CHEF DE CUISINE

GLOBALTRUST EMPLOYMENT SERVICES; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

GLOBALTRUST EMPLOYMENT SERVICES in Singapore is seeking a hands-on Kitchen Manager to lead a culinary team and ensure top quality and efficiency. You will oversee daily food preparation, supervise staff, and maintain high hygiene standards while controlling costs.

The role focuses on menu development of South Indian dishes, accurate portioning, and ensuring consistency across service during peak hours, with strong leadership and training responsibilities.

Responsibilities

• Supervise, coordinate, and train kitchen staff, cooks, and food preparation workers. Control and direct daily food preparation, workflow, and line service during peak hours. Assign tasks and monitor team performance and personal hygiene standards.
• Develop authentic South Indian recipes (such as dosai, idli, thosai, appam, sambar, chutneys, and regional biryanis/curries like Andhra or Chettinad styles). Construct menus, create new culinary specials, and ensure uniform portion sizes, presentation, and taste. Inspect, taste, and "polish" dishes before they reach customers.
• Plan orders for equipment, fresh ingredients, spices, and supplies based on projected demand and shortages. Maintain par stock levels, calculate inventory, and monitor food costs to keep recipes cost-effective. Minimize kitchen and section food wastage.
• Ensure strict adherence to local food safety, sanitation, and hygiene regulations. Monitor proper storage, temperature controls (refrigeration and core cooking temperatures), and freshness of specialized items like fermented batters. Inspect work areas, utensils, and equipment for cleanliness and functionality

Job description

Key Responsibilities & Job Scope

• Kitchen Management & Leadership:Supervise, coordinate, and train kitchen staff, cooks, and food preparation workers.Control and direct daily food preparation, workflow, and line service during peak hours.Assign tasks and monitor team performance and personal hygiene standards.
• Menu Creation & Culinary Execution:Develop authentic South Indian recipes (such as dosai, idli, thosai, appam, sambar, chutneys, and regional biryanis/curries like Andhra or Chettinad styles).Construct menus, create new culinary specials, and ensure uniform portion sizes, presentation, and taste.Inspect, taste, and "polish" dishes before they reach customers.
• Inventory & Cost Control:Plan orders for equipment, fresh ingredients, spices, and supplies based on projected demand and shortages.Maintain par stock levels, calculate inventory, and monitor food costs to keep recipes cost-effective.Minimize kitchen and section food wastage.
• Quality, Hygiene & Safety Compliance:Ensure strict adherence to local food safety, sanitation, and hygiene regulations.Monitor proper storage, temperature controls (refrigeration and core cooking temperatures), and freshness of specialized items like fermented batters.Inspect work areas, utensils, and equipment for cleanliness and functionality