cheif chef

AL-TASNEEM RESTAURANT PTE. LTD.; Região Norte; Presencial; BRL 1 - 2; Jornada completa

Descripción de la vacante

AL-TASNEEM RESTAURANT PTE. LTD. seeks an experienced Chief Chef to lead kitchen operations, drive culinary innovation, and uphold superior standards of food quality, hygiene, and efficiency.

You will oversee daily kitchen management, coordinate staff, and ensure seamless service during peak hours. You will conceptualize and standardize authentic recipes, daily specials, and menu offerings to deliver consistency and appealing presentation.

Responsabilidades

• Oversee daily kitchen management, manage shift schedules, coordinate kitchen staff, and ensure seamless service execution during peak operational hours.
• Conceptualize, refine, and standardized authentic recipes, daily specials, and menu offerings to deliver high culinary consistency and appealing presentation.
• Manage kitchen inventory, food costing, raw material procurement, supplier management, and waste reduction strategies to meet gross margin targets.
• Strictly enforce and audit compliance with Singapore Food Agency (SFA) food safety, sanitation, and kitchen safety standards across all prep and cooking stations.
• Partner with ingredient suppliers to source high-quality, fresh produce and negotiate competitive pricing for long-term operational efficiency.

Descripción del empleo

We are looking for an experienced and visionary Chief Chef / Head Chef to lead our kitchen operations, drive culinary innovation, and uphold superior standards of food quality, kitchen efficiency, and hygiene.

Kitchen Leadership & Operations:

Oversee daily kitchen management, manage shift schedules, coordinate kitchen staff, and ensure seamless service execution during peak operational hours.

Menu Development & Recipe Standards:

Conceptualize, refine, and standardized authentic recipes, daily specials, and menu offerings to deliver high culinary consistency and appealing presentation.

Inventory & Cost Control:

Manage kitchen inventory, food costing, raw material procurement, supplier management, and waste reduction strategies to meet gross margin targets.

Hygiene & Quality Assurance:

Strictly enforce and audit compliance with Singapore Food Agency (SFA) food safety, sanitation, and kitchen safety standards across all prep and cooking stations.

Vendor & Supply Chain Management:

Partner with ingredient suppliers to source high-quality, fresh produce and negotiate competitive pricing for long-term operational efficiency.