Chef

3DM HOSPITALITY PTE. LTD.; Singapore; On-site; SGD 40,000 - 70,000; Full time

Job summary

3DM Hospitality Pte. Ltd. seeks a proactive kitchen leader to plan and update menus, maintain quality, and supervise daily operations. You will collaborate with front-of-house to ensure smooth service and uphold safety and hygiene standards.

Responsibilities include developing new dishes, managing costs, training staff, and resolving food-related feedback to maintain customer satisfaction.

Responsibilities

• Plan, design, and update menus in line with the restaurant's concept.
• Ensure consistent quality, taste, presentation, and portion control.
• Develop new dishes, seasonal items, and special promotions.
• Maintain standard recipes and preparation procedures.
• Oversee daily kitchen operations and ensure smooth service.
• Coordinate with front-of-house team to ensure efficient workflow.
• Ensure proper maintenance and handling of kitchen equipment.
• Lead, supervise, and train kitchen staff.
• Monitor staff performance and enforce kitchen discipline.
• Manage food cost and maintain profitability targets.
• Oversee purchasing, stock control, and supplier coordination.
• Conduct regular inventory checks and minimise wastage.
• Ensure full compliance with food safety and hygiene regulations.
• Maintain cleanliness and sanitation standards at all times.
• Enforce workplace safety procedures.
• Ensure food quality meets customer expectations.
• Address and resolve food-related feedback or complaints.

Job description

• Plan, design, and update menus in line with the restaurant's concept.
• Ensure consistent quality, taste, presentation, and portion control.
• Develop new dishes, seasonal items, and special promotions.
• Maintain standard recipes and preparation procedures.
• Oversee daily kitchen operations and ensure smooth service.
• Coordinate with front-of-house team to ensure efficient workflow.
• Ensure proper maintenance and handling of kitchen equipment.
• Lead, supervise, and train kitchen staff.
• Monitor staff performance and enforce kitchen discipline.
• Manage food cost and maintain profitability targets.
• Oversee purchasing, stock control, and supplier coordination.
• Conduct regular inventory checks and minimise wastage.
• Ensure full compliance with food safety and hygiene regulations.
• Maintain cleanliness and sanitation standards at all times.
• Enforce workplace safety procedures.
• Ensure food quality meets customer expectations.
• Address and resolve food-related feedback or complaints.