Chef

APMA RESTAURANT PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A local restaurant in Singapore seeks a skilled chef to plan and prepare meals, manage kitchen staff, and ensure high food quality. The ideal candidate will have experience in culinary arts, strong leadership skills, and knowledge of food safety standards. This role involves menu design and collaboration with the team to deliver excellent dining experiences.

Qualifications

• Experience in culinary arts or related field.
• Strong leadership skills to manage kitchen staff.
• Knowledge of food safety standards.

Responsibilities

• Plan and prepare meals according to menu standards.
• Supervise and coordinate kitchen staff.
• Create menus that are creative and cost-effective.
• Maintain food safety and sanitation standards.
• Order and manage stock of raw ingredients.
• Work closely with restaurant managers and suppliers.

Skills

Food preparation

Staff management

Recipe development

Inventory control

Job description

• Food Preparation & Cooking
  Plan and prepare meals according to menu and standards.
  Ensure consistency in taste, presentation, and portion sizes.
  Develop new recipes and improve existing ones.
• Kitchen Management
  Supervise and coordinate kitchen staff (cooks, assistants, dishwashers).
  Allocate tasks and ensure smooth workflow during service.
  Train and mentor junior chefs and apprentices.
• Menu Planning
  Create menus that are creative, seasonal, and cost-effective.
  Balance customer preferences with food cost and inventory.
  Consider dietary needs (vegetarian, vegan, gluten-free, halal, etc.).
• Quality & Hygiene Control
  Maintain food safety and sanitation standards (HACCP, NEA, etc.).
  Check freshness of ingredients before use.
  Keep kitchen equipment and workstations clean and safe.
• Inventory & Cost Control
  Order and manage stock of raw ingredients.
  Minimize food wastage and control portion sizes.
  Monitor food costs to maintain profitability.
• Collaboration
  Work closely with restaurant managers, waitstaff, and suppliers.
  Coordinate with event or catering teams when needed.
  Ensure timely delivery of dishes during service hours.
• Customer Service (where applicable)
  Occasionally interact with guests for feedback.
  Handle special requests or dietary restrictions.
  Uphold the restaurant’s reputation through food quality