Sepenuh Masa Outlet Chef Jobs, in ABR Holdings Limited - Maukerja

Company Description ABR Holdings Limited (“ABR”) is a Singapore-based food and beverage group that began with the first full-service Swensen’s ice cream restaurant in 1979. Today, Swensen’s operates over 25 restaurants in Singapore and is a market leader in western casual dining and family-friendly, value-focused experiences. ABR has expanded beyond Swensen’s and Earle Swensen’s to manage and grow a diverse portfolio of well-known brands. These include Season Confectionary & Bakery, Season’s Café, Tip Top Curry Puffs, Yogen Früz, and Chilli Padi Nonya Catering. Team members join a company focused on quality, customer satisfaction, and a strong presence in Singapore’s F&B sector.
Role Description The Outlet Chef is a full-time, on-site role based in Singapore, responsible for leading kitchen operations at an assigned outlet. The role involves planning and preparing menu items, ensuring consistent food quality, and maintaining high standards of hygiene and safety in accordance with company and regulatory requirements. The Outlet Chef oversees food production, coordinates with service teams to support smooth outlet operations, and manages inventory levels to minimize wastage and control costs. Daily tasks include supervising and training kitchen staff, monitoring customer feedback related to food quality, and implementing improvements to enhance the dining experience. The Outlet Chef also supports new menu launches and adheres to brand guidelines to deliver a consistent culinary experience across the outlet.
Qualifications

• Skills in Customer Satisfaction and Customer Service, with a focus on delivering high-quality food and a positive dining experience.
• Strong People Management and Communication skills to lead kitchen staff, coordinate with front-of-house teams, and maintain effective teamwork.
• Experience with Inventory Management, including ordering, stock control, and minimizing wastage while maintaining cost efficiency.
• Professional culinary training or equivalent on-the-job experience in a restaurant or casual dining setting.
• Good knowledge of food safety, hygiene standards, and kitchen operational procedures, preferably with relevant certifications.
• Ability to work in a fast-paced environment, manage multiple tasks, and maintain composure during peak hours.
• Experience in Western or casual dining concepts is an advantage; prior leadership experience in a kitchen role is preferred.