Key Responsibilities 1. Food Preparation & Cooking Prepare and cook authentic Italian dishes (e.g., pasta, risotto, antipasti, pizza, etc.) according to standard recipes and portion sizes. Maintain consistency in food quality, taste, and presentation. Monitor mise end place for the designated section. 2. Section Management Supervise and guide junior kitchen staff (e.g., Commis) in the assigned section. Ensure all equipment and tools are used safely and maintained in good working condition. 3. Hygiene, Safety & Compliance Comply with Singapore Food Agency (SFA) and National Environment Agency (NEA) regulations on food hygiene and sanitation. Maintain cleanliness and hygiene in the kitchen section at all times. Ensure proper storage and labelling of food items following FIFO/FEFO methods. Observe all Workplace Safety & Health (WSH) practices as per MOM regulations. 4. Inventory & Stock Control Assist in stock rotation, inventory control, and reporting of wastage. Inform Sous Chef/Head Ch...