HEAD CHEF

R E & S Enterprises Pte Ltd; Singapore; Sur place; SGD 60 000 - 90 000; Plein temps

Résumé du poste

R E & S Enterprises Pte Ltd in Singapore seeks an experienced Head Chef to lead the kitchen operations, ensure authentic Japanese cuisine delivery, train staff, and uphold SOPs and health standards.

You will manage inventory, monitor food costs, supervise stations, and develop menus in line with concept offering while driving quality and consistency across service.

Qualifications

• Experience in leading kitchen operations and teams.
• Strong knowledge of health and safety standards in food preparation.
• Ability to manage food costs and drive profitability.
• Proven track record in inventory control and supplier coordination.

Responsabilités

• Prepare Authentic Japanese Cuisine and lead kitchen operation team.
• Oversee implementation of processes and guidelines in Kitchen Operations.
• Train & develop kitchen staff to maintain high quality standards.
• Position kitchen staff according to operation needs to maximize efficiency.
• Manage quality and level of kitchen inventory and supplier deliveries.
• Understand food cost models and impact on profitability of the restaurant.
• Menu Execution and Delivery and supervision of stations to ensure adherence to recipes and SOPs.
• Conduct final checks on finished products for quality and presentation.
• Oversee kitchen cleanliness, safety procedures, and equipment maintenance.
• Lead team with guidance, support, and motivation; conduct inductions and appraisals.

Connaissances

Leadership

Team management

Food safety

Inventory management

Menu development

Staff training

Description du poste

Position Purpose:

• Prepare Authentic Japanese Cuisine
• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering.
• Oversee the implementation of processes and guidelines in Kitchen Operations
• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.
• Position kitchen staff according to operation needs to maximize kitchen efficiencies.
• Manage quality and level of kitchen inventory as well as products delivered from suppliers.
• Understand food cost models and how these impact the profitability of the restaurants.

Responsibilities:

• Menu Execution and Delivery
• Understand food cost models and how these impact profitability of restaurants
• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard
• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu
• Kitchen Processes and Concept Development
  • Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies
  • To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity
  • Oversee the setting up and cleaning of stations by staff
  • Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency
• Quality Assurance & Control
  • Investigate causes and reasons for customer complaints pertaining to food quality
  • Oversee operations to ensure compliance with all safety procedures and guidelines
  • Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality
  • Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition
  • Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety
• People Management
  • Lead team by providing guidance, support and motivation
  • Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions
  • Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices
  • Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor
  • Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor