QH F&B HOLDINGS PTE. LTD. Hiring! Full Time Chef in Central Region (Singapore), Earn up to SGD 5,000 - Ricebowl

CHEF/COOK

Key Responsibilities

Food Preparation

• Prepare and portion ingredients according to in house recipes and standards. 

• Complete daily shop routines for service efficiently and on time. 

• Assist in butchery, trimming, marination, curing, smoking, and basic fabrication of proteins. 

• Prepare sauces, stocks, condiments, garnishes, and side dishes according to SOPs. 

Kitchen Operations

• Take charge of kitchen.

• Ensure all stations are ready before service (equipment, cleanliness)

• Control service flow during peak periods, assist on pass when needed

• Step in to support any section if short-handed

Cooking & Food Quality (Butcher-to-Fire)

• Execute grill, wood-fire, and roasting items according to standards

• Ensure all meats are cooked correctly (doneness, resting, slicing)

• Check plating, seasoning, and consistency before food leaves the pass

• Maintain quality across all services, especially during busy periods

Team Supervision

• Supervise CDPs and Commis during prep and service

• Guide junior staff and ensure they follow SOPs

• Help train new staff and improve team skill level

• Maintain discipline, cleanliness, and proper kitchen behaviour

Stock & Cost Control

• Monitor daily stock levels and assist with ordering

• Ensure proper portion control and reduce wastage

• Follow FIFO, proper labelling, and storage standards

• Assist in stock take and highlight any discrepancies

Prep & Production

• Plan daily prep based on expected covers

• Adjust prep levels based on business volume

• Work with CDC on production planning

Hygiene & Food Safety

• Ensure kitchen meets SFA requirements

• Maintain cleanliness of all stations and kitchen areas

• Ensure proper food handling, storage, and temperature control

• Complete and check daily hygiene logs

Communication

• Inform management of any issues (stock shortage, staff issues, equipment problems)

Additional Duties

• Participate in menu trials, R&D sessions, and tasting sessions when required. 

• Support brunch, event, or activation services as scheduled. 

• Assist in setup and breakdown for special events or promotions. 

• Carry out any additional operational duties assigned by management.