Chief Chef Assistant

RISE CONSULTANTS PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A seafood restaurant in Singapore is seeking a Chief Chef Assistant to lead kitchen operations and ensure high-quality food standards. You will develop recipes, train staff, and control inventory while maintaining safety and quality. The ideal candidate has 3–5 years of experience in a fast-paced kitchen environment and qualifications in Culinary Arts. Join us to enhance culinary experiences and drive the restaurant's success.

Qualifications

• Experience of 3–5 years in professional kitchen operations.
• Direct experience in leadership within food and beverage.
• Strong knowledge of food safety standards.

Responsibilities

• Oversee kitchen operations and ensure food quality.
• Develop new recipes and menus.
• Train and manage kitchen staff.

Skills

Leadership in F&B operations

Menu planning

Inventory management

Cost control

Cooking techniques

Training and motivation

Creative food presentation

Education

Qualifications in Culinary Arts

Job description

Roles & Responsibilities

On behalf of Hua Yu wee Pte Ltd a seafood restaurant, we are in search of an Chief Chef Assistant to lead and coordinate kitchen operations. In this role, you will ensure all food is prepared to the highest company standards, collaborate on menu development, recipes, and promotions, and train and manage kitchen staff. You will also be responsible for maintaining quality and safety standards, controlling costs and inventory, and supporting events and marketing initiatives to enhance guest satisfaction. This role is key to delivering exceptional culinary experiences and contributing to the success of the restaurant business operations.

Job Description

• Oversee kitchen operations and ensure food quality meets company standards.
• Develop new recipes, menus, and promotions with the Culinary team.
• Coordinate with event/wedding teams for tailored menus and smooth execution.
• Train staff on menu items, product knowledge, and daily operations.
• Source supplies, control costs, and minimize food waste.
• Maintain kitchen cleanliness, safety, and compliance with standards.
• Approve requisitions, monitor inventory, and check food quality.
• Handle guest food complaints and ensure customer satisfaction.
• Support marketing strategies, product development, and restaurant expansion.

Job Requirements

• Proof of relevant qualifications in Culinary Arts or relevant certification; direct experience is preferred.
• Minimum 3–5 years of professional kitchen experience, with leadership in F&B operations.
• Strong knowledge of cooking techniques, menu planning, and food safety standards.
• Ability to supervise, train, and motivate kitchen staff.
• Skilled in inventory management, cost control, and quality assurance.
• Creative with a passion for food presentation and innovation.
• Able to work under pressure and manage a fast‑paced kitchen environment.
• Flexible with working hours, including weekends and public holidays.