chef

HYDEENS FOOD PARADISE PTE. LTD.; Singapore; On-site; SGD 36,000 - 54,000; Full time

Job summary

HYDEENS FOOD PARADISE PTE. LTD. is seeking a hands-on kitchen professional to assist the executive chef with menu design and day-to-day kitchen operations in Singapore. You will help ensure timely prep, quality standards, and organized stock control while leading and supporting kitchen staff.

The role includes applying health and safety regulations, training new team members, and managing food costing and compliance to uphold top dining standards in a fast-paced restaurant.

Qualifications

• Assist executive chef in menu design and prep.
• Ensure timely kitchen operations meet quality standards.
• Train new kitchen staff to restaurant standards.

Responsibilities

• Assisting the executive chef in the preparation and design of food menus
• Ensuring the kitchen operates in a timely manner that meets quality standards
• Overseeing and organizing kitchen stock and ingredients
• Supervising other kitchen staff and assisting them when necessary
• Ensuring a first-in, first-out food rotation system and verifying all food products are properly dated and organized for quality assurance
• Training new kitchen personnel to restaurant and kitchen standards
• Managing food costing, controls and compliance
• Implementing and maintaining health and safety regulations in the kitchen
• Preparing meals and filling in when needed

Skills

Menu planning

Food preparation

Stock control

Staff supervision

Quality assurance

Safety compliance

Training & onboarding

Job description

• Assisting the executive chef in the preparation and design of food menus
• Ensuring the kitchen operates in a timely manner that meets quality standards
• Overseeing and organizing kitchen stock and ingredients
• Supervising other kitchen staff and assisting them when necessary
• Ensuring a first-in, first-out food rotation system and verifying all food products are properly dated and organized for quality assurance
• Training new kitchen personnel to restaurant and kitchen standards
• Managing food costing, controls and compliance
• Implementing and maintaining health and safety regulations in the kitchen
• Preparing meals and filling in when needed