Chef

Prepare, cook, and present food according to approved recipes and company standards.

Ensure all food leaving the kitchen meets the required quality, taste, consistency, and presentation standards.

Monitor daily kitchen operations and resolve operational issues promptly and effectively.

Plan and coordinate food preparation to ensure timely service during peak and non-peak periods.

Monitor inventory levels and manage food costs by controlling wastage and maintaining proper stock rotation (FIFO).

Ensure all kitchen equipment, utensils, and workstations are properly maintained and comply with food safety regulations.

Maintain high standards of cleanliness, sanitation, and workplace safety in accordance with Singapore Food Agency (SFA) requirements.

Develop, review, and improve menu items, recipes, and food presentation to enhance customer satisfaction.

Work closely with the management team to improve operational efficiency, food quality, and profitability.

Ensure compliance with company policies, food hygiene regulations, and workplace safety requirements.

Responsible for the opening and closing of kitchen operations.

Coordinate effectively with the service team to ensure smooth restaurant operations.

Perform any other duties assigned by the Management.