HEAD CHEF

Assist the CO-Chef in preparing and cooking menu items.

Maintain station cleanliness, sanitation, and food safety standards.

Properly receive, store, and rotate kitchen inventory.

Oversee all daily kitchen operations, food preparation, and plating standards.

Design seasonal menus and develop innovative new dishes.

Manage kitchen inventory, ordering, and food cost controls.

Train, mentor, and schedule a team of line cooks and kitchen staff.

Enforce strict food safety, sanitation, and hygiene regulations.

Minimum of [e.g., 3-5] years of experience in a fast-paced, high-quality kitchen environment,

Diploma or Degree in Culinary Arts (preferred but not mandatory for the right experience).

Strong knowledge of food safety standards (e.g., WSQ Food & Beverage Safety and Hygiene policies in Singapore).