Chief Chef

JAPAN FOODS ENTERPRISES PTE. LTD.; Singapore; On-site; SGD 67,000 - 100,000; Full time

Job summary

JAPAN FOODS ENTERPRISES PTE. LTD. in Singapore seeks an experienced kitchen leader to manage daily operations, supervise cooking, and ensure recipes and standards are followed.

You will train staff, monitor hygiene, handle supplier relations, plan menus, costing, and liaise with the Japanese R&D team. Requires 10 years in F&B, WSQ Food & Hygiene, and ability to work split shifts, including weekends/public holidays.

Qualifications

• Minimum GCE N-Level or ITE qualifications.
• At least 10 years of experience in F&B or related fields.
• WSQ Food Hygiene Certificate.
• Ability to lead and influence a team.
• Willingness to work split shifts, weekends and public holidays.

Responsibilities

• Perform weekly and daily ordering of ingredients for sections.
• Supervise all cooking activities to ensure recipes are followed.
• Prepare mise-en-place and ingredients for day-to-day operations.
• Maintain highest standards of kitchen cleanliness at all times.
• Train new employees to ensure consistency in presentation, taste and texture.
• Appraise subordinate performance and recommend actions.
• Ensure adherence to quality, hygiene, and cleanliness standards.
• Coordinate receiving/collection of supplier deliveries.
• Manage supplier relations to ensure quality and cost efficiency.
• Set up for new restaurant operations and initiatives.
• Prepare reports on kitchen operations; assist with menu planning and costing.
• Create new products and recipes; monitor kitchen safety practices.

Skills

Leadership

Food safety

Team management

Communication

Education

GCE N-Level / ITE

Job description

• To perform weekly and daily ordering of ingredients for individual sections
• Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes
• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations
• Ensure the highest standard of cleanliness in the kitchen at all times
• Train new employees in order to ensure consistency in food presentation, taste and texture
• Appraise the performance of the subordinate and make recommendations for promotions or other actions
• Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards
• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers
• Dealing with suppliers and ensuring that they supply quality goods at affordable prices
• Set-up for new restaurant
• Make reports on all matters pertaining to kitchen operation
• Menu planning & costing
• Creating new product and recipes
• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders
• Minimum GCE N-Level or ITE qualifications
• Minimum 10 years working experience in F&B or relevant experience
• Possess passion in culinary
• Positive attitude with ability to influence and lead a team
• Possess WSQ Food & Hygiene Certificate
• Good understanding of procedures related to kitchen operation
• Able to do split shift and work on weekends and public holidays
• Able to multi-task, adapt to fast paced environment and work under pressure
• Uphold excellent food hygiene and kitchen safety practices
• Able to speak japanese to liaise with japanese R&D team