Assistant Chef, Singapore

Job Description & Requirements Roles & Responsibilities oversee and guide the quality of food on-site to ensure standards are met. Participate in daily cooking operations to ensure each dish meet company standards for taste, presentation, and food safety. Develop and standardize dish specifications based on the menu. Formulate and implement training plans for F&B staff, continually develop new dishes. Inspect the quality and quantity of food inventory ensure proper usage of ingredients approve purchase and requisition forms control food cost. Ensure employees comply with hygiene regulations and internal policies to prevent food safety incidents. Supervise the correct use of all F&B equipment and tools review and approve maintenance request forms. Actively coordinatr with operations, gather feedback from guests and service depatment on food quality, and maintain good collaboration with procurement and supply department Working Hours: 6 WD per week, 10hrs Per Day (Included 1hrs Break) (Day & Night Shift)