Chef

MINT AND PISTACHIO PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A prominent dining establishment in Singapore is seeking an experienced professional to oversee menu planning, manage kitchen staff, and ensure food safety standards. Candidates should have a background in culinary management, with the ability to develop new dishes and control costs effectively.

Responsibilities

• Creating and updating menus, developing new dishes, and ensuring variety and quality.
• Overseeing the preparation and presentation of dishes, ensuring they meet quality standards before being served.
• Hiring, training, and managing kitchen staff, including assigning tasks, scheduling, and performance management.
• Managing food inventory, ordering supplies, and controlling food costs.
• Ensuring compliance with health and safety regulations, maintaining a clean and organized kitchen.
• Working with other chefs, management, and departments to ensure a seamless dining experience.
• Addressing any issues that arise in the kitchen, including food-related complaints and equipment malfunctions.
• Collaborating with management on menu planning and budgeting.

Job description

Key Responsibilities:

• Menu Planning and Development:Creating and updating menus, developing new dishes, and ensuring variety and quality.
• Food Preparation and Presentation:Overseeing the preparation and presentation of dishes, ensuring they meet quality standards before being served.
• Staff Management:Hiring, training, and managing kitchen staff, including assigning tasks, scheduling, and performance management.
• Inventory Management:Managing food inventory, ordering supplies, and controlling food costs.
• Food Safety and Hygiene:Ensuring compliance with health and safety regulations, maintaining a clean and organized kitchen, and adhering to food safety standards.
• Collaboration:Working with other chefs, management, and other departments to ensure a seamless dining experience.
• Problem Solving:Addressing any issues that arise in the kitchen, including food-related complaints and equipment malfunctions.
• Budgeting:Collaborating with management on menu planning and budgeting, ensuring profitability and cost-effectiveness.