take immediate action to correct hazards and report safety risks to supervisors.
• Log and report any incidents or accidents in accordance with hotel procedures.
• Support sustainability initiatives by reducing food waste, conserving energy and water, and handling ingredients responsibly.

Accountability

The Cook is accountable for preparing and presenting dishes in accordance with recipes and brand standards, supporting the smooth daily operations of the kitchen. This role ensures consistency in taste, quality, and presentation while maintaining food safety and hygiene practices. By working efficiently and supporting senior chefs, the Cook contributes to the overall dining experience and success of the culinary team.

What we need from You

• Completion of a high school diploma or equivalent; a Certificate or Diploma in Culinary Arts is an advantage.
• 1–2 years of experience in a kitchen or culinary role, ideally within a high-volume restaurant or hotel environment.
• Basic knowledge of food preparation, kitchen operations, and food safety standards.
• A passion for food with a willingness to learn and grow under the guidance of senior chefs.
• Ability to work effectively in a fast-paced, team-oriented environment.
• Strong attention to detail with a commitment to maintaining consistency, quality, and presentation.
• Positive attitude, reliability, and flexibility to adapt to different shifts and operational needs.

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.

QUALIFICATION: Diploma in Culinary Skills or equivalent or equivalent and Certificate in Food and Beverage Safety and Hygiene Policies and Procedures.

JOB DESCRIPTION

A Cook helps other cooks and chefs to prepare a variety of dishes, and ensures that the food is served to customers on time. The Cook is expected to observe health and safety standards for all food, beverages and equipment; make requisitions for food supplies; and ensure that food items are properly stored.

JOB REQUIREMENTS

· Apply quality systems

· Cultivate productivity and innovative mindset

· Follow food and beverage safety and hygiene policies and procedures

· Maintain quality control procedures

· Maintain safe and secure working environment

· Receive and store food products

· Establish relationships for customer confidence

· Facilitate effective communication and engagement at the workplace

· Facilitate effective work teams

· Identify meat and seafood, and their fabrication and utilisation in culinary

· Maintain workplace safety and health policies and procedures

· Manage productivity improvement

· Solve problems and make decisions at supervisory level

· Supervise quality procedures

· Understand Western food culture and techniques

· Assist the Head Chef and Cook Supervisor in placing order for the outlet (includes Kitchen and Bakery team)

· Having a can-do attitude and be committal

· Any other ad-hoc duties assigned

SKILLS AND COMPETENCIES

Food and beverage production

Innovation

People and Relationship Management

Customer Experience

Workplace Safety and Health

Job Types: Full-time, Permanent

Pay: $2, $3,300.00 per month

Work Location: In person

As a Cook in Intercontinental Robertson Quay's Culinary Team, you will play an essential role in supporting the daily operations of our dynamic kitchen. We are looking for a dedicated culinary professional who takes pride in food preparation, consistency, and upholding the highest standards of hygiene and safety.

In this role, you will be responsible for preparing ingredients, cooking dishes in accordance with recipes and brand standards, and ensuring mise en place is always ready for service. You will collaborate closely with the Chef de Partie and broader kitchen team, assisting with plating, storage, and kitchen organisation to maintain a smooth workflow. Your commitment to learning, teamwork, and attention to detail will be key in supporting the overall guest dining experience.

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

• Provide support in daily operations and mise en place to ensure smooth kitchen workflow.
• Communicate effectively with supervisors, sharing any challenges, guest feedback, or relevant operational information.
• Build strong working relationships with colleagues and contribute to a positive, team-oriented culture.
• Attend and actively participate in daily briefings, scheduled meetings, and training sessions.
• Support senior chefs in training and guiding junior team members in recipes, hygiene, and kitchen practices.

• Assist the kitchen leadership team in controlling food costs by following portion controls and reducing waste.
• Use ingredients, equipment, and resources efficiently to support profitability.
• Handle kitchen tools and equipment responsibly to prevent unnecessary costs or damage.
• Support inventory management by ensuring correct storage, rotation, and labelling of ingredients.

• Prepare, cook, and present dishes according to recipes and portion standards, ensuring quality and consistency.
• Ensure buffet and display set-ups are completed in advance and meet hotel and brand standards (Breakfast team and Intercontinental club lounge).
• Assist in plating, decoration, and presentation to deliver authentic Italian flavours with attention to detail for Publico Ristorante.
• Communicate politely and courteously with colleagues and, where required, with guests.
• Take pride in contributing to a memorable dining experience at Publico Ristorante.

• Adhere to food safety, hygiene, Occupational health & safely, and brand standards in all kitchen practices.
• Maintain cleanliness and organisation of your workstation at all times.
• Ensure uniforms are clean, tidy, and in compliance with grooming standards.
• Take immediate action to correct hazards and report safety risks to supervisors.
• Log and report any incidents or accidents in accordance with hotel procedures.
• Support sustainability initiatives by reducing food waste, conserving energy and water, and handling ingredients responsibly.

