- Outram Central Region (Singapore) Singapore
BA DAO GUAN PTE. LTD. Hiring! Full Time Chef in Central Region (Singapore), Earn up to SGD 5,500 - Ricebowl
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Job Description
Responsibilities
Key Responsibilities
Food Preparation & Quality
Prepare, cook, and present meals according to established recipes and quality standards.
Ensure consistency, taste, and presentation of all dishes served.
Monitor food quality and adjust recipes or preparation methods as necessary.
Maintain a clean and organized workstation.
Kitchen Operations
Plan daily kitchen activities and coordinate food preparation schedules.
Ensure all kitchen equipment is properly maintained and used safely.
Monitor inventory levels and order food supplies as needed.
Minimize food waste and control kitchen expenses.
Staff Supervision
Train, mentor, and supervise kitchen staff.
Assign duties and monitor employee performance.
Foster teamwork and maintain a positive kitchen environment.
Assist with recruitment and onboarding of kitchen personnel when required.
Menu Development
Design and update menus based on customer preferences, seasonal ingredients, and business objectives.
Create new recipes and specials to enhance customer satisfaction.
Ensure menu items meet quality, nutritional, and cost targets.
Food Preparation & Quality
Prepare, cook, and present meals according to established recipes and quality standards.
Ensure consistency, taste, and presentation of all dishes served.
Monitor food quality and adjust recipes or preparation methods as necessary.
Maintain a clean and organized workstation.
Kitchen Operations
Plan daily kitchen activities and coordinate food preparation schedules.
Ensure all kitchen equipment is properly maintained and used safely.
Monitor inventory levels and order food supplies as needed.
Minimize food waste and control kitchen expenses.
Staff Supervision
Train, mentor, and supervise kitchen staff.
Assign duties and monitor employee performance.
Foster teamwork and maintain a positive kitchen environment.
Assist with recruitment and onboarding of kitchen personnel when required.
Menu Development
Design and update menus based on customer preferences, seasonal ingredients, and business objectives.
Create new recipes and specials to enhance customer satisfaction.
Ensure menu items meet quality, nutritional, and cost targets.
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