CHEF

FK Human Resources; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A culinary recruitment agency in Singapore is seeking an experienced chef to manage kitchen operations, develop menus, and ensure high standards of food quality and safety. The ideal candidate has a culinary diploma and proven experience in a commercial kitchen. Strong culinary skills, creativity, and the ability to work under pressure are essential. Join a dynamic kitchen team to deliver exceptional dining experiences.

Qualifications

• Proven experience as a chef, sous chef, or relevant role in a commercial kitchen.
• Strong skills in food preparation, plating, and knife techniques.
• Knowledge of kitchen hygiene and food safety standards.

Responsibilities

• Plan and develop menus in collaboration with management.
• Prepare and cook a wide variety of dishes with attention to taste, presentation, and nutrition.
• Supervise and train kitchen staff.
• Ensure food quality, consistency, and proper portion control.
• Maintain cleanliness of the kitchen in compliance with health regulations.

Skills

Culinary skills

Creativity

Communication skills

Ability to work under pressure

Knowledge of food safety standards

Education

Culinary diploma from a recognized institution

Job description

Responsibilities

• Plan and develop menus in collaboration with management or based on seasonal availability.
• Prepare and cook a wide variety of dishes with attention to taste, presentation, and nutrition.
• Supervise and train kitchen staff, including cooks, line workers, and dishwashers.
• Ensure food quality, consistency, and proper portion control.
• Maintain cleanliness and organization of the kitchen in compliance with health and safety regulations.
• Order supplies, manage inventory, and monitor food waste to control costs.
• Experiment with new dishes and cooking techniques.
• Accommodate special dietary needs (e.g., vegetarian, gluten‑free, allergies).
• Collaborate with waitstaff and front‑of‑house to ensure smooth service.

Requirements

• Culinary diploma from a recognized institution (preferred but not always required).
• Proven experience as a chef, sous chef, or relevant role in a commercial kitchen.
• Strong culinary skills, including food preparation, plating, and knife techniques.
• Creativity and passion for food.
• Ability to work under pressure and in fast‑paced environments.
• Good communication and interpersonal skills.
• Knowledge of kitchen hygiene and food safety standards