Assistant Head Chef

A DREAMWORKS COMPANY PTE. LTD.; Singapore; On-site; SGD 33,000 - 61,000; Full time

Job summary

A DREAMWORKS COMPANY PTE. LTD. in Singapore is seeking a skilled Kitchen Operations professional to manage the back-of-house, prepare dishes to recipe standards, and support menu development. The role emphasizes leadership, training, and adherence to high hygiene standards across shifts.

Responsibilities include supervising junior cooks, scheduling staff, training on SOPs, monitoring stock levels, reducing wastage, and ensuring equipment maintenance and compliance with NEA/SFA guidelines.

Qualifications

• Leadership of kitchen team and supervision of junior cooks and assistants.
• Ability to schedule staff shifts and coverages.
• Training staff on SOPs, food handling and cooking techniques.
• Monitor inventory levels and manage stock to avoid shortages.
• Implement cost-control measures and reduce food wastage.
• Ensure compliance with local hygiene and safety regulations (NEA/SFA).
• Oversee proper use and maintenance of kitchen equipment.

Responsibilities

• Assist Management: help Head Chef run daily back-of-house operations and take charge in their absence.
• Cooking & Quality Control: prepare dishes per recipes, ensure taste, presentation and portion size.
• Menu Support: assist with menu planning, testing, and developing new dishes or specials.
• Team Leadership: supervise and support kitchen staff during shifts.
• Scheduling: organize staff duties and shift coverages.
• Training: train staff on SOPs and cooking techniques.
• Stock Management: monitor inventory and flag low supplies.
• Wastage Reduction: implement cost-control measures to minimize waste.
• Safety & Hygiene: maintain cleanliness and comply with NEA/SFA guidelines.
• Equipment Maintenance: ensure proper use and routine checks.

Skills

Team Leadership

Scheduling

Training

Inventory Management

Wastage Reduction

Hygiene & Safety

Equipment Maintenance

Job description

Kitchen Operations & Food Preparation

• Assist Management: Help the Head Chef run daily back-of-house operations and take full charge of the kitchen in the Head Chef's absence.
• Cooking & Quality Control: Prepare and cook dishes according to established recipes, ensuring proper taste, presentation, portion size, and consistency.
• Menu Support: Assist with menu planning, testing, and developing new dishes or daily specials.

Staff Supervision & Training

• Team Leadership: Supervise, guide, and support junior cooks, chefs, and kitchen assistants during shifts.
• Scheduling: Help organize staff duties, work schedules, and manage shift coverages or leaves.
• Training: Train new and existing staff on standard operating procedures (SOPs), food handling, and cooking techniques.

Inventory & Cost Control

• Stock Management: Monitor kitchen inventory, track stock levels, and flag low supplies or shortages to the Head Chef.
• Wastage Reduction: Monitor food wastage and assist in implementing cost-control measures.

Hygiene & Safety Compliance

• Cleanliness: Maintain high standards of cleanliness, sanitation, and organization across all kitchen work areas.
• Safety Standards: Follow and enforce local food safety and hygiene regulations (such as NEA and SFA guidelines).
• Equipment Maintenance: Ensure proper use, routine checks, and maintenance of kitchen equipment, reporting repairs when necessary.