Chief Assistant

Roles & Responsibilities

1. Oversee kitchen operations for all locations in the Singapore market.
2. Implement consistent processes and guidelines across all kitchen locations.
3. Lead kitchen teams in preparing and serving high-quality food in line with the restaurant's concept, and improve team’s operational efficiency.
4. Develop new recipes to keep the menu innovative and exciting.
5. Manage food costs and inventory to optimize profitability and minimize waste.
6. Collaborate with procurement and marketing teams to source quality ingredients and ensure excellent presentation.
7. Mentor, train, and guide kitchen staff to meet high standards of food preparation and presentation.
8. Review operations and procedures regularly, providing recommendations to improve efficiency and align with business goals.

Job Requirement

1. Diploma in Culinary Arts, Food and Service Management, or Business Management.
2. 2 to 3 years of experience as a chef with kitchen management experience.
3. Having WSQ Food Safety and Hygiene Certification would be advantageous.
4. Able to work on weekends and public holidays.