Key Responsibilities
1. Menu Development & Culinary Direction Design and execute authentic
Indonesian & Malay dishes
with modern fusion concepts Develop seasonal menus, tasting menus, and event/wedding menus Innovate new recipes while maintaining cultural authenticity Standardise recipes, portioning, and presentation 2. Kitchen Operations Management Oversee daily kitchen operations (prep, cooking, plating, service) Ensure smooth coordination for
restaurant + catering + events (weddings, banquets) Maintain consistency in taste, quality, and presentation 3. Team Leadership Lead, train, and supervise kitchen team (Sous Chefs, CDPs, Commis) Conduct training on cooking techniques and plating standards Schedule manpower efficiently for operations and events 4. Food Safety & Compliance Ensure compliance with Singapore Food Agency regulations Implement FSMS / HACCP standards Maintain hygiene, cleanliness, and proper food handling procedures 5. Cost Control & Inventory Manage food c...