Chief Chef

Foods Bridge; Singapore; On-site; SGD 50,000 - 73,000; Full time

Job summary

Foods Bridge is seeking an experienced kitchen supervisor to manage daily operations in our Singapore kitchen. You will lead a team to ensure recipes are followed, maintain high hygiene standards, and coordinate orders and deliveries from suppliers.

The role requires a strong culinary passion, 10+ years in F&B, and WSQ Food & Hygiene certification. Weekend shifts and split shifts are expected, with a focus on consistency in taste and presentation.

Qualifications

• Minimum GCE N-Level or IT Equivalent.
• Minimum 10 years working experience in F&B or relevant experience.
• Possess passion in culinary.
• Positive attitude with ability to influence and lead a team.
• Possess WSQ Food & Hygiene Certificate.

Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections.
• Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes.
• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations.
• Ensure the highest standard of cleanliness in the kitchen at all times.
• Train new employees to ensure consistency in food presentation, taste and texture.
• Appraise the performance of subordinates and make recommendations for promotions or other actions.
• Coordinate and oversee the receiving/collection of delivery of materials from suppliers.
• Set-up for new restaurant and menu planning & costing.

Skills

Leadership

Team coordination

Multi-tasking

Communication

Japanese language

Education

GCE N-Level or IT Equivalent

WSQ Food & Hygiene Certificate

Job description

Job Description & Requirements

• To perform weekly and dailyordering of ingredients for individual sections
• Supervise all cooking activitiesto ensure dishes are prepared in accordance to the established recipes
• Preparemise-en-place/ingredients and ensure smooth day-to-day operations
• Ensure the highest standard ofcleanliness in the kitchen at all times
• Train new employees in order toensure consistency in food presentation, taste and texture
• Appraise the performance of thesubordinate and make recommendations for promotions or other actions
• Ensuring that kitchen staffadhere to quality, hygiene and cleanliness standards
• Co-ordinate and oversee thereceiving/collection of delivery of materials from suppliers
• Dealing with suppliers andensuring that they supply quality goods at affordable prices
• Set-up for new restaurant
• Make reports on all matterspertaining to kitchen operation
• Menu planning & costing
• Creating new product and recipes
• Maintain a high standard ofpersonal hygiene and observe all guidelines pertaining to the handling andpreparation of orders
• Minimum GCE N-Level or ITEqualifications
• Minimum 10 years workingexperience in F&B or relevant experience
• Possess passion in culinary
• Positive attitude with abilityto influence and lead a team
• Possess WSQ Food & HygieneCertificate
• Good understanding of proceduresrelated to kitchen operation
• Able to do split shift and workon weekends and public holidays
• Able to multi-task, adapt tofast paced environment and work under pressure
• Uphold excellent food hygieneand kitchen safety practices
• Able to speak japanese to liaisewith japanese R&D team