Total 13,026 commis chef job vacancies in Singapore

Responsibilities:

The Commis serves to assist with the daily food service operations within the senior living community, ensuring a high standard of service, resident well-being, and compliance with safety and dietary requirements. The Commis’s responsibilities include, but shall not be limited to:

·       Assist in the preparation of food items according to the menu and chef's instructions.

·       Maintain the cleanliness of the kitchen.

·       Operate kitchen equipment safely and efficiently.

·       Store ingredients and food items in accordance with food safety standards.

·       Assist in inventory control and notify supervisors of low stock levels.

·       Collaborate with other team members to ensure timely service.

·       Adhere to all company policies and procedures including safety and hygiene protocols.

·       Carry out other tasks as instructed by the Chef de Partie or Head Chef.

 

Perks & Benefits

• Employee equity
• Personal development opportunities

Responsibilities​ 

•  Direct all kitchen operations, including food preparation, cooking, and clean-up
•  Maintain kitchen equipment as needed
• Supervise kitchen crew stewarding crew 
• Resolve issues as they arise to ensure the continuation of food service 
• Maintain control of the kitchen to ensure efficiency 
• Plan menus and set prices based on the availability of ingredients
• Ensure all staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen 
•  Inspect raw and cooked food to guarantee quality 
• Collaborate with the resident manager to a line kitchen operation with the overarching goals of the establishment 
• Direct monthly inventory 
• Maintain vendor relationships 
• Recruit and train kitchen crew 
• Develop new menu options based on seasonal changes and guest demand 
• Preparation and planning for occupant’s meals 
• Ensure that kitchen activities operate in a timely manner 
• Resolve guest problems and concerns personally 
• Monitor and record inventory, and if necessary, order new supplies 
• Provide support to the junior kitchen crew with various tasks including line cooking, food preparation, and dish plating 
• Create schedules for the kitchen crew and evaluate their performance
• Adhere to and implement sanitation regulations and safety regulations
• To control food costs as per budget

Experience 

• Minimum 5 years’ hands-on experience as a chef or cook, and at least 2 years in a 5-star property environment 
• Strong sense of ownership and responsibility 
• A positive, can-do attitude  
• A hard worker  
• Available to work when needed, including weekends, holidays, and nights
  
  

Perks & Benefits

• Employee equity
• Medical insurance

Responsibilities:

• Ensure food costs are kept in-line and Business Plan objectives are achieved. 
• Provide consistent quality food and service to Internal and External customers.
• Handles all guest and internal customer complaints and inquiries in a timely, courteous and efficient manner. Following through to make sure problems are resolved satisfactorily.
• Ensures positive guest and colleague interactions, maintaining professional and positive working relationships.
• Ensures that all employees are up-to-date with the availability of seasonal and new products on the market.
• Tastes and monitors products served throughout the operation, providing feedback where appropriate.
• Assists in the recruitment and selection of all culinary employees. Ensuring that Hotel guidelines and policies are fully implemented when recruiting and selecting employees.
• Oversees the punctuality and appearance of all culinary employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

 

 

Perks & Benefits

• Commission and bonus
• Nearby public transport
• Regular team activities
• Open culture

The Assistant Malay Chef reports to Malay Chef and Executive Chef is responsible for ensuring the implementation and maintenance of the kitchen hygiene and food quality policies especially with regards to the continual improvement process.

1. Assist the section chef on manning and food delivery during events.

2. Assist the section chef on food cost and purchases on market list.

3. Assist thesection chef on conduct training for all team members.

4. Assist thet section chef on controls with regards with wastages, labor cost, food production, menus, layout during events and food flows.

5. Plans for weekly meeting with assistant section chef, chef de partie and the team members.

6. Assist the section chef on international and domestic competition participation.

8. Conducting training for assistant section chef and team members on latest menus and proposal techniques.

9. Plans closely with assistant section chef and chef de partie on the smooth running of the kitchen operations.

10. Plans a daily kitchen meeting.

11. Plans and implement new menus with the assistant section chef as per the requirements of the sales team and client.

12. Plans on achieving departmental objectives and targets with the assistance of the assistant section chef and team members.

