Thai Chef

SUPER45 GOURMET PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A prominent gourmet restaurant in Singapore is looking for a talented individual to lead food and menu management. You will be responsible for creating new recipes, overseeing food preparation, ensuring quality control, and managing kitchen staff. The ideal candidate will have strong leadership skills and knowledge of health and safety regulations. This role is essential for maintaining high standards and efficient kitchen operations.

Qualifications

• Experience in menu development and food preparation.
• Strong leadership and training skills for kitchen staff.
• Knowledge of health and safety regulations in food handling.

Responsibilities

• Create and develop new recipes and plan menus for events.
• Oversee food preparation and ensure quality control.
• Lead and train kitchen staff to follow recipes and standards.
• Maintain a clean and organized kitchen environment.

Job description

Food & Menu Management

• Menu Development: Create and develop new recipes, plan menus for daily service, special events, and catering.
• Food Preparation: Oversee and participate in the preparation of ingredients, cooking processes, and the final presentation of dishes.
• Quality Control: Ensure all food is cooked to the appropriate temperature and presented attractively, meeting high standards.
• Ingredient Sourcing: Monitor food stock levels, identify and discard outdated items, and order supplies from vendors.

Kitchen Operations & Management

• Staff Supervision: Lead, mentor, and train kitchen staff, including other cooks, assigning tasks, and ensuring adherence to recipes and standards.
• Kitchen Organization: Set up the kitchen with equipment, maintain a clean and organized environment, and ensure proper cleaning and maintenance schedules for equipment and work areas.
• Health & Safety: Ensure strict compliance with all health and safety regulations, sanitation rules, and food handling procedures.
• Cost Control: Manage food costs, control inventory, and work to minimize waste and achieve cost-effective operations.