Seasonal Menu Chef & Kitchen Lead

GMSK PTE. LTD.; Singapore; On-site; SGD 39,000 - 61,000; Full time

Job summary

GMSK PTE. LTD. in Singapore seeks an experienced chef specializing in prata flipping to lead menu planning, food preparation, and kitchen operations. You will manage cooks and assistants, train staff, and ensure high standards of taste, presentation, and portion control.

The role emphasizes cost control, hygiene, and collaboration with management on pricing and events, with a focus on innovation and maintaining quality across all dishes.

Qualifications

• Minimum 4 to 6 years experience in Prata Flipping.

Responsibilities

• Plan, design, and update menus based on seasonal availability, customer preferences, and market trends
• Prepare and oversee the preparation of high-quality dishes, ensuring consistency in taste, presentation, and portion sizes
• Supervise and coordinate kitchen staff, including cooks, assistants, and helpers
• Train, mentor, and evaluate kitchen team members to maintain high performance standards
• Ensure strict adherence to food safety, hygiene, and sanitation regulations
• Monitor and maintain kitchen cleanliness, organization, and workflow efficiency
• Control food costs, reduce wastage, and ensure profitability without compromising quality
• Collaborate with management on pricing, promotions, and special events
• Inspect ingredients and finished dishes to ensure quality and freshness
• Develop new recipes and continuously innovate to enhance the menu
• Ensure proper use and maintenance of kitchen equipment

Skills

Menu planning

Team supervision

Training & mentoring

Food safety & hygiene

Cost control & wastage reduction

Quality control

Menu costing & promotions

Recipe development

Kitchen workflow optimization

Job description

GMSK PTE. LTD. in Singapore seeks an experienced chef specializing in prata flipping to lead menu planning, food preparation, and kitchen operations. You will manage cooks and assistants, train staff, and ensure high standards of taste, presentation, and portion control.

The role emphasizes cost control, hygiene, and collaboration with management on pricing and events, with a focus on innovation and maintaining quality across all dishes.