Chief Executive Cook (Mala, Sichuan food)

MAN LIN F&B PTE. LTD.; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A local food and beverage company in Singapore seeks a kitchen manager to oversee food preparation and maintain quality standards within the kitchen. This role involves designing recipes, managing staff, and ensuring excellent hygiene and cleanliness in the workspace. Candidates should have 5-10 years of experience in the F&B industry and strong skills in human resources management and communication. Flexibility for shifts, weekends, and public holidays is required.

Qualifications

• 5-10 years of experience in the F&B industry.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.

Responsibilities

• Prepare and cook food.
• Evaluate food products for consistent quality.
• Ensure good kitchen hygiene and housekeeping duties.
• Maintain regular cleaning of kitchen areas and equipment.
• Design new recipes and plan menus.

Skills

Culinary skills

Communication

Human resources management

Time management

Job description

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.