364 Culinary Chef jobs in Singapore

Our client is a forward-thinking social enterprise committed to creating inclusive employment opportunities for individuals with diverse learning needs.
Responsibilities
Supervise daily kitchen activities across bakery and café operations, ensuring product quality, efficiency, and adherence to established standards.
Train, mentor, and manage a diverse team, including bakers, culinary assistants, and individuals with special needs, to maintain a high-performing and inclusive environment.
Create and refine baked goods and specialty café offerings through product development, testing, and customer feedback integration.
Implement strict food safety and hygiene protocols, conduct regular audits, and ensure compliance with all regulatory requirements.
Oversee inventory control, procurement of ingredients, and supplier partnerships to ensure consistent quality and cost efficiency.
Analyze kitchen workflows, recommend process improvements, and identify equipment needs to optimize productivity and reduce wastage.
Requirements
Minimum 5 years of progressive experience in bakery, pastry, or culinary operations, with at least 2 years in a leadership role.
Strong foundation in bakery production, café operations, and culinary arts.
Proven ability to manage high-volume production while maintaining quality and consistency.
Experience working with diverse teams and a passion for social impact initiatives is highly desirable.
Excellent leadership, organizational, and communication skills.
Creative, proactive, and committed to fostering a supportive and inclusive work environment.
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Job Description:

Culinary Branding Chef specializes in the art and intricacies of a Cantonese cuisine. This role requires mastery in traditional techniques, creativity in modern adaptations, and strong leadership to oversee the kitchen and manage a team of chefs.

Roles and Responsibilities:

1) Supervise food quality, plating standards, and kitchen performance metrics, while optimizing ingredient utilization and reducing waste.

2) Provide guidance and mentorship to culinary staff, ensuring compliance with food safety regulations, hygiene standards, and company policies.

3) Ensure culinary and branding operations adhere to all relevant health, safety, and F&B regulations, maintaining accurate recipe records and documentation.

4) Oversee the presentation and delivery of signature dishes for guests and media, ensuring authenticity, consistency, and brand alignment.

5) Develop and enforce kitchen procedures and brand standards, conduct quality audits, and implement corrective actions as needed.

6) Analyze culinary and branding performance data, prepare reports on food cost, guest feedback, and marketing engagement, while identifying opportunities for cost savings and brand growth.

Employment Benefits:

1. Birthday leave.

1. Wedding and child birth cash gift.

2. Duty meal per shift.

3. Matrimonial, childcare, paternity, maternity, compassionate leave as per MOM guidelines.

4. Performance bonus and rewards.

Responsibilities

• Teach and conduct professional Culinary courses

• Supervise and execute the day to day operations of Academy's kitchens

• Maintain the cleanliness of classrooms and bakery thus providing a positive learning environment

• Part of the team in preparing curriculum and lesson plan for professional courses

• Prepare assessment and examination for the students

• Ensure student evaluations and grading SOPs are executed accurately and as scheduled

• To be proactive in keeping food costs within the allocated budget and seek improvements to reduce food wastes

• Participation in student discipline, monitoring and reporting

• Provide counselling and guidance when students may require

• To be a role model to students and colleagues and uphold At-Sunrice GlobalChef Academy standards (grooming, punctuality, honesty and integrity)

• Any other special projects or special events as assigned by the management

Qualifications, Skills and Experience

• Degree Holder in Culinary

• Possessing an Advanced Certificate in Training and Assessment (ACTA) is mandatory for this role.

If the applicant does not possess the ACTA certification, they will be required to obtain it as part of their professional development. In such cases, the applicant must agree to serve a bond with the organization upon completion of the certification. By submitting your application, you acknowledge and accept this condition if applicable.

• 5 years industry experience in Hotels or Restaurants

• Relevant experience in area of specialization (E.g. Western, Asian)

• Competence in delivering education in English

• Creative and able to develop recipes

• Positive attitude and results oriented

• Good sense of humour and play

• Won medals in international Culinary / Pastry & Bakery competitions will be an advantage

• Competent in the use of Microsoft Office System, primarily MS Word and MS PowerPoint

Chef De Partie

Salary: $2,800-$3,500
Location: Katong

Working Days and Timing: 5.5 Days per week roster

Job Descriptions:

• To maintain a high standard of all food preparation and service in the kitchen according to the required standards
• Ensure accurate and consistent cook practice and presentation
• Ensure optimal kitchen and store cleanliness, kitchen safety and food hygiene
• Responsible in controlling cost and minimize food wastages
• Other miscellaneous duties assigned

Job Requirements:

• With at least 1 year of relevant exp
• With food hygiene cert
• Prior experience in Italian Cuisine is a plus

Interested personnel kindly send your CV to WhatsApp: (Ethan)

Han Meng Zhuo | Reg No: R

The Supreme HR Advisory Pte Ltd | EA No: 14C7279

Lead a team of junior chefs in preparing authentic Japanese dishes, from sushi to tempura.

• Mentor junior chefs on preparation, plating, and flavor balance.
• Ensure every dish meets hygiene and presentation standards.
• Manage stock levels and assist with ordering to keep operations seamless.

