Chef

Key Responsibilities

• Plan, prepare, and cook dishes according to recipes, portion, and presentation standards
• Design and update menus, including seasonal specials and promotions, in line with market trends and guest preferences
• Manage kitchen staff — assign duties, supervise cooks/commis, and provide training and guidance
• Monitor food quality, taste, and presentation before dishes are served
• Control food costs, portion sizes, and wastage to meet budget targets
• Manage inventory, ordering, and supplier relationships for ingredients and kitchen supplies
• Ensure the kitchen complies with Singapore Food Agency (SFA) food safety and hygiene regulations at all times
• Maintain HACCP (Hazard Analysis and Critical Control Points) standards where applicable
• Ensure proper food storage, labeling, and stock rotation (FIFO)
• Oversee kitchen cleanliness, sanitation, and equipment maintenance
• Coordinate with F&B/service team to ensure smooth order flow and timely delivery
• Handle guest dietary requests, allergies, and special menu requirements (including Halal, vegetarian, and other considerations relevant to Singapore's multicultural dining scene)
• Train and mentor junior kitchen staff, and enforce discipline/SOPs in the kitchen
• Ensure compliance with Workplace Safety and Health (WSH) regulations in the kitchen