Total 1,443 job vacancies in Singapore

This role is responsible for the overall management and leadership of the kitchen. This includes menu execution, kitchen operations, cost control, staff supervision, food quality, and adherence to hygiene and safety standards. The role ensures that the culinary concept and standards of the establishment are consistently delivered and continuously improved.

     Operational Management

·       Oversee daily kitchen operations to ensure smooth preparation and service.

·       Ensure food quality, taste, texture, and presentation meet established standards.

·       Plan and coordinate production schedules and mise-en-place requirements.

·       Manage workflows during service to maintain efficiency and timely service delivery.

     Menu Planning & Culinary Development

·       Develop, refine, and standardize menus in line with restaurant concept and customer expectations.

·       Create new dishes, seasonal menus, specials, and event menus as required.

·       Conduct tasting sessions and ensure recipe documentation is accurate and updated.

·       Balance culinary creativity with cost considerations and operational feasibility.

     Cost Control & Inventory Management

·       Monitor food cost, portioning, wastage, and yield to achieve cost targets.

·       Review and approve ingredient orders and supplier deliveries.

·       Ensure proper inventory control, storage practices, and stock rotation.

·       Work with procurement on supplier evaluation and product sourcing.

      People Management & Leadership

·       Lead, supervise, coach, and mentor kitchen staff across all levels.

·       Conduct training to improve skills, consistency, and productivity.

·       Participate in recruitment, performance reviews, and workforce planning.

·       Uphold discipline and professional kitchen conduct in accordance with company policies.

      Hygiene, Food Safety & Workplace Safety

·       Ensure compliance with SFA/NEA regulations and internal hygiene standards.

·       Maintain the cleanliness of the kitchen environment and equipment.

·       Ensure that proper sanitation, temperature control, allergen awareness, and food handling practices are strictly followed.

·       Address equipment faults and hazards promptly.

·       Perform any ad-hoc duties assigned by your superior.

Responsibilities:

• Prepare and cook dishes from menus according to the restaurant’s standards
• Ensuring the food preparation areas are clean and hygienic
• Ensure food quality, consistency, and presentation meet company standards
• Maintain cleanliness and organization of the workstation and ensure compliance with food safety regulations
• Packing and organising of cooked and uncooked food
• Leading a team of cooks and trainee to execute day to day operations
• Ensure adherence to portion control and minimize food waste
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar role preferred
• Strong understanding of cooking methods, ingredients, and kitchen equipment
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work under pressure in a fast-paced environment
• Physical stamina to stand for long periods
• Strong attention to detail and a commitment to quality
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift )

Looking for economic rice head chef who can manage and do the cost and operations of a stall within a food court located in Changi Business Park. Mostly dealing with office crowd with strong lunch and dinner crowd

working hours: 12 hours with 1 hr break, 5 working days

PH and Sat, Sun not required to work

Uniform provided

Job Responsibilities

• Manage and oversee a specific kitchen section (e.g. pastry, grill, hot kitchen)

• Prepare and cook dishes according to recipes and quality standards

• Ensure consistency in taste, portioning, and presentation

• Supervise and guide junior kitchen staff (e.g. Commis Chefs)

• Maintain cleanliness and organisation of the workstation

• Monitor stock levels and assist with ordering ingredients

• Ensure proper storage and stock rotation

• Comply with food safety and hygiene standards

• Assist the Sous Chef and Head Chef during service

• Ensure smooth kitchen operations during busy periods

Job Requirements

• Previous experience as a Chef de Partie or similar role

• Strong knowledge of cooking techniques and kitchen operations

• Ability to work in a fast-paced environment

• Good leadership and teamwork skills

• Strong attention to detail and time management

• Knowledge of food safety standards

What’s in it for you
The Pastry Chef De Partie ensures the pastry section operates with precision and creativity, crafting desserts that balance technique and flair. They ensure consistency, quality, and presentation while maintaining smooth kitchen operations, bringing a touch of elegance and a little sweetness creating a home-away-from-home experience for our Members.


We are looking for someone who is

• Passionate about pastry, detail-oriented, and takes pride in creating desserts and bread that delight both the eye and the palate

• Ability to work efficiently in a fast-paced kitchen

• Proactive, with strong coordination skills

• Team-focused with a positive, professional attitude

• Knowledgeable of food safety and hygiene standards

• Able to work rotating shifts, including weekends and public holidays (no midnight shifts)
  

Key responsibilities include (but not limited to)

• Preparing and presenting high-quality American desserts and pastry items

• Managing mise en place and production for the pastry section

• Ensuring consistency, quality, and presentation standards

• Assisting with menu development and new dessert ideas

• Maintaining cleanliness and food safety standards at all times

• Monitoring stock levels and minimizing waste

• Working closely with the Executive Pastry Chef and pastry team during service

Oversee the Kaseiki counter

Sashimi and Sushi expert

Manage Kitchen staff

Control Kitchen cost and achieve P&L

Manage safety and hygiene

Manpower planning and scheduling

Able to speak fluent Japanese with customer

This person must have strong Japanese fine dining cuisine experience and omakase experience

About Mega Collective:

Mega Collective is an up and rising F&B group in Singapore and we have grown to a company size of over 300 employees. Our brands under us include OVERFLOW, Hub & Spoke Café, Time For Thai, Urbans @ Plaza 8. We have Café, Restaurants, Bar concepts and Food Court businesses.

The location for this position is at Changi Airport. Please apply if suitable.

Roles & Responsibilities:

• Lead, mentor, and manage culinary team.
• Create prep lists for kitchen crew.
• Control food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Participate in interview process and selection of kitchen staff.
• Schedule staff and assist in human resources processes as needed.
• Manage shift management
• Execute Chef decisions

Chef Qualifications / Skills:

• Demonstrated knowledge of culinary techniques and practices
• 2-3 years work experience
• Previous kitchen management experience
• Understanding of menu and recipe development techniques
• Strong leadership abilities
• Ongoing awareness of culinary trends
• Understanding of health and sanitation laws
• Excellent knife-handling skills
• Basic computer skills and experience with Microsoft Office (Excel, Outlook)

How to Apply:

·

· Whatsapp 93832238 with your resume and work experiences.

· Regret to inform you that only shortlisted candidates will be contacted by our consultants.

Salary: 3000 to 3600

Job Responsibilities:

• Manage day-to-day operations and food preparation
• Assist in ordering, inventory, food cost management
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Help to maintain a climate of smooth and friendly cooperation
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential

Hourly rate: S$14/hour

Responsibilities:

• Prepare and plate cooked dishes or cold menu items such as salads, cold appetizers and sandwiches
• Assist with mise en place and daily food preparation
• Ensure that all food is prepared in a timely manner and meets quality standards
• Follow recipes and presentation specifications as set by the kitchen
• Keep all working areas clean and tidy, ensuring strict adherence to hygiene and food safety standards
• Receive and store kitchen stock and supplies, ensuring proper rotation (FIFO)
• Maintain cleanliness of kitchen equipment and workstations
• Support the kitchen team in daily operations and contribute to apositive team environment
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Proven experience in a similar kitchen role preferred
• Able toperform spilt shift, work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand for long periods
• Passion for food and willingness to learn
• Team player with a positive attitude and strong communication skills

Whatsapp91834574 for more information

JOB SUMMARY

The Assistant Chef responsibilities include assist the Chef with ingredient preparation as well as perform all washing and cleaning duties required in the kitchen. Assistant Chef should also be responsible assisting with inventory control, removing the garbage, and clearing refrigerators, freezers and storage rooms. Also, he/she should be familiar with sanitation regulations, ensuring the station is kept at the highest hygiene and food safety standards, ensuring items are ordered, received and stored in proper condition, ensuring proper usage of food with minimal food waste and all other tasks as delegated by the chefs.

