Lead and oversee daily international buffet kitchen operations, ensuring efficiency, food quality, and consistency.
Supervise, train, and manage kitchen staff, including manpower planning, duty rosters, and performance management.
Develop and update international buffet menus, covering multiple cuisines (e.g. Chinese, Western, Asian), including seasonal and themed offerings.
Plan buffet food production, replenishment schedules, and presentation to ensure freshness and smooth service flow.
Standardise recipes, portion control, and plating to maintain consistent quality and control food cost.
Ensure full compliance with Singapore Food Agency (SFA) food safety and hygiene regulations.
Conduct regular hygiene checks and ensure all kitchen staff hold valid food hygiene certifications(company support provided for Food Safety Certificate training and examination).
Manage food cost, inventory, purchasing, and wastage control for buffet operations.
Work with suppliers to ensure consistent ingredient quality and cost efficiency.
Review customer feedback and implement improvements to buffet food quality and kitchen operations.
Support special events, promotions, festive buffets, and operational requirements as needed. Job Requirements
Minimum 10 years of relevant culinary experience, with at least 3-5 years in a Head Chef or Executive Chef role.
Strong experience in international buffet operations, including high-volume food production and service.
Broad culinary knowledge across multiple cuisines (Chinese cuisine experience is an advantage).
Experience managing kitchen operations in buffet restaurants, hotels, resorts, or large-scale F&B concepts.
Good knowledge of SFA food safety and hygiene standards.
Strong leadership, organisational, and people management skills. Able to work under pressure in a fast-paced buffet environment. Language Requirements
Proficient in Mandarin for kitchen and operational communication.
Conversational English is an advantage for coordination with staff, suppliers, and management.
