Chef

Key Responsibilities Oversee full kitchen operations from opening to closing — including food preparation, equipment setup, daily production targets, hygiene control, and end-of-day cleaning. Enforce Halal and NEA hygiene standards with zero tolerance for non-compliance; ensure all preparation, storage, and cooking processes strictly follow company and regulatory requirements. Execute multiple recipes simultaneously under tight timeframes while maintaining consistent taste, portion, and presentation across all dishes. Lead and coordinate kitchen staff , assign prep duties, monitor work quality, and ensure discipline and teamwork under high-pressure service hours. Anticipate kitchen needs and prevent disruptions — monitor ingredient levels, check incoming supplies, and resolve equipment or manpower issues in real time. Handle customer orders and feedback professionally , including last-minute changes or special requests, without compromising kitchen flow or quality. Maintain complete kitchen documentation , including temperature logs, cleaning schedules, stock records, and daily production reports for management review. Manage crises calmly , such as unexpected absenteeism, delayed deliveries, or sudden volume spikes, ensuring uninterrupted operations. Requirements Minimum 3–5 years of experience in a fast-paced restaurant or central kitchen, preferably in Malay / Muslim cuisine . Proven ability to lead a team and multitask under stress , with strong attention to detail and consistency. Deep understanding of Halal, NEA, and food safety standards , with a proactive attitude toward maintaining kitchen discipline. Physically fit, resilient, and capable of standing long hours in a hot, high-volume kitchen environment. Strong communication and problem-solving skills, able to guide junior staff and liaise effectively with management and suppliers. Must be available to work on weekends, Public Holidays, and extended hours when required . Singaporean / PR preferred.