CHEF/ CHEF DE PARTIE

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

Job summary

A well-known restaurant in Singapore is seeking an Executive Chef responsible for all culinary activities. The role involves overseeing kitchen operations, training staff, planning menus, and managing the culinary budget to ensure high-quality standards are met. Strong leadership and effective food cost control are essential. Ideal for candidates with significant culinary management experience.

Qualifications

• Experience in culinary management and operations.
• Ability to manage kitchen staff and operations effectively.
• Knowledge of food safety and sanitation standards.

Responsibilities

• Ensure quality culinary dishes are served on schedule.
• Oversee kitchen activities and train personnel.
• Manage culinary budget and product purchasing.

Skills

Strong Leadership

Food cost control

Kitchen staff training

Menu planning

Job description

Roles & Responsibilities

Main Mission statement: Ensure that quality culinary dishes are being served on an efficient schedule and to boost overall profitability of the company.

Objective

• Strong Leadership
• Maximise productivity of kitchen staff
• Effective Food and labour cost control

Summary

The executive chef/ Chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget.

Essential Functions

1. Inspection
   1. Make periodic and regular inspections of all kitchen units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, and employee appearance.
   2. Oversees all outgoing food from the kitchen, its presentation, the “final touch”, quality and taste are in accordance with the given recipes.
   3. Ensure buffet services are running efficiently and food are top up to match the respective customers in strength.
   4. Wastage control and recycle of food are done within hygiene boundary.
2. Receiving
   1. Oversee delivery of food supplies, checking the freshness of products, stocking of goods into respective areas and ensure that inventory control and management are in place.
   2. Ensure ordering of goods are done with only approved suppliers and purchases are made in advance of events.
3. Training and Communication
   1. Train, develop and motivate culinary staffs to meet and exceed established food preparation standards on a consistent basis.
   2. Coordinate and provide direction for all day-to-day operation’s daily activities of cooks and task allocation for special events.
   3. Understand staff positions well enough to perform duties in their absence or determine suitable replacement to fill gaps.
   4. Coordinate all training activities for kitchen, including the identification of training needs and assist QA department in the design and implementation of programs to address these deficiencies among kitchen staffs.
   5. Conduct daily briefing to update on buffet setup/events, current operation concerns and upcoming promotions.
   6. Interacts with guests to obtain feedback on food quality, presentation and service levels.
   7. Actively responds to and handles guest problems and complaints.
4. Administrative
   1. Develop recipes and portion specifications in accordance with customer tastes, market demands, product specifications, ease of preparation and established procedures and budgetary constraints; participate in menu modification, creation of new menu, planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
   2. Assist operation managers as requested in areas such as plate presentation, special function menu planning for buffet service including weddings and events.
   3. Keep time attendances of all kitchen staffs and ensure punctuality is in place.
   4. Manage roster planning, review staffing levels to ensure operational needs and objectives are met. Including any shortfall in manpower are plugged effectively.
5. Maintenances
   1. Ensure all essential equipment and utensils are kept checked and regular servicing and maintenances program is in place.
   2. Ensure collective responsibilities for safekeeping of cooking utensils is practised by all kitchen colleagues.
   3. Perform other related duties incidental to the work described herein.
6. Breakfast Buffet
   1. Support egg station during breakfast
   2. Inspect food presentation
   3. Ensure refilling of buffet is done
   4. Request for clean up at the end of breakfast
   5. Inspect buffet setting and presentation
7. Lunch & Dinner
   1. Check buffet setting and presentation
   2. Inspect deco planning
   3. Support live station with live cooking of Fried Rice, Mee goreng, and grilling of Satay
   4. Set up of Salad station and dessert counter
   5. Putting final touch on outgoing buffet food
   6. Request for food top up from kitchen
   7. Assist Ali Jinna in sending out purchase request to suppliers
   8. Fruit carving for display
   9. Assist with cutting fruits
   10. Briefing for kitchen staffs