Our client is a well-established MNC, market leader in the F&B industry. They are looking for a Chef Consultant (Sushi) to assist their team for the next phase of their business. They are located in the Central area – easily accessible.

Responsibilities:

• Lead Projects – Oversee food innovation, menu development/revamp, and kitchen planning across the brand.
• Project Execution & Strategy Alignment – Ensure timely completion of culinary initiatives in line with company goals, collaborating closely with cross-functional teams.
• Menu & Quality Management – Maintain high food and hygiene standards, and regularly refresh menus based on trends, seasons, and customer feedback.
• Operational Oversight – Manage food cost control, waste reduction, staff scheduling, and kitchen profitability in compliance with company policies.
• Team Leadership & Meetings – Plan and lead chef meetings, ensuring clear communication and alignment within the culinary team.
• Training & Development – Work with HR to deliver staff training on food prep, safety, and kitchen operations; conduct monthly training sessions on key kitchen skills.
• Cross-functional Involvement – Participate in broader business projects, such as kitchen automation and other initiatives assigned by management.
• To finish all the task as assigned and complete all other ad hoc duties as assigned

Requirements:

• Min 5 years in making Sushi with supervisory experience
• Computer literate will be advantageuos for paperwork/reports

We regret that only shortlisted candidate will be notified.
Email: jobs@recruitpedia.sg
Recruitpedia Pte. Ltd.
EA License No. 19C9682
EA Reg. No. R23115553 (Lai Hor Yan

• Lead Projects – Oversee food innovation, menu development/revamp, and kitchen planning across the brand.
• Project Execution & Strategy Alignment – Ensure timely completion of culinary initiatives in line with company goals, collaborating closely with cross-functional teams.
• Menu & Quality Management – Maintain high food and hygiene standards, and regularly refresh menus based on trends, seasons, and customer feedback.
• Operational Oversight – Manage food cost control, waste reduction, staff scheduling, and kitchen profitability in compliance with company policies.
• Team Leadership & Meetings – Plan and lead chef meetings, ensuring clear communication and alignment within the culinary team.
• Training & Development – Work with HR to deliver staff training on food prep, safety, and kitchen operations; conduct monthly training sessions on key kitchen skills.
• Cross-functional Involvement – Participate in broader business projects, such as kitchen automation and other initiatives assigned by management.
• To finish all the task as assigned and complete all other ad hoc duties as assigne