Chef

AEMEO Group; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A culinary organization in Singapore is seeking a skilled Kitchen Manager to oversee staff and manage daily operations in a dynamic kitchen environment. Responsibilities include supervising kitchen staff, cooking, ensuring recipe consistency, and maintaining health and safety standards. This role is critical for the smooth workflow of the kitchen, especially in the absence of the head chef. Candidates should possess strong culinary skills and a solid understanding of kitchen operations.

Qualifications

• Proven experience in kitchen management and staff supervision.
• Strong culinary skills with an emphasis on recipe consistency and quality.
• Ability to control inventory and maintain health and safety standards.

Responsibilities

• Supervise kitchen staff and manage daily prep.
• Train and schedule line cooks and prep staff.
• Cook and plate dishes while ensuring quality standards.
• Maintain inventory control and order supplies.
• Lead operations in the absence of the head chef.

Job description

Key Responsibilities

• Kitchen Management: Supervising staff, managing daily prep, and ensuring smooth workflow.
• Staff Supervision: Training, scheduling, and leading line cooks and prep staff.
• Culinary Tasks: Cooking, plating, and ensuring recipe consistency and quality.
• Operations: Inventory control, ordering supplies, and maintaining health/safety standards.
• Leadership: Acting as the head chef's right-hand and taking charge when they are away.

Hierarchy

Executive Chef: Head of the entire culinary operation.

Sous Chef: Second-in-command, manages day-to-day execution.

Station Chefs (Saucier, Garde Manger, etc.): Responsible for specific kitchen sections.

Commis/Line Cooks & Prep Cooks: Perform core cooking and preparation tasks.