Chef

Roles & Responsibilities

1. Food Preparation & Production

• Prepare and cook menu items according to company recipes and standards

• Ensure consistency in taste, portion control and presentation

• Oversee bulk food production for buffet, bento, and event catering

• Ensure timely preparation to meet delivery and event schedules

• Monitor food quality before dispatch

2. Kitchen Operations

• Supervise kitchen assistants and junior cooks

• Plan daily production schedule based on event orders

• Ensure proper food storage (chiller/freezer temperature monitoring)

• Maintain cleanliness and organisation of kitchen areas

• Reduce food wastage and control costs

3. Food Safety & Compliance

• Comply with Singapore Food Agency (SFA) regulations

• Ensure proper food handling and hygiene practices

• Maintain temperature logs for chiller/freezer and cooked food

• Ensure compliance with Halal requirements (if applicable)

• Participate in SFA audits and internal hygiene checks

4. Menu Development

• Assist in developing new menus and festive packages

• Suggest improvements based on customer feedback

• Adjust recipes for large-scale production without compromising quality

• Cater to dietary requirements (vegetarian, no onion/garlic, gluten-free, etc.)

5. Inventory & Cost Control

• Monitor stock levels and inform purchasing team when replenishment is needed

• Ensure proper stock rotation (FIFO)

• Check quality of raw ingredients upon delivery

• Control food costs and minimise spoilage

6. Event Support

• Attend outdoor catering events when required

• Supervise live stations (if applicable)

• Ensure food presentation at event site meets company standards