Catering Kitchen Chef - Quality & Menu Innovator

Aisearch; Singapore; On-site; SGD 39,000 - 58,000; Full time

Job summary

Aisearch is seeking a kitchen professional in Singapore to oversee food preparation and ensure all recipes and presentations meet the company’s quality standards. The role includes menu planning, cost management, and development of new products while maintaining strict hygiene, storage, and stock control for catering operations.

The candidate will ensure timely delivery to catering customers, monitor stock levels, and minimize waste by aligning production with demand and supplier deliveries, all

Responsibilities

• Oversee food preparation and ensure all recipes and presentation meet the company's specification and commitment to quality
• Responsible to ensure that quality of the food produced in Catering Kitchen meets Company's standards before it is delivered to catering customers in a timely manner
• Accountable for food cost management, menu planning, development and creation of new products when required
• To ensure the quality of all food (refers to raw and cooked) and condiments received from suppliers, is well-maintained through proper storage and usage
• housekeeping, and cleanliness & tidiness of work area
• Responsible for the hygienic and safe preparation of food as per Food Hygiene standards and legislated health and safety requirements within the workplace
• Responsible for preparing the daily market list and plan the production schedule to meet business demands. Ensure that there is minimal wastage, on time ordering for freshness of ingredients, sufficient food stock and adjust the production according to the demands of catering
• To assist in inventory management. Monitor the stock level for ingredients and finished products and to maintain its minimum stock level

Job description

Aisearch is seeking a kitchen professional in Singapore to oversee food preparation and ensure all recipes and presentations meet the company’s quality standards. The role includes menu planning, cost management, and development of new products while maintaining strict hygiene, storage, and stock control for catering operations.

The candidate will ensure timely delivery to catering customers, monitor stock levels, and minimize waste by aligning production with demand and supplier deliveries, all