Location
singapore, singapore, Singapore
Posted
July 06, 2026
Job Description
Roles & Responsibilities Core Responsibilities
- Menu Development: Design innovative and seasonal menus that reflect the establishment's vision and drive customer satisfaction.
- Team Leadership: Hire, train, schedule, and mentor kitchen staff (including sous chefs and line cooks) to build a collaborative and highly skilled workforce.
- Financial & Cost Control: Manage kitchen budgets, including food and labor costs, to ensure maximum profitability without compromising quality.
- Inventory & Purchasing: Oversee the procurement of fresh ingredients and kitchen supplies while tracking stock levels and minimizing waste.
- Health & Safety: Enforce strict food safety, sanitation, and hygiene regulations (such as HACCP) at all times.
- Quality Assurance: Ensure all dishes are prepared promptly and presented aesthetically according to set culinary standards before reaching the guest. ...