Head Chef

• Working Days: 5 Day Work Week including weekends
• Working Hours: : shift, 12pm/ 1pm /2pm to 1030pm /11pm
• Location: Emerald Hill Rd [ Orchard ]
• Salary: up to $7000

Requirements:

• Culinary Education: Diploma or Degree in Culinary Arts or a related field.

• Minimum 3 years of experience as a Head Chef or Sous Chef in a fast-paced kitchen environment.

Jobs Scope:

1.Kitchen Management

• Oversee daily kitchen operations, ensuring a smooth workflow and efficient service delivery.

• Plan and coordinate all food preparation and cooking processes to meet high standards of quality and presentation.

• Develop and implement kitchen policies and procedures tailored to a fast-paced environment

2. Menu Planning & Food Quality

• Design and update menus that complement our bar offerings, focusing on seasonal ingredients, customer preferences, and cost efficiency.

• Ensure high food quality, taste, and presentation standards that align with our brand image.

• Experiment with new recipes and innovative cooking techniques to enhance our menu offerings

3.Team Leadership & Staff Management

• Recruit, train, and supervise kitchen staff, including sous chefs, cooks, and assistants.

• Assign tasks and manage shift schedules to ensure adequate coverage during peak hours.

• Motivate the team and maintain a positive work environment that encourages creativity and teamwork.

• Ensure staff follow food safety, hygiene, and sanitation standards.

4.Cost Control & Budgeting

• Manage food costs, portion control, and minimize waste to optimize profitability.

• Work with suppliers to source quality ingredients at competitive prices. • Monitor inventory, stock levels, and order supplies as needed to maintain efficient operations.

• Develop and adhere to the kitchen's budget to ensure financial sustainability.

5.Health & Safety Compliance

• Ensure the kitchen meets all health, safety, and sanitation regulations in Singapore.

• Conduct regular inspections and enforce hygiene protocols to maintain a safe working environment.

• Train staff on food safety and proper handling techniques. 6. Customer Satisfaction & Feedback

• Engage with customers to understand their preferences and receive feedback on our menu offerings.

• Adapt recipes and menus based on customer reviews and trends to enhance customer satisfaction.

6.Collaboration with Management

• Participate in business strategy, promotions, and special events planning to align kitchen operations with overall business goals.

• Ensure smooth coordination between kitchen and service teams to deliver exceptional customer experiences.

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279