Job Description

Job Summary:

We are looking for a skilled and passionate

Chef

to lead our kitchen operations. The ideal candidate has a strong culinary background, creative flair, and leadership skills to manage the kitchen staff, maintain quality standards, and ensure customer satisfaction.

Key Responsibilities:

Plan and execute daily menus especially breakfast menu, ensuring high standards of quality and presentation Prepare, cook, and plate meals efficiently and consistently Monitor portion control, quality, and waste reduction Oversee kitchen operations including food prep, cooking, and plating Manage inventory, order supplies, and control food costs Ensure food safety, cleanliness, and sanitation standards are met at all times Train and supervise kitchen staff; delegate tasks and monitor performance Maintain equipment and report any issues promptly Collaborate with management on menu development and seasonal offerings Check all the kitchen equipment is in working order, and report any repair maintenance if required Maintain inventory of breakfast ingredients and communicate with the head chef or manager for reordering

Requirements:

Proven background in F&B or hospitality industry. Strong knowledge of breakfast food preparation Basic understanding of nutrition, food safety, and sanitation guidelines Knife handling and kitchen equipment operation skills Ability to multitask, prioritize, and work efficiently under pressure Creativity in food presentation and plating

Note: Can join immediately. Preferably own visa and have EFST certificate.

Job Types: Full-time, Permanent, Contract

Experience:

F&B or Hospitality Industry: 2 years (Preferred)
License/Certification:

* Essential Food Safety Training Certificate (Preferred)