Chef

• Looking for candidates available to work:
  • Monday: Evening, Afternoon, Morning
  • Tuesday: Evening, Afternoon, Morning
  • Wednesday: Evening, Afternoon, Morning
  • Friday: Evening, Afternoon, Morning
  • Saturday: Evening, Afternoon, Morning
  • Sunday: Evening, Afternoon, Morning
• More than 4 years of relevant work experience required for this role
• Work visa can be provided for this role
• Expected salary: $4,000 - $5,500 per month
• Immediate start available

Job Description:

As a Head Chef, you will play a vital role in our restaurant’s expansion by creating innovative dishes, improving kitchen efficiency, and ensuring high food standards. You will be responsible for:

Research & Development (R&D)

• Create and experiment with new recipes and herbal soup dishes.

• Enhance existing menu items to improve quality and efficiency.

• Innovate seasonal or promotional dishes to attract customers.

Food Costing & Budgeting

• Develop food cost calculations to maximize profit while maintaining quality.

• Optimize ingredient sourcing to reduce waste and improve cost efficiency.

• Monitor inventory levels and work with suppliers for the best pricing.

Streamlining SOPs (Standard Operating Procedures)

• Establish clear kitchen SOPs for central kitchen and outlets.

• Ensure consistency in cooking processes, portioning, and plating.

• Train kitchen staff on best practices to improve efficiency and maintain high hygiene standards.

Kitchen Scheduling & Operations

• Plan and implement kitchen staff schedules to ensure smooth daily operations.

• Maintain food preparation timelines to reduce waiting times for customers.

• Ensure NEA hygiene and safety compliance in all kitchen processes.

Team Leadership & Growth

• Lead, mentor, and train kitchen staff to enhance skills and teamwork.

• Encourage creativity and be open to new culinary ideas to keep the menu exciting.

• Work closely with management to grow the business and improve operations.

Job Requirements:

At least 5 years of experience as a Head Chef / Executive Chef in a restaurant or central kitchen.

Strong R&D skills with experience in creating new dishes.

Knowledge of food costing, budgeting, and inventory management.

Ability to develop and implement SOPs for kitchen operations.

Experience in kitchen scheduling and team management.

Strong leadership and training skills to guide kitchen staff.

Open-minded, innovative, and passionate about growing a business together.

Knowledge of Singapore food safety and hygiene regulations.

Ability to work under pressure and manage multiple kitchen outlets efficiently.