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

Requirements

• Minimum 2–4 years of experience in a professional kitchen
• Prior experience in a supervisory or senior line cook role preferred
• Strong knowledge of kitchen operations and food safety standards
• Ability to work in a fast-paced environment and handle pressure during peak hours
• Good leadership and communication skills
• Positive attitude, disciplined, and team-oriented