ASSISTANT CHEF
- Some knowledge of Turkish and Mediterranean Cuisine.
9 days
1,500+ Line Cook Jobs - November 2026 - Urgent Hiring - Page 32
Showing 1,573 jobs results for
"line cook"
Chef De Partie-Sous Chef (Western Cuisine) - LCYL
- Kitchen preparation, maintain hygiene, cleanliness.
9 days
COMMIS CHEF
- Assist in the preparation and cooking of food according to the restaurant’s recipes and standards.
9 days
Cooks - Junior Sous Chef -48hrs - 52hrs package
9 days
Izakaya Chef - Orchard-Bugis (From 5 Days, $3,000-$4,500)
- Choice of 5 / 5.5 / 6-day work week
9 days
Sous Chef - Fairfield by Marriott Kota Kinabalu
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
9 days
Outlet Chef
9 days
Chef de Partie (CDP) – Café at Jewel Changi Airport
9 days
Chef De Partie - Yellow Fin Horse
- To help ensure that all stocks are kept under optimum conditions.
10 days
Junior Sous Chef (Loyang)
- Provide guidance and support to Junior chefs, helping develop their skills
10 days
RESTAURANT COOK
- Prepare ingredients for cooking, including washing, chopping, slicing, marinating, and seasoning meats, vegetables, and other perishables according to prep lists.
10 days
11 days
Cook | OverEasy
- Setting up and stocking up stations with all necessary supplies
11 days
Chef De Patrie | OverEasy
- Execute mis-en-place efficiently; including, setup of ingredients, the process of preparing, caring for your workstation
11 days
Junior Sous Chef | OverEasy
- Setting up and stocking up stations with all necessary supplies: Overseeing the daily line setup, ensuring junior cooks have fully stocked stations, and verifying that all culinary tools and service ware are ready for peak volume.Preparing food for service (mise-en-place): Leading the daily prep team, executing advanced culinary prep work like complex sauces or butchery, and auditing components to ensure strict adherence to standardized recipes.Preparing of menu items: Running the most critical stations on the hot or cold lines, managing ticket flow during high-volume rushes, and stepping in to run the pass to ensure flawless plate presentation.Cleaning up station and taking care of leftover food: Supervising the nightly kitchen breakdown and deep-clean, enforcing food safety regulations, and ensuring leftovers are correctly cooled, labeled, and logged to minimize waste.Handling stock inventory appropriately: Conducting daily inventory checks, receiving and inspecting incoming supplier deliveries for quality, and enforcing the FIFO rotation method to meet food cost targets.
11 days
Cook | OverEasy
- Setting up and stocking up stations with all necessary supplies
11 days
Cook | OLA OLA
- Setting up and stocking up stations with all necessary supplies
11 days
- Run your section efficiently during service
11 days
- Prepare and cook fried chicken according to the company's Standard Operating Procedures (SOPs).
30+ days
F-B Senior Sous Chef - Pasty-Bakery (General Posting)
- Be responsible for the food production following the flow from when it gets delivered to the guest plate; be in control of the step by step preparation.
11 days
Full-time Kitchen Staff | Head Chef | Sous Chef |Junior Sous Chef | Chef De Partie | Commis Cook
11 days
- Prepare food for guests efficiently, economically, and hygienically as per standard recipes and procedures.
11 days
Cook - Kitchen Assistant | 5-Day Work Week
12 days
COMMIS COOK 1
12 days
CHEF DE CUISINE
12 days
Assistant Head Chef
12 days