The ideal candidate has 2+ years of hands-on kitchen experience, preferably in Japanese cuisine. Key skills include teamwork, time management, and food safety protocols.

Menu Innovation - Develop and adapt recipes that integrate Western and Thai elements, such as using Thai spices in a Western dish or applying French techniques to Thai ingredients.

Food Preparation & Cooking - Prepare and cook a variety of dishes according to established recipes and quality standards, managing different cooking stations.

Quality Control - Ensure all food items meet high-quality, hygienic, and safety standards, applying FIFO (First In, First Out) principles for ingredients.

Inventory Management - Monitor food stock, manage inventory, and work with purchasing teams to ensure the availability of quality raw materials.

Hygiene & Safety - Maintain strict kitchen hygiene and cleanliness standards, ensuring the safe and proper use of equipment.

Team Collaboration - Work effectively with other kitchen staff, supervisors, and management to ensure smooth operations and high-quality output.

Presentation - Present dishes attractively, often incorporating Western plating techniques.

Skills & Qualifications

Culinary Expertise - Proven experience and knowledge in both Western and Thai cuisines.

Adaptability - Ability to adapt to menu changes and combine diverse culinary styles.

Kitchen Management - Skills in food handling, storage, portion control, and cost control.

Hygiene & Safety - Strong understanding of food safety and hygiene practices.

Teamwork - Ability to work collaboratively in a fast-paced kitchen environment.

Creativity - Innovative approach to recipe development and dish presentation.

Job Description:

Plan, direct, and coordinate all kitchen activities to ensure food preparation and service meet company standards. Develop new recipes, menus, and promotions in collaboration with the Culinary Development team, creating a distinctive cuisine style for the outlet. Work with the events and wedding sales team to design responsive menus and ensure high-quality execution of all events and weddings.

Train operations team members on menu items and product knowledge, participate in briefings, and resolve day-to-day issues. Source supplies for cost efficiency without compromising quality. Coordinate food promotions with kitchen staff and restaurant management. Maintain kitchen cleanliness, safety, and accident prevention.

Approve market lists, monitor COSG targets, check food quality and storage, and minimize wastage through inventory control, portion control, and surplus utilization. Suggest setups and displays, ensure standard recipes are followed, and oversee daily kitchen operations with Sous Chefs, cooks, and station supervisors. Handle guest food complaints and follow up with management.

Monitor competitor menus and products. Coordinate with management on marketing strategies, product development, brainstorming sessions, restaurant expansion, and other initiatives to ensure outlet success. Perform general supervisory duties and any other tasks assigned by management.

Job Description

• Plan and direct food preparation and culinary activities in the kitchen.
• Modify menus or create new ones that meet quality standards.
• Estimate food requirements, which include food or labour costs budgeting as set by Management.
• Recruit and supervise kitchen staff, and schedule them according to operational needs.
• Ensure kitchen staff adheres to recipes and serving portions correctly.
• Motivate and coach staff to perform better in their respective roles.
• Arrange for equipment purchases and repairs.
• Perform administrative duties.
  Support any other relevant business duties and responsibilities as and when assigned by the Owner.

Requirement:

• Min Diploma or equivalent with 10 years of relevant experience in Culinary in a full- fledged Kitchen setting.
• Possess food hygiene and safety certification.
• Able to work on rotating shifts, weekends & public holidays.
• Possess a well-groomed, professional appearance.
• Work effectively with the rest of the team.
• Min Diploma or equivalent with 10 years of relevant experience in Culinary in a full- fledged Kitchen setting.
• Possess food hygiene and safety certification.
• Able to work on rotating shifts, weekends & public holidays.
• Possess a well-groomed, professional appearance.
  Work effectively with the rest of the team.

JK Tan (R

Job Expert Pte Ltd (Co Reg: Z; EA License 21C0766)

By submitting your personal data and/or resume, you are giving consent to collect, use and disclosure of your personal data and/ or resume by the company (or its appointed EA ) for the purpose of the processing and administration relating to this job application.Only shortlisted candidates will be notified.

Job Description

• Primarily responsible for the managing and overseeing the whole day to day operations of the staff cafeteria
• Accountable for food cost management, menu planning, as well as the development and creation of new products to meet customer's needs.
• Responsible for the running and the supervision of food preparation to ensure that food quality standards are met and delivered to clients.
• Ensure that operations team adhere to sanitation, food safety and hygiene standards as set in our HSE requirement
• Implement Kitchen Planner & Inventory system for own outlet and perform central ordering system.
• Schedule of roster and other ad hoc responsibilities
• Perform paperwork duties

Health and Safety Responsibilities:

• Adhere to Compass Singapore HSE systems and procedures
• Follow all Emergency Response plans on site
• Follow procedures for identifying, assessing and controlling hazards and risks
• Adhere to and maintain food handling standards and food safety plan at all times

Qualifications:

• Strong leadership and management skills.
• Creativity and ability to develop innovative dishes.
• Excellent knowledge of cooking techniques and cuisines.
• Knowledge of food safety regulations and best practices.
• Exceptional communication and teamwork skills.
• Ability to work under pressure and maintain a positive attitude.