HEAD CHEF

YANG MING SEAFOOD (VIVO) PTE. LTD.; Singapore; On-site; SGD 36,000 - 58,000; Full time

Job summary

YANG MING SEAFOOD (VIVO) PTE. LTD. is seeking an experienced kitchen supervisor to organize stock, manage supplies and staff, and ensure all dishes meet brand standards.

The role also involves mentoring junior staff, addressing guest concerns promptly, and upholding hygiene, storage, and equipment maintenance per SFA standards. You will lead by example in following recipes and SOPs, ensuring quality control from sourcing to presentation, while supporting cost controls and team development in a

Responsibilities

• Oversee the organization of kitchen stock & ingredients; verifying all food products are properly dated and organized for quality assurance;
• Be in charge of supply ordering, maintaining costs, kitchen efficiency & staffing;
• Ensure all food preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;
• Actively respond to and handle guest problems and complaints;
• Trains new kitchen employees to restaurant and kitchen standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;
• Ensure proper purchasing, receiving and food storage standards in the kitchen. Maintain high-quality levels of receiving, storage, production and presentation of food;
• Ensure proper grooming and hygiene standards for all kitchen staff;
• Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise;

Job description

• Oversee the organization of kitchen stock & ingredients; verifying all food products are properly dated and organized for quality assurance;

• Be in charge of supply ordering, maintaining costs, kitchen efficiency & staffing;

• Ensure all food preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;

• Actively respond to and handle guest problems and complaints;

• Trains new kitchen employees to restaurant and kitchen standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;

• Ensure proper purchasing, receiving and food storage standards in the kitchen. Maintain high-quality levels of receiving, storage, production and presentation of food;

• Ensure proper grooming and hygiene standards for all kitchen staff;

• Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise;