Chef

VDREAMS PTE. LTD.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

VDREAMS PTE. LTD. in Singapore is seeking a Head Chef to lead the kitchen, shape menus, and ensure exceptional food quality and presentation.

You will supervise and train staff, manage inventory and costs, ensure safety compliance, and collaborate across departments to deliver outstanding dining experiences.

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.

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.