Chief Executive Cook (Mala, Sichuan food)

man lin f&b pte. ltd.; Singapore; Sur place; SGD 60 000 - 90 000; Plein temps

Résumé du poste

man lin f&b pte. ltd. in Singapore seeks an experienced kitchen operations leader to oversee daily cooking, menu design, and quality control while maintaining hygiene standards.

You will review staffing, hire and train kitchen staff, manage purchasing, and ensure service and financial objectives are met; strong communication and HR management skills are essential, with on-call shifts and weekend availability.

Qualifications

• 5-10 years of experience in F&B industry.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

Responsabilités

• Prepare and cook food.
• Evaluate food products to ensure quality standards.
• Ensure good kitchen hygiene and housekeeping duties.
• Maintain regular cleaning for all kitchen areas and equipment.
• Implement hygiene policies and examine equipment for cleanliness.
• Design new recipes, plan menus, and select plate presentations.
• Review staffing levels to meet service, operational, and financial objectives.
• Hire and train kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Perform administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Set and monitor performance standards for staff.
• Obtain feedback on food and service quality, and handle customer problems and complaints.

Connaissances

Excellent communication skills

Deadline oriented

On-call flexibility

HR management knowledge

Menu planning

Description du poste

Job Description:

• Prepare and cook food
• Evaluate food products to ensure that quality standards are consistently attained
• Ensure good kitchen hygiene and housekeeping duties
• Maintain regular cleaning for all kitchen areas and equipment
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Job Requirements:

• 5-10 years of experience in F&B industry.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.