Perks & Benefits

• Employee equity
• Commission and bonus
• Nearby public transport
• Central location
• Regular team activities
• Medical insurance
• Open culture
• Personal development opportunities

Perks & Benefits

• Employee equity
• Commission and bonus
• Nearby public transport
• Central location
• Regular team activities
• Medical insurance
• Open culture
• Personal development opportunities

職責：

• 確保食品成本保持一致並實現業務計劃目標。
• 為內部和外部客戶提供始終如一的優質食品和服務。
• 及時、禮貌、有效率地處理所有客人和內部客戶的投訴和詢問。追蹤落實，確保問題圓滿解決。
• 確保賓客和同事積極互動，維持專業和積極的工作關係。
• 確保所有員工隨時了解市場上季節性產品和新產品的最新情況。
• 品嚐並監控整個營運過程中提供的產品，並在適當的時候提供回饋。
• 協助招募和選拔所有烹飪員工。確保在招募和選拔員工時充分執行飯店的指導方針和政策。
• 監督所有烹飪員工的守時和儀表，確保他們根據酒店和部門的儀容標準穿著正確的製服並保持高標準的個人儀表和衛生。

津貼和福利

• 佣金和獎金
• 附近的公共交通
• 定期團隊活動
• 開放文化

The Assistant Malay Chef reports to Malay Chef and Executive Chef is responsible for ensuring the implementation and maintenance of the kitchen hygiene and food quality policies especially with regards to the continual improvement process.

1. Assist the section chef on manning and food delivery during events.

2. Assist the section chef on food cost and purchases on market list.

3. Assist thesection chef on conduct training for all team members.

4. Assist thet section chef on controls with regards with wastages, labor cost, food production, menus, layout during events and food flows.

5. Plans for weekly meeting with assistant section chef, chef de partie and the team members.

6. Assist the section chef on international and domestic competition participation.

8. Conducting training for assistant section chef and team members on latest menus and proposal techniques.

9. Plans closely with assistant section chef and chef de partie on the smooth running of the kitchen operations.

10. Plans a daily kitchen meeting.

11. Plans and implement new menus with the assistant section chef as per the requirements of the sales team and client.

12. Plans on achieving departmental objectives and targets with the assistance of the assistant section chef and team members.

Perks & Benefits

• Employee equity
• Commission and bonus
• Nearby public transport
• Central location
• Regular team activities
• Medical insurance
• Open culture
• Personal development opportunities

Perks & Benefits

• Employee equity
• Commission and bonus
• Nearby public transport
• Central location
• Regular team activities
• Medical insurance
• Open culture
• Personal development opportunities

Responsibilities

• Training will be provided
• To handle sales enquiries over the phone, emails or meet up.
• To attend customer enquiry, provide proposal, quotation, DO, invoice and follow up with customers until the sales process is completed.
• Canvassing for new/potential new customers in related field
• Build rapport with few existing customers for long term connection
• To provide consultation, presentation & demonstration of products
• To handle customer feedback, delivery and monitor stock issues 
• To work on any relevant tasks assigned by management from time to time
• Pleasant personality with focus on excellence in customer service.
• Prior working experience will be an added advantage.

Perks & Benefits

• Annaual Leave
• Open culture / concept
• Personal development opportunities
• 5 working days - 9am to 6pm
• Friendly working environment
• Basic + allowance + commission + incentive + company phone + company laptop + yearly bonus (based on performance)
• Provide uniform (after confirmation)

助理馬來廚師向馬來廚師匯報，行政總廚負責確保廚房衛生和食品品質政策的實施和維護，特別是在持續改善流程方面。

1. 協助分區廚師做好活動期間的人員配置和送餐工作。

2. 協助區域廚師處理食品成本和市場採購清單。

3.協助科長對所有團隊成員進行訓練。

4. 協助部門廚師控制浪費、勞動成本、食品生產、菜單、活動期間的佈置和食品流動。

5. 計劃每週與副主廚、主廚和團隊成員舉行會議。

6.協助科長處理國際、國內比賽的參與事宜。

8. 對副廚師長和團隊成員進行最新菜單和提案技巧的訓練。

9. 與助理廚師長和廚師長密切規劃廚房營運的順利進行。

10. 規劃每日廚房會議。

11. 根據銷售團隊和客戶的要求，與助理廚師長一起規劃和實施新菜單。

12. 在助理科長和團隊成員的協助下制定實現部門目標和目標的計畫。

津貼和福利

• 員工股權
• 佣金和獎金
• 附近的公共交通
• 中心位置
• 定期團隊活動
• 醫療保險
• 開放文化
• 個人發展機會

津貼和福利

• 員工股權
• 佣金和獎金
• 附近的公共交通
• 中心位置
• 定期團隊活動
• 醫療保險
• 開放文化
• 個人發展機會

Responsibilities:

The Commis serves to assist with the daily food service operations within the senior living community, ensuring a high standard of service, resident well-being, and compliance with safety and dietary requirements. The Commis’s responsibilities include, but shall not be limited to:

·       Assist in the preparation of food items according to the menu and chef's instructions.

