chef

SG3 PTE. LTD.; Singapore; On-site; SGD 36,000 - 60,000; Full time

Job summary

SG3 PTE. LTD. in Singapore is seeking a Kitchen Station Lead to run daily operations, ensure the station is fully set up, stocked, and prepared before service, and uphold recipe and presentation standards.

The role involves supervising junior staff, monitoring inventory and waste to control costs, enforcing strict hygiene and safety rules (SFA/HACCP), and collaborating with the Head Chef on menu refinements and seasonal ideas.

Qualifications

• Station management and daily operations oversight.
• Food preparation following established recipes and plating standards.
• Leadership and mentorship of junior kitchen staff.
• Inventory management and cost control, including FIFO and waste tracking.
• Food safety and hygiene compliance per SFA/HACCP guidelines.
• Menu development and collaboration with Head/Sous Chef.

Responsibilities

• Run daily operations for the assigned station, ensuring mise en place before service.
• Prepare, cook, and plate dishes according to recipes and presentation standards.
• Supervise and mentor junior kitchen staff within the section.
• Monitor stock levels, order supplies, rotate stock, and track wastage to control costs.
• Enforce strict hygiene and food safety standards (SFA/HACCP) across the station.
• Collaborate on recipe refinement and menu changes with the Head Chef and Sous Chef.

Job description

Core Responsibilities

• Station Management:Run daily operations for the assigned section. Ensure the station is fully set up, stocked, and prepared (mise en place) before service kicks off.
• Food Preparation & Consistency:Prepare, cook, and plate dishes according to established recipes, portion controls, and visual presentation standards set by the Head Chef.
• Team Leadership:Supervise, mentor, and direct junior kitchen staff—such as Commis Chefs, trainees, and kitchen assistants—working within the section.
• Inventory & Cost Control:Monitor stock levels of ingredients within the section, order necessary supplies, perform stock rotation (FIFO), and track wastage to optimize food costs.
• Food Safety & Hygiene Compliance:Enforce strict hygiene, cleanliness, and food safety standards (such as SFA regulations in Singapore or HACCP guidelines) across the station and equipment.
• Menu Development:Collaborate with the Head Chef and Sous Chef to refine recipes, suggest seasonal ideas, and help execute menu changes.