Assistant Chef

RECRUIT INTERNATIONAL CONSULTANTS PTE. LIMITED; Singapore; On-site; SGD 78,000 - 145,000; Full time

Job summary

RECRUIT INTERNATIONAL CONSULTANTS PTE. LIMITED seeks a Chef to create and manage Thai/Vietnamese menu development across outlets, ensuring guest expectations are exceeded and an exceptional gastronomic experience.

The role requires 4–5 years as a chef in upscale operations, a culinary/hospitality degree, and fluency in Thai and English. You will lead galley staff, oversee procurement, inventory, hygiene, and staff development to preserve high standards.

Qualifications

• Bachelor's degree or equivalent from a culinary or hospitality school.
• 4–5 years as Chef for upscale outlets/hotels/resorts.
• Specialist knowledge in Thai cuisine from North to South.
• Fluent communication in Thai and English.
• Strong attention to detail and customer service focus.

Responsibilities

• Plan and manage procurement, preservation, production and preparation of all food in a safe, sanitary and cost effective manner.
• Monitor and control the sanitation of kitchen, equipment and related areas to ensure a healthy and safe working environment meeting standards and regulations.
• Forecast and manage menu requirements, consumption and inventory.
• Ensure food quality and compliance with public health/sanitation regulations and required standards.
• Maintain personal appearance/hygiene and uniforms per restaurant standards.
• Enhance customer relations through appearances and culinary demonstrations; provide product details and ensure dietary options are available.
• Develop culinary teams through training, coaching and mentoring to raise skills and performance.

Skills

Thai cuisine expertise

Fluent Thai and English

Leadership & mentoring

Menu planning & procurement

Hygiene & safety compliance

Education

Bachelor's degree or equivalent in culinary or hospitality

Job description

THE POSITION

Create and manage Thai/ Vietnamese menu development and presentation, strides to exceed guest expectation Responsible for all galley employees, food planning, purchasing, inventory management, quality control, hygiene/safety standards, delivery of diverse cuisines and optimum gastronomic experience of guests Report to Head Chef of outlet

RESPONSIBILITIES

• Plan and manage the procurement, preservation, production, preparation of all food at the restaurant in a safe, sanitary and cost effective manner.
• Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a heathy and safe working environment which meets/exceeds standards and regulations of the restaurant and government hygiene departments of the provinces of operation.
• Forecast and manage menu requirements, consumption and inventory.
• Ensure food quality and familiar with the public health/sanitation regulations and requirements and that all meet/exceed required standards.
• To meet restaurant standards and regulations on personal appearance/hygiene and uniforms.
• Enhances customer relations through appearances in all food outlets/public areas; conducting informative and engaging culinary demonstrations as directed; producing in-depth information about the product/preparation; and ensuring menu options are available for passengers with special dietary requirements.
• Develop culinary teams through on-the training, coaching and mentoring to increase their skills, capability, performance and contribution

QUALIFICATIONS AND EXPERIENCE

• Bachelor's degree or equivalent from an accredited culinary or hospitality school.
• A minimum of 4 to 5 years as Chef for a multi-outlet, upscale restaurant, hotel, resort, convention or banqueting service.
• Specialist knowledge and experienced in Thai cuisine cooking, from the North to the South.
• Passionate about food and driven to the highest levels of culinary standards.
• A continued desire to develop professionally and keep up-to-date with current food trends.
• Ability to communicate fluently in Thai and English.
• Strong attention to detail and strong customer service focus.
• Excellent organizational and delegation skills.
• Collaborative style. Building effective relationships across departments.