474 Junior Chefs jobs in Singapore

We’re on the hunt for dedicated, skilled chefs who take their craft seriously. If you’re someone who thrives in the heat of a professional kitchen, values precision, and understands that every dish leaving the pass carries your reputation — we want you.
Responsibilities:
Report directly to the Sous Chef, supporting daily operations and executing tasks with focus and discipline.
Ensure all kitchen tools, equipment, and workspaces are clean, functional, and up to standard.
Collate and compile daily ingredient and order lists for the Sous Chef.
Maintain mise en place, keeping stations fully prepped and ready for every service.
What You Bring:
Strong communication skills — you listen, learn, and lead by example.
The ability to handle pressure without losing your head — service is fast, the pace is relentless.
Solid knowledge of health, safety, and food hygiene practices — no shortcuts.
A willingness to share your skills and mentor junior staff — the team rises together.
Dependability — you show up, on time, every time.
A sharp eye and a proactive mindset
Why Join Us:
We don’t sugarcoat it — this is a tough industry, but if you’ve got the grit and the hunger to push yourself, there’s real opportunity here. We offer career progression across various concepts, with the chance to sharpen your skills alongside a team that takes pride in what we do.
If this sounds like the next step in your culinary journey, we want to hear from you.
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Job Purpose

To oversee a specific section of the kitchen and ensure the preparation, cooking, and presentation of high-quality Italian dishes in accordance with the restaurant's standards, food hygiene laws, and workplace safety guidelines in Singapore.

Key Responsibilities

1. Food Preparation & Cooking

• Prepare and cook authentic Italian dishes (e.g., pasta, risotto, antipasti, pizza, etc.) according to standard recipes and portion sizes.
• Maintain consistency in food quality, taste, and presentation.
• Monitor mise end place for the designated section.

2. Section Management

• Supervise and guide junior kitchen staff (e.g., Commis) in the assigned section.
• Ensure all equipment and tools are used safely and maintained in good working condition.

3. Hygiene, Safety & Compliance

• Comply with Singapore Food Agency (SFA) and National Environment Agency (NEA) regulations on food hygiene and sanitation.
• Maintain cleanliness and hygiene in the kitchen section at all times.
• Ensure proper storage and labelling of food items following FIFO/FEFO methods.
• Observe all Workplace Safety & Health (WSH) practices as per MOM regulations.

4. Inventory & Stock Control

• Assist in stock rotation, inventory control, and reporting of wastage.
• Inform Sous Chef/Head Chef of low stock levels and assist with receiving and checking deliveries.

5. Collaboration & Communication

• Coordinate with other sections to ensure smooth service during peak periods.
• Attend briefings, training, and evaluations as required by management.

Job Requirements

Qualifications & Experience

• Minimum 8 years of experience in an Italian kitchen, preferably in a similar Chef de Partie role.
• Diploma or Certificate in Culinary Arts (preferably with Italian cuisine specialization).
• Valid Food Hygiene Certificate recognized by NEA (mandatory in Singapore).

Skills & Attributes

• Strong knowledge of traditional and modern Italian cuisine.
• Excellent kitchen and time management skills.
• Team player with good communication and leadership qualities.
• Able to work on weekends, public holidays, and rotational shifts.

Working Conditions

• 5-day work week / Rotating shifts
• Standing for extended periods in a hot kitchen environment
• Complying with hygiene audits and regular inspections

About Baba Nyonya @ Orchard

Baba Nyonya is expanding We are opening our second outlet at Orchard mid November. We're looking for passionate, dedicated individuals to join us on this journey of bringing Peranakan heritage cuisine to more guests. At Baba Nyonya, we believe in growing together – we offer a supportive team culture, career development opportunities, and training to help you build a rewarding future in the F&B industry.

Responsibilities:

• Prepare and cook dishes to standard recipes
• Supervise demi chefs & kitchen helpers
• Ensure food safety, quality & consistency
• Assist Sous Chef in daily kitchen operations

Requirements:

• At least 2 years' experience as CDP or equivalent
• Strong culinary and organizational skills
• Knowledge of food hygiene & safety
• Able to work shifts, weekends & PH

What We Offer:

• Staff meals, uniforms & training provided
• Career advancement with expanding brand
• Incentives & supportive team culture

Location: Orchard, Singapore

We regret to inform that only shortlisted candidates will be contacted.

Job Responsibilities

· Assist Chefs with creation and preparation of local & western cuisine

· Check that quantity and quality of items ordered are received and stored in proper conditions

· Ensure safe and proper use of equipment at all times and to give guidance to all culinary colleagues

· Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.

Job Requirements

· At least 2 years relevant experience in preparation of local & western cuisine

· Team player but also able to work independently

· Able to multi task and thrive in a fast paced environment

· Able to work on rotating shifts, weekends and public holiday

Core Responsibilities

• Food Preparation and Cooking:Prepare, cook, and present high-quality dishes within your designated specialty (e.g., meat, fish, sauces, vegetables).
• Station Management:Set up, maintain, and keep your assigned kitchen station clean and organized with all necessary ingredients and equipment.
• Hygiene and Safety:Adhere to strict food hygiene, health, and safety standards, and ensure the workstation is kept clean and safe for food preparation.
• Supervision:Oversee, train, and guide junior chefs, such as commis chefs or demi-chefs, working in your section.
• Menu Support:Assist the sous chef and head chef in developing new dishes, recipes, and menu concepts.
• Quality Control:Monitor portion control to maintain consistency and minimize food waste to help control costs.

Kotuwa is awarded by Bib Gourmand from Michelin. We are seeking a Chef De Partie to join our big family. With an emphasis on a lively, modern and casual vibe that focuses on Sri Lankan cuisine.

The Chef de partie is responsible for food preparation, maintaining consistent standards whilst helping chefs to develop menu's, you will assist the head chef and sous chefs with the successful running of the kitchen ensuring all recipes are followed along with food practices to ensure guest satisfaction across the estate

Job Description

• In charge of the daily mise en place and ordering for the assigned section.
• Carry out given recipes and instructions with precision and speed.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals
• Receiving of stock and stock rotation.
• Monitoring food portion and waste to maintain profit margin.
• Preparing staff meal on rotational basis
• Adhere to the schedule set by Sous Chef or Head Chef
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)

Job Requirement

• Nitec / Higher Nitec/ Diploma in Culinary Arts or equivalent.
• Minimum with 1 to 3 years of relevant experience as a Demi Chef or Chef De Partie cook in a casual restaurant.
• Excellent use of various cooking methods, ingredients, equipment and processes
• Able to multitask and work efficiently under pressure
• Good communications skills
• If you have a Food & Hygiene certificate will be an added advantage.
• Only Singaporean

Staff Benefits

• Good Basic Salary + Birthday Leave + Staff Discount
• Staff meals will be provided
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance ) + Good Career Progression