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