·       Maintain the cleanliness of the kitchen.

·       Operate kitchen equipment safely and efficiently.

·       Store ingredients and food items in accordance with food safety standards.

·       Assist in inventory control and notify supervisors of low stock levels.

·       Collaborate with other team members to ensure timely service.

·       Adhere to all company policies and procedures including safety and hygiene protocols.

·       Carry out other tasks as instructed by the Chef de Partie or Head Chef.

 

Perks & Benefits

• Employee equity
• Personal development opportunities

These positions are responsible for operating the cafeteria kitchens while working closely with the Head Chef or Executive Sous Chef.

The chef will be required to produce a variety of quality menus and develop seasonal offerings to add to the variety to the cafeterias for MNCs.

Chef De Partie and Commis are welcome to join our team and expand your culinary skills.

Main Responsibilities

• Takes care of daily food preparation and duties to meet the standard and the quality set by the Company.
• Mastering the preparation and cooking of Roti Canai and other Indian bread specialties.
• Ensuring consistency in taste, texture, and presentation of Roti Canai dishes.
• Collaborating with the kitchen team to develop innovative Roti Canai recipes.
• Maintaining a clean and organized workspace, adhering to hygiene and food safety standards.
• Training and supervising junior kitchen staff in Roti Canai preparation techniques.
• Ensure that the production, preparation and presentation of all cuisines are of the highest quality at all times.
• Ability to add garnishing on all dishes and to manage the overall presentation of the spreads
• Ability to create new menus and seasonal products
• Able to develop and creates new ideas and items for kitchen
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Adhere to the standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Responsible for hygiene, safety and correct use of equipment and utensils
• Monitor the stock of the ingredients
• Ability to calculate food cost
• Ability to do monthly reports
• Be Guest Chef as and when required
• Be willing to learn other skills and techniques and support other kitchen sections as and when required
  
  Requirements
• Diploma/Advanced diploma
• Minimum 3 years relevant experience
• Fully vaccinated
• Able to read, write and speak Chinese language will be an advantage

 

Job Type: Full-time
Salary: RM3,200.00 per month

Schedule:

• Day shift
• Early shift
• Monday to Friday
   
  Ability to commute/relocate:

Kuala Lumpur: Reliably commute or planning to relocate before starting work (Required)
 

Experience:

Chef: 1 year (Preferred)

Perks & Benefits

• Nearby public transport
• Central location
• Free snacks / Happy hours
• Personal leave
• Open culture

這些職位負責經營自助餐廳廚房，同時與主廚或行政副主廚密切合作。

廚師將需要製作各種優質菜單並開發季節性產品，以增加跨國公司自助餐廳的多樣性。

歡迎主廚 De Partie 和 Commis 加入我們的團隊並拓展您的烹飪技能。

主要職責

• 負責日常食品準備和職責，以滿足公司規定的標準和品質。
• 掌握 Roti Canai 和其他印度麵包特色菜的準備和烹飪。
• 確保 Roti Canai 菜餚的味道、質地和外觀的一致性。
• 與廚房團隊合作開發創新的 Roti Canai 食譜。
• 保持工作空間乾淨整潔，並遵守衛生和食品安全標準。
• 對初級廚房工作人員進行 Roti Canai 準備技術的培訓和監督。
• 確保所有菜餚的製作、準備和呈現始終保持最高品質。
• 能夠在所有菜餚上添加裝飾並管理醬料的整體呈現
• 能夠創建新菜單和季節性產品
• 能夠開發和創造廚房的新想法和物品
• 持續確保最高水準的賓客滿意度、品質、營運和食品成本。
• 遵守有關食品準備、接收、儲存和衛生的標準程序和政策。
• 負責設備和用具的衛生、安全和正確使用
• 監控原料庫存
• 能夠計算食物成本
• 能夠做月度報告
• 在需要時擔任客座廚師
• 願意學習其他技能和技術，並在需要時支援其他廚房部門
  
