- North Bridge Road Downtown Core Central Region (Singapore) Singapore
全职 Head Chef 工作, 薪水 up to SGD 4,600, GOLDEN DRAGON HUMAN RESOURCES Central Region (Singapore) 公司招聘中 - Ricebowl
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Job Description
Lead and supervise the kitchen team to ensure smooth daily kitchen operations.
Plan, prepare, and cook dishes according to the restaurant’s menu and standards.
Ensure consistent food quality, taste, portion, and presentation.
Manage daily food preparation, cooking, plating, and kitchen workflow.
Develop and improve recipes and menu items when required.
Monitor food inventory, ingredient usage, and kitchen supplies.
Coordinate with suppliers and assist with purchasing and ordering ingredients.
Maintain high standards of food hygiene, cleanliness, and kitchen safety.
Ensure compliance with Singapore food safety and hygiene requirements.
Train and guide junior chefs and kitchen staff.
Control food costs and minimize food wastage.
Check the freshness and quality of ingredients before use.
Coordinate with the service team to ensure orders are prepared accurately and on time.
Handle kitchen-related issues and ensure efficient kitchen operations.
Perform other duties as assigned by management.
Requirements
Minimum
3 years of relevant experience
as a Head Chef, Sous Chef, or senior chef.
Strong knowledge of food preparation, cooking techniques, and kitchen operations.
Experience leading and supervising a kitchen team.
Good knowledge of food hygiene and safety practices.
Able to work efficiently in a fast-paced restaurant environment.
Good communication and teamwork skills.
Responsible, disciplined, and able to work independently.
Experience in inventory management and food cost control is preferred.
Relevant culinary qualifications or food hygiene certification will be an advantage.
Experience in restaurant operations and menu planning is preferred.
Lead and supervise the kitchen team to ensure smooth daily kitchen operations.
Plan, prepare, and cook dishes according to the restaurant’s menu and standards.
Ensure consistent food quality, taste, portion, and presentation.
Manage daily food preparation, cooking, plating, and kitchen workflow.
Develop and improve recipes and menu items when required.
Monitor food inventory, ingredient usage, and kitchen supplies.
Coordinate with suppliers and assist with purchasing and ordering ingredients.
Maintain high standards of food hygiene, cleanliness, and kitchen safety.
Ensure compliance with Singapore food safety and hygiene requirements.
Train and guide junior chefs and kitchen staff.
Control food costs and minimize food wastage.
Check the freshness and quality of ingredients before use.
Coordinate with the service team to ensure orders are prepared accurately and on time.
Handle kitchen-related issues and ensure efficient kitchen operations.
Perform other duties as assigned by management.
Requirements
Minimum
3 years of relevant experience
as a Head Chef, Sous Chef, or senior chef.
Strong knowledge of food preparation, cooking techniques, and kitchen operations.
Experience leading and supervising a kitchen team.
Good knowledge of food hygiene and safety practices.
Able to work efficiently in a fast-paced restaurant environment.
Good communication and teamwork skills.
Responsible, disciplined, and able to work independently.
Experience in inventory management and food cost control is preferred.
Relevant culinary qualifications or food hygiene certification will be an advantage.
Experience in restaurant operations and menu planning is preferred.
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