CHEF

MJ PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading food service company in Singapore is seeking a skilled Head Chef to manage kitchen operations, oversee staff, and ensure quality control. The Head Chef will be responsible for menu planning, purchasing, compliance with hygiene policies, and innovating new culinary techniques. Ideal candidates will have strong knowledge in culinary science and experience in managing food & beverage operations, with a focus on cost management and quality control.

Responsibilities

• Administer purchasing and receiving procedures.
• Innovate with new culinary ingredients.
• Manage compliance with food and beverage hygiene policies.
• Plan and develop menus for food service establishments.
• Manage inventory control system.

Skills

Culinary science principles

Food chemistry principles

Food psychosociology principles

Gastronomy principles

Menu planning

Inventory management

Cost control

Food & beverage operations management

Job description

The Head Chef manages and oversees operations in the kitchen as well as the kitchen staff of an outlet. He/She plans the menu and liaises with suppliers. He/She controls the budget and ensures the quality of kitchen operations. He/She ensures that problems that arise are rectified in a positive and professional manner.

Responsibilities

• Administer purchasing and receiving procedures.
• Apply principles of culinary science.
• Apply principles of food chemistry.
• Apply principles of food psychosociology.
• Apply principles of gastronomy.
• Implement loss/risk prevention.
• Innovate with new culinary ingredients.
• Interpret culinary nutrition.
• Manage compliance with food and beverage hygiene policies and procedures.
• Manage cost and quality controls.
• Manage culinary operations.
• Manage food & beverage operations.
• Manage inventory control system.
• Manage site/outlet and equipment maintenance.
• Master cook and chill methods.
• Master recipes from various cuisines.
• Perform culinary application and techniques.
• Plan and develop menus for food service establishments.