kitchen chef

Roles & Responsibilities

Job Description & Requirements

Key Responsibilities:

1. Kitchen Operations Management

• Assist in overseeing daily kitchen operations and workflow.
• Ensure timely food preparation and service in accordance with company standards.
• Monitor portion control, presentation, and food quality.
• Support menu planning, seasonal updates, and new dish introductions.

2. Staff Supervision & Training

• Supervise and guide kitchen staff in daily tasks.
• Assist in staff scheduling, attendance, and performance monitoring.
• Conduct on-the-job training to ensure consistent food quality and safety practices.
• Foster a positive and efficient working environment.

3. Food Safety & Hygiene

• Ensure all kitchen operations comply with food safety and hygiene regulations (NEA / SFA standards if in Singapore).
• Conduct regular checks on cleanliness, storage, and waste management.
• Maintain proper records for temperature logs, cleaning schedules, and food expiry.

4. Inventory & Cost Control

• Assist in managing inventory levels and daily stock usage.
• Conduct stock checks and support monthly inventory reporting.
• Monitor food wastage and assist in cost control initiatives.
• Coordinate with suppliers and assist in receiving goods and verifying quality.

5. Coordination & Communication

• Liaise with the Outlet Manager, Head Chef, and service team to ensure smooth operations.
• Support communication between kitchen and front-of-house for accurate order handling.
• Handle customer feedback related to food quality or kitchen service when required.

6. Administrative Support

• Assist in maintaining kitchen documentation, including schedules, HACCP checklists, and reports.
• Support management in planning staff rosters, shift changes, and leave arrangements.
• Participate in meetings and contribute to continuous improvement initiatives.

Requirements

• Training will be provided
• Must be able to work on weekends & PH
• Shift work
• Working hours up to 12 hours per day.
• 4 days off per month

Tell employers what skills you have

Menu Planning
Kitchen
Staff Scheduling
Cooking
Housekeeping
Seasonal adjustment
Ensuring Food Quality
Sanitation
shifts schedules
Staff Supervision
Presentation
Scheduling
Culinary Skills
Performance Monitoring
Time & Attendance
Kitchen Management