Chef

Key Responsibilities Plan, prepare, and cook dishes according to recipes, portion, and presentation standards Design and update menus, including seasonal specials and promotions, in line with market trends and guest preferences Manage kitchen staff — assign duties, supervise cooks/commis, and provide training and guidance Monitor food quality, taste, and presentation before dishes are served Control food costs, portion sizes, and wastage to meet budget targets Manage inventory, ordering, and supplier relationships for ingredients and kitchen supplies Ensure the kitchen complies with Singapore Food Agency (SFA) food safety and hygiene regulations at all times Maintain HACCP (Hazard Analysis and Critical Control Points) standards where applicable Ensure proper food storage, labeling, and stock rotation (FIFO) Oversee kitchen cleanliness, sanitation, and equipment maintenance Coordinate with F&B/service team to ensure smooth order flow and timely delivery Handle guest dietary requests, allergies, and special menu requirements (including Halal, vegetarian, and other considerations relevant to Singapore's multicultural dining scene) Train and mentor junior kitchen staff, and enforce discipline/SOPs in the kitchen Ensure compliance with Workplace Safety and Health (WSH) regulations in the kitchen