Job Summary The Chef is responsible for overseeing the daily kitchen operations, ensuring the consistent delivery of high-quality Italian cuisine in accordance with the restaurant’s standards. The role includes food preparation, kitchen supervision, food cost control, hygiene compliance, inventory management, and maintaining efficient kitchen operations. Key Responsibilities 1. Food Preparation & Service Delivery Prepare, cook, and present Italian dishes according to the restaurant’s recipes and presentation standards. Ensure all menu items are prepared consistently and served in a timely manner. Maintain readiness for peak service periods and coordinate smooth kitchen operations during service hours. Ensure proper food storage, handling, and preparation in compliance with food safety regulations and company standards. Monitor food quality and presentation before dishes are served to customers. Handle customer feedback or returned dishes promptly and professionally. Assist in menu planning, seasonal specials, and recipe improvements where required. 2. Food Cost & Inventory Control Achieve and maintain targeted food cost and gross profit margins. Monitor portion control to prevent over-portioning and unnecessary wastage. Order food supplies and kitchen inventory according to operational needs and budget requirements. Check quality of incoming supplies and return sub-standard goods to suppliers when necessary. Monitor stock levels daily, weekly, and monthly to avoid shortages or losses. Record and report food wastage and take corrective actions to minimize losses. 3. Kitchen Operations & Standards Ensure the kitchen is clean, organized, and maintained in a hygienic condition at all times. Ensure all cleaning schedules and kitchen maintenance routines are properly followed and documented. Maintain compliance with Singapore food hygiene and workplace safety regulations. Ensure all kitchen staff comply with uniform, grooming, and personal hygiene standards. Ensure the ki