Chef

QIU LIN F&B PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job description

Key Responsibilities

• Kitchen Management: Supervising staff, managing daily prep, and ensuring smooth workflow.
• Staff Supervision: Training, scheduling, and leading line cooks and prep staff.
• Culinary Tasks: Cooking, plating, and ensuring recipe consistency and quality.
• Operations: Inventory control, ordering supplies, and maintaining health/safety standards.
• Leadership: Acting as the head chef's right-hand and taking charge when they are away.

Hierarchy

• Executive Chef: Head of the entire culinary operation.
• Sous Chef: Second-in-command, manages day-to-day execution.
• Station Chefs (Saucier, Garde Manger, etc.): Responsible for specific kitchen sections.
• Commis/Line Cooks & Prep Cooks: Perform core cooking and preparation tasks.