CHEF

SR CASTLE KKDI PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A prominent culinary establishment in Singapore is seeking a talented kitchen manager to oversee menu planning, kitchen operations, and food quality standards, particularly focusing on traditional South Indian cuisine. The ideal candidate will have strong leadership skills, ensure profitability through effective cost management, and maintain a safe and efficient kitchen. Experience in training kitchen staff and a passion for culinary excellence are essential for this role.

Qualifications

• Experience in menu planning and development, particularly in South Indian cuisine.
• Strong background in kitchen management and staff supervision.
• Demonstrated ability in maintaining food quality and hygiene standards.
• Proficient in cost control and vendor management.
• Excellent leadership and communication skills.

Responsibilities

• Create and implement innovative menus while ensuring customer satisfaction.
• Oversee kitchen operations, ensuring efficiency and safety.
• Ensure high standards of food quality and hygiene.
• Manage food costs and supplier relationships.
• Lead and motivate the kitchen team.

Skills

Menu Planning

Kitchen Management

Food Quality Control

Cost Control

Leadership

Job description

Key Responsibilities:

• Menu Planning and Development: Creating and implementing menus that are both creative and meet customer expectations. Especially traditional South Indian food.
  Staying up-to-date with culinary trends and adapting menus accordingly.
  Developing new recipes and dishes.
  Ensuring menus are cost-effective and profitable.
• Kitchen Management: Hiring, training, and supervising kitchen staff, including chefs, cooks, and other kitchen workers.
  Managing kitchen operations to ensure efficiency and productivity.
  Maintaining a clean, organized, and safe kitchen environment.
  Ensuring adherence to all health and safety regulations and procedures.
  Overseeing inventory and ordering supplies.
• Food Quality and Consistency: Ensuring that all food is prepared to the highest standards of quality and presentation.
  Monitoring food quality and consistency throughout the service.
  Implementing and maintaining strict hygiene practices to prevent foodborne illnesses.
• Cost Control: Managing food costs and ensuring profitability.
  Estimating food requirements and labor costs.
  Negotiating with suppliers and managing vendor relationships.
• Leadership and Communication: Leading and motivating the kitchen team to achieve high standards.
  Communicating effectively with staff, management, and other departments.
  Handling staff issues and resolving conflicts.
• Other Duties: Staying up-to-date with culinary trends and best practices.
  Participating in staff training and development. Ensuring that all kitchen equipment is in good working order.