Chef

Key Responsibilities

• Oversee full kitchen operations from opening to closing — including food preparation, equipment setup, daily production targets, hygiene control, and end-of-day cleaning.
• Enforce Halal and NEA hygiene standards with zero tolerance for non-compliance; ensure all preparation, storage, and cooking processes strictly follow company and regulatory requirements.
• Execute multiple recipes simultaneously under tight timeframes while maintaining consistent taste, portion, and presentation across all dishes.
• Lead and coordinate kitchen staff, assign prep duties, monitor work quality, and ensure discipline and teamwork under high-pressure service hours.
• Anticipate kitchen needs and prevent disruptions — monitor ingredient levels, check incoming supplies, and resolve equipment or manpower issues in real time.
• Handle customer orders and feedback professionally, including last-minute changes or special requests, without compromising kitchen flow or quality.
• Maintain complete kitchen documentation, including temperature logs, cleaning schedules, stock records, and daily production reports for management review.
• Manage crises calmly, such as unexpected absenteeism, delayed deliveries, or sudden volume spikes, ensuring uninterrupted operations.

Requirements

• Minimum 3–5 years of experience in a fast-paced restaurant or central kitchen, preferably in Malay / Muslim cuisine.
• Proven ability to lead a team and multitask under stress, with strong attention to detail and consistency.
• Deep understanding of Halal, NEA, and food safety standards, with a proactive attitude toward maintaining kitchen discipline.
• Physically fit, resilient, and capable of standing long hours in a hot, high-volume kitchen environment.
• Strong communication and problem-solving skills, able to guide junior staff and liaise effectively with management and suppliers.
• Must be available to work on weekends, Public Holidays, and extended hours when required.
• Singaporean / PR preferred.