CHEF

PEACOCK F&B PTE. LTD.; Singapore; On-site; SGD 33,480 - 50,220; Full time

Job summary

PEACOCK F&B PTE. LTD. is seeking an experienced kitchen lead to oversee operations and ensure the highest quality of food served on time.

You will plan menus within budget, train staff, manage inventory, and enforce safety standards across shifts. The role requires resilience in busy periods and flexibility for evenings, weekends, and holidays. You will coordinate kitchen staff, develop new recipes, monitor trends, and implement improvements based on feedback to keep the menu fresh and

Qualifications

• Experience in managing kitchen operations and coordinating staff.
• Ability to plan menus within budget and seasonal availability.
• Proven track record of ensuring safety and sanitation in a busy kitchen.

Responsibilities

• Ensure food quality and timely service.
• Plan menus considering budget and ingredients.
• Oversee all kitchen operations and staff coordination.
• Train staff on preparation and cooking of menu items.
• Monitor stock and place orders to replenish supplies.
• Enforce safety and sanitation standards.
• Develop new recipes to refresh the menu.
• Stay updated on industry trends.
• Collect feedback and implement improvements.
• Lead food assembly and handle high-pressure periods.
• Adapt to split shifts and opening hours.

Skills

Kitchen leadership

Staff training

Menu planning

Food quality control

Sanitation standards

Stock management

Recipe development

Time management

Flexibility

Policy adherence

Job description

Job Description & Requirements

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.
• irect and lead the food assembly process
• Capacity to work under pressure during the extremely busy period.
• Flexible to work in any shifts, especially in split shifts.
• The ability to understand and follow company policies and procedures.
• The ability to work under pressure.
• Availability to work within opening hours (e.g. evenings, holidays, weekends)