Kitchen chef

INVIVO F&B SINGAPORE PTE. LTD.; Singapore; On-site; SGD 47,000 - 69,000; Full time

Benefits offered by this job

Staff meals

Employee benefits

Growth opportunities within the FRENCH

Job summary

INVIVO F&B SINGAPORE PTE. LTD. is seeking an Outlet Chef to lead its kitchen and maintain high French culinary standards. You will oversee daily kitchen operations, ensure quality and presentation, and collaborate on seasonal menu development.

The role calls for hands-on leadership, strong knowledge of French cuisine, and prior experience supervising a small kitchen team. Weekend shifts may apply, with a competitive salary based on experience.

Qualifications

• Proven expertise in French cuisine and traditional cooking techniques.
• Experience with crepes and buckwheat galettes is highly desirable.
• Strong understanding of food costing, stock management and portion control.
• Experience supervising or leading a small kitchen team.
• Able to work independently and stay organized during busy services.

Responsibilities

• Manage the daily operations of the outlet kitchen.
• Prepare and serve crepes, galettes and other French cafe dishes per recipes and presentation standards.
• Ensure consistent food quality, taste, portioning and presentation.
• Develop seasonal dishes, daily specials, and new menu items with management.
• Supervise, train and schedule kitchen staff.

Skills

French cuisine

Crepes & galettes

Food costing & portion control

Team leadership

Organized under pressure

Job description

We are looking for a hands-on and experienced Outlet Chef to lead the kitchen, maintain consistent food quality and support the continued development of our French menu.

Key Responsibilities

• Manage the daily operations of the outlet kitchen.
• Prepare and serve cres, galettes and other French caf e9 dishes according to established recipes and presentation standards.
• Ensure consistent food quality, taste, portioning and presentation.
• Develop seasonal dishes, daily specials and new menu items in collaboration with management.
• Supervise, train and schedule kitchen team members.
• Organise mise en place and ensure smooth service during busy periods.
• Monitor food costs, portion control, wastage and kitchen productivity.
• Manage ordering, receiving, stock rotation and inventory levels.
• Maintain high standards of cleanliness, food hygiene and workplace safety.
• Ensure full compliance with SFA regulations and company procedures.
• Coordinate with the service team to deliver an efficient and enjoyable customer experience.
• Ensure all kitchen equipment is properly maintained and report any faults promptly.

Requirements

• Minimum 3 years of professional kitchen experience, preferably in a French restaurant, caf e9, bistro or cr0perie.
• Strong knowledge of French cuisine and traditional cooking techniques.
• Experience preparing cr eapes and buckwheat galettes is highly desirable.
• Good understanding of food costing, stock management and portion control.
• Previous experience supervising or leading a small kitchen team.
• Able to work independently and remain organized during busy service periods.
• Hands-on, reliable and committed to maintaining consistent standards.
• Good understanding of food hygiene and kitchen safety requirements.
• Able to work shifts, weekends and public holidays when required.
• Valid Singapore food hygiene certification, or willingness to obtain it.

What We Offer

• The opportunity to lead the kitchen of a growing French F&B concept.
• Creative involvement in menu development and seasonal offerings.
• A friendly and supportive working environment.
• Competitive salary based on experience.
• Staff meals and employee benefits.
• Opportunities to grow within the FRENCHY brand and future outlets.