Chef

CHEF/COOK

Key Responsibilities

Food Preparation

• Prepare and portion ingredients according to in house recipes and standards.
• Complete daily shop routines for service efficiently and on time.
• Assist in butchery, trimming, marination, curing, smoking, and basic fabrication of proteins.
• Prepare sauces, stocks, condiments, garnishes, and side dishes according to SOPs.

Kitchen Operations

Take charge of kitchen.

Ensure all stations are ready before service (equipment, cleanliness)

Control service flow during peak periods, assist on pass when needed

Step in to support any section if short-handed

Cooking & Food Quality (Butcher-to-Fire)

Execute grill, wood-fire, and roasting items according to standards

Ensure all meats are cooked correctly (doneness, resting, slicing)

Check plating, seasoning, and consistency before food leaves the pass

Maintain quality across all services, especially during busy periods

Team Supervision

Supervise CDPs and Commis during prep and service

Guide junior staff and ensure they follow SOPs

Help train new staff and improve team skill level

Maintain discipline, cleanliness, and proper kitchen behaviour

Stock & Cost Control

Monitor daily stock levels and assist with ordering

Ensure proper portion control and reduce wastage

Follow FIFO, proper labelling, and storage standards

Assist in stock take and highlight any discrepancies

Prep & Production

Plan daily prep based on expected covers

Adjust prep levels based on business volume

Work with CDC on production planning

Hygiene & Food Safety

Ensure kitchen meets SFA requirements

Maintain cleanliness of all stations and kitchen areas

Ensure proper food handling, storage, and temperature control

Complete and check daily hygiene logs

Communication

Inform management of any issues (stock shortage, staff issues, equipment problems)

Additional Duties

• Participate in menu trials, R&D sessions, and tasting sessions when required.
• Support brunch, event, or activation services as scheduled.
• Assist in setup and breakdown for special events or promotions.
• Carry out any additional operational duties assigned by management.