The Cook is accountable for preparing and presenting dishes in accordance with recipes and brand standards, supporting the smooth daily operations of the kitchen. This role ensures consistency in taste, quality, and presentation while maintaining food safety and hygiene practices. By working efficiently and supporting senior chefs, the Cook contributes to the overall dining experience and success of the culinary team.

What we need from You

• Completion of a high school diploma or equivalent; a Certificate or Diploma in Culinary Arts is an advantage.
• 1–2 years of experience in a kitchen or culinary role, ideally within a high-volume restaurant or hotel environment.
• Basic knowledge of food preparation, kitchen operations, and food safety standards.
• A passion for food with a willingness to learn and grow under the guidance of senior chefs.
• Ability to work effectively in a fast-paced, team-oriented environment.
• Strong attention to detail with a commitment to maintaining consistency, quality, and presentation.
• Positive attitude, reliability, and flexibility to adapt to different shifts and operational needs.

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.

As a Cook in Intercontinental Robertson Quay's Culinary Team, you will play an essential role in supporting the daily operations of our dynamic kitchen. We are looking for a dedicated culinary professional who takes pride in food preparation, consistency, and upholding the highest standards of hygiene and safety.

In this role, you will be responsible for preparing ingredients, cooking dishes in accordance with recipes and brand standards, and ensuring mise en place is always ready for service. You will collaborate closely with the Chef de Partie and broader kitchen team, assisting with plating, storage, and kitchen organisation to maintain a smooth workflow. Your commitment to learning, teamwork, and attention to detail will be key in supporting the overall guest dining experience.

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

• Provide support in daily operations and mise en place to ensure smooth kitchen workflow.
• Communicate effectively with supervisors, sharing any challenges, guest feedback, or relevant operational information.
• Build strong working relationships with colleagues and contribute to a positive, team-oriented culture.
• Attend and actively participate in daily briefings, scheduled meetings, and training sessions.
• Support senior chefs in training and guiding junior team members in recipes, hygiene, and kitchen practices.

Financial Returns

• Assist the kitchen leadership team in controlling food costs by following portion controls and reducing waste.
• Use ingredients, equipment, and resources efficiently to support profitability.
• Handle kitchen tools and equipment responsibly to prevent unnecessary costs or damage.
• Support inventory management by ensuring correct storage, rotation, and labelling of ingredients.

Guest Experience

• Prepare, cook, and present dishes according to recipes and portion standards, ensuring quality and consistency.
• Ensure buffet and display set-ups are completed in advance and meet hotel and brand standards (Breakfast team and Intercontinental club lounge).
• Assist in plating, decoration, and presentation to deliver authentic Italian flavours with attention to detail for Publico Ristorante.
• Communicate politely and courteously with colleagues and, where required, with guests.
• Take pride in contributing to a memorable dining experience at Publico Ristorante.

Responsible Business

• Adhere to food safety, hygiene, Occupational health & safely, and brand standards in all kitchen practices.
• Maintain cleanliness and organisation of your workstation at all times.
• Ensure uniforms are clean, tidy, and in compliance with grooming standards.
• Take immediate action to correct hazards and report safety risks to supervisors.
• Log and report any incidents or accidents in accordance with hotel procedures.
• Support sustainability initiatives by reducing food waste, conserving energy and water, and handling ingredients responsibly.

Accountability

The Cook is accountable for preparing and presenting dishes in accordance with recipes and brand standards, supporting the smooth daily operations of the kitchen. This role ensures consistency in taste, quality, and presentation while maintaining food safety and hygiene practices. By working efficiently and supporting senior chefs, the Cook contributes to the overall dining experience and success of the culinary team.

What we need from You

• Completion of a high school diploma or equivalent; a Certificate or Diploma in Culinary Arts is an advantage.
• 1–2 years of experience in a kitchen or culinary role, ideally within a high-volume restaurant or hotel environment.
• Basic knowledge of food preparation, kitchen operations, and food safety standards.
• A passion for food with a willingness to learn and grow under the guidance of senior chefs.
• Ability to work effectively in a fast-paced, team-oriented environment.
• Strong attention to detail with a commitment to maintaining consistency, quality, and presentation.
• Positive attitude, reliability, and flexibility to adapt to different shifts and operational needs.

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.

Job Scope

• • Day to day kitchen operations
• • Clean food preparation areas, cooking surfaces and utensils
• • Wash, cut, and prepare food for designated for cooking
• • Prepare variety of foods; meat, seafood poultry etc
• • Clean and restock worksations display cases
• • Ensure strict hygiene standards
• • Assist with all duties as assigned by Head Chef

Working hours and Benefits

• 5 days & 50 Hours Work Week
• Annual Leave
• Medical/dental benefits
• Staff Meals provided

**Part-timers are welcome to apply with flexible working hours