HEAD CHEF

RMR INTERNATIONAL PRIVATE LIMITED; Singapore; On-site; SGD 50,000 - 80,000; Full time

Job summary

RMR INTERNATIONAL PRIVATE LIMITED is seeking a Head Chef for their catering business in Singapore. The role involves menu planning, staff management, and ensuring adherence to food safety regulations while delivering high-quality cuisine tailored to client needs. This position offers an exciting opportunity for a culinary leader to thrive in a dynamic environment.

Qualifications

• Proven experience as a Head Chef or similar role in catering.
• Strong knowledge of food safety standards and kitchen management.
• Ability to create and customize menus based on client needs.

Responsibilities

• Oversee kitchen operations and manage staff effectively.
• Ensure food quality and adherence to safety standards.
• Manage inventory and control food costs.

Skills

Leadership

Food Safety and Hygiene

Menu Planning

Client Communication

Inventory Management

Job description

Job Description & Requirements

A Head Chef in a catering business in Singapore plays a crucial role in overseeing kitchen operations, ensuring the quality of food, and managing a team of chefs and kitchen staff. Here are the main roles and responsibilities of a Head Chef in the catering industry in Singapore:

1. Menu Planning and Development

• Create and design menus that cater to client preferences, dietary restrictions, and the specific nature of events (e.g., corporate functions, weddings, private parties).
• Adapt the menu based on seasonality, availability of ingredients, and current food trends.
• Collaborate with clients to understand their requirements and customize dishes to meet their needs.

2. Food Preparation and Cooking

• Oversee all aspects of food preparation and cooking to ensure consistency and high quality.
• Manage cooking processes, including portion control, to maintain the best standards of taste and presentation.
• Ensure proper cooking techniques are followed and ensure the quality of every dish before it leaves the kitchen.

3. Staff Management

• Lead, supervise, and train kitchen staff, including sous chefs, line cooks, and kitchen assistants.
• Assign specific tasks and oversee their completion, ensuring efficiency and consistency.
• Foster a positive work environment, encourage teamwork, and ensure the staff follows health and safety protocols.
• Schedule shifts and manage staffing levels according to the volume of orders and events.

4. Inventory and Stock Control

• Manage inventory by ordering ingredients, overseeing stock rotation, and ensuring the kitchen has the necessary supplies for daily operations.
• Work closely with suppliers to ensure high-quality and cost-effective sourcing of ingredients.
• Keep track of inventory to minimize waste and control food costs.

5. Quality Control and Food Safety

• Ensure that all food is prepared according to established standards and food safety regulations (Singapore has strict food safety standards set by the Singapore Food Agency).
• Conduct regular quality control checks on food presentation, taste, and hygiene.
• Maintain cleanliness and organization in the kitchen, ensuring it meets all health and safety regulations.

6. Budget and Cost Management

• Manage food costs and budgets, ensuring that catering services remain profitable without compromising quality.
• Monitor food and labor costs and adjust menu items and staffing as necessary to stay within budget.
• Review financial performance and implement strategies to reduce waste and control expenses.

7. Client Interaction and Event Coordination

• Communicate with clients to understand their needs and preferences.
• Oversee the execution of catering events, ensuring food is delivered on time and meets the event's requirements.
• Provide recommendations on food choices, service styles, and presentation.

8. Health and Safety Compliance

• Enforce strict adherence to food safety regulations and best practices.
• Ensure proper handling, storage, and preparation of ingredients to prevent foodborne illnesses.
• Regularly train staff on safety protocols, including the use of equipment, sanitation procedures, and emergency responses.

9. Marketing and Business Development

• Collaborate with the business development team to enhance the catering brand and attract new clients.
• Help in promoting signature dishes and unique offerings to set the catering business apart from competitors.

10. Troubleshooting and Problem Solving

• Resolve any issues that arise during events, such as customer complaints or unexpected challenges with the food or service.
• Work quickly under pressure to ensure the success of high-profile events and large-scale catering jobs.

11. Continuous Learning and Improvement

• Stay updated with current food trends, new cooking techniques, and industry innovations.
• Attend workshops, food expos, and other professional development opportunities to maintain expertise.

12. Financial and Administrative Duties

• Keep detailed records of orders, inventory, costs, and other important business information.
• Provide reports to the management regarding kitchen operations, financial performance, and any other necessary metrics.