chef
SG3 PTE. LTD.
Core Responsibilities
- Station Management: Run daily operations for the assigned section. Ensure the station is fully set up, stocked, and prepared ( mise en place) before service kicks off.
- Food Preparation & Consistency: Prepare, cook, and plate dishes according to established recipes, portion controls, and visual presentation standards set by the Head Chef.
- Team Leadership: Supervise, mentor, and direct junior kitchen staff—such as Commis Chefs, trainees, and kitchen assistants—working within the section.
- Inventory & Cost Control: Monitor stock levels of ingredients within the section, order necessary supplies, perform stock rotation (FIFO), and track wastage to optimize food costs.
- Food Safety & Hygiene Compliance: Enforce strict hygiene, cleanliness, and food safety standards (such as SFA regulations in Singapore or HACCP guidelines) across the station and equipment.
- Menu Development: Collaborate with the Head Chef and Sous Chef to refine recipes, suggest seasonal ideas, and help execute menu changes.