Job Summary

You will lead daily kitchen operations to deliver high-quality food products, supervise junior chefs, and ensure compliance with hygiene, safety, and cost standards in a fast-paced environment.

Responsibilities

Prepare daily food items and complete assigned duties to meet restaurant quality standards

Follow instructions from superiors to ensure timely completion of daily kitchen tasks

Coordinate daily activities with the Sous Chef to optimize kitchen workflow

Supervise and guide junior chefs and commis to maintain high performance and motivation

Estimate daily production needs and inspect raw and cooked food to ensure quality compliance

Maintain high standards in food production, preparation, and presentation consistently

Monitor guest satisfaction, food quality, operational efficiency, and cost control continuously

Apply knowledge of food preparation, receiving, storage, and sanitation procedures accurately

Demonstrate full awareness of menu items, recipes, production methods, and presentation standards

Handle food products at correct temperatures following preservation standards

Operate and maintain kitchen equipment, reporting malfunctions promptly

Foster effective communication among staff to maintain a secure and friendly work environment

Build and sustain strong inter-departmental working relationships

Develop menu items creatively while controlling costs in a high-volume food service setting

Ensure personal and team hygiene, safety, and proper use of equipment and utensils

Manage own work to meet deadlines and support others in achieving theirs

Regularly check expiry dates and proper storage of food items in the kitchen section

Consult daily with Sous Chef and Executive Chef on production requirements

Train and motivate subordinates daily to promote an economical and efficient work environment

Model exemplary personal hygiene and cleanliness on and off duty

Collect daily feedback and report issues promptly to management

Assess quality control and adhere to hotel service standards consistently

Perform additional duties as assigned by management

Required competencies and certifications

Minimum 3 years of relevant experience in the food and beverage industry

Professional culinary qualifications or equivalent kitchen work experience are mandatory

Strong cooking skills with creativity in developing specials and excellence in plating

Ability to remain calm and effective in a fast-paced kitchen environment

Preferred competencies and qualifications

[None specified]

Other Information

5 days work week

Attractive benefits package

To apply, send your resume to car•••@paul-singapore.com

Please note we do not have quota for work passes.