Job Description
Job Description & Requirements
Key Responsibilities- Assist the Sous Chef and Head Chef in managing day-to-day kitchen operations
- Supervise and guide kitchen staff (Commis Chefs, Cooks) during service
- Ensure all dishes are prepared and presented according to company standards
- Maintain consistency in food quality, taste, and portion control
- Oversee mise en place and ensure readiness for service periods
- Step in to lead kitchen operations in the absence of the Sous Chef
- Monitor stock levels and assist with ordering and inventory control
- Ensure proper storage of food items and minimise wastage
- Enforce food hygiene and safety standards in accordance with Singapore Food Agency guidelines
- Train and mentor junior kitchen staff to improve performance and skills
- Assist in menu development and testing of new dishes when required