Head Chef

QT Singapore; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading hospitality brand is seeking a Head Chef for their new luxury hotel in Singapore. You will manage the culinary operations, ensuring high-quality food production and compliance with health regulations. The ideal candidate has a culinary certificate, minimum 5 years of kitchen experience, and strong leadership skills. This role offers a competitive salary and excellent growth opportunities. Be part of an exciting new venture that aims to redefine the Singapore dining landscape.

Benefits

Market leading salary packages

Unrivalled opportunities for development and growth

Training and coaching from industry leaders

Qualifications

• Minimum 5 years' experience in a professional kitchen operation.
• Certified in Food Handling and HACCP.

Responsibilities

• Ensure high quality food production at all times.
• Accountable for budgets for food, labor, and operating expenses.
• Supervise and correct food preparation for service.
• Comply with health and safety regulations.
• Develop production methodologies with the executive chef.

Skills

Leadership skills

Culinary knowledge in Western and Asian cuisine

Ability to train and educate staff

Basic computer skills

Effective communication

Education

Certificate from a recognized culinary institution

Job description

Are you an experienced player within the Singapore hospitality landscape?

Looking to take your impressive career to the next level, opening Singapore’s latest and greatest F&B driven luxury Hotel?

Excited by the opportunity to work alongside and grow from our still secret but incredibly awesome star of the Australian restaurant scene GM Doron Whaite?

We are looking for people just like you!

QT Singapore is our latest and one of the most exciting new openings in our companies history. Our first venture into Asia, bringing the unique QT brand and world class service standards to one of the worlds leading entertainment, dining and travel destinations.

Aside from being involved from the ground up of what will be one of the most talked about new hotel openings in Singapore for 2024, we offer the following incentives to our staff –

• Market leading, competitive salary packages paid above industry rates
• Unrivalled opportunities for development and growth
• Training and coaching from leading names in global hospitality leadership

A commitment to employees that work-life balance being paramount to a successfully performing team

We are looking for that ‘Top 1%’, the best of the best, the ‘Names’ in the Singapore hospitality scene. We want you to be sharing your flair, wisdom and individuality to launch a completely new brand to the market.

You have been looking for that chance to take your already incredible career to even greater heights, we can give that to you!

The Scope

A Head Chef will manage and co-ordinate the team to ensure smooth culinary operation and maximize the level of standard in the hotel’s kitchen. Responsible for ensuring kitchen production is maintained to the highest culinary standards.

Job Responsibilities

• Ensure that the Hotel’s kitchens produce a high quality food product at all times
• Accountable for meeting budgets for food, labour and direct operating expenses as they pertain to the culinary department
• Keep COGS for food in-line with budget
• Ensure all HACAP procedures are followed hotelwide
• Ensure a Didge score of over 95
• Possess detailed food and menu knowledge pertaining to your role and manage all kitchen section requirements accordingly
• Supervise, check and correct all food preparation and rotation requirements for service
• Assist executive chef as needed with weekly kitchen labour schedules
• Work with executive chef and sous chefs to continually monitor event execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level
• Work closely with chefs and cooks to assist with food preparation and execution
• Train and educate staff on new menu items and changes in procedures for current menu items
• Keep menu cards up to date with full ingredient listing, step by step instruction, pictures and allergens
• Work with executive chef to develop production methodologies to increase efficiency, productivity, quality and/or consistency of food
• Rotate working in production and going to all outlets to monitor quality and consistency and ensure that company standards are being met
• Work with executive chef on on-going menu development for our standard menus, internal menu tastings and photo shoots
• Work with executive chef on special menu requests, creating menus, thinking through logistics
• Be involved in all client tastings, executing tastings or reviewing and monitoring tastings executed by other chefs. Track photos and tasting notes
• Comply with all government and internal health and safety regulations
• Ensure all areas of the kitchen have detailed cleaning schedules and that they are followed
• Ensure that all standard recipes are followed in all outlets.

Qualification

• Certificate from a recognized culinary institution or an appropriate amount of progressive work experience to waive academic qualifications
• Certified in Food Handling and HACCP

Experience

• Minimum 5 years' experience in a professional kitchen operation

Key Competencies

• Ability to develop, implement and maintain systems for culinary associates.
• Demonstrated effective leadership skills including delegation skills
• Strong culinary knowledge on Western and Asian cuisine
• Knowledge of religious dietary requirements
• Production flow and equipment usage
• Basic computer skills