Location
singapore, singapore, Singapore
Posted
July 06, 2026
Job Description
- Lead and manage kitchen staff, including line cooks, prep cooks, and sous chefs.
- Oversee kitchen operations, includingscheduling, inventory, and daily prep, while ensuring health and safety regulations are met.
- Conduct regular staff evaluations, provide feedback, and foster a positive work environment.
- Design and develop menus that reflect the restaurant’s concept and customer preferences.
- Stay updated on trends and incorporate new techniques and ingredients to keep the menu fresh and innovative.
- Ensure strict adherence to food safety guidelines and obtain necessary certifications.
- Oversee food preparation to maintain high culinary standards, whilemanaging inventoryand minimizing waste.
- Manage kitchen budgets, monitor food costs, and adjust pricing or portion sizes to maintain profitability.
- Build strong vendor relationships to source high-quality ingredients at competitive prices.
- Manage...