MASTER CHEF

Job Description

Our restaurant is a Western cuisine restaurant in Singapore, is seeking an experienced and highly skilled Master Chef to lead the restaurant’s culinary operations and maintain high standards of food quality, consistency and presentation. The successful candidate will provide professional culinary leadership, oversee kitchen operations, develop Western cuisine menus and recipes, manage food costs and guide the culinary team in delivering a consistent dining experience.

我们餐厅是一家位于新加坡的西餐厅，现诚聘一名经验丰富、技术精湛的 Master Chef，负责领导餐厅整体厨房运营，并确保食品质量、出品稳定性及摆盘标准。成功录取者将负责西餐菜单及食谱研发、厨房运营管理、食品成本控制，并指导厨房团队，为顾客提供稳定且高品质的用餐体验

Job Responsibilities

Lead and oversee the daily culinary operations of the restaurant, including preparation, cooking, plating and service coordination to ensure efficient kitchen performance.

负责餐厅日常厨房运营，包括食材准备、烹饪、摆盘及出餐协调，确保厨房高效运作。

Develop, test and refine Western cuisine menus, recipes and seasonal dishes in line with the restaurant’s culinary concept, customer preferences and market trends.

根据餐厅餐饮定位、顾客需求及市场趋势，研发、测试及优化西餐菜单、标准食谱及季节性菜品。

Apply professional Western culinary techniques in the preparation of meat, seafood, poultry, vegetables, pasta, soups, stocks, sauces and other specialised dishes.

运用专业西餐烹饪技术处理肉类、海鲜、禽类、蔬菜、意面、汤品、高汤、酱汁及其他特色菜肴。

Establish standard recipes, ingredient specifications, portion sizes, cooking methods and plating guidelines to maintain consistent food quality.

制定标准食谱、食材规格、份量、烹饪方式及摆盘标准，确保所有菜品保持稳定一致的品质。

Oversee the preparation and execution of grilled, roasted, sautéed, baked and other Western cooking techniques according to established recipes and restaurant standards.

监督烧烤、烘烤、煎炒、焗烤及其他西餐烹饪工艺的执行，确保符合既定食谱及餐厅标准。

Monitor food quality, taste, texture, temperature, portion control and presentation before dishes are served to customers.

在菜品出餐前检查味道、口感、温度、份量及摆盘，确保符合餐厅品质要求。

Manage food costing, ingredient utilisation and portion control to improve kitchen profitability while maintaining product quality.

负责食品成本、食材使用及份量控制，在保持食品品质的同时提高厨房盈利能力。

Monitor food wastage, identify causes of excessive wastage and implement appropriate measures to improve inventory utilisation.

监督食材损耗，分析造成过度浪费的原因，并采取相应措施提高库存及食材使用效率。

Coordinate with suppliers and management regarding ingredient quality, specifications, availability, pricing and purchasing requirements.

与供应商及管理层协调食材品质、规格、供应情况、价格及采购需求。

Inspect incoming ingredients and ensure that meat, seafood, produce, dairy products and other food items meet the restaurant’s required standards.

检查进货食材，确保肉类、海鲜、蔬菜、乳制品及其他食品符合餐厅规定的质量标准。

Plan kitchen manpower deployment and supervise chefs, cooks and kitchen assistants during preparation and service periods.

合理安排厨房人力，并在备餐及营业时段监督厨师、厨工及厨房助理。

Train and mentor culinary staff on Western cooking techniques, recipe execution, food presentation, kitchen procedures and hygiene standards.

培训及指导厨房员工掌握西餐烹饪技术、食谱执行、食品摆盘、厨房操作流程及卫生标准。

Evaluate culinary team performance and provide recommendations on staff development, training and work allocation.

评估厨房团队的工作表现，并对员工培训、技能发展及工作分配提出建议。

Ensure strict compliance with food hygiene, food safety, sanitation and safe food-handling procedures throughout kitchen operations.

确保厨房运营过程中严格遵守食品卫生、食品安全、厨房清洁及食品安全处理程序。

Maintain appropriate stock levels of key ingredients and coordinate preparation schedules according to projected business volume and reservations.

根据预计营业量及订座情况，合理控制主要食材库存，并安排厨房备餐计划。

Work closely with restaurant management to introduce new dishes, seasonal promotions, special menus and culinary improvements.

与餐厅管理层密切合作，推出新菜品、季节性菜单、特别菜单及餐饮产品改进方案。

Review customer feedback and operational results to identify opportunities for improving recipes, food quality, service efficiency and customer satisfaction.

分析顾客反馈及运营结果，持续改善食谱、食品质量、出餐效率及顾客满意度。

Maintain accurate records relating to recipes, food production, inventory usage, food costs and wastage for management review.

维护食谱、食品生产、库存使用、食品成本及食材损耗等记录，供管理层审核。

Requirements

Diploma or relevant professional qualification in Culinary Arts, Western Culinary Arts, Hospitality Management, Food & Beverage Management or a related discipline.

拥有烹饪艺术、西餐烹饪、酒店管理、餐饮管理或相关专业的大专学历或专业资格。

Minimum 5 years of relevant professional culinary experience, including substantial experience in a senior chef or kitchen leadership position.

至少5年相关专业烹饪经验，并具有高级厨师或厨房管理岗位的丰富经验。

Strong practical knowledge of Western cuisine, including modern European cooking methods, sauces, stocks, meat and seafood preparation, pasta and professional plating techniques.

具备扎实的西餐专业知识，熟悉现代欧洲烹饪方式、酱汁、高汤、肉类及海鲜处理、意面及专业摆盘技术。

Demonstrated experience in menu development, recipe standardisation, food costing and kitchen operations management.

具备菜单研发、标准食谱制定、食品成本控制及厨房运营管理经验。

Strong knowledge of food hygiene, sanitation, ingredient handling, storage requirements and kitchen safety procedures.

熟悉食品卫生、厨房清洁、食材处理、储存要求及厨房安全操作程序。

Proven ability to lead, supervise, train and develop a multicultural culinary team in a professional restaurant environment.

具备在专业餐厅环境中领导、监督、培训及发展多元文化厨房团队的能力。

Strong leadership, organisational, communication and problem-solving skills with a high level of attention to detail.

具备优秀的领导能力、组织能力、沟通能力及解决问题能力，并注重工作细节。

Creative and commercially minded, with the ability to balance culinary innovation, food quality and cost efficiency.

具有创新能力及商业意识，能够在菜品创新、食品品质及成本效益之间取得良好平衡。

Able to work independently and make appropriate operational decisions during high-volume service periods.

能够独立工作，并在繁忙营业时段作出适当的厨房运营决策。

Willing to work shifts, weekends and public holidays according to the restaurant’s operational requirements.

能够根据餐厅运营需求轮班工作，并在周末及公共假期工作。

We appreciate your interest in joining our team. Please note that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA Licence ID : 18C9520

EA Registration ID: R1765753