CHEF

Job Responsibilities

1. Kitchen Operations

1. Manage and oversee the daily operations of the assigned kitchen section.
2. Prepare, cook and present food according to the restaurant's recipes and quality standards.
3. Ensure timely preparation and delivery of food orders during service hours.
4. Maintain consistency in food taste, presentation, portion sizes and quality.
5. Coordinate with the Head Chef and other kitchen staff to ensure smooth kitchen operations.

1. Food Preparation & Menu Management
2. Prepare ingredients, sauces, marinades and other food items required for daily operations.
3. Follow standard recipes and cooking procedures.
4. Assist in developing new dishes, menu items and daily specials.
5. Monitor food freshness, quality and expiry dates.
6. Ensure proper storage, labelling and handling of food ingredients.

1. Staff Supervision
2. Supervise and guide commis chefs and kitchen assistants assigned to the section.
3. Allocate daily food preparation duties to junior kitchen staff.
4. Train junior staff in cooking techniques, food preparation and kitchen procedures.
5. Monitor staff performance and ensure work is completed efficiently.

1. Food Hygiene & Safety
2. Maintain cleanliness and hygiene in the assigned kitchen section.
3. Ensure compliance with Singapore food safety and hygiene requirements.
4. Follow proper food handling, storage and temperature control procedures.
5. Prevent cross-contamination between raw and cooked food.
6. Ensure kitchen equipment and utensils are properly cleaned and maintained.

1. Stock & Cost Control
2. Monitor ingredients and kitchen inventory levels.
3. Inform the Head Chef or management of stock shortages.
4. Minimise food wastage through proper portion control and ingredient management.
5. Assist with stocktaking and receiving of food supplies.
6. Ensure ingredients are used efficiently to control food costs.

Job Requirements

• Relevant experience working in a restaurant, hotel or commercial kitchen.
• Good knowledge of food preparation and cooking techniques.
• Ability to independently manage an assigned kitchen section.
• Knowledge of different cuisines and menu preparation.
• Good understanding of food hygiene and kitchen safety practices.
• Ability to work under pressure in a fast-paced kitchen environment.
• Good teamwork, communication and organisational skills.
• Ability to supervise and guide junior kitchen staff.
• Willingness to work shifts, weekends and public holidays when required.