RESPONSIBILITIES

• Check freshness of food and discard out-of-date items.
• Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.
• Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards and dishes.
• Assisting the Chef with the preparation of meal ingredient, which includes washing, cleaning, peeling, cutting and chopping fruit, vegetables, poultry and meat.
• Sweeping and mopping the kitchen floors as well as wiping down kitchen walls.
• Ensure compliance with all health and safety regulations within the kitchen area.
• Inspect supplies, equipment and work areas to ensure conformance to established standards.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Keeps equipment operating by following operating instructions, troubleshooting breakdowns, maintaining supplies, performing preventive maintenance, calling for repairs;
• Perform other ad hoc duties as assigned.

REQUIREMENT

• Min 1 Year working experience in western cuisine.
• Hands-on experience with various kitchen equipment (e.g. grillers, pasta makers, Combi Oven, Salamander and etc)
• Advance knowledge of culinary, baking and pastry techniques.
• Ability to remain calm and undertake various takes.
• Excellent time management abilities.
• Up-to-date knowledge of cooking techniques and recipes.
• Familiarity with sanitation regulations.
• Possessed basic hygiene course certification.
• Excellent communication and interpersonal skills.
• Customer service focused and solution-oriented.
• Maintain positive company morale and professional attitude.
• Punctual and responsible.
• Desire to constantly learn and grow professionally.
• Must be able to work overtime, weekends and public holidays, as needed.
• Must be able to travel to work overseas if required.
• Must maintain personal hygiene at all times

Job Description

• Cooks guests' orders according to their preferences
• Employs food safety best practices and makes sure that all kitchen staff members do the same
• Acts with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces
• Selects choice ingredients that will give dishes the best flavour
• Experiments to come up with new specialties that will draw diners into the restaurant

Job Requirements

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• able to work on sat,sunday and public holiday.

Job Description:

• Prepare and cook a variety of dishes according to the menu and company standards.
• Ensure food is prepared in a timely manner and presented properly.
• Plan and develop menus, including daily specials and seasonal items.
• Monitor food quality, taste, and portion control.
• Maintain cleanliness and hygiene in the kitchen at all times.
• Check the freshness and quality of ingredients before use.
• Manage food storage and ensure compliance with food safety standards.
• Supervise kitchen assistants and support staff in daily kitchen operations.
• Control kitchen stock, ingredients, and minimize wastage.
• Ensure all cooking equipment is used properly and maintained in good condition.

Requirements:

• Proven experience as a Chef.
• Able to cook a wide range of dishes efficiently and consistently.
• Good knowledge of food preparation, kitchen operations, and hygiene standards.
• Ability to work in a fast-paced environment.
• Strong sense of responsibility and teamwork.
• Able to manage time well and work under pressure.
• Good organizational and kitchen management skills.
• Willing to work shifts, weekends, and public holidays.

Job Description & Requirements

Experienced in Middle Eastern/Turkishcuisine required.We specializeinauthentic Middle Eastern/Turkish Cuisine andtherforeneedgenuineTurkish chefs to prepare our dish esbesi desin troducing new variations to ourmenu to widen our overings overtime.Day to day preparation . Keeping andbuying stock.

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking,boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Able to work night shift

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Able to work night shift

Job Summary

The Chef is responsible for large-scale preparation of authentic Bangladeshi dishes in a central kitchen, ensuring consistent taste, quality,and hygiene across multiple outlets.

