Chef

TT EMPLOYMENT PTE. LTD.; Singapore; On-site; SGD 45,000 - 65,000; Full time

Job summary

A hospitality management company in Singapore is seeking an individual to manage back of house operations, including daily food production and menu planning. You will ensure that quality food is served, enhance communication for effective manpower management, and maintain hygiene and safety standards. The ideal candidate will oversee customer feedback and contribute to the success of banquet events. This role requires strong organizational skills and a commitment to maintaining high service standards.

Responsibilities

• Manage overall daily food production for operations.
• Enhance manpower management through effective communication.
• Ensure quality food is served in the facility.
• Plan and execute monthly rotating menus and promotions.
• Manage daily customer feedback through effective service.

Job description

Job Summary:

Manages the back of house operations, including Daily & Banquet menu planning, cost control, administration communication (all levels), manpower planning, and hygiene and safety management.

Key Responsibilities:

• Responsible for the overall daily food production and back of the house operations.
• Maintain and enhance manpower management by daily effective communication.
• Ensure that quality and wholesome food is served in the facility.
• Plan and execute monthly rotating menus and special food promotion with the Unit Manager.
• Manage daily customer feedback concerning services provided through effective communication and effective customer service management.
• Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor.
• Ensure that all areas of services provided are maintained at the required in-house and corporate standards.
• Assist in co‑ordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance and Business Development.
• Submit weekly and monthly financial/administration reports to the Unit Manager.
• Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.
• Attend weekly service meetings to improve and enhance service level.
• Evaluate and administer manpower plans, employee training & development.
• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.
• Maintain and improve hygiene and safety standards of both front of house and back of house operations.
• Keeping Food Sampling and Daily Cooking Core temperature recordings.
• Ensure recording temperature for all refrigerators.