Chef

JNJ CUISINE LLP; Singapore; On-site; SGD 70,000 - 90,000; Full time

Job summary

A leading culinary establishment in Singapore is seeking an experienced Executive Chef to enforce performance standards and manage a diverse culinary team. The ideal candidate will have over 5 years of progressive experience in managing multiple kitchens, strong skills in food cost management, and expertise in European, Middle Eastern, and Asian cuisines. This role involves enhancing customer dining experiences and supporting marketing initiatives.

Qualifications

• 5-years progressive hands-on experience as Executive Chef or Senior Sous Chef.
• Experience in European, Middle Eastern, and Asian cuisines.
• Ability to implement cost reduction programs without compromising quality.

Responsibilities

• Enforce performance standards and compliance with food and hygiene policies.
• Support Operations and Marketing team for festive dining menus.
• Organize training for the culinary team and ensure effective performance appraisals.

Skills

Food cost management

Customer interaction

Culinary team management

Recipe/menu development

Job description

· Enforce performance standards, policies and procedures in Food & Beverage kitchen department in line with company regulations.

· Ensure strict compliance towards food and hygiene policies and procedures.

· Introduce and implement new ideas for the customer dining experience.

· To be fully aware of trends in the industry and make regular suggestions for improvement of the menu.

· Efficient food cost management.

· Minimize expenditure to increase profitability with the guidelines set by the budget.

· Support and work closely with the Operations and Marketing team in developing special festive dining menus and/or marketing initiatives to drive traffic and increase per customer spend

· Able to interact with customer(s) as and when required to further enhance the dining experience of customers

· Implement direction and organize the culinary team to ensure smooth operation of the kitchen.

· To hold regular performance appraisals with members of the culinary team, identifying areas for development and training needs, and ensuring that this training is effective.

· Set and explain clearly to team members regarding collective targets and standards that should be achieved as a team.

· To organize and implement training for the needs of the kitchen team as a whole and the individual staff as needed.

· 5-years progressive hands-on experience with increased accountability as an Executive Chef or Senior Sous Chef managing multiple kitchens and chef brigades.

· Experience with developing, presenting and implementing recipes / menus at the right price point in European, Middle Eastern and Asian cuisines.

· Must have hands-on experience with different economic cycles within the industry including the implementation of cost reduction programmes without compromising on food quality and customer service