Chef, Singapore

Core Duties and Responsibilities Menu Planning & Development:
Creating, testing, and pricing new menu items, ensuring variety and considering seasonal trends. Food Preparation & Quality Control:
Preparing, seasoning, and cooking food while maintaining high standards of taste and presentation. Kitchen Management:
Supervising kitchen staff, coordinating daily operations, and ensuring timely service. Inventory & Cost Control:
Ordering supplies, managing stock levels, minimizing waste, and managing food costs to meet budget goals. Safety & Sanitation:
Ensuring compliance with health and safety regulations (SFA), and maintaining a clean and organized workstation. Staff Training & Leadership:
Mentoring, training, and scheduling kitchen personnel