Job Summary:
The Assistant Chef supports the Head Chef in preparing high-quality French cuisine, ensuring consistency, hygiene, and efficiency in daily kitchen operations. The role requires a passion for French culinary techniques, attention to detail, and the ability to work in a fast-paced café or restaurant environment.
Key Responsibilities:
- Assist the Head Chef in the preparation and presentation of French dishes (e.g., pastries, sauces, mains, brunch items)
- Ensure all food is prepared according to standard recipes and quality standards
- Perform mise en place and manage station setup before service
- Maintain cleanliness and organization of the kitchen in compliance with NEA and SFA regulations
- Monitor food stock levels and assist in inventory control and ordering
- Ensure proper food storage, labeling, and handling to minimize waste
- Support menu development and seasonal specials when required
- Train and guide junior kitchen staff or kitchen assistants
- Adhere strictly to food safety and hygiene standards at all times
- Assist in cost control and portion management
Requirements:
- Minimum 1–2 years of relevant kitchen experience (French cuisine preferred)
- Culinary certification (WSQ, NITEC, or equivalent) is an advantage
- Familiarity with Singapore food safety standards (Food Hygiene Certificate preferred)
- Ability to work shifts, weekends, and public holidays
- Strong teamwork and communication skills
- Able to work under pressure in a fast-paced environment
Preferred Skills:
- Knowledge of brunch and café-style menu execution
- Good knife skills and plating techniques
- Positive attitude and willingness to learn
Working Conditions:
- 5 days work /week, shift-based schedule
- Fast-paced kitchen environment
- Prolonged standing and physical work required
