Western Chef

Greensafe International Pte Ltd; Singapore; On-site; SGD 28,000 - 45,000; Full time

Job summary

Greensafe International Pte Ltd seeks a Western Chef at Changi terminal 2 to prepare and cook Western dishes to high standards. You will perform mise en place, ensure freshness, and maintain hygiene and safety across the station.

Ideal candidates have a culinary diploma, 3–5 years in Western kitchens, knife skills and plating expertise, plus valid Food Hygiene certification. Opportunity to supervise juniors and contribute to fast, consistent service.

Qualifications

• Diploma or certificate in Culinary Arts or equivalent experience (1–2 years for Commis, 3–5 years for Chef de Partie).
• Good knowledge of Western cooking techniques, knife skills and plating.
• Valid Basic Food Hygiene certificate, or willingness to obtain one.

Responsibilities

• Prepare and cook Western dishes to recipe, portion and quality standards.
• Do daily mise en place and check ingredients are fresh and properly stored.
• Keep the station clean and follow food hygiene, labelling and temperature-control rules.
• Reduce waste, rotate stock (FIFO) and report shortages.
• Work with Head Chef and service team to keep service fast and consistent.
• Train and guide junior kitchen staff (for senior roles).
• Complete cleaning and temperature logs and closing checklists.
• Follow workplace safety rules (knife handling, fire safety, burns and slip prevention).

Skills

Western cooking techniques

Knife skills

Plating

Team collaboration

Communication

Education

Diploma in Culinary Arts

Tools

Food Hygiene certificate

Job description

Western Chef

Roles and Responsibilities

• Prepare and cook Western dishes (grill, sauté, pasta, sauces, salads, desserts) to recipe, portion and quality standards
• Do daily mise en place and check that ingredients are fresh and properly stored
• Keep the station clean and follow food hygiene, labelling and temperature-control rules
• Reduce waste, rotate stock (FIFO) and report shortages
• Work with the Head Chef and service team to keep service fast and consistent
• Train and guide junior kitchen staff (for senior roles)
• Complete cleaning and temperature logs and closing checklists
• Follow workplace safety rules (knife handling, fire safety, burns and slip prevention)

Requirements

• Diploma or certificate in Culinary Arts, or equivalent experience (1–2 years for Commis, 3–5 years for Chef de Partie)
• Good knowledge of Western cooking techniques, knife skills and plating
• Valid Basic Food Hygiene certificate, or willingness to obtain one
• Able to stand for long hours and work in a hot, fast-paced kitchen
• Good teamwork and Good communication.

Location : Changi terminal 2 nearby.