909 Culinary jobs in Singapore

Job Description:

The ideal candidate will assist in the preparation and cooking of Japanese dishes, maintaining high standards of food hygiene and kitchen cleanliness, and supporting senior chefs in daily kitchen operations.

Key Responsibilities:

- Assist in food preparation and cooking according to standard recipes
- Maintain high standards of food hygiene and kitchen cleanliness
- Support senior chefs in daily kitchen operations
- Ensure food preparation areas and equipment are properly cleaned and maintained
- Assist in stock checks, receiving deliveries, and proper storage of ingredients
- Adhere to safety and sanitation guidelines at all times
- Perform other kitchen duties as assigned

Requirements:

- 3 years of relevant culinary experience (training will be provided)
- Strong interest in culinary and willingness to learn
- Team player with a positive and respectful attitude
- Good communication and time management skills
- Able to work in a high-pressure kitchen environment
- Must be available on weekends and public holidays
- WSQ Certificate (Food Hygiene Certificate)

Benefits:

- 5-day work week
- Alternate split & straight shift schedule
- Staff meals and uniforms provided
- Medical benefits
- Employee discounts
- A supportive and collaborative kitchen environment
- Opportunities for skill development and career growth

Tell Employers What Skills You Have:

• Recipes
• Leadership
• Ingredients
• Food Safety
• Restaurants
• Cooking
• Italian
• Workplace Safety
• Food Quality
• Inventory
• Sanitation
• Fine Dining
• Raw Materials
• Team Player
• Occupational Health
• Japanese
• Hospitality

We are currently seeking a skilled Culinary Team Member to join our team.

Job Description:

Our ideal candidate will be an experienced food preparation professional with excellent interpersonal and communication skills. They will be responsible for assisting chefs in the kitchen, ensuring that all stations are clean, organized, and well-stocked, and maintaining the highest standards of quality and safety.

Key Responsibilities:

• Assist chefs in daily food preparation and cooking tasks
• Ensure kitchen stations are clean, organized, and well-stocked
• Follow recipes and maintain quality standards for all dishes
• Comply with food safety and hygiene regulations
• Work closely with the team to ensure smooth kitchen operations

Requirements:

• Prior kitchen or food preparation experience is highly desirable
• Positive attitude and strong teamwork skills
• Able to work shifts, weekends, and public holidays
• Willingness to learn and adapt in a fast-paced environment

What We Offer:

A supportive and friendly working environment, opportunities for skill development and career growth, and complimentary staff meals during shifts.

We are seeking a highly skilled and experienced Pastry Chef Instructor to join our team. The ideal candidate will possess a passion for teaching and mentoring students in the art of pastry and bakery arts.

This role involves delivering high-quality training and instruction to students of all levels, working closely with our curriculum development team to ensure that our programs meet the required quality standards.

The successful candidate will be responsible for maintaining academic standards of delivery in teaching and assessment, ensuring student evaluations and grading SOPs are executed accurately, and promoting high standards of food safety, hygiene, and cleanliness in the working environment.

To succeed in this role, you must have a degree in Culinary Arts/Pastry & Bakery or equivalent qualifications, and possession of an Advanced Certificate in Training and Assessment (ACTA) is mandatory.

If you do not possess the ACTA certification, you will be required to obtain it as part of your professional development. English is also required.

As a Pastry Chef Instructor, you will be able to lead and encourage students to participate in pastry or bakery competitions, upholding high standards of professionalism and excellence.

If you are a motivated and passionate individual who is committed to excellence and student success, we would like to hear from you.

Key Responsibilities:

• Off-site Kitchen Management:
  • Oversee off-site kitchen operations, ensuring smooth and efficient service.
  • Plan and organize food preparation and finishing for catering off-site provisions
• Menu Development:
  • Collaborate with chefs to design and update menus, incorporating seasonal ingredients and current food trends.
  • Create special dishes for events or seasonal promotions.
• Quality Control:
  • Ensure all dishes meet the restaurant’s standards for quality, presentation, and taste.
  • Conduct regular food tastings with clients and gather feedback
• Health and Safety Compliance:
  • Maintain compliance with all health, safety, and sanitation regulations.
  • Conduct regular kitchen safety training and inspections.
• Team Leadership and Development:
  • Lead, motivate, and mentor respective staff to foster a positive and productive work environment.
  • Address staff concerns and conflicts promptly and professionally.
• Account Management:
  • Ensure excellent customer satisfaction by maintaining high food and service standards.
  • Address guest feedback and resolve complaints effectively.
  • Proactively speak to guests, users and customers.
  • Lead culinary discussions with Client on menu planning
• Event and Catering Management:
  • Plan and execute catering services for events, ensuring consistency and quality.

Qualifications:

• Proven experience as a Culinary Manager, Sous Chef, or similar role.
• Strong leadership and team management skills.
• Excellent knowledge of culinary techniques and food safety regulations.
• Strong organizational and time-management abilities.
• Ability to work in a fast-paced environment and handle high-pressure situations.

Skills:

• Creativity in menu planning and food presentation.
• Experience in Chinese and International Cuisine.
• Strong communication and interpersonal skills.
• Attention to detail and commitment to quality.
• Proficiency in inventory management and cost control.
• Adaptability and problem-solving skills.

