Chef De Cuisine

SHINYA IZAKAYA LLP; Singapore; On-site; SGD 78,000 - 134,000; Full time

Job summary

Shinya Izakaya LLP in Singapore is seeking a seasoned Kitchen Lead to plan menus, train staff, and uphold high standards of food preparation to deliver an exceptional dining experience.

You will manage kitchen operations, coordinate team tasks, implement safety and sanitation practices, and create innovative recipes to keep the menu fresh and competitive. Strong leadership and communication are essential in a fast-paced environment.

Qualifications

• Minimum 4 years of experience in a similar culinary leadership role.
• In-depth knowledge of food principles and best practices.
• Passion for creating exceptional food that delights and attracts customers.
• Excellent communication skills and leadership qualities to manage kitchen teams effectively.
• Ability to perform well under high-pressure kitchen environments.
• Creative and innovative thinking to develop new recipes and menu concepts.
• Exceptional standards for cleanliness, health, and safety in food preparation.
• Experience managing inventories and stocktaking processes.

Responsibilities

• Ensure all food meets the highest quality standards and is served promptly to enhance customer satisfaction
• Plan menus and design plating presentations to create visually appealing dishes that attract customers
• Coordinate kitchen staff and provide hands-on assistance to maintain smooth and efficient kitchen operations
• Hire and train kitchen staff to prepare and cook all menu items according to established standards
• Conduct stocktaking of ingredients and equipment and place timely orders to maintain adequate supplies
• Enforce safety and sanitation best practices to uphold kitchen hygiene and regulatory compliance
• Develop new recipes to regularly update and innovate the menu offerings and maintain competitiveness
• Monitor industry trends to keep the menu current and aligned with customer preferences
• Incorporate feedback from restaurant staff and patrons to improve food quality and resolve issues promptly

Skills

Menu planning

Staff training

Leadership

Quality control

Sanitation

Inventory management

Job description

Company Overview

At Shinya Izakaya, we offer a cozy setting to enjoy authentic Japanese dishes like sushi, sashimi, and sizzling skewers. With fresh ingredients and bold flavors, we bring the true essence of izakaya dining to your table.

Job Summary

Lead kitchen operations by planning menus, training staff, and ensuring high-quality food preparation to deliver an exceptional dining experience at Shinya Izakaya.

Responsibilities

• Ensure all food meets the highest quality standards and is served promptly to enhance customer satisfaction
• Plan menus and design plating presentations to create visually appealing dishes that attract customers
• Coordinate kitchen staff and provide hands-on assistance to maintain smooth and efficient kitchen operations
• Hire and train kitchen staff to prepare and cook all menu items according to established standards
• Conduct stocktaking of ingredients and equipment and place timely orders to maintain adequate supplies
• Enforce safety and sanitation best practices to uphold kitchen hygiene and regulatory compliance
• Develop new recipes to regularly update and innovate the menu offerings and maintain competitiveness
• Monitor industry trends to keep the menu current and aligned with customer preferences
• Incorporate feedback from restaurant staff and patrons to improve food quality and resolve issues promptly

Required competencies and certifications

Minimum 4 years of experience in a similar culinary leadership role

Preferred competencies and qualifications

• In-depth knowledge of food principles and best practices
• Passion for creating exceptional food that delights and attracts customers
• Excellent communication skills and leadership qualities to manage kitchen teams effectively
• Ability to perform well under high-pressure kitchen environments
• Creative and innovative thinking to develop new recipes and menu concepts
• Exceptional standards for cleanliness, health, and safety in food preparation
• Experience managing inventories and stocktaking processes