Head Chef

Burnt Ends Restaurant Pte Ltd; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading restaurant in Singapore seeks a creative and proficient Head Chef to oversee daily kitchen operations, influence menu development, and ensure compliance with food hygiene and safety standards. This is a unique opportunity to lead culinary innovation and enhance the customer experience in a Michelin-star setting.

Qualifications

• Minimum 10 years of experience in the culinary field.
• Minimum 2 years of culinary education.
• Proven experience in Michelin star restaurant.

Responsibilities

• Lead research and development for menu items and recipes.
• Manage daily kitchen activities and set performance goals.
• Ensure high standards of sanitation and safety.

Skills

Creativity

Leadership

Food Hygiene

Team Collaboration

Customer Service

Education

Culinary Education

Tools

BOH Systems

Job description

Job Description

We are looking for a creative and proficient Head Chef who oversees the daily operations of the restaurant. The Head Chef is the overall in-charge for the kitchen’s daily operations to guide preparation of food across all workstations. He/ She supervises day-to-day operations of the kitchen, hiring, training and overseeing kitchen staffs and creates high-quality, cost-effective new recipes and menus to ensure continuous improvement. Implement customer service standards to enhance customer experience and lead the compliance of service, food hygiene, health and safety standards.

Job Responsibilities:

• Lead the research and development for new and existing menu items, recipes, products and processes
• Create flavorful and innovative culinary solutions that improve sales and profitability
• Monitor competitor and industry trends
• Expand the brand names by being a part of the creative concept design team and collaborating with the cross-functional team through product launch
• Manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members
• Formulate food purchase specifications and approve the requisition of food supplies; maintain a well-stocked inventory
• Review staffing levels for maximum productivity, operational and financial objectives
• Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas always
• Promote teamwork and quality service through daily communication and coordination with other departments
• Managing and working closely with other Chefs of all levels
• Obtain feedback on food and service quality, and handling customer problems and complaints
• Perform other duties as directed by management / stakeholders

Job Requirements:

• Minimum 10 years of experience
• Minimum 2 years of culinary education
• Proven experience in michilelan star restaurant
• Have experience with woodfire cooking
• Advanced knowledge of food profession principles and practices
• Excellent knowledge of BOH systems, ordering and inventory
• Ability to meet deadlines