Head Chef, French Cuisine

Private Advertiser; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading culinary establishment is seeking a Head Chef to lead kitchen operations. The ideal candidate will have a strong background in menu development, staff management, and quality control, ensuring high standards in food preparation and presentation. This role requires creativity, leadership, and a comprehensive understanding of culinary techniques and food safety regulations.

Qualifications

• 5 years of proven experience as a Head Chef or Executive Chef.
• Financially savvy in cost management.
• Excellent knowledge of food safety regulations.

Responsibilities

• Create innovative menu offerings and oversee food preparation.
• Recruit, train, and mentor kitchen staff.
• Manage inventory and control food costs.

Skills

Leadership

Creativity

Communication

Teamwork

Cooking Techniques

Education

Culinary degree or equivalent certification

Job description

Job Responsibilities:

1. Menu Planning and Development:

• Create and develop innovative and appealing menu offerings that cater to a diverse range of tastes and dietary preferences.

• Stay updated with food trends and incorporate new ingredients and cooking techniques into the menu.

2. Food Preparation and Cooking:

• Oversee all food preparation activities, ensuring high-quality standards and consistency in taste and presentation.

• Maintain a clean and organized kitchen environment, adhering to all food safety and sanitation guidelines.

3. Staff Management:

• Recruit, train, and mentor kitchen staff, including chefs, cooks, and kitchen assistants.

• Set clear performance expectations and provide ongoing feedback to maintain a high-performing team.

4. Quality Control:

• Conduct regular quality checks to ensure that dishes meet established standards for taste, presentation, and portion size.

• Address any issues or concerns promptly to maintain food quality.

5. Inventory and Cost Control:

• Manage inventory levels and control food costs by implementing efficient ordering and wastage reduction measures.

• Monitor kitchen expenses and work within budgetary constraints.

6. Collaboration and Communication:

• Coordinate with front-of-house staff to ensure smooth kitchen operations and timely food service.

• Communicate special dietary requirements or customer preferences effectively to the kitchen team.

7. Compliance and Safety:

• Ensure compliance with all relevant health and safety regulations and food handling standards.

• Conduct regular kitchen inspections and address safety concerns promptly

Job Requirements:

• 5 years of proven experience as a Head Chef or Executive Chef in a high-volume restaurant, culinary establishment or institutional catering.

• Financially savvy in cost management

• A culinary degree or equivalent certification is preferred.

• Strong leadership and management skills.

• Creativity and ability to develop innovative dishes.

• Excellent knowledge of cooking techniques and cuisines.

• Knowledge of food safety regulations and best practices.

• Exceptional communication and teamwork skills.