CHEF

WORKFORCE GATEWAY PTE. LTD.; Singapore; On-site; SGD 36,000 - 60,000; Full time

Job summary

WORKFORCE GATEWAY PTE. LTD. in Singapore is seeking an experienced Kitchen Lead to manage a restaurant kitchen section and ensure service standards. The role focuses on daily operations, quality control and staff training to deliver consistent meals.

You will oversee food preparation, supervise commis chefs, uphold hygiene standards and contribute to menu development, while maintaining efficiency and teamwork in a dynamic environment. Flexibility to work shifts and holidays is required.

Qualifications

• Experience in restaurant, hotel or commercial kitchen.
• Knowledge of food preparation and cooking techniques.
• Able to independently manage a kitchen section.
• Familiar with different cuisines and menu preparation.
• Solid understanding of food hygiene and kitchen safety practices.
• Capable of working under pressure in a fast-paced kitchen.
• Good teamwork and communication skills.
• Able to supervise junior kitchen staff.
• Willing to work shifts, weekends and public holidays.

Responsibilities

• Manage and oversee the daily operations of the assigned kitchen section.
• Prepare, cook and present food according to recipes and quality standards.
• Ensure timely preparation and delivery of orders during service hours.
• Maintain consistency in taste, presentation, portions and quality.
• Coordinate with Head Chef and kitchen staff for smooth operations.

Skills

Kitchen management

Food preparation

Staff supervision

Food safety

Menu development

Cost control

Time management

Teamwork

Shift work

Job description

Job Responsibilities

1. Kitchen Operations

1. Manage and oversee the daily operations of the assigned kitchen section.

2. Prepare, cook and present food according to the restaurant's recipes and quality standards.

3. Ensure timely preparation and delivery of food orders during service hours.

4. Maintain consistency in food taste, presentation, portion sizes and quality.

5. Coordinate with the Head Chef and other kitchen staff to ensure smooth kitchen operations.

• 2. Food Preparation & Menu Management
• 6. Prepare ingredients, sauces, marinades and other food items required for daily operations.
• 7. Follow standard recipes and cooking procedures.
• 8. Assist in developing new dishes, menu items and daily specials.
• 9. Monitor food freshness, quality and expiry dates.
• 10. Ensure proper storage, labelling and handling of food ingredients.

• 3. Staff Supervision
• 11. Supervise and guide commis chefs and kitchen assistants assigned to the section.
• 12. Allocate daily food preparation duties to junior kitchen staff.
• 13. Train junior staff in cooking techniques, food preparation and kitchen procedures.
• 14. Monitor staff performance and ensure work is completed efficiently.

• 4. Food Hygiene & Safety
• 15. Maintain cleanliness and hygiene in the assigned kitchen section.
• 16. Ensure compliance with Singapore food safety and hygiene requirements.
• 17. Follow proper food handling, storage and temperature control procedures.
• 18. Prevent cross-contamination between raw and cooked food.
• 19. Ensure kitchen equipment and utensils are properly cleaned and maintained.

• 5. Stock & Cost Control
• 20. Monitor ingredients and kitchen inventory levels.
• 21. Inform the Head Chef or management of stock shortages.
• 22. Minimise food wastage through proper portion control and ingredient management.
• 23. Assist with stocktaking and receiving of food supplies.
• 24. Ensure ingredients are used efficiently to control food costs.

Job Requirements

• Relevant experience working in a restaurant, hotel or commercial kitchen.
• Good knowledge of food preparation and cooking techniques.
• Ability to independently manage an assigned kitchen section.
• Knowledge of different cuisines and menu preparation.
• Good understanding of food hygiene and kitchen safety practices.
• Ability to work under pressure in a fast-paced kitchen environment.
• Good teamwork, communication and organisational skills.
• Ability to supervise and guide junior kitchen staff.
• Willingness to work shifts, weekends and public holidays when required.