79 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. Food Preparation

• Prepare ingredients, including chopping, slicing, marinating, and measuring, according to recipes and instructions.

• Assist in pre-cooking preparations, such as stock making, sauces, and mise en place.

2. Cooking and Plating

• Cook dishes according to standardized recipes, portion sizes, and quality requirements.

• Assist in plating food items to meet presentation standards.

• Handle specific sections of the kitchen, such as sauté, grill, or cold dishes, as assigned.

3. Workstation Management

• Maintain cleanliness and organization of the assigned workstation throughout the shift.

• Ensure all tools and equipment are properly sanitized before and after use.

• Restock supplies and ingredients during service.

4. Team Collaboration

• Work closely with other kitchen staff to ensure efficient and timely food preparation.

• Follow instructions from the Sous Chef, Chef de Partie, or Head Chef.

• Assist other kitchen sections as needed during busy periods.

5. Health and Safety Compliance

• Adhere to food safety, hygiene, and sanitation standards in the kitchen.

• Safely operate kitchen equipment and report any malfunctions to the supervisor.

• Dispose of waste properly and in compliance with regulations.

6. Continuous Learning

• Gain knowledge and skills under the guidance of senior chefs.

• Participate in training sessions and adapt to new cooking techniques and recipes.

Skills and Qualifications

• Basic understanding of cooking techniques and kitchen operations.

• Ability to follow instructions and work well in a team.

• Good organizational and time management skills.

• Attention to detail and commitment to food quality.

• Physically fit to stand for long hours and handle kitchen demands.

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 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.

We are a semi-fine dining Korean restaurant in River Valley, committed to fostering a positive and dynamic work environment.

• Oversee kitchen operations to ensure that all dishes meet the restaurant's standards.
• Develop and execute intricate cooking techniques required for fine-dining cuisine.
• Maintain high standards of food quality, taste, presentation.
• Coordinate with kitchen team members to synchronize dish timing.
• Manage inventory for assigned station and report ingredient needs/shortages to sous chef/head chef.
• Adhere to health and safety regulations, maintain clean organized station.
• Perform ad-hoc duties as assigned.

• At least 1 year working experience in relevant field.
• Experience in professional kitchens, focusing on fine dining recommended.
• Excellent communication skills, knowledge of food safety/sanitation standards.
• Team player passionate about delivering high-quality dining experiences.
• Ability to adapt fast-paced environments.

Benefits:

• 20 days paid leave.
• Medical benefits insurance coverage.
• Variety of allowances incentives (Meal allowances Revenue Incentives).
• Variety of bonuses (AWS performance attendance).
• Variety of rewards (Best Employee Award Long services award).
• Career progression opportunities.
• Revenue incentives.
• Transport provision night shifts.
• Sponsored courses career growth.

• Cook (Pasta)
• Working Hours: 6 days, 44 hours work week
• Location: Islandwide
• Salary: $2500 - $2750 + AWS + VB + Attendance Incentive + OT Paid

• Relevant Experience
• Able work on weekends / public holidays

• Prepare and cook menu items in accordance with specifications from recipes
• Maintain highest quality and consistent products standards
• Ensure safe and proper use of equipment at all times
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health/sanitation regulations
• Any other ad-hoc duties base on operational needs

• Cook (Pasta)
• Working Hours: 6 days, 44 hours work week
• Location: Islandwide
• Salary: $2500 - $2750 + AWS + VB + Attendance Incentive + OT Paid

• Relevant Experience
• Able work on weekends / public holidays

• Prepare and cook menu items in accordance with specifications from recipes
• Maintain highest quality and consistent products standards
• Ensure safe and proper use of equipment at all times
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health/sanitation regulations
• Any other ad-hoc duties base on operational needs

• Cook (Pasta)
• Working Hours: 6 days, 44 hours work week
• Location: Islandwide
• Salary: $2500 - $2750 + AWS + VB + Attendance Incentive + OT Paid

Requirements:

• Relevant Experience
• Able work on weekends / public holidays

Job Scope:

• Prepare and cook menu items in accordance with specifications from recipes
• Maintain highest quality and consistent products standards
• Ensure safe and proper use of equipment at all times
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health/sanitation regulations
• Any other ad-hoc duties base on operational needs

Samuel Siaw

The Supreme HR Advisory Pte Ltd

EA No: 14C7279

Reg No: R