SUMMARY The role of a Head Chef is to manage daily kitchen activities, including overseeing staff, menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Ensures food quality and consistency by following designated recipes. Responsibilities Leads kitchen team Provides guidance to junior kitchen team members, including but not limited, to line cooking, food preparation, and dish plating Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance Keeps cooking stations stocked, especially before and during the peak operation hours Assist in hiring and training of new kitchen team member to meet/exceed restaurant and kitchen standards Manages food and product ordering by keeping records and minimizes waste Works with existing systems to improve waste reduction and manage budgetary concerns Supervises all food preparation and presentation to ensure quality and restaurant standards Maintaining kitchen organization, team competency, and training opportunities Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing. Ensure strict adherence of food safety, sanitation and hygiene requirements and practices Follows and adheres to Company policies, processes, and procedures accordingly To attend trainings/meetings as and when required Adhoc duties/projects assigned by Supervisor REQUIREMENTS 1 years of relevant working experience in a similar capacity Able to lead and is a team player Good planning and organizing skills Excellent communication and interpersonal skills Good Microsoft Office skills Able to work in a fast paced environment Able to be station in Singapore for training