head chef

aroma & spice catering pte. ltd.; Singapore; On-site; SGD 50,000 - 75,000; Full time

Job summary

aroma & spice catering pte. ltd. is seeking a Kitchen Operations Lead to oversee cooks, manage HR aspects of the BOH team, and maintain high hygiene and quality across all dishes. The role requires coordinating staff, scheduling shifts, and ensuring timely, fresh food service.

The ideal candidate will design menus, train kitchen staff, and monitor inventory while upholding stringent hygiene standards and customer satisfaction. This position involves weekend and holiday availability as needed.

Qualifications

• Strong knowledge of food service principles and safety requirements.
• Experience in human resources management for kitchen staff.
• Knowledge of BOH systems, inventory and ordering processes.
• Excellent communication and customer service skills.
• Ability to meet deadlines and work under pressure.
• Willing to work on-call, shifts, after hours, weekends and public holidays.
• Experience in hiring and training kitchen staff.
• Ability to design menus and plate presentations.
• Monitoring staffing levels to meet service, operational and financial objectives.
• Establishing hygiene policies and ensuring equipment cleanliness.

Responsibilities

• Coordinating cooks' tasks and ensuring timely food preparation.
• Implementing hygiene policies and inspecting equipment 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 and dishwashers.
• Performing administrative tasks like stock checks and purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality and handling complaints.

Skills

Food service management

HR management

Kitchen operations

Staff supervision

Time management

Customer service

Job description

• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.
• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• 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.