Head Chef

CSTONE INTERNATIONAL PTE. LTD.; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A leading culinary establishment in Singapore is looking for an experienced kitchen manager to oversee operations, ensuring quality food service and compliance with standards. This role involves menu development, staff recruitment, and efficient kitchen management, including supply forecasting and maintaining food quality.

Responsibilities

• Order supplies and report to the head of the establishment.
• Ensure the serving of quality culinary dishes and on schedule.
• Ensure that no problem arises during serving; if any, it should be rectified quickly.
• Approve all foods before they leave the kitchen.
• Develop menu offerings.
• Forecast supply needs and estimate costs.
• Recruit kitchen staff.
• Ensure efficiency of the kitchen and staff.
• Ensure production of quality and consistent food.
• Perform accounting functions and scheduling of meals to be served.
• Weigh in on patron complaints.
• Ensure that the food servicing facility meets all necessary standards and regulations.
• Create recipes and prepare advanced items.
• Assign tasks to lower kitchen staff.
• Maximize the productivity of the kitchen staff.
• Manage the chefs in the chain of command.
• Ensure proper equipment maintenance and operations.
• Oversee special catering events and offer culinary instruction.
• Supervise kitchen personnel and their performance.
• Manage kitchen staff payroll.
• Order food from designated suppliers.
• Manage stock of food.
• Organize duty roster for kitchen staff.

Job description

Responsibilities

• Order supplies and report to the head of the establishment
• Ensure the serving of quality culinary dishes and on schedule
• Ensure that no problem arises during serving; if any, it should be rectified quickly
• Approve all foods before they leave the kitchen
• Develop menu offerings
• Forecast supply needs and estimate costs
• Recruit kitchen staff
• Ensure efficiency of the kitchen and staff
• Ensure production of quality and consistent food
• Perform accounting functions and scheduling of meals to be served
• Weigh in on patron complaints
• Ensure that the food servicing facility meets all necessary standards and regulations such as sanitary and safety guidelines
• Create recipes and prepare advanced items
• Assign tasks that are less complicated to lower kitchen staff
• Maximize the productivity of the kitchen staff
• Manage the rest of the chefs in the chef’s chain of command
• Ensure proper equipment maintenance and operations
• Oversee special catering events and where necessary offer culinary instruction and demonstrate techniques
• Supervise kitchen personnel and their performance
• Take charge of kitchen staff payroll and initiate possible increase
• Report to the food service director
• Order food from designated suppliers
• Manage stock of food
• Organize duty roster for kitchen staff