Seasonal Menu Chef & Kitchen Team Leader

Spring leaf; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

Spring leaf in Singapore is seeking an experienced kitchen lead to plan, design and update menus based on seasonal availability and market trends. You will oversee the preparation of high-quality dishes with consistent taste and presentation, while supervising cooks and assistants to maintain efficiency.

You will train and evaluate kitchen staff to uphold top performance and ensure strict compliance with food safety, hygiene, and sanitation regulations, while controlling costs and reducing waste

Qualifications

• Menu planning and development experience.
• Strong leadership and team management能力.
• Food safety, hygiene, and sanitation compliance.
• Ability to monitor costs and optimise waste.
• Mentor and evaluate kitchen staff to drive performance.

Responsibilities

• Plan, design, and update menus based on seasonal availability, customer preferences, and market trends.
• Prepare and oversee high-quality dishes with consistent taste, presentation, and portions.
• Supervise and coordinate cooks, assistants, and helpers.
• Train, mentor, and evaluate kitchen team members to maintain high performance.
• Ensure strict adherence to food safety, hygiene, and sanitation regulations.

Skills

Menu planning

Kitchen supervision

Food safety

Cost control

Team training

Job description

Spring leaf in Singapore is seeking an experienced kitchen lead to plan, design and update menus based on seasonal availability and market trends. You will oversee the preparation of high-quality dishes with consistent taste and presentation, while supervising cooks and assistants to maintain efficiency.

You will train and evaluate kitchen staff to uphold top performance and ensure strict compliance with food safety, hygiene, and sanitation regulations, while controlling costs and reducing waste