Chef

KINGS HALAL FOOD PTE. LTD.; Singapore; On-site; SGD 42,000 - 64,000; Full time

Job summary

Kings Halal Food Pte. Ltd. is seeking an experienced kitchen leader to develop seasonal menus and supervise a dynamic kitchen team. You will oversee training, scheduling, and performance, while ensuring high-quality food is prepared and presented to standard.

You will manage inventory, supplier relationships, and costs to ensure profitability, while maintaining strict safety and sanitation practices across all kitchen operations.

Qualifications

• Experience planning seasonal menus and researching food trends.
• Oversee kitchen staff with training, scheduling and appraisals.
• Prepare and present high-quality dishes following established standards.
• Manage inventory and vendor relationships to minimize waste.
• Enforce health and safety regulations, HACCP compliance.

Responsibilities

• Develop seasonal or specialized menus and recipes based on trends.
• Coordinate kitchen activities and supervise staff performance.
• Prepare and present dishes ensuring consistency with standards.
• Order food and supplies and manage stock to minimize waste.
• Enforce safety and sanitation regulations and HACCP guidelines.
• Monitor food and labor costs to maintain profitability.
• Research new ingredients and suppliers for menu innovation.
• Inspect deliveries and ensure freshness of foods.
• Mentor junior chefs and kitchen staff.
• Coordinate with wait staff for daily specials and service.
• Keep work areas and equipment clean and organized.

Skills

Menu planning

Team leadership

Food preparation

Inventory management

Safety compliance

Cost control

Vendor relations

Ingredient research

Job description

Core Responsibilities

• Menu Planning:Develop seasonal or specialized menus, research food trends, and create new recipes.
• Kitchen Supervision:Oversee and coordinate the activities of kitchen staff, including training, scheduling, and performance assessment.
• Food Production:Prepare, cook, and present high-quality dishes according to established standards.
• Inventory Management:Order food and kitchen supplies, manage stocks to minimize waste, and maintain relationships with vendors.
• Safety & Sanitation:Enforce strict adherence to health and safety regulations, includingHACCP guidelinesand sanitation standards.
• Financial Oversight:Manage kitchen budgets, determine menu pricing, and monitor food and labor costs to ensure profitability.
• Researching new ingredients and suppliers.
• Inspecting deliveries and ensuring freshness of food.
• Training and mentoring junior chefs and kitchen staff.
• Coordinating with wait staff for daily specials and service.
• Maintaining clean and organized work areas and equipment.