Chef cum Service Assistant

ZAFRIN PTE. LTD.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

ZAFRIN PTE. LTD. in Singapore seeks an experienced kitchen leader to plan menus, manage operations and staff, and ensure food safety standards are met.

You will coordinate with suppliers, control costs, and oversee all aspects of kitchen performance, from prep to service, while maintaining payroll records and staff development.

Qualifications

• Experience managing kitchen operations and staff.
• Proven ability to plan menus and control costs.
• Strong knowledge of hygiene, safety and regulations.
• Experience hiring and training kitchen staff.
• Ability to liaison with suppliers and management.

Responsibilities

• Plan and design menus for eating establishments.
• Calculate costs and liaise with suppliers.
• Direct kitchen operations and manage staff.
• Oversee food preparation, cooking and cleaning.
• Delegate tasks and resolve issues as they arise.
• Ensure compliance with hygiene, health and safety.
• Liaise with general manager to keep operations smooth.
• Ensure ingredients are fresh and meet quality standards.
• Arrange for repairs when necessary.
• Hire, manage and train kitchen staff.
• Oversee the work of subordinates.
• Estimate staff workload and compensation.
• Maintain payroll and attendance records.
• Comply with nutrition and sanitation regulations and safety standards.
• Foster cooperation and respect among coworkers.

Skills

Menu planning

Kitchen management

Staff training

Cost control

Hygiene & safety

Supplier liaison

Payroll & attendance

Job description

• Planning and designing menus for eating establishments
• Calculating costs and liaising with suppliers
• Directing kitchen operations and managing kitchen staff
• Overseeing the food preparation, cooking and cleaning processes
• Delegating tasks and resolving issues as they arise
• Ensuring compliance with hygiene and health and safety regulations
• Liaising with the general manager to ensure operations run smoothly
• Ensuring all ingredients are fresh and meet quality standards
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers