kitchen chef

Job Description & Requirements

Key Responsibilities:

1. Kitchen Operations Management

• Assist in overseeing daily kitchen operations and workflow.
• Ensure timely food preparation and service in accordance with company standards.
• Monitor portion control, presentation, and food quality.
• Support menu planning, seasonal updates, and new dish introductions.

2. Staff Supervision & Training

• Supervise and guide kitchen staff in daily tasks.
• Assist in staff scheduling, attendance, and performance monitoring.
• Conduct on-the-job training to ensure consistent food quality and safety practices.
• Foster a positive and efficient working environment.

3. Food Safety & Hygiene

• Ensure all kitchen operations comply with food safety and hygiene regulations (NEA / SFA standards if in Singapore).
• Conduct regular checks on cleanliness, storage, and waste management.
• Maintain proper records for temperature logs, cleaning schedules, and food expiry.

4. Inventory & Cost Control

• Assist in managing inventory levels and daily stock usage.
• Conduct stock checks and support monthly inventory reporting.
• Monitor food wastage and assist in cost control initiatives.
• Coordinate with suppliers and assist in receiving goods and verifying quality.

5. Coordination & Communication

• Liaise with the Outlet Manager, Head Chef, and service team to ensure smooth operations.
• Support communication between kitchen and front-of-house for accurate order handling.
• Handle customer feedback related to food quality or kitchen service when required.

6. Administrative Support

• Assist in maintaining kitchen documentation, including schedules, HACCP checklists, and reports.
• Support management in planning staff rosters, shift changes, and leave arrangements.
• Participate in meetings and contribute to continuous improvement initiatives.

Requirements

• Training will be provided
• Must be able to work on weekends & PH
• Shift work
• Working hours up to 12 hours per day.
• 4 days off per month