CHEF

QIHONG ZHIYUAN PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A local food establishment in Singapore seeks a professional to manage kitchen operations. Responsibilities include ensuring food quality and costs are maintained, assisting in menu planning, and training kitchen staff. The ideal candidate should proactively interact with customers and manage staff scheduling to optimize service quality. This position is critical for maintaining sanitary kitchen conditions and meeting customer needs effectively.

Responsibilities

• Control food quality and cost as set by Chief Chef.
• Ensure food at the outlet is provided to customers timely and at the highest level.
• Assist in menu planning and preparation for varying sized groups.
• Maintain sanitary conditions and operating order of kitchen appliances.
• Purchase, verify quality and quantity of food and kitchen supplies.
• Estimate the amount and kind of food to be purchased for functions.
• Interact with customers to satisfy their needs and deliver food quality.
• Train kitchen staff.
• Manage kitchen staff scheduling.
• Educate service crew about the menu.
• Communicate with service crew to improve customer service.

Job description

Responsibilities

• Control food quality and cost as set by Chief Chef
• Ensure food at the outlet are provided to customers in timely and at the highest level
• Assist in the planning of the menu and in the preparation of the meals for varying sized groups
• Clean and/or insure the sanitary conditions and operating order of kitchen appliances, equipment, food storage areas and the kitchen itself
• Purchase, verify quality and quantity of food and kitchen supplies required for daily activities and various functions
• Estimate the amount and kind of food to be purchased, taking into account the nature of the function and the number of guests
• Actively interact with customer to satisfy customer's needs and deliver the quality of the food
• Train kitchen staffs
• Responsible for kitchen staff scheduling at the outlet
• Educate service crew for the menu so that they can explain to the customers
• Proactively communicate with service crew to improve customer service and work environment