Chef

Description Explore numerous chef job opportunities in Singapore, where culinary innovation meets diverse flavors. Singapore's dynamic food scene offers roles for chefs of all levels, from commis chefs to executive chefs. These positions involve menu planning, food preparation, kitchen management, and ensuring high standards of food quality and hygiene. The chef jobs market in Singapore includes restaurants, hotels, catering companies, and private clubs. Employers seek candidates with culinary qualifications, relevant experience, creativity, and strong teamwork skills. Many chef positions require knowledge of international cuisines and the ability to adapt to different cooking styles. Discover chef jobs that match your skills and career aspirations in Singapore. Whether you are looking for a fast‑paced kitchen environment or a more refined dining setting, Singapore provides a range of options. Advance your culinary career by exploring the available chef positions and contributing to Singapore's reputation as a global food destination. What People Ask Generally, a culinary degree or diploma is preferred. Experience in a professional kitchen is often required, with specific skills depending on the type of cuisine and establishment. Certifications in food safety and hygiene are beneficial. Chef responsibilities include menu planning, food preparation, cooking, and ensuring food quality. They also manage kitchen staff, maintain hygiene standards, and control food costs. Some chefs specialize in specific cuisines or types of establishments. The salary range for chefs in Singapore typically falls between SGD 36,000 and SGD 96,000 per year. This range varies based on experience, type of establishment, and specific role. Executive chefs in high‑end restaurants or hotels can command higher salaries. Yes, career advancement opportunities exist for chefs in Singapore. Chefs can progress from roles such as commis chef to sous chef, head chef, and executive chef. Gaining experience, developing specialized skills, and pursuing further education can aid career progression. Job Description Job Description & Requirements Roles & Responsibilities Preparation of tasty and authentic North & South Indian, Indo Chinese cuisine, and diversity of menus Plan and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Create innovative menus and food presentations, develop seasonal menus and party menus Prepare variety of Indian recipes including snacks and desserts Ensure high standards of hygiene and food quality, stock control of food and related items Maintain records and manage food costing within budgets Maintain kitchen safety, clean and tidy kitchen Work shifts and be able to work on weekends and public holidays Follow proper handling and right temperature of all food products Coordinate with the purchase department for acquisition of needed goods and services Interact with guests to obtain feedback on food quality, presentation and service levels Develop training and appraisal of kitchen staff Requirements Bachelor degree in hotel management Solid 9 years’ experience in North Indian, South Indian, and Indo Chinese cuisine in similar or larger operations Ability to create innovative authentic North and South Indian recipes for restaurant and parties Hands‑on experience with various kitchen equipment (e.g. Thandoori, Kadai, Dosa Kal, etc.) Works quickly and accurately during busy periods, such as weekends and evenings Excellent communication and organization skills Job Description We are looking for an experienced Chef de Cuisine to join our team. The ideal candidate will have a passion for food and a strong desire to create innovative, delicious dishes. Responsibilities Conduct menu planning sessions, meetings and tastings Oversee and inspect food preparation and service Ensure that all employees follow facility standards and sanitation practices Assist in training employees Oversee all daily kitchen activities, including food preparation, cooking, plating, and ensuring efficient workflow Maintain high standards for food quality and presentation, ensuring adherence to health and safety regulations Manage inventory, ordering supplies, and control food costs to ensure profitability Qualifications Working experience as Chef de Cuisine or a related role Ability to thrive in a high‑pressure environment Creative, innovative thinking Exceptional standards for cleanliness, health, and safety Job Description Additional Information and Job Summary Job Number: – Job Category: Food and Beverage & Culinary Location: The Singapore EDITION, 38 Cuscaden Road, Singapore, Singapore, Singapore Schedule: Full Time Position Type: Management JOB SUMMARY Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. CANDIDATE PROFILE Education and experience High school diploma or GED; 4 years experience in culinary, food and beverage, or related area. Or 2‑year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in culinary, food and beverage, or related area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met for Restaurant Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays. Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/ business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day‑to‑day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross‑trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows‑up on employee accidents. Knows and implements company safety standards. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day‑to‑day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities Provides information to supervisors, co‑workers, and subordinates by telephone, in written form, e‑mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non‑discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. EDITION Hotels combine the visionary genius of boutique hotelier Ian Schrager, the service delivery of a world‑class luxury hotel, and the global reach of Marriott International to create an entirely new experience in the world of hospitality. EDITION delivers the best of both worlds in a delicate balancing act – polish with personality, perfectionism with individualism, and comfort with charisma and charm. The brand targets sophisticated, knowledgeable consumers who understand quality, originality, design, and service excellence, but who want it without limitations – breaking the bounds of convention and demanding an attitude and a feeling wrapped in a package that showcases the exceptional. But to create this magical experience, we need you. We are looking for outgoing, authentically amazing people who want a place to work that inspires us, challenges them and makes them proud to come to work. A place where service comes from the heart, not from a handbook. A place that delivers a never‑ending theatrical performance that continuously delights and enchants each and every one of our guests. We invite you to join us today. In joining EDITION, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. Job Description As Chef de Cuisine in InterContinental Robertson Quay's culinary team, you will take the lead in shaping the culinary direction of one of Singapore's most vibrant Italian dining destinations. We are looking for an experienced and visionary culinary professional who can inspire the kitchen brigade, uphold the highest standards of food quality. Your Day to Day People Lead, inspire, and motivate the kitchen brigade to deliver exceptional culinary experiences in line with InterContinental standards and brand values. Oversee daily operations and mise en place, ensuring smooth workflow across all kitchen sections. Communicate effectively with the restaurant leadership team, addressing challenges, guest feedback, and operational updates in a timely manner. Foster strong working relationships across the kitchen and front‑of‑house teams, promoting collaboration and a positive work culture. Take ownership of training, coaching, and developing junior chefs, ensuring strong pipeline of talent and succession planning. Conduct regular team briefings, performance reviews, and learning sessions to build skills and engagement within the team. Financial Returns Take full accountability for the department's financial performance, managing food costs, labour, and operational expenses to achieve budget targets. Ensure efficient use of ingredients, equipment, and resources while minimising waste and maximising profitability. Develop and monitor menus with a focus on cost control, seasonality, and guest demand. Analyse kitchen performance data and provide accurate forecasts and reports to management. Guest Experience Lead the creation, preparation, and presentation of dishes that showcase authentic Italian flavours with a modern twist, ensuring consistency and excellence. Ensure all menus and displays are executed to brand and hotel standards, prepared in advance for service. Anticipate guest needs by tailoring dishes, accommodating dietary requirements, and inspiring the team to deliver personalised culinary experiences. Uphold InterContinental service values by setting the standard in professionalism, creativity, and guest engagement. Responsible Business Ensure strict compliance with food safety, hygiene, occupational health and safety, and brand standards across the kitchen. Take proactive measures to maintain a clean, safe, and organised kitchen environment at all times. Champion sustainability initiatives by driving waste reduction, energy conservation, and responsible sourcing practices. Maintain accountability for security, incident logging, and safety compliance within the department. Serve as a role‑model for responsible leadership, aligning team practices with IHG's Responsible Business commitments. Accountability The Chef De Cuisine is accountable for the overall performance and success of the kitchen operations. This role is responsible for menu innovation, food quality, and cost efficiency, while leading and developing a high‑performing culinary team. What we need from You Completion of a Culinary