Assistant Chief Chef

JAPAN FOODS ENTERPRISES PTE. LTD.; Singapore; On-site; SGD 45,000 - 65,000; Full time

Job summary

A leading food and beverage company in Singapore is seeking an experienced culinary leader to manage kitchen operations. The ideal candidate will have over 10 years of experience in F&B, a passion for culinary arts, and the ability to lead a team. Responsibilities include ordering ingredients, supervising cooking activities, and ensuring kitchen hygiene and safety standards. Understanding Japanese is a plus for liaising with the R&D team.

Qualifications

• Minimum 10 years working experience in F&B or relevant experience.
• Positive attitude with ability to influence and lead a team.
• Able to do split shift and work on weekends and public holidays.

Responsibilities

• Perform weekly and daily ordering of ingredients.
• Supervise cooking activities to ensure compliance with recipes.
• Train new employees to ensure consistency in food presentation.
• Ensure kitchen cleanliness and hygiene standards are maintained.

Skills

Culinary passion

Leadership ability

Multi-tasking

Good hygiene practices

Ability to speak Japanese

Education

GCE N-Level or ITE

WSQ Food & Hygiene Certificate

Job description

Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections
• Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes
• Prepare mise‑en‑place/ingredients and ensure smooth day‑to‑day operations
• Ensure the highest standard of cleanliness in the kitchen at all times
• Train new employees in order to ensure consistency in food presentation, taste and texture
• Appraise the performance of the subordinate and make recommendations for promotions or other actions
• Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards
• Co‑ordinate and oversee the receiving/collection of delivery of materials from suppliers
• Dealing with suppliers and ensuring that they supply quality goods at affordable prices
• Set‑up for new restaurant
• Make reports on all matters pertaining to kitchen operation
• Menu planning & costing
• Creating new product and recipes
• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Qualifications

• Minimum GCE N-Level or ITE qualifications
• Minimum 10 years working experience in F&B or relevant experience
• Possess passion in culinary
• Positive attitude with ability to influence and lead a team
• Possess WSQ Food & Hygiene Certificate
• Good understanding of procedures related to kitchen operation
• Able to do split shift and work on weekends and public holidays
• Able to multi‑task, adapt to fast paced environment and work under pressure
• Uphold excellent food hygiene and kitchen safety practices
• Able to speak Japanese to liaise with Japanese R&D team