124 Line 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.

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
t1.tFood Preparation
t
• tPrepare ingredients, including chopping, slicing, marinating, and measuring, according to recipes and instructions.
t
• tAssist in pre-cooking preparations, such as stock making, sauces, and mise en place.
t2.tCooking and Plating
t
• tCook dishes according to standardized recipes, portion sizes, and quality requirements.
t
• tAssist in plating food items to meet presentation standards.
t
• tHandle specific sections of the kitchen, such as sauté, grill, or cold dishes, as assigned.
t3.tWorkstation Management
t
• tMaintain cleanliness and organization of the assigned workstation throughout the shift.
t
• tEnsure all tools and equipment are properly sanitized before and after use.
t
• tRestock supplies and ingredients during service.
t4.tTeam Collaboration
t
• tWork closely with other kitchen staff to ensure efficient and timely food preparation.
t
• tFollow instructions from the Sous Chef, Chef de Partie, or Head Chef.
t
• tAssist other kitchen sections as needed during busy periods.
t5.tHealth and Safety Compliance
t
• tAdhere to food safety, hygiene, and sanitation standards in the kitchen.
t
• tSafely operate kitchen equipment and report any malfunctions to the supervisor.
t
• tDispose of waste properly and in compliance with regulations.
t6.tContinuous Learning
t
• tGain knowledge and skills under the guidance of senior chefs.
t
• tParticipate in training sessions and adapt to new cooking techniques and recipes.
Skills and Qualifications
t
• tBasic understanding of cooking techniques and kitchen operations.
t
• tAbility to follow instructions and work well in a team.
t
• tGood organizational and time management skills.
t
• tAttention to detail and commitment to food quality.
t
• tPhysically fit to stand for long hours and handle kitchen demands.

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:

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:

Job Title: Senior Line Cook

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.

We're looking for a driven and professional Commis Chef to join our café team. No prior experience is required — just a strong work ethic, a willingness to learn, and the ability to thrive in a hot, fast-paced kitchen environment. If you're self-motivated, a team player, and passionate about innovative brunch and fusion cuisine, we want to hear from you

Location: CHIJMES

Schedule: 5-day work week | 46 hours/week (including breaks)

Perks: Daily staff meals

Availability: Must be available on weekends and public holidays

Start Time: On rotation basis weekly

• Assist in preparing and cooking a variety of brunch and fusion dishes
• Follow the Head Chef's direction on daily prep and service tasks
• Maintain consistent food quality, presentation, and portioning
• Set up and stock kitchen stations before service
• Support in cleaning, dishwashing, and kitchen maintenance
• Follow food safety and hygiene standards at all times
• Help with inventory and restocking ingredients when needed
• Collaborate with team members to ensure smooth kitchen operations
• Stay adaptable to menu changes and new dish development

• No experience necessary, but must be willing to learn and work hard
• Able to work in a hot, fast-paced kitchen environment
• Strong communication skills and ability to work well in a team
• Professional attitude, punctuality, and responsibility
• Must be able to work weekends and public holidays
• Physically fit and capable of standing for long hours
• Able to follow instructions and take feedback constructively
• Interest in brunch and fusion cuisine is a plus

Interested parties can write in with a resume to and we will get in touch.