1. Executive Chef (Head Chef)
Oversee the entire kitchen operation.
Plan and create menus, including special dishes and seasonal offerings.
Manage kitchen staff, including hiring, training, and scheduling.
Monitor food quality and ensure consistency in presentation.
Control kitchen budgets, food costs, and inventory management.
Ensure compliance with food safety and hygiene standards.
Collaborate with management to align kitchen operations with business goals.
Stay updated on culinary trends and incorporate them into the menu.
2. Sous Chef (Second-in-Command)
Assist the executive chef in managing kitchen operations.
Supervise kitchen staff and oversee food preparation.
Ensure timely delivery of dishes during service hours.
Enforce kitchen cleanliness and safety standards.
Substitute for the head chef during their absence.
Contribute to menu planning and recipe development.
Monitor stock levels and coordinate with suppliers for replenishment.
1. Education and Certification
Formal culinary training from a recognized institution.
A Degree in any discipline is a must for application of Employment Pass and Permanent Residence.
Relevant certifications (e.g., food safety and hygiene certification).
Specialized training in cuisine styles (e.g., Chinese, Western & international cuisines).
2. Experience
Executive Chef: 5-10 years of culinary experience, with managerial roles.
Sous Chef: 3-5 years of experience, including supervision of kitchen staff.
Line Chef/Commis Chef: 1-3 years of hands-on kitchen experience.
Experience in specific cuisines, such as Asian, Western, or fusion.
3. Skills
Cooking Proficiency: Mastery in food preparation, seasoning, and presentation.
Menu Development: Ability to create innovative and cost-effective menus.
Leadership and Teamwork: Strong team management and delegation skills.
Time Management: Ability to work under pressure and meet deadlines.
Adaptability: Willingness to adjust to new cooking trends and dietary needs (e.g., vegan, gluten-free).
4. Physical and Personal Attributes
Stamina to work long hours in a fast-paced environment.
Attention to detail for precise preparation and plating.
Creativity and passion for culinary arts.
Strong organizational skills for inventory and order management.
5. Technical Knowledge
Expertise in using kitchen equipment and technology.
Knowledge of food safety regulations and kitchen cleanliness standards.
Understanding of cost control and food waste management.
6. Additional Requirements
Ability to train and mentor junior kitchen staff.
Flexibility with working hours, including weekends and holidays.
Medical benefits as stated by the Ministry of Manpower Singapore.
Annual leave as stated by the Ministry of Manpower Singapore.
Must have Degree thus employment will be under Employment Pass i.e. Professional Pass therefore after serving 1 year plus can apply for Permanent Residence.
Promotions are encouraged and those internally will be promoted first within a year.
