Chef De Cuise

COBB DOUGLAS CONSULTING PTE. LTD.; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A prominent catering firm in Singapore is seeking a Kitchen Manager to oversee daily operations and menu development. The ideal candidate will have a culinary diploma or over 10 years of experience, with strong leadership, communication skills, and the ability to manage pressure in a fast-paced environment. Responsibilities include staff management and ensuring food quality and safety standards are met. Shifts, weekends, and holidays will be required.

Qualifications

• A Diploma from a culinary school or professional certificate is required.
• More than 10 years of experience in a similar position can substitute certification.
• Exceptional leadership and technical skills required.

Responsibilities

• Oversee daily kitchen operations and staff supervision.
• Plan and execute menus to ensure variety and quality.
• Hire and train kitchen staff, creating a positive environment.
• Ensure food quality meets high standards and safety regulations.
• Manage inventory, budget, and kitchen equipment maintenance.

Skills

Leadership Skills

Technical Skills

Creativity

Communication Skills

Pressure Management

Attention to Detail

Education

Diploma from a culinary school

Job description

Overview

Applicant needs to manage daily kitchen operations, including menu planning, staff supervision, and ensuring food quality and safety standards are met.

Responsibilities

• Kitchen Management: Overseeing all daily activities, from food preparation to staff supervision and kitchen organization.
• Menu Development: Planning, creating, and executing menus, to ensure variety, balance, and alignment with the restaurant's concept.
• Managing Manpower: Hiring, training, and motivating kitchen staff (including sous chefs, cooks, and stewards), delegating tasks, and creating a positive and productive environment.
• Quality Control: Ensuring all food is prepared to a high standard, properly seasoned, cooked, and presented.
• Food Safety & Hygiene: Enforcing stringent NEA and Singapore Food Agency requirements on health, safety, and sanitation standards.
• Inventory & Budgeting: Managing food stock and supplies, ordering necessary items, and monitoring kitchen costs and budgets.
• Equipment Maintenance: Ensuring all kitchen equipment is in good working order.

Requirements

• Education: A Diploma from a culinary school or a professional certificate from a reputable catering school.
• Those without professional certification can be considered if they have more than 10 years experience in a similar position.
• Leadership Skills: Exceptional leadership qualities to guide and inspire the kitchen staff.
• Technical Skills: In-depth knowledge of culinary principles, best practices, and food preparation techniques.
• Creativity: The ability to develop innovative menus and dishes that can attract customers and understands the culture and practices of Singapore restaurants.
• Communication Skills: Strong communication abilities to effectively interact with staff, suppliers, and potentially customers.
• Pressure Management: The capacity to perform effectively under pressure in a fast-paced environment.
• Attention to Detail: Exceptional standards for cleanliness, health, and safety, as well as for food quality.
• Must be able to work shifts, weekends and holidays and must step in and help the kitchen during manpower shortages