Key Responsibilities

·      Prepare traditional dishes such as biryani, bhuna, curry, dal, bhorta, kebab, and fish items

·      Cook in large batches while maintaining authentic taste

·      Ensure proper use of spices and cooking techniques

·      Develop and document standardized recipes for all menu items

·      Maintain consistency in taste, texture, and portion size

·      Train staff to follow exact cooking procedures

·      Ensure timely preparation and dispatch

·      Train team on Bangladeshi cooking methods and spice usage

·      Maintain strict cleanliness and sanitation standards

·      Follow food safety guidelines (HACCP preferred)

·      Ensure proper storage of raw and cooked food

·      Monitor stock of rice, meat, fish, spices, and vegetables

·      Reduce wastage and control food cost

Required Skills

·      Strong expertise in Bangladeshi cuisine (regional dishes & spices)

·      Experience in bulk cooking / central kitchen operations

·      Knowledge of traditional cooking techniques

·      Ability to maintain consistency at high volume

·      Diploma Cert

·      At least 2 years of experience in Bangladeshi cuisine

Work Environment

·       Central production kitchen (high-volume)

·       Early morning / shift-based operations

·       Fast-paced and process-driven setup

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills

As a Sous Chef Production Kitchen in Olivia Restuarant , you are responsible for supporting the Head Chef in the kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.

You must ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.

Duties:

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Head Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Head chef on the daily requirements, functions and also about any last minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management

Working Location: 41 Kreta Ayer Road, Singapore 089003

Company Name: Omakase @ Stevens

Key Responsibilities

Food Quality & Preparation

• Prepare and ensure consistently excellent quality and standard of all food items.

• Test cooked food to verify original appearance, taste, and freshness.

• Ensure all dishes are consistently prepared and presented according to company standards.

• Monitor the quality of all food prepared in the kitchen under the supervision of the Executive Chef.

Safety & Hygiene

• Ensure the kitchen’s safety and hygiene standards are adhered to at all times.

• Verify that all kitchen staff are obeying sanitation rules and safety protocols.

Supervision & Training

• Supervise and monitor food quality and production throughout all kitchen sections.

• Step in to guide or retrain staff when portion sizes, presentation, or quality deviate from standards.

Cost Control & Waste Management

• Control food costs by following proper storage procedures, standardized recipes, and waste control procedures.

• Manage and reduce food waste based on thorough analysis of daily production and leftovers.

• Ensure established portion sizes are adhered to consistently.

Menu & Administrative Support

• Give constructive feedback on weekly menu changes to improve efficiency, cost, or quality.

• Perform other tasks as assigned by the Executive Chef.

Qualifications & Requirements

• Minimum 2–3 years of experience in a Japanese kitchen, preferably in omakase, kaiseki, or high-end sushi-ya.

• Strong knowledge of sanitation rules, food safety, and HACCP standards.

• Familiarity with standardized recipes, portion control, and food cost management.

• Ability to analyze and reduce food waste effectively.

• Culinary school diploma or equivalent experience preferred.

• Ability to work evenings, weekends, and holidays as needed.

  
  

*Only shortlisted candidates will be notified.

Job Description

• Industry/ Organization Type: Restaurant
• Position Title: Chef
• Working Location: Central
• Working Hours: 6 days – Shiftwork
• Salary Package: Basic $3,300 – $6,500 per month
• Duration: Permanent

Key Responsibilities

• Oversee and manage the kitchen’s food preparation and related activities
• Create menus using new or existing recipes, making sure all dishes are high quality and varied
• Check and approve each dish before it is served to customers
• Plan orders for kitchen supplies and ingredients based on needs
• Arrange repairs for kitchen equipment when required
• Fix any issues or defects in the kitchen
• Lead, manage, and train kitchen staff
• Supervise all kitchen team members
• Estimate and manage staff workloads and compensation
• Keep records of staff payroll and attendance
• Follow all nutrition, hygiene, and safety guidelines
• Encourage teamwork and respect among all staff

APPLY NOW!!!

• Holds a relevant degree or diploma in the F&B industry
• Has 5 to 10 years of experience in the F&B industry
• Willing to work at different locations when needed
• Willing to work on holidays and flexible shifts

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #77966 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

As a Demi Chef, you will support the Chef de Partie in managing a specific kitchen section, ensuring consistent food quality and smooth operations. You will play a hands-on role in food preparation while developing your culinary skills within a structured and quality-driven kitchen.