Job Requirements

1. Candidates should have 1 year of experience in administrative or F&B Operation roles.
2. Candidates with experience in F&B Industry will have an added advantage.
3. Proficiency in MS Office is essential.
4. Meticulous in data entry and monitoring status.
5. Possesses strong organisational skills and can work independently with minimum supervision.
6. Customer service oriented, good interpersonal and communication skills.
7. Keen and willing to learn spirit.

• The successful candidate will be responsible for accurately measuring meal ingredients for the Chef de Partie.
• They will prepare meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.
• The ideal candidate will also prepare basic salads and sauces as directed by the Chef de Partie.
• Additional responsibilities include receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
• They will take inventory of restaurant supplies and notify the supervisor of low or depleted supplies.
• It is essential to discard all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
• The chosen candidate will perform basic cleaning duties and ensure that workstations are properly sanitized.
• Finally, they will plate and present meal items as per the Chef de Partie's instructions.

• Excellent culinary skills and knowledge of various cooking techniques.
• Able to work efficiently in a fast-paced kitchen environment.
• Good communication and teamwork skills.
• Awareness of health and safety protocols in the kitchen.
• Ability to multitask and prioritize tasks effectively.

• A competitive salary and benefits package.
• Ongoing training and development opportunities.
• A supportive and inclusive work environment.

• Opportunities for career advancement and professional growth.
• A dynamic and collaborative team culture.

We are seeking an experienced and skilled Chef to join our team. The ideal candidate will have a strong background in culinary arts and excellent leadership skills.

• Ensure daily opening and closing duties are executed efficiently.
• Supervise food preparation and production to ensure high-quality standards are met.
• Liaise with Central Kitchen and external suppliers for ordering.
• Manage stock levels of food and other related utensils and cutleries.

• 5+ years of experience in a similar role.
• Degree in Culinary Arts or equivalent.
• Excellent leadership and communication skills.

• A competitive salary and benefits package.
• The opportunity to work with a dynamic and supportive team.
• Ongoing training and development opportunities.

Applicants should be able to work effectively in a fast-paced environment and demonstrate a passion for delivering exceptional results.

Our organization seeks a highly skilled and motivated Executive Chef to lead our kitchen team in Singapore. This is a key role within our food services division, responsible for overseeing the culinary aspects of our operations.

The successful candidate will be responsible for developing and implementing menus, managing inventory, supervising staff, and maintaining high standards of quality and presentation. A proven track record of success in similar roles is essential, as well as excellent leadership and communication skills.

We are looking for an individual with significant experience in executive chef positions, preferably in high-end restaurants or hotels. The ideal candidate will possess a strong understanding of international cuisine, menu planning, and cost control. They should also have excellent people management skills, with the ability to motivate and guide a team to achieve exceptional results.

In return for their expertise, we offer a competitive salary package, including comprehensive benefits and opportunities for professional growth and development. Our organization is committed to providing a positive and supportive work environment, where employees feel valued and empowered to succeed.

As an Executive Chef with our organization, you will have the opportunity to make a real impact on our business and contribute to the delivery of exceptional dining experiences for our customers. You will work closely with a talented team of professionals who share your passion for excellence and commitment to delivering outstanding results.

• You will plan menus that showcase seasonal ingredients and maintain a high level of culinary excellence.
• Your expertise will guide the kitchen staff, providing assistance and training as needed to prepare and cook menu items.
• Stock management and inventory control are essential skills required to take stock of ingredients and equipment and place orders to replenish stock.
• You will enforce strict safety and sanitation standards in the kitchen, maintaining a clean and healthy environment for staff and customers alike.
• A key aspect of this role is staying up-to-date with industry trends, continually seeking new ideas and inspiration to create innovative recipes and menus.
• Your ability to receive feedback and make improvements where necessary will be invaluable in driving continuous improvement and excellence throughout the kitchen.

Our esteemed restaurant seeks a highly skilled and charismatic Lead Culinary Ambassador to spearhead the culinary vision of our new signature restaurant. Reporting directly to the Executive Chef, this exceptional individual will oversee all aspects of the kitchen operation, fostering a culture of excellence, innovation, and teamwork.

• Food Quality:
• Ensure that every dish presented to our discerning guests meets the highest standards of quality, presentation, and consistency.
• Supervise and monitor kitchen operations, ensuring seamless execution of menu items, efficient food preparation, and meticulous storage and handling of ingredients.
• Cost Control:
• Implement effective cost control measures to minimize waste and optimize profitability.
• Develop and maintain menus that balance creativity with fiscal responsibility.
• Hygiene and Sanitation:
• Maintain the highest standards of personal hygiene, adhering to Raffles Hotel Singapore's rigorous health and safety protocols.
• Enforce strict adherence to cleanliness, sanitation, and proper equipment maintenance throughout the kitchen.
• Team Leadership:
• Empower and motivate a diverse team of culinary professionals, providing coaching, guidance, and opportunities for growth and development.
• Cultivate an inclusive and respectful work environment, fostering open communication and collaboration among colleagues.

• Minimum 4 years of experience in similar position in a reputable establishment or celebrity chef restaurant.
• Professional Certificate in a Culinary-related field.
• Fluency in English and one additional language.
• Strong interpersonal and leadership skills, with ability to communicate effectively with colleagues at all levels.
• Detailed knowledge of South East Asian cuisine and market trends.

• Competitive compensation package.
• Flexible benefit options, including dental, optical, vacation expenses, and children's education assistance.
• Medical and wellness benefits.
• Comprehensive insurance coverage.
• Local and overseas career development and growth opportunities.