chef

STEP UP GLOBAL CONSULTANCY PTE. LTD.; Região Norte; On-site; BRL 90,000 - 150,000; Full time

Job summary

STEP UP GLOBAL CONSULTANCY PTE. LTD. seeks a Head Chef/Kitchen Manager to lead kitchen operations, plan menus, manage inventory and mentor staff in a fast-paced environment.

You will ensure health and safety compliance, control food costs, and supervise line cooks and prep cooks to deliver high-quality dishes. The role requires strong leadership and multitasking under pressure.

Qualifications

• 3–5 years of experience in fast-paced or high-volume kitchens.
• Proficiency in advanced cooking techniques.
• Strong leadership and staff mentoring abilities.

Responsibilities

• Create budget-conscious, seasonal menus aligned with restaurant goals.
• Supervise daily kitchen operations for smooth workflow.
• Manage inventory and orders to maintain stock and reduce waste.
• Hire, train, and mentor kitchen staff to enhance performance.
• Ensure health, sanitation, and hygiene codes are followed.
• Inspect plates before service to maintain quality.

Education

Formal culinary school degree, diploma, or equivalent hands-on kitchen experience

Job description

Job Summary

Lead kitchen operations by planning budget-conscious menus, managing inventory, and supervising staff to deliver high-quality food in a fast-paced environment. Ensure compliance with health and safety standards while mentoring the kitchen team.

Responsibilities

• Create appetizing, budget-conscious, and seasonal menus aligned with restaurant goals
• Supervise daily kitchen operations to ensure smooth workflow and timely food preparation
• Manage food inventory and place ingredient orders to maintain stock levels and reduce waste
• Hire, train, and mentor kitchen team members including line cooks and prep cooks to enhance skills and performance
• Inspect food plates before service to maintain quality standards
• Enforce strict health, sanitation, and hygiene codes to ensure food safety compliance

Preferred competencies and qualifications

• Formal culinary school degree, diploma, or equivalent hands-on kitchen experience
• 3 to 5 years of experience working in a fast-paced or high-volume kitchen environment
• Proficiency in advanced cooking techniques to prepare diverse menu items
• Strong leadership skills to manage and motivate kitchen staff
• Ability to multitask effectively in a high-pressure kitchen setting
• Budget management skills to control food costs and optimize resource use