chef

BA DAO GUAN PTE. LTD.; Singapore; On-site; SGD 42,000 - 75,000; Full time

Job summary

BA DAO GUAN PTE. LTD. in Singapore seeks a Kitchen Manager to oversee daily food preparation, quality control, and presentation across menus and specials.

The role focuses on kitchen operations, staff supervision, menu development, cost targets, safety, and teamwork to ensure an outstanding dining experience for guests.

Responsibilities

• Prepare, cook, and present meals according to established recipes and quality standards.
• Ensure consistency, taste, and presentation of all dishes served.
• Monitor food quality and adjust recipes or preparation methods as necessary.
• Maintain a clean and organized workstation.
• Plan daily kitchen activities and coordinate food preparation schedules.
• Ensure all kitchen equipment is properly maintained and used safely.
• Monitor inventory levels and order food supplies as needed.
• Minimize food waste and control kitchen expenses.
• Train, mentor, and supervise kitchen staff.
• Assign duties and monitor employee performance.
• Foster teamwork and maintain a positive kitchen environment.
• Assist with recruitment and onboarding of kitchen personnel when required.
• Design and update menus based on customer preferences, seasonal ingredients, and business objectives.
• Create new recipes and specials to enhance customer satisfaction.
• Ensure menu items meet quality, nutritional, and cost targets.

Job description

Key Responsibilities

Food Preparation & Quality

• Prepare, cook, and present meals according to established recipes and quality standards.
• Ensure consistency, taste, and presentation of all dishes served.
• Monitor food quality and adjust recipes or preparation methods as necessary.
• Maintain a clean and organized workstation.

Kitchen Operations

• Plan daily kitchen activities and coordinate food preparation schedules.
• Ensure all kitchen equipment is properly maintained and used safely.
• Monitor inventory levels and order food supplies as needed.
• Minimize food waste and control kitchen expenses.

Staff Supervision

• Train, mentor, and supervise kitchen staff.
• Assign duties and monitor employee performance.
• Foster teamwork and maintain a positive kitchen environment.
• Assist with recruitment and onboarding of kitchen personnel when required.

Menu Development

• Design and update menus based on customer preferences, seasonal ingredients, and business objectives.
• Create new recipes and specials to enhance customer satisfaction.
• Ensure menu items meet quality, nutritional, and cost targets.