Diploma or equivalent professional qualification; additional certifications in kitchen management or food safety are an advantage. Minimum 5–7 years of progressive culinary experience, including prior leadership as a Sous Chef or Chef de Cuisine in a high‑volume or upscale dining environment. Proven ability to lead and inspire a kitchen brigade, with strong skills in training, mentoring, and building a high‑performance team. Strong commercial acumen with experience in cost control, budgeting, and driving profitability through menu design and operational efficiency. Expertise in Italian cuisine with creativity, precision, and a passion for presenting authentic flavours with a modern twist. Excellent organisational and time‑management skills, with the ability to oversee multiple kitchen operations simultaneously. A calm and decisive leader who thrives under pressure in a fast‑paced environment. Strong communication and interpersonal skills to collaborate effectively with colleagues across culinary, service, and management teams. Commitment to food safety, hygiene, and the highest culinary standards, aligned with InterContinental brand values. Job Description Be part of an amazing team at PAN PACIFIC ORCHARD, SINGAPORE to redefine the city's landscape and grow your culinary career. The Chef De Cuisine will be responsible for the overall kitchen operations of our MOSELLA restaurant, serving Modern Mediterranean cuisine. Assist the Executive Chef/Executive Sous Chef in planning and developing menus for the restaurant and/or hotel, ensuring correct and consistent preparation and presentation of all food items. Oversee food preparation, cooking including food quality and its freshness. Interact with guests and attend to their queries or any food concerns. Solicit feedback for improvements. Assist the team with set‑up and cleaning of operational areas when necessary. Stay current on culinary trends and techniques and incorporate them into menu offerings, where appropriate. Manage labour and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. Ensure sanitation standards are followed as well as cleanliness and organization of the kitchen, adhering strictly to all food hygiene and safety standards, including HACCP. Maintain control systems which assure quality and portion consistency, monitor food shipments to meet purchasing specifications, and foster awareness of food preparation quality and hygiene. Attend and participate in regular operational meetings to ensure effective coordination across all teams. Communicate and cascade relevant information to the Team in a timely and effective manner. Coordinate the selection, training, development, and evaluation of Culinary Associates through effective management and leadership to ensure cultural and core standards are met, long‑range strategic planning. Train, guide and coach the Culinary Team for operational efficiency and effectiveness. We are looking for a seasoned go‑getter Chef with at least 8 years of experience, preferably as a Chef De Cuisine, specializing in Mediterranean, and/or French, Spanish cuisine. He/She should possess a diploma or a degree in hotel/restaurant management or culinary arts. He/She should be creative and have a keen eye for exceptional food quality and presentation. Job Description Be part of an amazing team at PAN PACIFIC ORCHARD, SINGAPORE to redefine the city's landscape and grow your culinary career. The Chef De Cuisine will be responsible for the overall kitchen operations of our MOSELLA restaurant, serving Modern Mediterranean cuisine. Assist the Executive Chef/Executive Sous Chef in planning and developing menus for the restaurant and/or hotel, ensuring correct and consistent preparation and presentation of all food items. Oversee food preparation, cooking including food quality and its freshness. Interact with guests and attend to their queries or any food concerns. Solicit feedback for improvements. Assist the team with set‑up and cleaning of operational areas when necessary. Stay current on culinary trends and techniques and incorporate them into menu offerings, where appropriate. Manage labour and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. Ensure sanitation standards are followed as well as cleanliness and organization of the kitchen, adhering strictly to all food hygiene and safety standards, including HACCP. Maintain control systems which assure quality and portion consistency, monitor food shipments to meet purchasing specifications, and foster awareness of food preparation quality and hygiene. Attend and participate in regular operational meetings to ensure effective coordination across all teams. Communicate and cascade relevant information to the Team in a timely and effective manner. Coordinate the selection, training, development, and evaluation of Culinary Associates through effective management and leadership to ensure cultural and core standards are met, long‑range strategic planning. Train, guide and coach the Culinary Team for operational