CHEF

Lead and oversee all aspects of kitchen operations, ensuring efficiency, consistency, and adherence to established culinary standards.

Design and update menus aligned with seasonal trends, guest preferences, and market developments to maintain a competitive edge.

Enforce strict compliance with food hygiene, sanitation, and safety regulations in accordance with SFA and HACCP standards.

Manage kitchen budgets, control food costs, oversee inventory, and negotiate with suppliers to ensure cost efficiency.

Lead, train, and develop kitchen staff while fostering a respectful, accountable, and team-oriented kitchen culture.

Collaborate closely with management and service teams to ensure alignment on restaurant goals, promotions, and events.

Promote sustainable sourcing, waste reduction practices, and continuously seek opportunities to enhance productivity and guest satisfaction.

58 RECRUITMENT PTE. LTD
19C9772
67026282