Chef - Indonesian Cuisine

ANZH SINGAPORE PTE. LTD.; Singapore; On-site; SGD 49,000 - 58,000; Full time

Job summary

ANZH SINGAPORE PTE. LTD. seeks an experienced Chef to oversee all kitchen operations and ensure authentic Indonesian cuisine of the highest quality. You will lead kitchen staff, manage inventory, develop menus, and uphold food safety and cost controls.

The role requires 3–5 years of culinary experience, specifically in Indonesian cuisine, with prior supervisory or kitchen management experience. The candidate should maintain high standards and drive customer satisfaction.

Qualifications

• Minimum 3–5 years of relevant culinary experience.
• Experience in Indonesian cuisine is required.
• Previous supervisory or kitchen management experience preferred.
• Strong knowledge of Indonesian cooking techniques and traditional dishes.
• Leadership and team management skills.

Responsibilities

• Oversee all kitchen operations and ensure authentic Indonesian cuisine quality and presentation.
• Manage food preparation, kitchen staff, inventory control, and menu development.
• Ensure compliance with food safety regulations and HACCP procedures.
• Monitor costs, controls, and profitability while maintaining customer satisfaction.
• Train, supervise, and mentor kitchen personnel; recruit and onboard staff when needed.
• Coordinate with procurement to manage stock levels and ingredient rotation.

Skills

Indonesian cooking

Leadership

Inventory management

Food safety

Staff training

Education

Certificate/Diploma in Culinary Arts

Job description

Chef

Department

Kitchen Operations

Reports To

Restaurant Manager / Operations Manager

Job Summary

The Chef is responsible for overseeing all kitchen operations, ensuring the preparation and presentation of authentic Indonesian cuisine to the highest standards of quality, hygiene, and consistency. The Chef will manage food preparation, kitchen staff, inventory control, menu development, and compliance with food safety regulations while maintaining cost efficiency and customer satisfaction.

Key Duties & Responsibilities

Food Preparation & Quality Control

• Prepare, cook, and present Indonesian dishes according to established recipes and standards.
• Ensure consistency in taste, quality, portion sizes, and presentation.
• Monitor food quality and freshness of ingredients.
• Develop and improve menu items while maintaining authenticity.
• Ensure timely preparation and service during operating hours.

Kitchen Operations

• Supervise and coordinate daily kitchen activities.
• Organize work schedules and allocate duties to kitchen staff.
• Maintain cleanliness and organization of all kitchen areas.
• Ensure all kitchen equipment is properly used and maintained.
• Monitor stock levels and coordinate purchasing requirements.

Inventory & Cost Control

• Manage inventory of food, beverages, and kitchen supplies.
• Conduct regular stock counts and minimize wastage.
• Ensure proper storage and rotation of ingredients using FIFO principles.
• Control food costs and maintain profitability targets.
• Assist in supplier sourcing and procurement activities.

Food Safety & Compliance

• Ensure compliance with all food hygiene, sanitation, and safety regulations.
• Implement and maintain HACCP and food safety procedures.
• Conduct regular kitchen inspections and corrective actions where necessary.
• Ensure all staff follow proper hygiene and food handling practices.

Staff Management

• Train, supervise, and mentor kitchen personnel.
• Monitor staff performance and provide coaching where required.
• Foster teamwork and maintain a positive working environment.
• Assist in recruitment and onboarding of kitchen staff.

Authority

• Assign and supervise duties of kitchen staff.
• Recommend menu changes and new food offerings.
• Approve food preparation standards and quality controls.
• Request procurement of kitchen supplies and ingredients.
• Recommend disciplinary actions relating to kitchen operations and hygiene compliance.

Requirements

Education

• Certificate, Diploma, or equivalent qualification in Culinary Arts, Hospitality, or related field preferred.

Experience

• Minimum 3–5 years of relevant culinary experience.
• Experience in Indonesian cuisine is required.
• Previous supervisory or kitchen management experience preferred.

Knowledge & Skills

• Strong knowledge of Indonesian cooking techniques and traditional dishes.
• Knowledge of food safety, hygiene, and sanitation standards.
• Leadership and team management skills.
• Inventory and cost control management.
• Ability to work under pressure in a fast-paced environment.
• Good communication and organizational skills.

Key Performance Indicators (KPIs)

• Food quality and consistency.
• Customer satisfaction levels.
• Food cost percentage.
• Kitchen hygiene and compliance standards.
• Inventory accuracy and wastage control.
• Staff productivity and retention.

Working Hours

As scheduled, including weekends and public holidays as required by restaurant operations.

Salary

up to SGD$4800.