Chef (Seafood)

AHOY CIDB PTE. LTD.; Singapore; On-site; SGD 31,000 - 50,000; Full time

Job summary

AHOY CIDB PTE. LTD. is seeking a dedicated kitchen professional to oversee a designated station, manage mise en place, and execute dishes with high consistency. You will mentor junior cooks, monitor quality and portions, and assist with recipe testing and cost calculations for new dishes.

The role emphasizes hygiene, safety compliance with SFA standards, and collaboration with senior chefs on menu development. Based in Singapore, this position requires hands-on leadership in a fast-paced kitchen.

Qualifications

• Oversee operations in designated station (hot kitchen, grill, sauté, fish, meat, cold larder or pastry)
• Prepare and organize all ingredients, sauces, and equipment required before service time according to standardized recipes.
• Execute a-la-carte or standard menu dishes during service with high consistency in taste, texture, and presentation.
• Guide, train, and delegate tasks to junior cooks and Commis Chefs.
• Check raw and cooked products for freshness and quality, enforcing strict portion sizes to minimize waste.
• Monitor station stock levels, handle proper food storage/rotation, and track wastage.
• Maintain clean workstation areas and adhere strictly to food safety and SFA standards.
• Assist senior chefs with recipe testing, R&D, and cost calculations for new dishes.

Responsibilities

• Oversee operations in designated station and ensure smooth kitchen workflow.
• Prepare mise en place and pre-service prep for ingredients, sauces, and equipment.
• Cook and plate dishes during service with consistent taste, texture and presentation.
• Supervise, train, and delegate tasks to junior cooks and Commis Chefs.
• Enforce strict portion control and quality checks to minimize waste.
• Monitor stock levels, storage, rotation, and wastage tracking.
• Maintain hygiene and food safety standards across the workstation.
• Collaborate with senior chefs on menu testing and cost calculations.

Job description

• Section Management: Oversee operations in a designated station—such as the hot kitchen, grill, sauté, fish, meat, cold larder, or pastry.
• Mise en Place & Prep: Prepare and organize all ingredients, sauces, and equipment required before service time according to standardized recipes.
• Cooking & Plating: Execute a-la-carte or standard menu dishes during service with high consistency in taste, texture, and presentation.
• Supervision & Mentoring: Guide, train, and delegate tasks to junior cooks and Commis Chefs working within the section.
• Quality & Portion Control: Check raw and cooked products for freshness and quality, enforcing strict portion sizes to minimize food waste.
• Inventory & Stock Management: Monitor station stock levels, handle proper food storage/rotation, and track wastage.
• Hygiene & Safety Compliance: Maintain clean workstation areas and adhere strictly to food safety and SFA standards.
• Menu Collaboration: Assist senior chefs with recipe testing, R&D, and cost calculations for new dishes