Job Description

Responsibilities

Menu Development & Innovation

Design and update menus that align with the cafe's concept and seasonal trends. Develop new recipes and maintain consistency in food presentation and taste.

Kitchen Operations Management

Oversee day-to-day kitchen operations, including food preparation, cooking, and plating. Ensure smooth coordination between kitchen staff and front-of-house team. Maintain cleanliness, organization, and hygiene standards in compliance with SFA/NEA requirements.

Leadership & Team Management

Recruit, train, and supervise kitchen staff. Conduct regular briefings and foster a positive team culture. Monitor staff performance and schedule shifts effectively.

Quality & Cost Control

Ensure portion control and minimize food wastage. Manage inventory, place orders, and monitor suppliers for quality and cost efficiency. Track kitchen expenses and assist in budgeting to meet financial targets.

Health & Safety Compliance

Enforce proper food handling, storage, and sanitation practices. Ensure kitchen operations comply with all safety and regulatory standards.

Requirements

Singapore Citizens, PRs, or Malaysian Citizens with SPM qualification & above Strong Proven experience as a Head Chef or Senior Chef in a cafe/restaurant environment. Strong culinary skills with knowledge of international and local cuisines. Leadership abilities with excellent communication and organizational skills. Ability to work under pressure and in a fast-paced environment. Knowledge of inventory management, food costing, and budgeting. * Certification in Food Hygiene & Safety (mandatory in Singapore).