Head Kitchen Leader - Menu Innovator & Quality Steward

OSTERIA ITALIA PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading culinary establishment in Singapore is seeking an experienced Chef de Cuisine to oversee all kitchen operations, create innovative menus, and lead a high-performance kitchen team. The ideal candidate will possess exceptional culinary expertise and strong management skills, ensuring quality and safety standards are met. Responsibilities include staff leadership, inventory management, and flawless execution of culinary tasks. Long hours and one day off per week, with a split shift work schedule.

Qualifications

• Strong leadership and management abilities essential for kitchen operations.
• Expertise in various culinary techniques to create diverse menus.
• Excellent knife skills required for food preparation.
• Knowledge of food safety and quality control principles is necessary.

Responsibilities

• Oversee all aspects of kitchen operations.
• Create innovative and appealing menus.
• Lead, mentor, and develop kitchen staff.
• Ensure quality control and consistency in food presentation.
• Enforce strict food safety and hygiene practices.
• Manage food costs and inventory efficiently.
• Ensure culinary tasks are executed properly during service.

Skills

Strong leadership and management abilities

Expertise in various culinary techniques and cuisines

Excellent knife skills and ability to work all kitchen stations

Knowledge of food preparation, storage, and quality control

Strong attention to detail and organizational skills

Ability to maintain a professional demeanor and communicate effectively

Up-to-date knowledge of food industry trends

Job description

A leading culinary establishment in Singapore is seeking an experienced Chef de Cuisine to oversee all kitchen operations, create innovative menus, and lead a high-performance kitchen team. The ideal candidate will possess exceptional culinary expertise and strong management skills, ensuring quality and safety standards are met. Responsibilities include staff leadership, inventory management, and flawless execution of culinary tasks. Long hours and one day off per week, with a split shift work schedule.