CHEF

Job Description

Our company a Western cuisine restaurant in Singapore, is seeking an experienced and professionally trained Chef to support the restaurant’s daily culinary operations and deliver consistently high standards of food quality, taste and presentation. The successful candidate will be responsible for preparing and cooking a variety of Western dishes, following standard recipes, maintaining food safety standards, controlling ingredient usage and supporting the kitchen team during daily operations.

我们是一家位于新加坡的西餐厅，现诚聘一名经验丰富并接受过专业训练的 Chef，负责支持餐厅日常厨房运营，并确保食品质量、味道及摆盘达到稳定的专业标准。成功录取者将负责制作各类西餐菜品、执行标准食谱、确保食品安全、合理控制食材使用，并协助厨房团队完成日常运营。

Job Responsibilities

Prepare and cook a wide range of Western dishes according to established recipes, preparation methods, portion specifications and presentation standards.

按照既定食谱、制作方法、份量规格及摆盘标准，准备并烹饪各类西餐菜品。

Perform professional preparation and cooking of meat, poultry, seafood, vegetables, pasta, soups, sauces and other Western cuisine components.

负责肉类、禽类、海鲜、蔬菜、意大利面、汤品、酱汁及其他西餐食材的专业处理及烹饪。

Apply appropriate Western cooking techniques including grilling, roasting, baking, sautéing, pan-frying, braising and other methods as required by the menu.

根据菜单要求，运用烧烤、烘烤、焗烤、煎炒、香煎、炖煮等专业西餐烹饪技术。

Carry out mise en place and ensure all ingredients, sauces, garnishes and cooking components are properly prepared before service.

做好营业前的备料工作，确保所有食材、酱汁、配料及烹饪组件在营业前准备妥当。

Maintain consistency in taste, texture, temperature, portion size and plating for every dish served to customers.

确保每道菜在味道、口感、温度、份量及摆盘方面保持一致的品质。

Follow standard recipes and contribute practical suggestions for improving recipes, preparation methods and food presentation.

严格执行标准食谱，并根据实际烹饪经验对食谱、制作方法及食品摆盘提出改善建议。

Assist in developing and testing new Western dishes, seasonal menu items and promotional food products under the direction of the culinary team.

在厨房团队指导下，协助研发及测试新的西餐菜品、季节性菜单及推广食品。

Monitor the quality and freshness of ingredients and report any unsuitable, damaged or substandard food items to the appropriate supervisor.

检查食材的新鲜度及质量，并及时向主管报告不合格、损坏或不符合标准的食材。

Use ingredients efficiently and practise proper portion control to minimise food wastage and support effective food cost management.

合理使用食材并控制食品份量，减少食材浪费，并协助有效控制食品成本。

Assist with stock preparation and inventory checks, including monitoring the usage of meat, seafood, vegetables, dairy products, sauces and other kitchen ingredients.

协助库存准备及盘点，监督肉类、海鲜、蔬菜、乳制品、酱汁及其他厨房食材的使用情况。

Ensure proper storage, labelling, handling and rotation of food ingredients according to established kitchen procedures.

按照厨房操作流程正确储存、标识、处理及轮换使用各种食品原材料。

Maintain high standards of kitchen hygiene, sanitation and food safety throughout food preparation and cooking processes.

在食品准备及烹饪过程中保持高标准的厨房卫生、清洁及食品安全。

Operate and maintain professional kitchen equipment safely and efficiently, including ovens, grills, fryers, mixers and other cooking appliances.

安全并有效地操作及维护专业厨房设备，包括烤箱、烤炉、炸炉、搅拌机及其他烹饪设备。

Coordinate closely with other chefs and kitchen personnel to ensure dishes are prepared and served within the required service time.

与其他厨师及厨房员工密切协调，确保菜品按照规定的出餐时间完成制作及供应。

Support the kitchen team during peak operating periods and maintain consistent food quality under pressure.

在繁忙营业时段协助厨房团队，并在高工作量环境下保持稳定的食品质量。

Assist in monitoring daily food production and preparation quantities according to reservations, expected customer volume and business requirements.

根据餐厅订座、预计顾客数量及运营需求，协助安排每日食品生产及备餐数量。

Work with senior kitchen personnel to identify operational issues and recommend practical improvements to food preparation and kitchen workflow.

与厨房高级员工合作，发现厨房运营问题，并针对食品制作及工作流程提出实际改善建议。

Ensure compliance with the restaurant’s recipes, operating procedures, food safety requirements and quality standards at all times.

始终确保遵守餐厅食谱、操作流程、食品安全要求及食品质量标准。

Requirements

Diploma or relevant professional qualification in Culinary Arts, Western Culinary Arts, Hospitality Management or a related discipline.

拥有烹饪艺术、西餐烹饪、酒店管理或相关专业的大专学历或专业资格。

Minimum 3 years of relevant professional experience in a Western cuisine restaurant, hotel kitchen or comparable food and beverage establishment.

至少3年西餐厅、酒店厨房或类似餐饮机构的相关专业工作经验。

Strong practical knowledge of Western cuisine preparation, cooking techniques and professional kitchen procedures.

具备扎实的西餐制作、烹饪技术及专业厨房操作知识。

Experience in preparing meat, seafood, poultry, pasta, sauces, soups, vegetables and other Western cuisine components.

具有制作肉类、海鲜、禽类、意大利面、酱汁、汤品、蔬菜及其他西餐菜品的实际经验。

Good understanding of recipe standardisation, portion control, food presentation and ingredient utilisation.

熟悉标准食谱、食品份量控制、食品摆盘及食材合理使用。

Knowledge of food hygiene, safe food handling, storage procedures and kitchen sanitation requirements.

熟悉食品卫生、安全食品处理、食材储存及厨房清洁要求。

Able to operate professional kitchen equipment and maintain a clean, organised and safe working environment.

能够操作专业厨房设备，并保持干净、有序及安全的工作环境。

Good communication and teamwork skills, with the ability to work effectively with chefs and other kitchen personnel.

具备良好的沟通及团队合作能力，能够与厨师及其他厨房员工有效配合。

Strong attention to detail and commitment to maintaining consistent food quality and presentation standards.

注重工作细节，并致力于维持稳定的食品质量及摆盘标准。

Able to work independently when assigned to a specific kitchen section and take responsibility for the quality and timely completion of assigned dishes.

能够独立负责指定厨房岗位，并对所负责菜品的质量及及时出餐承担责任。

Able to work shifts, weekends and public holidays according to restaurant operating requirements.

能够根据餐厅运营需求轮班工作，并在周末及公共假期工作。