Head Chef

White Restaurant; Singapore; Presencial; SGD 50 000 - 75 000; Tempo integral

Resumo da oferta

White Restaurant in Singapore is seeking an experienced kitchen lead to oversee daily kitchen operations, recruit and train staff, plan menus, and ensure high-quality ingredients. The role emphasizes hygiene, equipment familiarity, and safety compliance in a bustling restaurant setting.

You will coordinate with the Restaurant Manager for events, manage stock and sauces, handle customer complaints, and develop new menu items while maintaining discipline and efficiency in a fast-paced environment.

Responsabilidades

• Responsible for staff recruitment and oversee kitchen operations.
• Responsible for kitchen operations.
• Familiarize with operation of all kitchen equipment.
• Ensure overall kitchen hygiene and cleanliness is maintained.
• Plan menu and create new dishes.
• Ensure good quality of all ingredients delivered by suppliers.
• Implement Kitchen Staff discipline.
• Gather feedback from Restaurant Manager with regard to popularity of dishes served and comments on food.
• Co-ordinate with Restaurant Manager on pre-arranged functions and/or activities.
• Conduct Kitchen Staff training and advancement.
• Handle food-related customers’ complaints.
• Recommend new ideas to improve business.
• Train staff on preparations of new items in menu.
• Observe & ensure safety precaution in the kitchen.
• Check that gas and stoves are turned off before leaving the kitchen at closing hour
• Stir-fry and cook dishes in the menu.
• Monitor the inventory level of all ingredients and notify the Chief Cutter when stock level is low.
• Familiarize with all sauces and cooking methods for all food items.
• Defrost and cut poultry, beef and other meat items.
• Anticipate the following day’s supplies and prepare appropriate quantity of ingredients.
• Maintain inventory of stainless steel cutlery used for sorting out various dishes.
• Receive orders issued by service staff and sort out ingredients for the dishes.
• Strike off items on order-chits for completed dish

Descrição da oferta de emprego

Job Description

• 1. Responsible for staff recruitment and oversee kitchen operations.
• 2. Responsible for kitchen operations.
• 3. Familiarize with operation of all kitchen equipment.
• 4. Ensure overall kitchen hygiene and cleanliness is maintained.
• 5. Plan menu and create new dishes.
• 6. Ensure good quality of all ingredients delivered by suppliers.
• 7. Implement Kitchen Staff discipline.
• 8. Gather feedback from Restaurant Manager with regard to popularity of dishes served and comments on food.
• 9. Co-ordinate with Restaurant Manager on pre-arranged functions and/or activities.
• 10. Conduct Kitchen Staff training and advancement.
• 11. Handle food-related customers’ complaints.
• 12. Recommend new ideas to improve business.
• 13. Train staff on preparations of new items in menu.
• 14. Observe & ensure safety precaution in the kitchen.
• 15. Check that gas and stoves are turned off before leaving the kitchen at closing hour
• 16. Stir-fry and cook dishes in the menu.
• 17. Monitor the inventory level of all ingredients and notify the Chief Cutter when stock level is low.
• 18. Familiarize with all sauces and cooking methods for all food items.
• 19. Defrost and cut poultry, beef and other meat items.
• 20. Anticipate the following day’s supplies and prepare appropriate quantity of ingredients.
• 21. Maintain inventory of stainless steel cutlery used for sorting out various dishes.
• 22. Receive orders issued by service staff and sort out ingredients for the dishes.
• 23. Strike off items on order-chits for completed dish