Key Responsibilities

Culinary & Menu Management

Plan, develop, and execute menus featuring international and local cuisine in line with the restaurant's concept and brand
Ensure consistent food quality, presentation, and portion control across all dishes
Introduce seasonal menus, promotions, and special event offerings
Monitor food trends and guest feedback to continuously enhance menu appeal
Incorporate food safety considerations, including HACCP principles, into menu design and preparation processes

Kitchen Operations

Oversee daily kitchen operations to ensure smooth, efficient service
Establish and enforce standard recipes, cooking methods, and plating standards
Coordinate with service and bar teams to ensure timely food service
Manage kitchen workflow, preparation schedules, and staffing levels
Implement HACCP-based procedures across all kitchen processes to ensure food safety and risk control

Cost Control & Inventory

Control food cost through effective purchasing, portion control, and waste management
Plan and manage food purchasing, receiving, storage, and stock rotation
Ensure all receiving, storage, and handling procedures comply with HACCP standards (e.g., temperature control, cross-contamination prevention)
Conduct regular inventory checks and maintain accurate records
Work within approved budgets and achieve targeted food cost percentages

Team Leadership & Development

Lead, train, and supervise kitchen staff to maintain high performance and morale
Train staff on HACCP principles, critical control points, and safe food handling practices
Prepare duty rosters and manage manpower efficiently
Conduct performance evaluations and identify training needs
Enforce discipline, professionalism, and teamwork within the kitchen

Hygiene, Safety & Compliance

Ensure strict compliance with NEA food hygiene, workplace safety, and fire safety regulations
Develop, implement, and maintain a HACCP food safety management system
Maintain proper documentation and records in line with HACCP requirements
Identify critical control points (CCPs), establish monitoring procedures, and ensure corrective actions are followed
Ensure proper food handling, storage, and sanitation practices
Prepare for and manage audits, inspections, and internal quality checks

Administrative & Coordination

Prepare reports on food cost, kitchen performance, and operational matters
Maintain HACCP documentation, logs, and compliance records for audits and inspections
Collaborate with management on budgeting, forecasting, and strategic planning
Support catering, banquets, events, and special functions when required
LLiaise with suppliers and vendors to ensure quality, safety, and cost efficiency in line with HACCP standards

Job Requirements

Diploma or Professional Culinary Certification in Culinary Arts or related discipline
Minimum 5-8 years of relevant culinary experience, including 2-3 years in a leadership role
Must have strong knowledge of both asian and local cuisines
Proven experience in menu creation, cost control, and kitchen management
Familiar with NEA food safety standards and Singapore regulatory requirements
Strong leadership, organisational, and communication skills

Chef De Cuisine