Hot Kitchen Chef

MDESG PTE. LTD.; Singapore; On-site; SGD 42,000 - 70,000; Full time

Job summary

MDESG PTE. LTD. is seeking a Hot Kitchen Chef to lead daily food preparation, cooking to restaurant standards, and plating with attention to presentation.

You will manage mise-en-place, supervise junior chefs, ensure efficient service during busy periods, and uphold hygiene and safety standards (HACCP).

This role emphasizes cost control, collaboration with senior kitchen staff, and participation in buffet setups and special events.

Qualifications

• Strong leadership and communication.
• Passion for food and high personal hygiene standards.
• Ability to work quickly, efficiently, and under pressure.
• Detail-oriented with a keen eye for quality.

Responsibilities

• Food Preparation & Cooking: Cook and plate dishes according to restaurant standards, recipes, and presentation guidelines.
• Team Leadership & Supervision: Lead, train, and motivate junior chefs (Demi/Commis).
• Quality & Consistency: Monitor food quality, seasoning, and attractive presentation.
• Hygiene & Safety: Maintain high standards of cleanliness and organization (HACCP).
• Inventory & Cost Control: Manage stock, minimize waste, and control food costs.
• Coordination: Coordinate with other kitchen sections and senior chefs (Sous/Executive).

Skills

Leadership

Communication

Passion for food

Hygiene standards

Job description

A Hot Kitchen Chef

Key Responsibilities

• Food Preparation & Cooking:
  • Cook and plate dishes according to restaurant standards, recipes, and presentation guidelines.
  • Prepare daily mise-en-place (ingredients) for the station.
  • Demonstrate advanced cooking techniques (e.g., dry heat, sous vide).
• Team Leadership & Supervision:
  • Lead, train, and motivate junior chefs (Demi/Commis).
  • Delegate tasks and supervise food production for the section.
  • Ensure efficient workflow during busy periods.
• Quality & Consistency:
  • Monitor food quality, seasoning, and attractive presentation.
  • Identify flaws and correct them to maintain consistent taste.
• Hygiene & Safety:
  • Maintain high standards of cleanliness and organization (HACCP).
  • Implement and adhere to health, safety, and sanitation guidelines.
• Inventory & Cost Control:
  • Manage stock, minimize waste, and control food costs.
  • Assist with budgeting and ordering.
• Coordination:
  • Coordinate with other kitchen sections and senior chefs (Sous/Executive).
  • Participate in setting up buffets and special functions.

Essential Skills

• Strong leadership and communication.
• Passion for food and high personal hygiene standards.
• Ability to work quickly, efficiently, and under pressure.
• Detail-oriented with a keen eye for quality.