Executive South Indian and Tandoor Chef

SARIGAMA PTE. LTD.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

A leading culinary organization in Singapore is seeking a skilled Culinary Manager to lead menu development and maintain high standards across locations. The role involves ensuring food quality, training kitchen staff, and managing costs while adhering to safety regulations and market trends. Candidates should possess strong management skills and a passion for culinary excellence.

Qualifications

• Experience in culinary management and menu development.
• Strong understanding of food safety and hygiene protocols.
• Ability to manage budgets and analyze financial performance.

Responsibilities

• Create and innovate menus aligning with brand identity.
• Implement food safety standards and conduct training.
• Monitor food costs and manage procurement processes.

Skills

Quality Control

Cost Management

Food Safety

Recipe Standardization

Customer Feedback Analysis

Job description

Menu Development: Create and innovate menus that align with the company's brand and concept while considering market trends and dietary preferences.

o Quality Control: Ensure consistent food quality and presentation across all locations through regular inspections and training of kitchen staff.

o Cost Management: Monitor and manage food costs, portion control, and waste reduction to meet budgetary targets without compromising on quality.

o Sourcing and Procurement: Collaborate with suppliers to source high-quality ingredients and negotiate favorable contracts to maximize cost-efficiency.

o Kitchen Staff Training: Train, mentor, and develop culinary teams at each location to maintain high standards of food preparation and safety.

o Food Safety and Hygiene: Implement and enforce food safety standards, including SFA protocols, to ensure the health and safety of customers and employees.

o Recipe Standardization: Develop and maintain standardized recipes, cooking techniques, and plating guidelines for consistent results.

o Adherence to Regulations: Stay up-to-date with industry regulations and ensure compliance with local, state, and federal health and safety standards.

o Customer Feedback: Gather and analyze customer feedback to continuously improve menu offerings and dining experiences.

o Budget and P&L Management: Collaborate with the finance team to prepare and manage department budgets and contribute to overall profit margins.

o Innovation and Trends: Stay informed about culinary trends, emerging technologies, and sustainability practices to keep the company's offerings competitive and environmentally responsible.