Chef

SEAFOOD BY THE RIVER PTE. LTD.; Singapore; On-site; SGD 42,000 - 74,000; Full time

Job summary

SEAFOOD BY THE RIVER PTE. LTD. is seeking an experienced Chef for a vibrant multi-cuisine restaurant. You will supervise kitchen operations, maintain high quality, and ensure timely delivery of dishes in a fast-paced environment.

Responsibilities include preparing and presenting meals, developing seasonal menus, and mentoring junior staff while upholding hygienic standards and cost control.

Qualifications

• Minimum 2–3 years of culinary experience in a restaurant or hotel.
• Knowledge of restaurant kitchen operations and preparing high-quality dishes.
• Multi-cuisine experience is an advantage.
• Able to work shifts, weekends and public holidays when required.

Responsibilities

• Prepare, cook and present dishes according to recipes and standards.
• Handle mise en place and ensure ingredients are prepared before service.
• Prepare a variety of dishes according to the menu and customer requirements.
• Develop new dishes, seasonal specials and promotional menus.
• Work closely with Head Chef and kitchen team on menu improvement and recipe development.
• Monitor food quality and freshness of ingredients.
• Maintain cleanliness and organisation of kitchen equipment and workstations.
• Coordinate with service staff to ensure timely preparation and delivery of orders.
• Guide junior cooks and kitchen assistants when required.

Skills

Food Preparation

Cooking

Kitchen Operations

Indian Cuisine

Turkish Cuisine

Middle Eastern Cuisine

Multi-Cuisine Cooking

Menu Development

Recipe Development

Food Presentation

Quality Control

Food Cost Control

Inventory Management

Food Hygiene

Kitchen Safety

Teamwork

Job description

CHEF - MULTI-CUISINE RESTAURANT

Roles & Responsibilities

We are looking for an experienced and passionate Chef to join our culinary team. The ideal candidate should have good knowledge of restaurant kitchen operations and be able to prepare high-quality dishes consistently in a fast-paced environment.

Key Responsibilities

• Prepare, cook and present dishes according to restaurant recipes and quality standards.
• Handle daily mise en place and ensure all ingredients are properly prepared before service.
• Prepare a variety of dishes according to the restaurant's menu and customer requirements.
• Experience in Indian, Turkish, Middle Eastern, Asian or international cuisine will be an advantage.
• Ensure consistency in food taste, portion size, presentation and quality.
• Assist in developing new dishes, seasonal specials and promotional menus.
• Work closely with the Head Chef and kitchen team on menu improvement and recipe development.
• Monitor food quality and freshness of ingredients.
• Ensure proper storage, labelling and rotation of food products.
• Maintain appropriate stock levels for daily kitchen operations.
• Minimise food wastage and assist with food cost control.
• Follow established recipes, cooking procedures and portion-control standards.
• Maintain cleanliness and organisation of kitchen equipment and workstations.
• Ensure compliance with food hygiene, sanitation and workplace safety requirements.
• Assist with receiving and checking incoming food supplies.
• Coordinate with service staff to ensure timely preparation and delivery of customer orders.
• Support kitchen operations during busy service periods.
• Guide junior cooks and kitchen assistants when required.
• Perform other kitchen-related duties assigned by the Head Chef or Management.

Requirements

• Minimum 2-3 years of relevant culinary experience in a restaurant, hotel or similar F&B environment.
• Good knowledge of food preparation, cooking techniques and kitchen operations.
• Multi-cuisine experience will be an advantage.
• Able to maintain consistent food quality during high-volume service.
• Good understanding of food hygiene and kitchen safety.
• Able to work independently with minimal supervision.
• Responsible, organised and able to work well as part of a team.
• Willing to learn new cuisines, recipes and cooking techniques.
• Able to work shifts, weekends and public holidays when required.

Key Skills

• Food Preparation
• Cooking
• Kitchen Operations
• Indian Cuisine
• Turkish Cuisine
• Middle Eastern Cuisine
• Multi-Cuisine Cooking
• Menu Development
• Recipe Development
• Food Presentation
• Quality Control
• Food Cost Control
• Inventory Management
• Food Hygiene
• Kitchen Safety
• Teamwork