Chef

ISLAND CATERING SERVICES PTE. LTD.; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A leading catering company in Singapore is seeking an experienced Chef to oversee kitchen operations, food preparation, and staff management. The ideal candidate will ensure compliance with food safety standards and contribute to menu planning for events and daily operations. This role requires strong leadership skills and the ability to maintain high quality in food production.

Qualifications

• Experience in food preparation and culinary skills.
• Strong understanding of food safety and hygiene standards.
• Ability to manage kitchen staff and operations.

Responsibilities

• Plan, prepare, and cook dishes according to established recipes and standards.
• Oversee daily kitchen operations to ensure smooth workflow.
• Monitor food quality, freshness, and presentation before serving.
• Ensure compliance with food safety standards.
• Manage inventory levels and reduce waste.
• Supervise and train kitchen staff.
• Assist in menu development for events and daily operations.
• Coordinate with other departments for event requirements.
• Oversee food preparation for catering functions.
• Identify areas for improvement in kitchen processes.

Skills

Food preparation and cooking

Kitchen operations management

Quality control

Food safety and hygiene compliance

Inventory and cost management

Staff management and training

Menu planning

Event catering support

Job description

Chef Roles and Responsibilities

1. Food Preparation & Cooking

• Plan, prepare, and cook dishes according to established recipes and standards.
• Ensure consistency in taste, presentation, and portioning.
• Create new menu items or improve existing ones when required.

2. Kitchen Operations

• Oversee daily kitchen operations to ensure smooth workflow.
• Coordinate with kitchen staff to ensure efficient food production.
• Maintain kitchen cleanliness, hygiene, and organization at all times.

3. Quality Control

• Monitor food quality, freshness, and presentation before serving.
• Ensure all dishes meet company and client standards.
• Check that ingredients are sourced, stored, and used correctly.

4. Food Safety & Hygiene

• Ensure compliance with SFA / NEA / ISO / Halal (if applicable) standards.
• Implement and maintain proper food handling, sanitation, and safety procedures.
• Conduct regular hygiene checks and ensure all staff follow protocols.

5. Inventory & Cost Management

• Monitor and manage inventory levels, including raw materials and supplies.
• Reduce waste through proper planning and utilization.
• Assist in cost control by optimizing portion sizes and ingredient usage.

6. Staff Management & Training

• Supervise, guide, and support kitchen staff.
• Conduct training for new hires or when introducing new menus.
• Delegate tasks based on staff skills and kitchen needs.

7. Menu Planning

• Assist in menu development for events, seasonal offerings, and daily operations.
• Ensure menus align with company standards and client requirements.
• Create and test recipes for new menu items.

8. Coordination With Other Departments

• Work closely with the operations team on event or catering requirements.
• Coordinate with the procurement team on ordering and stock needs.
• Liaise with sales when menu customisation is required.

9. Event & Catering Support

• Oversee food preparation for catering functions and large-scale events.
• Ensure timely delivery and setup of food according to event schedules.
• Support live stations or onsite cooking when required.

10. Continuous Improvement

• Identify areas for improvement in kitchen processes.
• Suggest new ideas to enhance efficiency and customer satisfaction.
• Participate in audits and implement corrective actions.