Senior Kitchen Lead & Menu Architect

SUCCESS FOOD PARADISE PTE. LTD.; Singapore; On-site; SGD 45,000 - 78,000; Full time

Job summary

SUCCESS FOOD PARADISE PTE. LTD. in Singapore is seeking an experienced Senior Chef to organize the kitchen's activities and lead the culinary team.

You will be the first in command in the facilities and will create and inspect dishes before they arrive at customers, ensuring high quality and satisfaction. You will check freshness, supervise cooks, develop recipes, plan menus, and ensure consistent serving sizes and meal quality.

Qualifications

• Proven min 2 years to 5 years experience as a chef.
• Exceptional proven ability of kitchen management.
• Ability in dividing responsibilities and monitoring progress.
• Outstanding communication and leadership skills- Up-to-date with culinary trends and optimized kitchen processes
• Able to cook north Indian food.

Responsibilities

• Check freshness of food and ingredients
• Supervise and coordinate activities of cooks and other food preparation workers
• Develop recipes and determine how to present the food
• Plan menus and ensure uniform serving sizes and quality of meals
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and "polish" dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages

Skills

Kitchen management

Leadership

Communication

Culinary trends

Task delegation

Job description

SUCCESS FOOD PARADISE PTE. LTD. in Singapore is seeking an experienced Senior Chef to organize the kitchen's activities and lead the culinary team.

You will be the first in command in the facilities and will create and inspect dishes before they arrive at customers, ensuring high quality and satisfaction. You will check freshness, supervise cooks, develop recipes, plan menus, and ensure consistent serving sizes and meal quality.