Manager

qh f&b holdings pte. ltd.; Singapore; On-site; SGD 36,000 - 60,000; Full time

Job summary

qh f&b holdings pte. ltd. in Singapore is seeking a Chef/Cook to manage daily kitchen operations, oversee prep, and ensure high-quality food production across all service periods.

The role covers food preparation, station readiness, supervision of CDPs and Commis, stock control, and adherence to hygiene and safety standards. Brings strong teamwork and attention to SOPs for consistent quality.

Responsibilities

• Prepare and portion ingredients according to in house recipes and standards.
• Complete daily shop routines for service efficiently and on time.
• Assist in butchery, trimming, marination, curing, smoking, and basic fabrication of proteins.
• Prepare sauces, stocks, condiments, garnishes, and side dishes according to SOPs.
• Take charge of kitchen.
• Ensure all stations are ready before service (equipment, cleanliness)
• Control service flow during peak periods, assist on pass when needed
• Step in to support any section if short-handed
• Execute grill, wood-fire, and roasting items according to standards
• Ensure all meats are cooked correctly (doneness, resting, slicing)
• Check plating, seasoning, and consistency before food leaves the pass
• Maintain quality across all services, especially during busy periods
• Supervise CDPs and Commis during prep and service
• Guide junior staff and ensure they follow SOPs
• Help train new staff and improve team skill level
• Maintain discipline, cleanliness, and proper kitchen behaviour
• Monitor daily stock levels and assist with ordering
• Ensure proper portion control and reduce wastage
• Follow FIFO, proper labelling, and storage standards
• Assist in stock take and highlight any discrepancies
• Plan daily prep based on expected covers
• Adjust prep levels based on business volume
• Work with CDC on production planning
• Ensure kitchen meets SFA requirements
• Maintain cleanliness of all stations and kitchen areas
• Ensure proper food handling, storage, and temperature control
• Complete and check daily hygiene logs
• Inform management of any issues (stock shortage, staff issues, equipment problems)
• Participate in menu trials, R&D sessions, and tasting sessions when required.
• Support brunch, event, or activation services as scheduled.
• Assist in setup and breakdown for special events or promotions.
• Carry out any additional operational duties assigned by management.

Job description

CHEF/COOK

Key Responsibilities

Food Preparation

• Prepare and portion ingredients according to in house recipes and standards.
• Complete daily shop routines for service efficiently and on time.
• Assist in butchery, trimming, marination, curing, smoking, and basic fabrication of proteins.
• Prepare sauces, stocks, condiments, garnishes, and side dishes according to SOPs.

Kitchen Operations

• Take charge of kitchen.
• Ensure all stations are ready before service (equipment, cleanliness)
• Control service flow during peak periods, assist on pass when needed
• Step in to support any section if short-handed

Cooking & Food Quality (Butcher-to-Fire)

• Execute grill, wood-fire, and roasting items according to standards
• Ensure all meats are cooked correctly (doneness, resting, slicing)
• Check plating, seasoning, and consistency before food leaves the pass
• Maintain quality across all services, especially during busy periods

Team Supervision

• Supervise CDPs and Commis during prep and service
• Guide junior staff and ensure they follow SOPs
• Help train new staff and improve team skill level
• Maintain discipline, cleanliness, and proper kitchen behaviour

Stock & Cost Control

• Monitor daily stock levels and assist with ordering
• Ensure proper portion control and reduce wastage
• Follow FIFO, proper labelling, and storage standards
• Assist in stock take and highlight any discrepancies

Prep & Production

• Plan daily prep based on expected covers
• Adjust prep levels based on business volume
• Work with CDC on production planning

Hygiene & Food Safety

• Ensure kitchen meets SFA requirements
• Maintain cleanliness of all stations and kitchen areas
• Ensure proper food handling, storage, and temperature control
• Complete and check daily hygiene logs

Communication

• Inform management of any issues (stock shortage, staff issues, equipment problems)

Additional Duties

• Participate in menu trials, R&D sessions, and tasting sessions when required.
• Support brunch, event, or activation services as scheduled.
• Assist in setup and breakdown for special events or promotions.
• Carry out any additional operational duties assigned by management.