Cook Jobs in Singapore

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Cook roles are among the most consistently available positions in Singapore's F&B industry, spanning hotel kitchens, restaurant groups, cafés, and central kitchens. Titles vary — Commis Cook, Cook I, Cook II, Kitchen Assistant — but most cover prep, station work, and service across a rotating roster.

Full-time cooks typically work 44 to 48 hours a week across five or six days. No coins, no boosts, no paywalls — every listing here is free to browse and apply to.

Do I need formal culinary training?

Not always. Many kitchens hire at Commis level on attitude and availability, and train on the job. WSQ or ITE culinary qualifications help for faster progression into Chef de Partie and above.

What's the difference between a cook and a chef?

Cook titles sit at the execution level — working a station under direction. Chef titles carry section or kitchen responsibility, including ordering, costing, and managing junior staff.