Chef – Kitchen Operations & Menu Development

About the role

We are seeking an experienced Chef to lead our kitchen team on Jurong Island. You will be responsible for preparing high‑quality dishes, developing menus, and ensuring smooth daily operations in a fast‑paced restaurant environment.

Key responsibilities

• Plan, prepare, and cook a variety of dishes according to restaurant recipes and quality standards.
• Develop and update menus, recipes, and food‑preparation procedures.
• Oversee daily kitchen operations, ensuring efficient food preparation and service.
• Monitor food quality, taste, presentation, and portion control for consistency.
• Supervise and guide kitchen staff in cooking activities.
• Manage proper handling, storage, and stock rotation of ingredients.
• Monitor inventory levels and coordinate ordering of supplies.
• Maintain cleanliness and hygiene of equipment, workstations, and preparation areas.
• Ensure compliance with food safety regulations, hygiene standards, and workplace safety.
• Assist in improving kitchen efficiency and introducing new menu items.

Required profile

• Relevant experience in food preparation and kitchen operations within a restaurant.
• Strong knowledge of cooking techniques, food‑preparation methods, and kitchen management.
• Good understanding of food safety, hygiene, and sanitation practices.
• Ability to prepare a wide range of dishes while maintaining quality and consistency.
• Experience supervising kitchen staff is an advantage.
• Strong organizational and time‑management skills.
• Ability to work efficiently in a fast‑paced environment, both independently and as part of a team.
• Responsible, reliable, and committed to high food‑quality standards.
• Willingness to work shifts, weekends, and public holidays.

Required skills

• Food preparation
• Menu development
• Kitchen management
• Food safety compliance

What we offer

• Competitive monthly salary (SGD 3,000‑5,000)
• Contract‑based employment
• Opportunity to lead a dynamic kitchen team
• Professional development in culinary arts