Chef

Avarice Consultancy Services; Singapore; On-site; SGD 42,000 - 70,000; Full time

Job summary

Avarice Consultancy Services in Singapore is seeking a skilled and passionate chef to lead our restaurant kitchen. You will plan menus, develop new recipes, and oversee day-to-day kitchen operations in a fast-paced environment.

Responsibilities include managing staff, maintaining food quality and safety, controlling costs, and ensuring a clean, well-organized kitchen. The ideal candidate has proven kitchen leadership, strong communication, and the ability to work flexible hours, including

Qualifications

• Proven experience as a chef, including experience managing a kitchen team.
• Knowledge of culinary techniques and trends.
• Strong leadership and interpersonal skills.
• Excellent communication skills.
• Ability to work under pressure and in a fast-paced environment.
• Ability to work a flexible schedule, including evenings and weekends.
• Must possess or obtain a valid food handler's permit.
• High school diploma or equivalent; culinary degree preferred.

Responsibilities

• Plan menus and develop new recipes in collaboration with the restaurant manager and kitchen staff.
• Manage inventory and order supplies.
• Hire, train, and supervise kitchen staff.
• Oversee food preparation and ensure quality and consistency in all dishes.
• Monitor food costs and maintain budgetary control.
• Ensure compliance with all health and safety regulations.
• Maintain a clean and organized kitchen at all times.
• Maintain accurate records and prepare reports as required.
• Other duties as assigned by the restaurant manager.

Skills

Leadership

Culinary knowledge

Communication

Ability to work under pressure

Flexible schedule

Education

High school diploma or equivalent

Culinary degree preferred

Job description

Job Overview:

Our restaurant is seeking a skilled and passionate chef to join our team. The ideal candidate will have a passion for cooking and a creative flair for developing new dishes. The chef will be responsible for planning, directing, and coordinating the operations of the kitchen, including managing staff, creating menus, preparing and cooking food, and maintaining a clean and safe working environment.

Duties and Responsibilities:

• Plan menus and develop new recipes in collaboration with the restaurant manager and kitchen staff
• Manage inventory and order supplies
• Hire, train, and supervise kitchen staff
• Oversee food preparation and ensure quality and consistency in all dishes
• Monitor food costs and maintain budgetary control
• Ensure compliance with all health and safety regulations
• Maintain a clean and organized kitchen at all times
• Maintain accurate records and prepare reports as required
• Other duties as assigned by the restaurant manager

Requirements:

• Proven experience as a chef, including experience managing a kitchen team
• Knowledge of culinary techniques and trends
• Strong leadership and interpersonal skills
• Excellent communication skills
• Ability to work under pressure and in a fast-paced environment
• Ability to work a flexible schedule, including evenings and weekends
• Must possess or obtain a valid food handler's permit
• High school diploma or equivalent; culinary degree preferred

Physical Requirements:

• Ability to stand for long periods of time
• Ability to lift up to 50 pounds
• Ability to work in a hot, humid environment