Chef, Singapore

Key Responsibilities
Prepare and cook assigned menu items according to operational requirements and established recipes Ensure kitchen areas, cooking utensils, food preparation equipment, and workstations are kept clean and hygienic Follow company policies and regulatory requirements relating to food safety, hygiene, and sanitation standards Ensure proper handling, storage, and labeling of food items Monitor and record temperatures for refrigerators, freezers, and cooked food as required Ensure menu items are adequately prepared and available during service periods Support menu planning and recipe preparation together with the Unit Manager and kitchen team Attend team meetings and training sessions to support operational improvements and service standards Report faulty equipment or maintenance concerns to the relevant personnel promptly Support and guide junior kitchen staff during daily operations when required Perform other duties assigned by the management team in support of kitchen operations
Key Requirements Minimum 3 years of relevant experience in kitchen operations, food preparation, or related culinary environments Basic knowledge of food hygiene and safe food handling practices Ability to work in a fast-paced environment and manage daily kitchen operations efficiently Good teamwork and communication skills Ability to organise work tasks and prioritise responsibilities effectively Willingness to work according to operational schedules, including weekends and public holidays where required