CHEF

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

Job summary

A food service company based in Singapore is seeking a Head Chef to oversee all kitchen operations and manage the kitchen staff. The ideal candidate will be responsible for planning menus, controlling budgets, and ensuring quality standards in food preparation. Must possess strong leadership skills and proven culinary expertise. The role offers an opportunity to innovate with new culinary ingredients and manage food hygiene compliance.

Qualifications

• Proven experience as a Head Chef or in a similar role.
• Strong understanding of culinary science and food safety standards.
• Excellent leadership and management skills.

Responsibilities

• Administer purchasing and receiving procedures.
• Implement loss/risk prevention strategies.
• Plan and develop menus for food service establishments.
• Manage compliance with hygiene policies.

Skills

Culinary management

Cost control

Menu planning

Inventory management

Food safety compliance

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.