Chinese Resturant Chef Cook

CHWAN URBAN FOOD PTE. LTD.; Singapore; On-site; SGD 72,000 - 132,000; Full time

Job summary

CHWAN URBAN FOOD PTE. LTD. is seeking a Chef for its pre-opening and daily operations in Singapore. You will design the kitchen workflow, develop a profitable menu with Chinese culinary influence, source ingredients, and lead a kitchen team through opening and ongoing service.

The role emphasizes startup/pre-opening experience, strong knowledge of Chinese culinary traditions, and the ability to manage costs, safety, and staff development to deliver high-quality dishes.

Qualifications

• 5+ years of experience as Chef in a high-volume restaurant.
• Startup/pre-opening experience preferred.
• Strong knowledge of Chinese culinary traditions, ingredients, and trends.
• Ability to design a kitchen layout and select equipment (woks, steamers, fryers, etc.).
• Fluent in menu costing, portion control, and kitchen hygiene/safety.
• Leadership skills to build and motivate a team.

Responsibilities

• Lead kitchen operations, ensuring consistency, efficiency, and food safety standards.
• Manage inventory, food costs, and waste reduction.
• Train and mentor staff on authentic cooking techniques and plating.
• Collaborate with management on promotions, seasonal menus, and customer feedback.

Skills

Leadership

Menu costing

Kitchen management

Food safety

Tools

Woks

Steamers

Fryers

Job description

Pre-Opening Phase:

• Kitchen Design & Setup: Plan kitchen workflow, advise on equipment purchases, and oversee installation.
• Menu Development: Design a high-quality, profitable menu (e.g., regional Chinese cuisine, fusion, or specialty dishes).
• Supplier/Vendor Relations: Source ingredients, negotiate costs, and establish reliable supply chains.
• Team Building: Assist in hiring and training kitchen staff (sous chefs, line cooks, etc.).

Daily Operations (Post-Opening):

• Lead kitchen operations, ensuring consistency, efficiency, and food safety standards.
• Manage inventory, food costs, and waste reduction.
• Train and mentor staff on authentic cooking techniques and plating.
• Collaborate with management on promotions, seasonal menus, and customer feedback.

Requirement:

• 5+ years of experience as aChefin a high-volume restaurant.
• Startup/Pre-opening experience(preferred but not mandatory).
• Strong knowledge ofChinese culinary traditions, ingredients, and modern trends.
• Ability to design a kitchen layout and select equipment (woks, steamers, fryers, etc.).
• Fluent in menu costing, portion control, and kitchen hygiene/safety.
• Leadership skills to build and motivate a team.