Chef

QH F&B HOLDINGS PTE. LTD.; Singapore; On-site; SGD 40,000 - 68,000; Full time

Job summary

QH F&B HOLDINGS PTE. LTD. seeks an experienced Chef/Cook to lead daily kitchen operations in a fast-paced environment in Singapore. The role emphasizes supervising CDPs and Commis, ensuring SOPs, and maintaining high quality across all service periods.

You will be responsible for organizing prep, overseeing production, managing stock levels, and upholding food safety and hygiene standards. Collaboration with management for events and menu trials is expected.

Qualifications

• Experience supervising kitchen staff and ensuring SOP adherence.
• Strong knowledge of food safety standards and hygiene practices.
• Ability to plan prep and production based on service demand.

Responsibilities

• Prepare and portion ingredients according to in house recipes and standards.
• Take charge of kitchen and ensure stations are ready before service.
• Supervise junior staff and ensure proper kitchen behaviour.
• Monitor stock levels, control wastage, and assist in stock takes.
• Plan daily prep based on expected covers and production needs.
• Maintain hygiene logs and ensure temperature control across kitchen.
• Communicate issues to management and support events as needed.

Job description

CHEF/COOK

Key Responsibilities

Food Preparation

• Prepare and portion ingredients according to in house recipes and standards.
• Complete daily shop routines for service efficiently and on time.
• Assist in butchery, trimming, marination, curing, smoking, and basic fabrication of proteins.
• Prepare sauces, stocks, condiments, garnises, and side dishes according to SOPs.

Kitchen Operations

• Take charge of kitchen.
• Ensure all stations are ready before service (equipment, cleanliness)
• Control service flow during peak periods, assist on pass when needed
• Step in to support any section if short-handed

Cooking & Food Quality (Butcher-to-Fire)

• Execute grill, wood-fire, and roasting items according to standards
• Ensure all meats are cooked correctly (doneness, resting, slicing)
• Check plating, seasoning, and consistency before food leaves the pass
• Maintain quality across all services, especially during busy periods

Team Supervision

• Supervise CDPs and Commis during prep and service
• Guide junior staff and ensure they follow SOPs
• Help train new staff and improve team skill level
• Maintain discipline, cleanliness, and proper kitchen behaviour

Stock & Cost Control

• Monitor daily stock levels and assist with ordering
• Ensure proper portion control and reduce wastage
• Follow FIFO, proper labelling, and storage standards
• Assist in stock take and highlight any discrepancies

Prep & Production

• Plan daily prep based on expected covers
• Adjust prep levels based on business volume
• Work with CDC on production planning

Hygiene & Food Safety

• Ensure kitchen meets SFA requirements
• Maintain cleanliness of all stations and kitchen areas
• Ensure proper food handling, storage, and temperature control
• Complete and check daily hygiene logs

Communication

• Inform management of any issues (stock shortage, staff issues, equipment problems)

Additional Duties

• Participate in menu trials, R&D sessions, and tasting sessions when required.
• Support brunch, event, or activation services as scheduled.
• Assist in setup and breakdown for special events or promotions.
• Carry out any additional operational duties assigned by management.