Assistant Head Chef — Lead Kitchen & Menu Innovation

avarice services; Singapore; On-site; SGD 42,000 - 66,000; Full time

Job summary

avarice services is seeking a capable kitchen supervisor in Singapore to assist the Head Chef with daily back-of-house operations and take charge in the Head Chef's absence. You will prepare and cook dishes per recipes, ensure quality, and help plan menus and daily specials.

You will train and supervise junior staff, manage shifts, inventory, and cost controls, and uphold NEA/SFA hygiene standards. Weekend and public holiday work is required, and a Class 3 driving licence is preferred.

Responsibilities

• Help the Head Chef run daily back-of-house operations and take full charge of the kitchen in the Head Chef's absence.
• Prepare and cook dishes according to established recipes, ensuring proper taste, presentation, portion size, and consistency.
• Assist with menu planning, testing, and developing new dishes or daily specials.
• Supervise, guide, and support junior cooks, chefs, and kitchen assistants during shifts.
• Help organize staff duties, work schedules, and manage shift coverages or leaves.
• Train new and existing staff on standard operating procedures (SOPs), food handling, and cooking techniques.
• Manage quality and level of kitchen inventory as well as products delivered from suppliers
• Monitor food wastage and assist in implementing cost-control measures.
• Maintain high standards of cleanliness, sanitation, and organization across all kitchen work areas.
• Follow and enforce local food safety and hygiene regulations (such as NEA and SFA guidelines).
• Ensure proper use, routine checks, and maintenance of kitchen equipment, reporting repairs when necessary.
• Must be able to prepare Malay Desserts
• Must be able to work on weekends, and public holidays.
• Must to have a class 3 driving license.
• Must be able to work in a multi task environment.

Job description

avarice services is seeking a capable kitchen supervisor in Singapore to assist the Head Chef with daily back-of-house operations and take charge in the Head Chef's absence. You will prepare and cook dishes per recipes, ensure quality, and help plan menus and daily specials.

You will train and supervise junior staff, manage shifts, inventory, and cost controls, and uphold NEA/SFA hygiene standards. Weekend and public holiday work is required, and a Class 3 driving licence is preferred.