  要求
• 文憑/高級文憑
• 至少 3 年相關經驗
• 已完全接種疫苗
• 能讀、寫、說中文者優先

工作類型：全職
薪水：每月 RM3,200.00

日程：

• 日班
• 早班
• 星期一到星期五
  
  通勤/搬遷能力：

吉隆坡：開始工作前可靠的通勤或計劃搬遷（必要）

經驗：

廚師：1年（優先）

津貼和福利

• 附近的公共交通
• 中心位置
• 免費小吃/歡樂時光
• 事假
• 開放文化

职责：

厨师学徒负责协助老年社区内每日的食品服务运营，确保高标准的服务、居民福祉以及符合安全和饮食要求。厨师学徒的职责包括但不限于：

• 根据菜单和主厨的指示协助食品准备。
• 保持厨房的清洁。
• 安全、高效地操作厨房设备。
• 根据食品安全标准存放食材和食品。
• 协助进行库存控制，并通知主管低库存水平。
• 与其他团队成员合作，确保及时服务。
• 遵守所有公司政策和程序，包括安全和卫生规定。
• 根据主管厨师或总厨的指示执行其他任务。
   
   
   
   
   
   

 

Perks & Benefits

• 员工股权
• 个人发展机会

職責

• 指導所有廚房操作，包括食物準備、烹飪和清潔
• 根據需要維護廚房設備
• 監督廚房人員 管家人員
• 解決出現的問題，確保餐飲服務的連續性
• 保持對廚房的控制以確保效率
• 根據食材的供應規劃菜單並設定價格
• 確保所有員工遵守食品安全和衛生規定，確保廚房乾淨衛生
• 檢驗生熟食品，保證品質
• 與駐場經理合作，以實現企業的總體目標來進行廚房運營
• 每月直接庫存
• 維護供應商關係
• 招募和培訓廚房人員
• 根據季節變化和客人需求開發新的菜單選項
• 住客膳食的準備和計劃
• 確保廚房活動及時進行
• 親自解決客人的問題和疑慮
• 監控和記錄庫存，如有必要，訂購新的耗材
• 為初級廚房工作人員提供各種任務的支持，包括線上烹飪、食物準備和擺盤
• 為廚房工作人員制定時間表並評估他們的表現
• 遵守並執行衛生規定和安全規定
• 根據預算控制食品成本

經驗

• 至少 5 年廚師或廚師實務經驗，以及至少 2 年五星級飯店環境工作經驗
• 強烈的主人翁意識和責任感
• 積極進取的態度
• 一個努力工作的人
• 需要時可以工作，包括週末、假日和晚上
  
  

津貼和福利

• 員工股權
• 醫療保險

Commis Chef

Permanent

Flexible hours per week

The Cumberland draws inspiration from the capital's love of contemporary music, with a harmonious fusion of comfort and service. In a prime position between Oxford Street and Marble Arch, yet just yards from the oasis of Hyde Park, it's the perfect base for a rocking time in London. You'll be close to famous shopping districts, museums and historic landmarks, while a London Underground station is just around the corner, making further exploration a breeze. With 1019 rooms, bars, a restaurant, meeting rooms and all-modern, accessible facilities, The Cumberland is the perfect destination for leisure and business travellers. Looking for an authentic music hotel experience? The Cumberland invites everyone to the best show in town!

The Role

In this role, a little kitchen experience would be an advantage but we will provide training. Day to day duties will include basic food preparation - chopping vegetables, preparing the ingredients for the chefs to use, date labelling food stuffs and checking they are stored correctly. You may be involved in preparing staff meals, assisting in volume cooking for banqueting events and plating dishes ready to be served! Looking to grow? We have apprenticeship training courses available - which will help you develop your skills and knowledge.

What we look for

* Positive, friendly individuals to join a like minded team

* Basic food knowledge and preparation skills

* Excellent communication skills

* Total commitment to customer service

What's in it for you?

* Great development opportunities

* Discounted rates on hotel rooms, food and drink across the Clermont Hotel Group

* Interest free season ticket loans (conditions apply)

* Access to a 24/7 Employee Assistance Program

* Pension and Healthcare Schemes

* Wagestream - get access to earned salary before payday

* Paid volunteering days

* Generous recommend a friend scheme

* Apprenticeships and accredited qualifications up to Level 7 (Master's Degree equivalent)

* Access to discounts and cashback through a huge range of retailers and service providers via our online benefits portal

* Great Recognition program

* ...and many more!

Commis Chef

Do you have an appetite for career progression and are you ready to take your culinary skills to a world-class platform? Take your career to a whole new level with Sofitel Brisbane Central and join our kitchen team.

We are currently seeking full time Commis Chefs to join our culinary brigade in a la carte. The successful applicants will have relevant trade qualifications, thrive working in a fast-paced environment, be creative, have a positive upbeat attitude and be passionate about food and luxury guest service.

In this role you will be producing menu items for our signature breakfast buffet in Suzette restaurant and providing service for the restaurant's a la carte dining.