Head Chef

TIPSY BIRD PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

Une entreprise dynamique dans le secteur F&B recherche des individus motivés pour manager les opérations d'un restaurant. Vous serez responsable de l'efficacité quotidienne, de la création de nouvelles recettes et de la formation du personnel. Si vous souhaitez faire partie d'une culture axée sur les personnes, cet emploi est fait pour vous.

Qualifications

• Passionné par l'industrie F&B.
• Capacité à travailler dans un environnement dynamique.
• Compétences en gestion d'équipe et en formation.

Responsibilities

• Assurer les opérations efficaces du point de vente au quotidien.
• Créer des solutions culinaires innovantes pour améliorer les ventes.
• Surveiller les performances des employés et fournir des formations.

Skills

Leadership

Créativité

Gestion du temps

Connaissance en sécurité alimentaire

Job description

We are expanding our Tipsy Family!

If you are passionate about F&B and looking for a job that is thrilling and fulfilling, you'll love it here at Tipsy Collective! We are seeking energetic, motivated individuals who enjoy working in an ever-changing environment.

A People-First Culture

Tipsy Collective is a multi-concept holding group led by passionate individuals committed to presenting hospitality uniquely through a series of thoughtful concepts. Our brand is built on a client-centric approach, fostering exceptional client loyalty and a talented team that forms our foundation.

Responsibilities:

• Ensure the efficient daily operations of the outlet.
• Assist the Executive Chef in research, development, and refinement of menu items, recipes, and processes.
• Create flavorful and innovative culinary solutions to enhance sales and profitability.
• Control food costs to maximize outlet profit and guest satisfaction.
• Monitor food quality and quantity to optimize ingredient usage, minimize waste and pilferage.
• Assist in daily purchasing, receiving, and ensuring the quality and timely delivery of goods.
• Formulate food purchase specifications and maintain well-stocked inventories.
• Adhere to Food & Beverage Safety and Hygiene policies for proper storage and handling.
• Oversee cleanliness, hygiene, and maintenance of the kitchen to uphold high standards.
• Manage staff training and ensure all team members are certified for their roles.
• Monitor staff performance, ensure procedures meet restaurant standards, and provide coaching as needed.