Head Chef

Your responsibility

Kitchen Management

• Oversee daily kitchen operations, ensuring a smooth workflow and efficient service delivery.
• Plan and coordinate all food preparation and cooking processes to meet high standards of quality and presentation.
• Develop and implement kitchen policies and procedures tailored to a fast-paced environment.

Menu Planning & Food Quality

• Design and update menus that complement our bar offerings, focusing on seasonal ingredients, customer
• preferences, and cost efficiency.
• Ensure high food quality, taste, and presentation standards that align with our brand image.
• Experiment with new recipes and innovative cooking techniques to enhance our menu offerings.

Team Leadership & Staff Management

• Recruit, train, and supervise kitchen staff, including sous chefs, cooks, and assistants.
• Assign tasks and manage shift schedules to ensure adequate coverage during peak hours.
• Motivate the team and maintain a positive work environment that encourages creativity and teamwork.
• Ensure staff follow food safety, hygiene, and sanitation standards.

Cost Control & Budgeting

• Manage food costs, portion control, and minimize waste to optimize profitability.
• Work with suppliers to source quality ingredients at competitive prices.
• Monitor inventory, stock levels, and order supplies as needed to maintain efficient operations.
• Develop and adhere to the kitchen’s budget to ensure financial sustainability.

Health & Safety Compliance

• Ensure the kitchen meets all health, safety, and sanitation regulations in Singapore.
• Conduct regular inspections and enforce hygiene protocols to maintain a safe working environment.
• Train staff on food safety and proper handling techniques.

Customer Satisfaction & Feedback

• Engage with customers to understand their preferences and receive feedback on our menu offerings.
• Adapt recipes and menus based on customer reviews and trends to enhance customer satisfaction.

Collaboration with Management

• Participate in business strategy, promotions, and special events planning to align kitchen operations with overall business goals.
• Ensure smooth coordination between kitchen and service teams to deliver exceptional customer experiences.

Requirements

• Culinary Education: Diploma or Degree in Culinary Arts or a related field.
• Experience: Minimum 3 years of experience as a Head Chef or Sous Chef in a fast-paced kitchen environment.
• Certifications: Food safety certification.