8 Line Cook jobs in Singapore

*** Vietnam Cuisine Cook wanted ***

• Experience in cooking

• Experience in Vietnamese cuisine

• ABle to cook local delights

• Handling kitchen situation

• Able to multi tasking

• Passion in cooking

• Cafe or restaurant experienced preferred

• Good team player

Call for more details

Kesmond Yow

Mobile:

Reg. No.: R

Kylice Recruitment Pte. Ltd.

19C9585

*** Vietnam Cuisine Cook wanted ***

- Experience in cooking

- Experience in Vietnamese cuisine

- ABle to cook local delights

- Handling kitchen situation

- Able to multi tasking

- Passion in cooking

- Cafe or restaurant experienced preferred

- Good team player

Call for more details

Kesmond Yow

Mobile:

Reg. No.: R

Kylice Recruitment Pte. Ltd.

19C9585

*** Vietnam Cuisine Cook wanted ***

- Experience in cooking

- Experience in Vietnamese cuisine

- ABle to cook local delights

- Handling kitchen situation

- Able to multi tasking

- Passion in cooking

- Cafe or restaurant experienced preferred

- Good team player

Call for more details

Kesmond Yow

Mobile:

Reg. No.: R

Kylice Recruitment Pte. Ltd.

19C9585

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 an experienced Executive Line Cook to join our culinary team. As a key member of the kitchen staff, you will be responsible for ensuring the smooth operation of our food service.

1. To assist the Head Chef / Sous Chef during service, coordinating the preparation and presentation of all dishes to the highest standards.
2. To maintain consistent quality, taste, texture, and presentation of all dishes, adhering to our established culinary guidelines.
3. To collaborate with the team to identify areas for improvement and implement changes to enhance our menu offerings.

The ideal candidate will have:

• 1-2 years of experience in a similar role within the hospitality industry.
• Meticulous attention to detail and a commitment to delivering high-quality results.
• Excellent communication and teamwork skills, with the ability to work effectively in a fast-paced environment.
• A passion for food and a willingness to learn and grow with our team.
• Ability to work weekends, public holidays, and flexible shifts as required.
• Singaporean/SPR preferred.

In return for your hard work and dedication, we offer:

• A competitive salary package.
• Opportunities for career growth and professional development.
• A supportive team environment with opportunities for collaboration and learning.

At Open Farm Community, we believe that great food starts from the ground up — literally. Nestled in the green heart of Dempsey, our open-concept restaurant celebrates local produce, sustainable dining, and honest cooking.

We're looking for passionate Line Cooks and Chef de Partie talents to join our kitchen brigade — individuals who love working with seasonal ingredients, care about where food comes from, and are eager to grow within a team that cooks with purpose.

Location: Open Farm Community – 130E Minden Road, Singapore

• Assist in the daily preparation and cooking of dishes that highlight fresh, locally sourced ingredients.
• Ensure consistency, quality, and presentation in every plate that leaves the pass.
• Support your section's mise en place, organization, and smooth service flow.
• Uphold kitchen hygiene and safety standards in line with company policies.
• Collaborate with a passionate team of chefs who value creativity and respect for ingredients.
• Learn about sustainable sourcing, kitchen waste reduction, and seasonality-driven menus.

• 1–3 years of kitchen experience in a restaurant or bistro setting.
• A strong work ethic, team spirit, and genuine passion for good food.
• Keen attention to detail and pride in maintaining high standards.
• Curiosity about farm-to-table cuisine, local produce, and sustainability.
• Willingness to learn, grow, and contribute ideas to an evolving menu.

• Be part of one of Singapore's pioneering farm-to-table restaurants.
• Learn directly from chefs who champion sustainability and ingredient-driven cuisine.
• Career development opportunities within the Spa Esprit Group family of restaurants.
• Staff meals, benefits, and a beautiful work environment surrounded by nature.

At Open Farm Community , we believe that great food starts from the ground up — literally. Nestled in the green heart of Dempsey, our open-concept restaurant celebrates local produce, sustainable dining, and honest cooking .

We’re looking for passionate Line Cooks and Chef de Partie talents to join our kitchen brigade — individuals who love working with seasonal ingredients, care about where food comes from, and are eager to grow within a team that cooks with purpose.

Location: Open Farm Community – 130E Minden Road, Singapore

• Assist in the daily preparation and cooking of dishes that highlight fresh, locally sourced ingredients .
• Ensure consistency, quality, and presentation in every plate that leaves the pass.
• Support your section’s mise en place, organization, and smooth service flow.
• Uphold kitchen hygiene and safety standards in line with company policies.
• Collaborate with a passionate team of chefs who value creativity and respect for ingredients.
• Learn about sustainable sourcing, kitchen waste reduction, and seasonality-driven menus.