Chef

Role Summary The Chef is responsible for planning, preparing, and presenting high-quality dishes while maintaining food safety, kitchen hygiene, and consistent culinary standards. The role supports menu development and ensures an exceptional dining experience for guests. Key Responsibilities Prepare and cook dishes according to the restaurant's recipes and quality standards. Develop and improve menu offerings, including seasonal and specialty dishes. Ensure consistency in food preparation, presentation, taste, and portion control. Monitor food quality and freshness of ingredients. Maintain kitchen hygiene and food safety standards in compliance with Singapore regulations. Manage food inventory, stock ordering, and ingredient storage. Minimize food wastage and control kitchen costs. Train and supervise kitchen staff on preparation techniques and quality standards. Coordinate with restaurant management to support promotions, events, and special menus. Ensure efficient kitchen operations during service periods. Requirements Diploma, Certificate, or relevant professional culinary training. Minimum 3–5 years of experience as a Chef or similar culinary role. Strong knowledge of South Indian, Indian, or specialty cuisine (adjust based on the restaurant's concept). Knowledge of food safety and kitchen hygiene practices. Ability to work in a fast-paced restaurant environment. Strong teamwork and leadership skills. Preferred Experience Experience in fine dining or specialty restaurant operations. Experience creating authentic regional dishes and menu development. Experience managing kitchen staff and food cost control.