Prepare and cook Singaporean dishes according to the restaurant’s recipes and standards.
Ensure all dishes maintain consistent taste, quality, portion, and presentation.
Manage daily kitchen operations and coordinate with Junior Chefs and Kitchen Staff.
Prepare ingredients, sauces, marinades, and other food items before service.
Check the quality and freshness of ingredients before cooking.
Ensure food is prepared and served according to customer orders and service standards.
Maintain a clean, organized, and hygienic kitchen environment.
Monitor food stock and inform management when ingredients need to be replenished.
Control food portions and minimize food waste to support cost efficiency.
Follow food safety, hygiene, and kitchen safety regulations.
Train and guide Junior Chefs and Kitchen Staff when necessary.
Maintain and properly operate kitchen equipment.
Assist with menu development and improvement of Singaporean dishes.
Coordinate with restaurant management and service staff to ensure smooth operations.
Perform other duties assigned by Management.

Minimum 2–3 years of experience as a Chef, preferably in a Singaporean or Asian restaurant.
Strong knowledge of Singaporean cuisine, cooking techniques, ingredients, and flavors.
Experience preparing popular Singaporean dishes is highly preferred.
Good knowledge of food safety, hygiene, and kitchen sanitation standards.
Able to manage kitchen operations and lead a small kitchen team.
Strong cooking skills with good attention to taste, quality, and presentation.
Able to work efficiently under pressure during busy service periods.
Good leadership, teamwork, communication, and time-management skills.
Responsible, disciplined, creative, and detail-oriented.
Able to control food portions, ingredients, and kitchen costs.
Willing to work flexible shifts, weekends, and public holidays.
Physically fit and able to stand for long periods.