Head Chef

DONG FANG MING ZHU PTE. LTD.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

A renowned dining establishment in Singapore is seeking an experienced Head Chef to oversee kitchen operations and create unique menus that blend traditional and modern Chinese flavors. Key responsibilities include managing kitchen staff, controlling costs, and ensuring high-quality food standards. The ideal candidate will have a strong background in various cooking techniques and experience managing a restaurant kitchen.

Qualifications

• Proven experience as a Head Chef.
• Knowledge of various cooking techniques and cuisines.
• Strong leadership and management skills.

Responsibilities

• Create menus that reflect traditional and modern Chinese flavors.
• Order ingredients and manage supplies.
• Ensure food safety and quality standards are met.
• Manage kitchen staff and scheduling.

Skills

Menu creation

Ingredient quality management

Kitchen staff management

Food safety and hygiene

Cost control

Job description

Overview

As the head chef, your responsibilities will include creating menus, ordering ingredients and supplies, managing inventory, overseeing food preparation and cooking, ensuring food safety and quality standards are met, managing the kitchen staff, and ensuring that the kitchen operates efficiently and effectively.

Head Chef manage kitchen operations, ensure ingredient quality, and create menus that reflect traditional and modern Chinese flavors. Their expertise lies in using specific cooking techniques like steaming, boiling, and stir-frying to bring out the distinct taste of each dish.

Do note that we are a restaurant that serves all varieties of meat selection, such as pork, beef, seafood and etc.

Responsibilities

• Create menus and seasonal dishes that reflect traditional and modern Chinese flavors
• Order ingredients and supplies and manage purchasing
• Manage inventory and control cost and waste
• Oversee food preparation and cooking to ensure consistency and quality
• Ensure food safety, hygiene, and quality standards are met
• Manage kitchen staff and scheduling
• Ensure the kitchen operates efficiently and effectively
• Lead kitchen operations, maintain ingredient quality, and ensure timely service with appropriate techniques