CHEF

WONDERFUL MANPOWER PTE. LTD.; Singapore; On-site; SGD 42,000 - 66,000; Full time

Job summary

WONDERFUL MANPOWER PTE. LTD. is seeking an experienced senior kitchen leader to oversee food preparation, menu development and quality control across locations. You will manage staff, ensure sanitation and safety standards, and coordinate equipment and inventory to meet demand.

The role requires extensive F&B experience, willingness to work holidays and shifts, and the ability to relocate between locations. A relevant degree or diploma is preferred for qualification.

Qualifications

• 20+ years experience in F&B.
• Willing to work on holidays / shifts / change of shift.
• Able to stand/work for long hours.
• Can work between different locations.
• Have relevant degree/diploma.

Responsibilities

• Control and direct the food preparation process and any other relative activities.
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.
• Approve and polish dishes before they reach the customer.
• Plan orders of equipment or ingredients according to identified shortages.
• Arrange for repairs when necessary.
• Remedy any problems or defects.
• Be fully in charge of hiring, managing and training kitchen staff.
• Oversee the work of subordinates.
• Estimate staff’s workload and compensations.
• Maintain records of payroll and attendance.
• Comply with nutrition and sanitation regulations and safety standards.
• Foster a climate of cooperation and respect between co-workers.

Skills

F&B experience

Shift work

Stand long hours

Location flexibility

Degree / Diploma

Education

Diploma in Culinary Arts

Degree in Hospitality (optional)

Job description

. At least 20 years experience in F&B industry

• Willing to work on holidays / work on shifts / change of shift
• Able to stand/work for long hours
• Can work between different locations
• Have relavant degree/diploma

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers