Your responsibility
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.
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.
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.
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.
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.
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.
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.
Requirements
- Culinary Education: Diploma or Degree in Culinary Arts or a related field.
- Experience: Minimum 3 years of experience as a Head Chef or Sous Chef in a fast-paced kitchen environment.
- Certifications: Food safety certification.