Head Chef

MINOR FOOD GROUP (SINGAPORE) PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A prominent food service company in Singapore is seeking a Kitchen Manager to oversee food preparation and kitchen staff management. You will be responsible for planning menus, ensuring high standards of cleanliness and safety, and managing food and payroll costs. The ideal candidate should possess at least a Professional Certificate/NiTEC, along with a minimum of 5 years of relevant experience. This position requires working on weekends and public holidays.

Qualifications

• Minimum of 5 years experience in a kitchen management role.
• Strong understanding of sanitation and safety standards.
• Ability to manage kitchen staff and oversee operations.

Responsibilities

• Plan menus and oversee food preparation.
• Coordinate tasks of kitchen staff to maintain efficiency.
• Ensure cleanliness and safety standards in the kitchen.
• Monitor food and labor costs to meet financial goals.

Skills

Food safety knowledge

Menu planning

Staff training and development

Budget management

Cost control

Education

Professional Certificate/NiTEC in any field

Job description

• Plans menus for the brand/Concept
• Schedules and coordinates the work of Kitchen Manager, Culinary Manager, Kitchen Leader, Kitchen Crew, and other kitchen employees, if any, to assure that food preparation is correct and within budgeted labour cost goals.
• Approves the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Safeguards all food preparation by implementing training for the staff to increase their knowledge about food safety, Sanitation and accident prevention principles.
• Develops kitchen manual, standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Prepares necessary data for applicable parts of the budget; projects annual food, labour and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Ensures proper staffing for maximum productivity and high standards of quality.
• Controls food and payroll costs to achieve maximum profitability.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for all kitchen staff.
• Periodically visits dining area when it is open to welcome customers.
• Able to work on weekends and public holidays.
• Candidate must possess at least Professional Certificate/NiTEC in any field.
• At least 5 Year(s) of working experiences.