kitchen chef

Job Description & Requirements Key Responsibilities: 1. Kitchen Operations Management • Assist in overseeing daily kitchen operations and workflow. • Ensure timely food preparation and service in accordance with company standards. • Monitor portion control, presentation, and food quality. • Support menu planning, seasonal updates, and new dish introductions. 2. Staff Supervision & Training • Supervise and guide kitchen staff in daily tasks. • Assist in staff scheduling, attendance, and performance monitoring. • Conduct on-the-job training to ensure consistent food quality and safety practices. • Foster a positive and efficient working environment. 3. Food Safety & Hygiene • Ensure all kitchen operations comply with food safety and hygiene regulations (NEA / SFA standards if in Singapore). • Conduct regular checks on cleanliness, storage, and waste management. • Maintain proper records for temperature logs, cleaning schedules, and food expiry. 4. Inventory & Cost Control • Assist in managing inventory levels and daily stock usage. • Conduct stock checks and support monthly inventory reporting. • Monitor food wastage and assist in cost control initiatives. • Coordinate with suppliers and assist in receiving goods and verifying quality. 5. Coordination & Communication • Liaise with the Outlet Manager, Head Chef, and service team to ensure smooth operations. • Support communication between kitchen and front-of-house for accurate order handling. • Handle customer feedback related to food quality or kitchen service when required. 6. Administrative Support • Assist in maintaining kitchen documentation, including schedules, HACCP checklists, and reports. • Support management in planning staff rosters, shift changes, and leave arrangements. • Participate in meetings and contribute to continuous improvement initiatives. Requirements • Training will be provided • Must be able to work on weekends & PH • Shift work • Working hours up to 12 hours per day. • 4 days off per month