Chef

STAR NINE PTE. LTD.; Singapore; On-site; SGD 36,000 - 71,000; Full time

Job summary

STAR NINE PTE. LTD. seeks an experienced Chef to lead kitchen operations, craft and present high-quality dishes, and contribute to menu development in a fast-paced environment.

The role emphasizes strong knife skills, professional culinary training, and leadership to maintain safety, efficiency, and consistency across service shifts.

Qualifications

• Experience in a high-volume or reputable culinary environment.
• Diploma or degree in Culinary Arts or equivalent professional kitchen experience.

Responsibilities

• Prepare, cook, and present high-quality dishes consistently according to recipes and presentation standards.
• Collaborate on seasonal menus, specials, and events with attention to food costs and guest preferences.
• Oversee line operations during service, ensuring efficiency and clear communication under pressure.
• Monitor freshness and quality of ingredients, manage inventory, reduce wastage, and handle supplier orders.
• Enforce HACCP and local food safety standards, ensuring proper handling, storage, and equipment maintenance.
• Train, mentor, and supervise kitchen staff to foster a collaborative and positive work environment.

Skills

Knife skills

Cooking techniques

Flavor profiling

Leadership

Food safety

Team communication

Education

Diploma or degree in Culinary Arts

Job description

Position Overview

As our Chef, you will play a pivotal role in creating, preparing, and presenting high-quality dishes that align with our restaurant's standards and concept. You will oversee daily kitchen operations, manage food preparation, ensure strict adherence to food safety and hygiene protocols, and contribute to menu design and inventory management.

Key Responsibilities

• Food Preparation & Cooking: Prepare, cook, and present high-quality dishes consistently in accordance with established recipes, portion controls, and presentation standards.
• Menu Development: Collaborate with management to create innovative seasonal menus, daily specials, and custom event offerings while considering food costs and guest preferences.
• Kitchen Management: Oversee line operations during service, maintaining efficiency, speed, and clear communication under high-pressure conditions.
• Quality & Inventory Control: Monitor freshness and quality of ingredients, maintain precise inventory levels, reduce wastage, and manage supplier orders.
• Food Safety & Hygiene: Enforce strict health, safety, and hygiene regulations (HACCP/local food safety standards), ensuring proper food handling, storage, and equipment maintenance.
• Team Leadership & Mentorship: Train, mentor, and supervise kitchen staff (line cooks, prep cooks, kitchen stewards), fostering a collaborative and positive work environment.

Qualifications & Requirements

• Experience: Proven experience working as a Chef, Sous Chef, or lead cook in a high-volume or reputable culinary environment.
• Culinary Training: Diploma or degree in Culinary Arts, or equivalent professional kitchen experience.
• Technical Skills: Exceptional knife skills, mastery of core cooking techniques (sauces, grilling, sautéing, plating), and deep understanding of flavor profiles.
• Food Safety Certification: Valid Food Handler / ServSafe / Hygiene certification required.
• Speed & Stamina: Ability to work efficiently under pressure in a fast-paced environment and handle long shifts standing.
• Leadership & Organization: Strong organizational, multitasking, and problem-solving skills with a team-oriented mindset.