Roles & Responsibilities

• Oversee kitchen operations for all locations in the Singapore market.

• Implement consistent processes and guidelines across all kitchen locations.

• Lead kitchen teams in preparing and serving high-quality food in line with the restaurant's concept, and improve team's operational efficiency.

• Develop new recipes to keep the menu innovative and exciting.

• Manage food costs and inventory to optimize profitability and minimize waste.

• Collaborate with procurement and marketing teams to source quality ingredients and ensure excellent presentation.

• Mentor, train, and guide kitchen staff to meet high standards of food preparation and presentation.

• Review operations and procedures regularly, providing recommendations to improve efficiency and align with business goals.

Job Requirement

• Diploma in Culinary Arts, Food and Service Management, or Business Management.

• 2 to 3 years of experience as a chef with kitchen management experience.

• Having WSQ Food Safety and Hygiene Certification would be advantageous.

• Able to work on weekends and public holidays.