Culinary Lead & Menu Innovator

TSC61 PTE. LTD.; Singapore; In loco; SGD 40.000 - 78.000; Tempo pieno

Descrizione del lavoro

Chef role at TSC61 PTE. LTD. seeks an experienced culinary leader to oversee kitchen operations, develop menus, and ensure food safety standards during busy service hours. Collaboration with management on seasonal ingredients and cost control is key.

You will manage staff, monitor inventory, and uphold quality with strong leadership and communication skills, even under pressure. Flexibility for evenings and weekends is required. Experience in budgeting and training apprentices is a plus.

Competenze

• Proven experience as a Chef, Head Chef, Sous Chef, or similar role.
• Culinary school diploma or degree in Culinary Arts preferred.
• In-depth knowledge of food preparation, kitchen safety, and sanitation standards.
• Strong leadership and communication skills.
• Ability to work under pressure and manage multiple tasks.
• Familiarity with various cooking methods, ingredients, equipment, and procedures.
• Flexibility to work evenings, weekends, and holidays as needed.
• Basic understanding of nutrition and dietary requirements (preferred).

Mansioni

• Prepare and cook meals according to the restaurant's/menu's specifications.
• Update menus in collaboration with management, incorporating seasonal ingredients and customer preferences.
• Supervise and coordinate kitchen staff and food preparation activities.
• Ensure high standards of food hygiene and compliance with health and safety regulations.
• Monitor food stock, order supplies, and manage inventory efficiently.
• Maintain cleanliness and organization of the kitchen.
• Train and mentor junior kitchen staff and apprentices.
• Manage kitchen budget and minimize waste.
• Ensure timely and quality food delivery during service hours.

Conoscenze

Leadership

Communication

Stress management

Multitasking

Food safety knowledge

Formazione

Culinary degree

Descrizione del lavoro

Chef role at TSC61 PTE. LTD. seeks an experienced culinary leader to oversee kitchen operations, develop menus, and ensure food safety standards during busy service hours. Collaboration with management on seasonal ingredients and cost control is key.

You will manage staff, monitor inventory, and uphold quality with strong leadership and communication skills, even under pressure. Flexibility for evenings and weekends is required. Experience in budgeting and training apprentices is a plus.