Chef (Halal Cuisine)

Curate kitchen; Singapore; In loco; SGD 45.000 - 67.000; Tempo pieno

Descrizione del lavoro

Curate kitchen is seeking a dedicated Chef to support daily kitchen operations under the Head Chef. You will assist in menu execution, maintain high quality, and help manage staff and inventory in a fast-paced environment.

Responsibilities include preparing and presenting dishes, enforcing food safety standards, training staff, and stepping in to plan and direct food preparation when needed. Strong leadership and problem-solving are essential.

Competenze

• 1–5 years of proven experience as a Sous Chef or Line Cook.
• Strong knowledge of cooking methods, ingredients, kitchen equipment, and procedures.
• Demonstrated ability in kitchen and team management.
• Ability to work efficiently under pressure and solve problems quickly.
• Familiarity with industry best practices and food safety standards.

Mansioni

• Assist in the preparation and design of food and beverage menus.
• Produce high-quality dishes with attention to presentation and taste.
• Ensure the kitchen operates efficiently and meets quality standards.
• Step in for the Head Chef in planning and directing food preparation when required.
• Resolve kitchen issues proactively and handle high-pressure situations effectively.
• Manage, train, and schedule kitchen staff; monitor and evaluate performance.
• Order and manage inventory to ensure adequate stock levels.
• Maintain cleanliness, organization, and compliance with food safety standards.
• Foster a positive and professional working environment.

Conoscenze

Sous Chef experience / Line Cook

Team management

Food safety knowledge

Working under pressure

Descrizione del lavoro

Role Overview

The Chef plays a key role in ensuring smooth daily kitchen operations. Working closely with the Head Chef, you will support menu execution, maintain high food quality standards, and help manage kitchen staff and inventory.

Key Responsibilities

• Assist in the preparation and design of food and beverage menus
• Produce high-quality dishes with attention to presentation and taste
• Ensure the kitchen operates efficiently and meets quality standards
• Step in for the Head Chef in planning and directing food preparation when required
• Resolve kitchen issues proactively and handle high-pressure situations effectively
• Manage, train, and schedule kitchen staff; monitor and evaluate performance
• Order and manage inventory to ensure adequate stock levels
• Maintain cleanliness, organization, and compliance with food safety standards
• Foster a positive and professional working environment

Requirements & Skills

• 1–5years of proven experience as a Sous Chef or Line Cook
• Strong knowledge of cooking methods, ingredients, kitchen equipment, and procedures
• Demonstrated ability in kitchen and team management
• Ability to work efficiently under pressure and solve problems quickly
• Familiarity with industry best practices and food safety standards