Head Chef (Monti)

1-Group (Singapore); Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

Une entreprise leader dans le secteur de la restauration recherche un Head Chef spécialisé en cuisine italienne pour superviser toutes les opérations de la cuisine. Ce rôle implique la planification, le développement de nouveaux menus, ainsi que l'encadrement d'une équipe dynamique pour garantir une expérience culinaire exceptionnelle et conforme aux normes de l'entreprise.

Qualifications

• Expérience en cuisine italienne requise.
• Antécédents de gestion d'équipe dans un environnement de cuisine active.
• Capacité à développer des recettes et des menus innovants.

Responsibilities

• Planification et contrôle des opérations de cuisine.
• Formation et développement du personnel en cuisine.
• Gestion des coûts alimentaires et contrôle des pertes.

Skills

Leadership

Créativité

Gestion des coûts

Communication

Education

Certificat en Arts Culinaires

Job description

Head Chef with Italian Cuisine experience (Monti).

KEY ROLES AND FUNCTIONS

1. OPERATION PERFORMANCE

• Plan, direct, control, coordinate, and participate in the activities of all kitchen personnel to ensure food preparation and service meet company standards.
• Develop new recipes, menus, and promotions in collaboration with the Culinary Development team to create a unique cuisine style and concept.
• Work with the event and wedding sales team to craft responsive menus that ensure customer satisfaction and high-quality event execution.
• Ensure proper training and product knowledge among operations team members, and participate in daily briefings to address issues.
• Source additional suppliers to achieve cost savings while maintaining quality standards.
• Coordinate food promotions and activities with kitchen staff and restaurant management.
• Maintain high standards of cleanliness and safety in the kitchen to prevent accidents.
• Oversee kitchen requisitions, transfers, and approve market list and COSG targets.
• Check the quality of received food and ensure proper storage.
• Control food wastage through portion control, surplus utilization, and inventory management to meet budgeted food costs.
• Contribute ideas for setup and displays, and ensure standard recipes are followed.
• Conduct daily briefings with sous chefs and station supervisors, handle guest food complaints, and monitor food quality.
• Analyze competitor menus and products to stay competitive.
• Participate in developing marketing strategies and management meetings to support the outlet's success.
• Assist in product development, departmental brainstorming, and restaurant expansion planning.
• Perform additional supervisory duties as assigned.

2. LEARNING AND DEVELOPMENT

• Train sous chefs on new recipes, menus, and food promotions, and promote daily specials with the restaurant manager.
• Ensure new hires receive induction training in coordination with HR.
• Develop and schedule on-the-job training for new team members to enhance their skills and productivity.
• Regularly assess training needs for team members to support their personal development and company objectives.

3. PEOPLE MANAGEMENT

• Approve duty rosters and manage annual leave for kitchen staff.
• Train, guide, and evaluate kitchen staff performance.
• Ensure proper grooming, hygiene, and dress code adherence among staff.
• Foster a healthy workplace environment, open communication, and team cohesion.
• Maintain communication between management and staff regarding policies, procedures, and company vision.
• Handle disputes, disciplinary actions, and performance reviews fairly and in accordance with HR policies.
• Manage team scheduling and labor costs within budget.
• Participate in recruitment and ensure staff entitlements and benefits are properly managed.
• Ensure accurate submission of timesheets and conduct regular management meetings to review responsibilities and KPIs.