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
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
Cost Control & Inventory
- Control food cost through effective purchasing, portion control, and waste management
- Plan and manage food purchasing, receiving, storage, and stock rotation
- 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
- 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
- Maintain a clean, organised, and safe kitchen environment at all times
- 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
- Collaborate with management on budgeting, forecasting, and strategic planning
- Support catering, banquets, events, and special functions when required
- Liaise with suppliers and vendors to ensure quality and cost efficiency
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
- Strong knowledge of both international 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
