ABOUT US:

In Bad Company is a creative gastrobar in Katong where food, drinks, and culture collide. Known for our innovative menu, natural wines, craft beers, and monthly events (from chef collaborations to art shows), we thrive on pushing boundaries and creating memorable experiences for our guests.

Key Responsibilities

• Station Management: Take ownership of a designated kitchen area, ensuring it is fully prepared for service.
• Food Preparation & Cooking: Prepare, cook, and present high-quality dishes to the established standards of the kitchen.
• Team Leadership: Guide and train junior kitchen staff, such as commis chefs, on proper techniques and procedures.
• Quality Control: Monitor food quality, portion sizes, and presentation to minimize waste and maintain profitability.
• Hygiene & Safety: Uphold strict standards of food safety, hygiene, and sanitation in the assigned section.
• Collaboration: Work closely with the sous chef and head chef to develop new dishes and menus.
• Inventory & Waste Management: Ensure proper storage and handling of ingredients, and manage expired foods and waste effectively.

Typical Duties

• Preparing and organizing ingredients for specific dishes.
• Cooking specific components of each meal.
• Cleaning and maintaining the cleanliness of the kitchen station.
• Assisting with other areas of the kitchen as needed.
• Complying with health and safety regulations.

Key Responsibilities

• Station Management: Take ownership of a designated kitchen area, ensuring it is fully prepared for service.
• Food Preparation & Cooking: Prepare, cook, and present high-quality dishes to the established standards of the kitchen.
• Team Leadership: Guide and train junior kitchen staff, such as commis chefs, on proper techniques and procedures.
• Quality Control: Monitor food quality, portion sizes, and presentation to minimize waste and maintain profitability.
• Hygiene & Safety: Uphold strict standards of food safety, hygiene, and sanitation in the assigned section.
• Collaboration: Work closely with the sous chef and head chef to develop new dishes and menus.
• Inventory & Waste Management: Ensure proper storage and handling of ingredients, and manage expired foods and waste effectively

Typical Duties

• Preparing and organizing ingredients for specific dishes.
• Cooking specific components of each meal.
• Cleaning and maintaining the cleanliness of the kitchen station.
• Assisting with other areas of the kitchen as needed.
• Complying with health and safety regulations