Kitchen Operations Associate: Lead Daily Prep & Quality

Deliciae Hospitality Management Pte Ltd; Singapore; On-site; SGD 31,000 - 50,000; Full time

Job summary

Deliciae Hospitality Management Pte Ltd is seeking an organized Cook/Chef de Partie to join our kitchen team in Singapore. The role involves supporting the Executive/Chef de Cuisine, managing daily kitchen operations, and ensuring top-quality food and presentation for both in-house and outside catering events.

You will oversee junior staff, manage mise-en-place, maintain FIFO stock, and enforce hygiene and FSMS standards. Strong attention to detail and teamwork are essential for success.

Qualifications

• Leadership and supervision of kitchen staff including junior members
• Strong focus on food safety, hygiene and FSMS processes
• Accurate inventory, stock control and waste management

Responsibilities

• Support Executive/Chef de Cuisine and team in daily kitchen operations
• Prepare and delegate mise-en-place as directed
• Oversee junior staff and ensure knowledge of menus/recipes
• Maintain stock for smooth kitchen operations
• Ensure FIFO storage and proper handling of all food items
• Monitor quality and presentation per recipes and standards
• Inspect quality on receipt and sign off deliveries using thermometer checks
• Assist Head Chef in stock movement and monthly inventory
• Uphold hygiene, safety and risk management practices
• Carry out daily kitchen duties including setup, cleaning and waste disposal
• Coordinate with management and kitchen for smooth service
• Contact for career pathway chat (for degree holders)

Skills

Team leadership

Food safety

Inventory management

Attention to detail

Communication skills

Problem solving

Tools

Probe thermometer

Job description

Deliciae Hospitality Management Pte Ltd is seeking an organized Cook/Chef de Partie to join our kitchen team in Singapore. The role involves supporting the Executive/Chef de Cuisine, managing daily kitchen operations, and ensuring top-quality food and presentation for both in-house and outside catering events.

You will oversee junior staff, manage mise-en-place, maintain FIFO stock, and enforce hygiene and FSMS standards. Strong attention to detail and teamwork are essential for success.