Head Chef

DONG FANG MING ZHU PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A local restaurant in Singapore is looking for a Head Chef to manage kitchen operations and create menus that blend traditional and modern Chinese flavors. Responsibilities include ordering ingredients, overseeing preparation, ensuring food safety, and managing the kitchen staff. The ideal candidate should have expertise in Chinese cooking techniques such as steaming, boiling, and stir-frying.

Responsibilities

• Create menus and seasonal dishes reflecting traditional and modern Chinese flavors.
• Order ingredients and supplies and manage purchasing.
• Manage inventory and control cost and waste.
• Oversee food preparation and cooking to ensure consistency and quality.
• Ensure food safety, hygiene, and quality standards are met.
• Manage kitchen staff and scheduling.
• Ensure the kitchen operates efficiently and effectively.
• Lead kitchen operations and ensure timely service.

Job description

Overview

As the head chef, your responsibilities will include creating menus, ordering ingredients and supplies, managing inventory, overseeing food preparation and cooking, ensuring food safety and quality standards are met, managing the kitchen staff, and ensuring that the kitchen operates efficiently and effectively.

Head Chef manage kitchen operations, ensure ingredient quality, and create menus that reflect traditional and modern Chinese flavors. Their expertise lies in using specific cooking techniques like steaming, boiling, and stir-frying to bring out the distinct taste of each dish.

Do note that we are a restaurant that serves all varieties of meat selection, such as pork, beef, seafood and etc.

Responsibilities

• Create menus and seasonal dishes that reflect traditional and modern Chinese flavors
• Order ingredients and supplies and manage purchasing
• Manage inventory and control cost and waste
• Oversee food preparation and cooking to ensure consistency and quality
• Ensure food safety, hygiene, and quality standards are met
• Manage kitchen staff and scheduling
• Ensure the kitchen operates efficiently and effectively
• Lead kitchen operations, maintain ingredient quality, and ensure timely service with appropriate techniques