138 Restaurant Chef jobs in Singapore

1. Responsible for handling kitchen operations and administrative affairs

2. Execute various work tasks and indicators assigned by the company

3. Strong ability to innovate dishes and make relative adjustments to improve customer satisfaction

4. Take important responsibility for the production, quality, and food costs of the kitchen

5. Maintain inspections within the kitchen area, supervise subordinates, and promptly solve on-site problems

6. Analyze monthly, quarterly, and annual operating conditions, develop various work plans for the kitchen, develop sales plans based on seasons and locations, and create menus

1. Responsible for handling kitchen operations and administrative affairs

2. Execute various work tasks and indicators assigned by the company

3. Strong ability to innovate dishes and make relative adjustments to improve customer satisfaction

4. Take important responsibility for the production, quality, and food costs of the kitchen

5. Maintain inspections within the kitchen area, supervise subordinates, and promptly solve on-site problems

6. Analyze monthly, quarterly, and annual operating conditions, develop various work plans for the kitchen, develop sales plans based on seasons and locations, and create menus

• Ensure Executive Chef instructions are applied.
• Maintain a safe and hygienic kitchen environment, including cleaning schedule.
• Train & motivate staff.
• Monitor kitchen wastage and create ideas to utilise or reduce
• Ensure all food is monitored on a daily basis including quality, quantity and freshness.
• Ad hoc duties as per assigned by superior

Job Requirements:

• Five years experience or more in local/chinese cooking and managing a culinary team in a catering operation.
• Equipped with excellent sense of taste and creativity in food presentation.
• Ability to perform in a fast-paced environment.
• Required to work on weekend and public holidays.
• Required to start work early in the morning.

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant.

We present modern French cuisine guided by a lifelong respect for seasonality, terroir and artisanal produce.

As a team, we are very passionate about our industry's potential in shaping a city and take great pride in grooming the next generation of hospitality leaders.

We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

We have been recognised as a Human Capital Partner with the Ministry of Manpower, a 'Great Place To Work' (2022, 2023) and one of AON's Best Employers.

• Setting up and stocking up stations with all necessary supplies
• Preparing food for service (mise-en-place)
• Cooking menu items
• Maintaining the highest standards of cleanliness and sanitation within the station and restaurant
• Executing established procedures in handling inventory

We believe in taking care of our people, so they can take care of others.

We offer a monthly sales incentive, medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual's key milestones, as well as one month sabbaticals for long-service individuals.

Our ideal candidate will be someone who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We provide recipes, ingredients, quality control, food safety, restaurants, quality management, cooking, food quality, inventory, sanitation, food industry, fine dining, cutting tools, baking, French, catering.

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

Our Client, a Michelin Bib Gourmand awardee in Malaysia, is bringing their renowned noodle and porridge Seafood Restaurant to Singapore We're seeking passionate and dedicated Assistant Chefs and Cooks to join their inaugural team. This is a unique opportunity to grow with a celebrated brand and share its famous flavors with a new audience.

Benefits

• 5-Day Work Week
• Annual Leave from 14 days, yearly up to 21 days.
• 14 days medical leave & medical claim coverage.
• Bi-yearly variable bonus
• Career growth opportunities with an expanding brand.

Assistant Chef ($2950 to $4500)

What You'll Do

• Work with Head/Sous Chef to manage kitchen operations and delegate tasks effectively.
• Take charge of kitchen opening & closing duties and day-to-day operations.
• Manage inventory: monitor stock levels, order supplies, and minimise wastage.
• Ensure freshness and quality of seafood, includes proper storage and odour control.
• Maintain high standards of food preparation, presentation, and hygiene.
• Foster a positive, organised, and efficient kitchen environment.
• Assist in addressing and resolving any food-related customer feedback promptly.

What We're Looking For

• Food Safety Certificate (Level 1 & 3 preferred).
• 5 years in F&B industry, with 3 years in similar role.
• Strong culinary skills with seafood expertise, knowledge of SFA, NEA & WSH guidelines.

Aptiv8 Pte Ltd
• UEN No. 201529085C
• Lilyana Tjioe LiLi (17C8673)
•
• +65 9769 8251

Don't like boring workdays? Yeah, neither do we.
At The Black Hole Group, we are big on food and bigger on culture. Above all, we are fun, and it's never a dull day at work!
We are currently looking for a talented Sous Chef to join our team.
If you think you have a passion for cooking and hospitality is what you breathe and practice, come onboard! We want somebody who would like to be part of a fun and innovative team that is always looking to learn, grow and deliver the best they can.
Benefits:
Referral Programme up to $1200 for Full-timers
20% employee discount, extended to family and friends
Staff meal for every shift
Medical and Dental Benefits for Full-timers
Cohesion Outings
Uniform provided
A Sous Chef reports directly to the CDC
The Sous Chef is responsible for planning, directing, controlling, coordinating and participating in the day-to-day operations of the kitchen. He or she is accountable for the production of all food products required by the entity. Ensures that the products are of the highest quality or surpassed at all times.
The Sous Chef role includes the following but not limiting to:
Support the Chef de Cuisine and the BOH team ensuring smooth operations at all times.
Assist the Chef de Cuisine in menu engineering, menu changes and their implementations.
Manage and oversee all activities in the kitchen, including food preparation/production, management and training of kitchen staff.
Ensure efficient, cost-effective operations and profitability of food production.
Supervise and inspect all food preparation/cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order (equipment maintenance).
Assure adherence of all standards of food quality, preparation, recipe following and presentation in conjunction with the Entity’s specifications in a timely manner
Curate and provide accurate recipes with appropriate training to the junior chefs enabling them to deliver food products of consistent quality.
Assist team members with their job functions and provide on the job training when necessary so that only the best quality food is always served.
Estimate food consumption to plan purchases and requisition of raw ingredients.
Minimise waste and spoilage of raw ingredients to maintain COG budget.
Prepare an efficient daily work/prep list and train junior chefs to prioritise mise en place production with proper time management training.
Foster and promote a cooperative working climate, maximising productivity and maintaining employee morale.
Monitor holding/storage procedures, stocks/food rotation, and ensuring food service sanitation standards are met.
To delegate inventory tasks to junior chefs at the end of month, giving them the necessary training and resources.
Kitchen on-boarding, introduction to the kitchen, stations, workflow and organisation.
REQUIREMENTS:
Degree/Diploma/Professional Certificate in Culinary Arts
At least 5 years of working experience in the related field
Possess food hygiene and safety certification or equivalent
Experience in running a small kitchen team of cooks
Ability to communicate in spoken and written English
Proficient in Microsoft Office
Specialization in specific entity’s cuisine will be a bonus
Job Types: Full-time, Permanent
Pay: $,600.00 - 4,500.00 per month
Benefits:
Additional leave
Dental insurance
Employee discount
Food provided
Health insurance
Parental leave
Professional development
Schedule:
Day shift
Early shift
Night shift
Shift system
Supplemental Pay:
Retention bonus
Signing bonus
Work Location: In person
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• Provides guidance for all aspects of the kitchen's day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date