efficiency and effectiveness. We are looking for a seasoned go‑getter Chef with at least 8 years of experience, preferably as a Chef De Cuisine, specializing in Mediterranean, and/or French, Spanish cuisine. He/She should possess a diploma or a degree in hotel/restaurant management or culinary arts. He/She should be creative and have a keen eye for exceptional food quality and presentation. Job Description Staff and operations management: Supervise and manage kitchen staff, including hiring, training, and scheduling. Oversee all daily kitchen operations and ensure a smooth workflow. Menu development: Design menus and develop new recipes, often collaborating with other chefs. Food quality and preparation: Ensure all dishes are prepared to high‑quality standards and are consistent. This includes overseeing food preparation and presentation. Inventory and purchasing: Manage food inventory, monitor stock levels, and place orders for ingredients and equipment. Budget management: Assist in managing the kitchen budget and control food and labour costs. Health and safety: Enforce strict sanitation and hygiene standards, as well as safety protocols, to comply with all health regulations. Key skills and qualifications Strong leadership and organizational skills. Excellent communication and interpersonal skills. Proven experience in a similar leadership role, such as a head chef. Ability to thrive in a fast‑paced environment. Exceptional culinary talent and a passion for food. Job Description The candidate is required to Wash & Cut vegetables, meats, seafood and poultry. Prepare Marinations, mise‑en‑place and set up all stock stations. Cook and prepare North Indian Curries, starters, hot plate breads for dine‑in guests, take‑away and catering. Ensure the food quality and the presentation. Ensure the prompt and speedy delivery of orders. Set up and manage Buffet Stations with all necessary supplies. Informing the Restaurant Managers and captains about the unavailability of certain run our dishes. Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items. Receiving goods after checking the quality and quantity. Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines. Check the quality of raw and cooked food products to ensure that the standards are met. Ensure personal hygiene and safety requirements. Ensure the cleanliness of the kitchen, cooking utensils and equipment. Monitor the performance of assistant chefs. Cook staff meals. Job Description LA D’ORO PTE LTD Discover your future with the latest LA D'ORO located at 333A Orchard Road, Madarin Gallery, is currently seeking suitable experienced applicants for the following positions. Candidates Profile Excellent inter‑personal skills, highly motivated individual; Excellent team player; Excellent bi‑lingual communication skills, both written and spoken, English and Mandarin. Requirements 2 years relevant experience in the area western restaurants; Hires, trains, and supervises kitchen staff; Able to maintain high standard of food quality; Take full responsibility for food menu development; Capable to support every team in the kitchen of LA D'ORO. Cost control – Manages expenses through budgeting, purchasing and inventory control. Hygiene & Safety – Maintains strict sanitation standards, cleanliness and food safety protocol. Only short‑listed candidates will be notified. Job Description Lucent Dining is seeking an experienced and passionate Chef de Cuisine to lead its kitchen team in delivering an exceptional buffet and à la carte dining experience. The role requires a creative and hands‑on leader with strong technical and managerial expertise, capable of maintaining high standards in both food quality and kitchen operations. Location: Dorsett Hotel, 333 New Bridge Road, Singapore Key Responsibilities Lead and manage the overall kitchen operations, ensuring smooth and efficient daily workflow. Develop, plan, and execute menus that highlight international and Western cuisines, in line with Lucent Dining's contemporary buffet concept. Maintain consistent food quality, taste, and presentation according to brand standards. Oversee inventory management, purchasing, and cost control to meet budgetary goals. Ensure compliance with hygiene, safety, and sanitation standards at all times. Train, guide, and motivate the kitchen team to achieve culinary excellence and operational efficiency. Collaborate with management on menu promotions, seasonal offerings, and guest feedback implementation. Requirements Proven experience as Chef de Cuisine or Senior Sous Chef in a 4‑star or 5‑star hotel, resort, or reputable restaurant. Strong background in Western and international cuisines, with buffet and live station experience preferred. Excellent leadership, organizational, and communication skills. In‑depth knowledge of kitchen management, food safety, and cost control. Creative, disciplined, and committed to high culinary standards. #J-18808-Ljbffr Industry Other Category Other Sub Category Hospitality & Leisure