Head Chef

KEEFTHEBEEF PRIVATE LIMITED; Singapore; On-site; SGD 45,000 - 70,000; Full time

Job summary

A local restaurant in Singapore is looking for a Head Chef to manage kitchen activities, oversee staff, and ensure food quality. This role requires strong team management skills and experience in menu creation. The Head Chef will also maintain food safety standards and assist in hiring and training kitchen staff. A passion for high-quality cooking and leadership is essential for success in this role.

Qualifications

• Experience managing kitchen staff and operations.
• Strong understanding of food quality and safety regulations.
• Ability to train and guide a team effectively.

Responsibilities

• Oversee daily kitchen activities and staff management.
• Manage food ordering, inventory, and minimize waste.
• Ensure food quality and consistency by following designated recipes.

Skills

Team management

Menu creation

Food safety standards

Cooking techniques

Job description

OUR STORY

Keef the Beef is one of Singapore's home-grown restaurant for quality steak dinners. Founded by Keith and his wife Jeanne during the COVID pandemic lockdown, it began as a passion project in their kitchen before moving to a modest outlet in a residential neighbourhood and eventually expanding into a full-fledged restaurant serving a range steak. From USDA, Australian, New Zealand and Argentinian steak cuts.

Keef the Beef’s signature dish "The PL" was inspired by the legendary Peter Luger-style butter broiled steak cooked at high temperature. The occurring maillard reaction* sweetens the steak and creates the multi-dimensional flavour.

SUMMARY

The role of a Head Chef is to work alongside the Kitchen Team to manage daily kitchen activities, including overseeing staff, assist with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Ensures food quality and consistency by following designated recipes.

RESPONSIBILITIES

• Provides guidance to kitchen team members, including but not limited, to line cooking, food preparation, and dish plating.
• Works with the team on Menu creation.
• Responsible for creating staff roster.
• Ensures a first-in, first-out (FIFO) food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during the peak operation hours
• Steps in to assist in the event of understaffing, including performing dishwashing duties.
• Assist in hiring and training of new kitchen team member to meet/exceed restaurant and kitchen standards
• Manages food and product ordering by keeping records and minimizes waste
• Works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Assist kitchen team in maintaining kitchen organization, team competency, and training opportunities
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.
• Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
• Follows and adheres to Company policies, processes, and procedures accordingly
• To attend trainings/meetings as and when required
• Adhoc duties/projects assigned by the Management