Vegetarian Restaurant Head Chef

PHEONIX CAFE; Singapore; On-site; SGD 36,000 - 48,000; Full time

Job summary

A local dining establishment in Singapore is seeking a professional to oversee kitchen operations, ensuring adherence to food hygiene standards and quality. Responsibilities include menu creation, staff training, and efficient food preparation management. The ideal candidate has experience in culinary operations and a passion for quality cuisine.

Qualifications

• Experience in managing kitchen operations efficiently and professionally.
• Knowledge of food hygiene and safety standards.
• Ability to train and educate kitchen staff.

Responsibilities

• Guide daily kitchen operations and maintain food hygiene standards.
• Control and direct food preparation efficiently.
• Create and approve menu items according to business needs.
• Manage, train, and educate kitchen staff to meet culinary standards.
• Handle kitchen stock and minimize wastage.

Job description

Job Description & Requirements

• Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date