Senior Catering Chef - LCYL

The Supreme HR Advisory Pte. Ltd.; Singapore; On-site; SGD 45,000 - 67,000; Full time

Job summary

The Supreme HR Advisory Pte. Ltd. is seeking a Senior Catering Chef to lead the kitchen at Changi. This role focuses on overseeing daily operations, ensuring top food quality and safety, and guiding the team to deliver exceptional service.

Responsibilities include menu development, staff scheduling, training, cost control, and collaborating with the Executive Chef to achieve KPIs. This is a full-time on-site role working six days a week with 12-hour shifts.

Qualifications

• Lead kitchen team and daily operations.
• Maintain food hygiene, safety and service standards.
• Plan staff schedules, training and work allocation.
• Develop menus, recipes and food preparation processes.
• Monitor food and labour costs and minimise wastage.

Responsibilities

• Lead and manage the kitchen team and daily kitchen operations.
• Ensure food quality, hygiene, safety, and service standards are maintained.
• Plan staff schedules, training, and work allocation.
• Develop and improve menus, recipes, and food preparation processes.
• Monitor food and labour costs and minimise wastage.
• Conduct regular food tasting and quality checks.
• Manage kitchen equipment, inventory, and supplies.
• Ensure proper handling of food allergies and special dietary requirements.
• Investigate and report food safety or quality issues promptly.
• Work closely with the Executive Chef to achieve kitchen KPIs.

Job description

Senior Catering Chef

Working days & hours: 6days, 12 hours

Location: Changi

Salary: $4000 - $6000

Key Responsibilities:

• Lead and manage the kitchen team and daily kitchen operations.
• Ensure food quality, hygiene, safety, and service standards are maintained
• Plan staff schedules, training, and work allocation.
• Develop and improve menus, recipes, and food preparation processes.
• Monitor food and labour costs and minimise wastage.
• Conduct regular food tasting and quality checks.
• Manage kitchen equipment, inventory, and supplies.
• Ensure proper handling of food allergies and special dietary requirements.
• Investigate and report food safety or quality issues promptly.
• Work closely with the Executive Chef to achieve kitchen KPIs.