Chef
Summary
A chef role in a Singapore restaurant preparing dishes, designing menus, managing inventory, and supervising kitchen staff to maintain quality and safety standards.
Responsibilities andDuties:
· Responsible for food preparation and cooking to standard operating procedures
· Design new recipes, plan menus, and select appropriate plate presentations to enhance customer experience.
· Ensure all dishes are prepared promptly, maintaining freshness, consistency, and high-quality standards.
· Store, prepare, and present food incompliance with safety and hygiene regulations.
· Manage stock-checking, inventory control and ordering of supplies to support smooth kitchen operations.
· Supervise kitchen staff, delegate tasks, and provide on-the-job training to ensure consistency and efficiency.
· Monitor food costs, portion control, and wastage to maintain profitability while upholding quality standards.
· Ensure adherence to workplace safety regulations, fire safety procedures, and Ministry of Manpower (MOM)requirements.
· Obtain feedback on food and service quality and address customer concerns or complaints professionally.
Requirements
· Experience in a professional F&B kitchenenvironment is preferred
· Minimum5 years of relevant kitchen or food prep experience preferred.
- Able to perform shift; work on weekends and Public Holidays
· Strong team player with good communicationskills and a willingness to learn.
· Able to work a 6-day work week, includingweekends and public holidays