Chef

Responsibilities andDuties:

· Responsible for food preparation and cooking to standard operating procedures

· Design new recipes, plan menus, and select appropriate plate presentations to enhance customer experience.

· Ensure all dishes are prepared promptly, maintaining freshness, consistency, and high-quality standards.

· Store, prepare, and present food incompliance with safety and hygiene regulations.

· Manage stock-checking, inventory control and ordering of supplies to support smooth kitchen operations.

· Supervise kitchen staff, delegate tasks, and provide on-the-job training to ensure consistency and efficiency.

· Monitor food costs, portion control, and wastage to maintain profitability while upholding quality standards.

· Ensure adherence to workplace safety regulations, fire safety procedures, and Ministry of Manpower (MOM)requirements.

· Obtain feedback on food and service quality and address customer concerns or complaints professionally.

Requirements

· Experience in a professional F&B kitchenenvironment is preferred

· Minimum5 years of relevant kitchen or food prep experience preferred.

• Able to perform shift; work on weekends and Public Holidays

· Strong team player with good communicationskills and a willingness to learn.

· Able to work a 6-day work week, includingweekends and public holidays