Head Chef

R E & S ENTERPRISES PTE LTD; Singapore; On-site; SGD 36,000 - 72,000; Full time

Job summary

R E & S ENTERPRISES PTE LTD is seeking a skilled chef to lead our kitchen operations in delivering authentic Japanese cuisine. The role focuses on menu execution, quality control, and staff development to maintain high standards.

You will oversee inventory, food cost, and adherence to SOPs and safety guidelines while guiding a team to ensure consistent presentation and tasty dishes across the concept.

Responsibilities

• Prepare Authentic Japanese Cuisine
• Lead kitchen operation team to deliver quality menu
• Oversee implementation of processes and guidelines in Kitchen Operations
• Train & develop kitchen staff to highest quality standards
• Position kitchen staff according to operation needs to maximize kitchen efficiencies
• Manage kitchen inventory levels and quality; oversee supplier deliveries
• Understand food cost models and how these impact profitability of the restaurants
• Menu Execution and Delivery
• Understand food cost models and how these impact profitability of restaurants
• Supervise stations to deliver orders in accordance with defined cooking processes, recipe and health & safety standard
• Conduct final check on finished product to ensure food quality and presentation meet menu specifications
• Kitchen Processes and Concept Development
• Manage kitchen inventory levels and quality by placing orders based on projected demand and stock levels
• To support projection and ordering of food and kitchen supplies by providing inventory reports
• Oversee setting up and cleaning of stations by staff
• Oversee workflow for stations to ensure alignment with specifications and guidelines
• Quality Assurance & Control
• Investigate causes for customer complaints pertaining to food quality
• Oversee operations to ensure compliance with safety procedures and guidelines
• Oversee preparation of all food in accordance to SOPs to ensure consistent quality
• Oversee kitchen cleanliness and sanitary conditions and ensure equipment is in good condition
• Take corrective actions to resolve unsafe or non-compliant conditions
• People Management
• Lead team by providing guidance, support and motivation
• Conduct induction for new hires and train kaiten staff in meal preparation
• Carry out team management activities including appraisals and disciplinary actions
• Carry out team management conversations including appraisals and improvement plans

Job description

Position Purpose:

• Prepare Authentic Japanese Cuisine
• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering.
• Oversee the implementation of processes and guidelines in Kitchen Operations
• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.
• Position kitchen staff according to operation needs to maximize kitchen efficiencies.
• Manage quality and level of kitchen inventory as well as products delivered from suppliers.
• Understand food cost models and how these impact the profitability of the restaurants.

Responsibilities:

• Menu Execution and Delivery
• Understand food cost models and how these impact profitability of restaurants
• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard
• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu
• Kitchen Processes and Concept Development
• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies
• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity
• Oversee the setting up and cleaning of stations by staff
• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency
• Quality Assurance & Control
• Investigate causes and reasons for customer complaints pertaining to food quality
• Oversee operations to ensure compliance with all safety procedures and guidelines
• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality
• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition
• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety
• People Management
• Lead team by providing guidance, support and motivation
• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions
• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices
• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor
• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor