Chief Assistant

Roles & Responsibilities

• Oversee kitchen operations for all locations in the Singapore market.
• Implement consistent processes and guidelines across all kitchen locations.
• Lead kitchen teams in preparing and serving high-quality food in line with the restaurant's concept, and improve team's operational efficiency.
• Develop new recipes to keep the menu innovative and exciting.
• Manage food costs and inventory to optimize profitability and minimize waste.
• Collaborate with procurement and marketing teams to source quality ingredients and ensure excellent presentation.
• Mentor, train, and guide kitchen staff to meet high standards of food preparation and presentation.
• Review operations and procedures regularly, providing recommendations to improve efficiency and align with business goals.
  
  

• Diploma in Culinary Arts, Food and Service Management, or Business Management.
• 2 to 3 years of experience as a chef with kitchen management experience.
• Having WSQ Food Safety and Hygiene Certification would be advantageous.
• Able to work on weekends and public holidays.