1,487 Cook jobs in Singapore

We are seeking a dependable, hardworking, and skilled Full-Time Cook to join our kitchen team. The ideal candidate will have a passion for great food, attention to detail, and the ability to work efficiently in a fast-paced environment. You'll play a key role in preparing and cooking dishes that meet our high standards of quality and presentation.

• Prepare and cook menu items according to recipes, quality standards, and portion control guidelines
• Ensure all food is prepared in a timely manner, especially during peak hours
• Maintain cleanliness and organization of the kitchen, food prep areas, and equipment
• Follow all food safety and sanitation procedures, including proper food storage and labeling
• Assist with inventory, receiving deliveries, and restocking as needed
• Communicate and coordinate effectively with other kitchen staff and front-of-house team
• Adapt to menu changes, specials, and dietary requests when required
• Support with dishwashing and general cleaning tasks as needed

• Prior experience as a line cook, prep cook, or similar role preferred
• Strong knowledge of kitchen operations, food safety, and sanitation standards
• Ability to work under pressure and stay organized in a busy kitchen
• Flexibility to work mornings, evenings, weekends, and holidays
• Positive attitude, strong work ethic, and willingness to learn
• Ability to stand for extended periods

• Competitive salary (based on experience)
• Opportunities for training and growth within the kitchen team
• Staff meals or discounts
• Supportive, team-oriented work environment
• Meals provided
• 5 days work week

Position Summary

The Line Cook (Commis) is an entry-level position in the kitchen responsible for preparing ingredients, cooking food, and maintaining cleanliness and order in their designated workstation. They work under the supervision of senior chefs to ensure smooth kitchen operations and consistent food quality.

Key Responsibilities

1. ood Preparation

• P epare ingredients, including chopping, slicing, marinating, and measuring, according to recipes and instructions.

• A sist in pre-cooking preparations, such as stock making, sauces, and mise en place.

2. Cooking and Plating

• C ok dishes according to standardized recipes, portion sizes, and quality requirements.

• A sist in plating food items to meet presentation standards.

• H ndle specific sections of the kitchen, such as sauté, grill, or cold dishes, as assigned.

. Workstation Management

• M intain cleanliness and organization of the assigned workstation throughout the shift.

• E sure all tools and equipment are properly sanitized before and after use.

• R stock supplies and ingredients during service.

4. Team Collaboration

• W rk closely with other kitchen staff to ensure efficient and timely food preparation.

• F llow instructions from the Sous Chef, Chef de Partie, or Head Chef.

• A sist other kitchen sections as needed during busy periods.

5. Health and Safety Compliance

• A here to food safety, hygiene, and sanitation standards in the kitchen.

• S fely operate kitchen equipment and report any malfunctions to the supervisor.

• D spose of waste properly and in compliance with regulations.

6. Continuous Learning

• G in knowledge and skills under the guidance of senior chefs.

• P rticipate in training sessions and adapt to new cooking techniques and recipes.

Skills and Qualifications

• B sic understanding of cooking techniques and kitchen operations.

• A ility to follow instructions and work well in a team.

• G od organizational and time management skills.

• A tention to detail and commitment to food quality.

• P ysically fit to stand for long hours and handle kitchen demands.

Job Highlights

• 44 hours, 5 workdays per week
• Staff meals provided
• Staff discount
• Immediate hiring

Responsibilities:

• Assisting with stocking and setting up the kitchen stations
• Preparing food including cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers and snacks
• Cooking and plating based on senior chef's guidance
• Working with servers to ensure that orders are completed according to request and on time
• Understand and adhere to company's policies and processes, cooking methods, standard portion sizes, and kitchen rules and quality standards
• Ensuring that the kitchen procedures and hygiene meet food safety standards and regulations

Requirements

• Minimum 1 year experience in similar capacity or experience.
• Ability to work in a fast-paced and stressful environment without losing composure
• Good communication skills
• Strong personal organizational and management skills
• Understanding of workplace health and safety and food hygiene
• Possess positive attitude towards task assigned.
• Eager to learn and progress.

Job Highlights

• 44 hours, 5 workdays per week
• Staff meals provided
• Staff discount
• Immediate hiring

Responsibilities:

• Assisting with stocking and setting up the kitchen stations
• Preparing food including cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers and snacks
• Cooking and plating based on senior chef’s guidance
• Working with servers to ensure that orders are completed according to request and on time
• Understand and adhere to company’s policies and processes, cooking methods, standard portion sizes, and kitchen rules and quality standards
• Ensuring that the kitchen procedures and hygiene meet food safety standards and regulations

Requirements

• Minimum 1 year experience in similar capacity or experience.
• Ability to work in a fast-paced and stressful environment without losing composure
• Good communication skills
• Strong personal organizational and management skills
• Understanding of workplace health and safety and food hygiene
• Possess positive attitude towards task assigned.
• Eager to learn and progress.

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

We are seeking a highly skilled and experienced line cook to join our team. The ideal candidate will have a passion for cooking and a strong work ethic.

The successful applicant will be responsible for preparing and presenting high-quality dishes in a fast-paced kitchen environment.

Chef de Partie Job Description

As a chef de partie, you will play a vital role in the success of our kitchen team. Your primary responsibility will be to oversee the preparation and cooking of menu items according to established recipes and quality standards.

Key Responsibilities:

We are seeking a highly skilled and experienced culinary professional to lead our kitchen team as a Senior Line Cook. This key role involves ensuring all kitchen areas are clean, sanitized, and well-organized, including food processing equipment, cooking utensils, and other essential kitchen tools.

The ideal candidate will possess exceptional cooking skills, with the ability to prepare assigned dishes for serving according to our menu (main and special/promotion dishes). They will also be responsible for adhering to corporate and government regulatory standards in hygiene and sanitation.

Achievements:

• Assist in planning menus and recipes with the Unit Manager and Head Chef.
• Attend weekly service meetings to improve and enhance service levels.
• Oversee other kitchen personnel and areas when the Junior Sous Chef or Head Chef is unavailable.
• Perform any other duties as directed by the Head Chef and Unit Manager.

Requirements:

• Strong leadership skills with the ability to multitask.
• Excellent communication and interpersonal skills.
• Ability to work well under pressure and meet deadlines.
• Basic knowledge of kitchen operations and management principles.
• Familiarity with health and safety regulations.
• Quality control and hazard analysis.
• Food processing, catering, and service level expertise.

We offer a competitive remuneration package and opportunities for growth and development, enabling you to reach your full potential in a dynamic and supportive work environment.