Chef

BBQ MASTER PTE. LTD.; Singapore; On-site; SGD 47,000 - 71,000; Full time

Job summary

BBQ MASTER PTE. LTD. in Singapore seeks a seasoned executive chef to lead and mentor a team of chefs, ensuring superior quality and consistency in high-end Chinese cuisine.

You will stay abreast of global trends, source specialty ingredients, manage cost and menu costing, and collaborate with management on planning and strategy to keep the operation competitive. This role requires strong leadership and staff development with a hands-on approach to menu development.

Responsibilities

• Assist, direct and guide your team of chefs in providing a consistently high quality of food
• Lead a Chinese kitchen team to deliver high-end modern Chinese cuisine
• Be constantly updated with the latest Chinese food trends around the world
• Seek specialty ingredients and build supplier connections
• Monitor competition and suggest improvements to stay ahead
• Ensure consistent delivery and high product standards
• Schedule staff according to business needs
• Apply cost control and menu costing
• Develop and define quality standards for food prep and presentation
• Encourage staff and set clear performance expectations
• Communicate and liaise with other chefs and department heads
• Collaborate with restaurant managers on planning and strategy
• Continuously seek improvements across all operations

Job description

Job Description & Requirements

Assist, direct and guide your team of chefs in

providing a consistently high quality of food

Relentless quality product oriented Chinese chef

while being in the cutting edge with regards to

high-end modern Chinese cuisine

Be constantly updated with the latest Chinese food

trends around the world

Constantly search for specialty product and have

connection

Be aware of the competition and make suggestion

to stay ahead of the competition

Consistency of the delivery of product will be the

key and it is a must requirement

Able to be aware and anticipate product season

around the world in order to plans menus

accordingly

Cost control oriented chef and menu costing

Develop and define quality standards of food

preparation and presentation of the food

Encourage staff participation while setting

expectation for job performance

Communicate and lease with others chefs and

related departments heads

Work very closely with the restaurant managers

(planning & strategy)

Able to schedule his staff according to business

Always looking for improvements in all aspects of

the operation