Kitchen Lead: Menu Innovation & Culinary Excellence

VIET GOURMET PRIVATE LIMITED; Singapore; Presencial; SGD 54 000 - 80 000; Tempo integral

Resumo da oferta

VIET GOURMET PRIVATE LIMITED in Singapore is seeking an experienced kitchen lead to oversee the preparation of high-quality dishes in accordance with recipes and company standards.

You will ensure consistent food quality, presentation, taste, and portion control; manage daily kitchen operations; develop new dishes and seasonal specials; monitor costs and inventory; train and supervise staff; coordinate with suppliers; and work with the Restaurant Manager and F&B team to deliver an exceptional

Qualificações

• Prepare dishes in line with recipes and company standards.
• Ensure high quality, consistent taste, presentation, and portion control.

Responsabilidades

• Prepare and oversee the preparation of high-quality dishes in accordance with recipes and company standards.
• Ensure consistent food quality, presentation, taste, and portion control.
• Manage daily kitchen operations and coordinate effectively with the kitchen team.
• Develop new dishes, menus, and seasonal specials based on customer preferences and market trends.
• Monitor food costs, inventory levels, and ingredient usage to minimize waste.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Train, supervise, and motivate kitchen staff to maintain high performance and teamwork.
• Coordinate with suppliers to ensure the quality and freshness of ingredients.
• Manage kitchen workflow during busy service periods and ensure timely food preparation.
• Work closely with the Restaurant Manager and F&B team to deliver an excellent dining experience.

Descrição da oferta de emprego

VIET GOURMET PRIVATE LIMITED in Singapore is seeking an experienced kitchen lead to oversee the preparation of high-quality dishes in accordance with recipes and company standards.

You will ensure consistent food quality, presentation, taste, and portion control; manage daily kitchen operations; develop new dishes and seasonal specials; monitor costs and inventory; train and supervise staff; coordinate with suppliers; and work with the Restaurant Manager and F&B team to deliver an exceptional