Key Responsibilities

Food Preparation

• Assist in preparing and cooking dishes according to recipes and standards
• Ensure consistency in taste, portioning, and presentation
• Support mise en place and daily kitchen prep

Kitchen Operations

• Maintain cleanliness and organization of workstations
• Follow food safety and hygiene standards at all times
• Assist with stock rotation (FIFO), storage, and inventory checks
• Support receiving and checking of deliveries

Team Support

• Work closely with Chef de Partie and kitchen team during service
• Assist in guiding junior kitchen staff when required
• Ensure smooth coordination with front-of-house team

Requirements

• Some kitchen experience (Commis or similar role) preferred
• Basic knowledge of cooking techniques and kitchen operations
• Willingness to learn and grow in a professional kitchen
• Able to work in a fast-paced environment
• Willing to work shifts, weekends, and public holidays

Job Summary

Ensure all food is of excellent quality and served promptly. Plan menus within budget using seasonal ingredients. Oversee kitchen operations, coordinate and train staff, manage inventory and orders, enforce safety standards, innovate recipes, track industry trends, and improve based on feedback.

Responsibilities

• Ensure all food meets high-quality standards and is served promptly to enhance customer satisfaction.
• Plan menus considering budget constraints and seasonal ingredient availability to optimize cost and freshness.
• Oversee all kitchen operations to maintain smooth workflow and operational efficiency.
• Coordinate kitchen staff activities and provide assistance to support team performance and collaboration.
• Train kitchen staff to prepare and cook menu items consistently to maintain quality and standards.
• Monitor ingredient and equipment inventory, and place timely orders to maintain adequate stock levels.
• Enforce kitchen safety and sanitation standards to comply with health regulations and ensure a safe work environment.
• Develop new recipes to refresh the menu and attract customer interest.
• Stay informed on industry trends to incorporate relevant innovations into kitchen practices.
• Collect and analyze customer and staff feedback to implement continuous improvements in kitchen operations.

Job Description

• Industry/ Organization Type: Restaurant
• Position Title: Chef
• Working Location: Central
• Working Hours: 6 days – Shiftwork
• Salary Package: Basic $3,300 – $6,500 per month
• Duration: Permanent

Key Responsibilities

• Oversee and manage the kitchen’s food preparation and related activities
• Create menus using new or existing recipes, making sure all dishes are high quality and varied
• Check and approve each dish before it is served to customers
• Plan orders for kitchen supplies and ingredients based on needs
• Arrange repairs for kitchen equipment when required
• Fix any issues or defects in the kitchen
• Lead, manage, and train kitchen staff
• Supervise all kitchen team members
• Estimate and manage staff workloads and compensation
• Keep records of staff payroll and attendance
• Follow all nutrition, hygiene, and safety guidelines
• Encourage teamwork and respect among all staff

APPLY NOW!!!

• Holds a relevant degree or diploma in the F&B industry
• Has 5 to 10 years of experience in the F&B industry
• Willing to work at different locations when needed
• Willing to work on holidays and flexible shifts

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #77966 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

• Prepare, cook, and present a variety of dishes according to the restaurant’s recipes and standards.
• Oversee daily kitchen operations to ensure smooth and efficient workflow.
• Coordinate with service staff to manage orders during peak and non-peak hours.
• Train new staff on food preparation techniques, hygiene standards, and kitchen procedures.
• Supervise junior chefs, cooks, and kitchen assistants.
• Ensure strict adherence to food safety regulations and hygiene standards.
• Monitor stock levels of ingredients and kitchen supplies.
• Assist in creating and updating menu items based on customer preferences and seasonal availability.
• Introduce new dishes and improve existing recipes to enhance customer experience.
• Inspect food before serving to ensure it meets quality standards.
• Handle customer feedback related to food quality and make necessary improvements.
• Work efficiently during busy hours without compromising quality.
• Ensure discipline and professionalism within the kitchen team.

Experience: Minimum 5 years experience in Prata Flipping