Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• Able to work on weekend and public holiday

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* Profound knowledge of different kinds of beverages

* Ability to manage numerous tasks, assign responsibilities and display high patience

* Able to work night shift

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

* Ability to manage numerous tasks, assign responsibilities and display high patience

* Able to work night shift

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

* Ability to manage numerous tasks, assign responsibilities and display high patience

* Able to work night shift

Job Description & Requirements

As the Head Chef, you’ll be responsible for ensuring that all kitchen quality standards are always complied with. You will be supporting the recruitment, training, and development of all kitchen crew, supporting the restaurant manager with P&L results which include, COGS, Labor, and Operating Expenses, and ensuring all food safety and WH&S policies and procedures are adhered to.

We appreciate experience comes in many shapes and sizes, what we mean specifically is;

- Experience in a kitchen/cooking role within a busy hospitality environment
- Experience leading and developing a team
- Certificate in commercial cookery or equivalent experience
- Good understanding of food safety concerns
- Excellent interpersonal and communication skills

Benefits

These are just some of the benefits that come with working at GYG:

• Attractive Salary $$
• Performance Incentives (quarterly)
• Rapid Career Growth
• 5 days work week and 2 days OFF, 44 hours
• Outpatient & Hospitalisation benefits
• Staff meals & discounted meals
• Sign-up bonus of $2,000
• Staff referral programme of $500
• Various types of leave entitlements
• Cultural celebrations – Day of the Dead and Cinco de Mayo (We just love to celebrate everything!!)

We guarantee you will have lots of fun at work and not a single day is the same!

Job Scope

Our Cook Crew members are the lifeblood of GYG. You are at the heart of the restaurant operations, preparing fresh and delicious food, problem solving and weighing-in with expertise on vibrant Mexican flavours. Every day you’ll have the opportunity to utilise fresh ingredients to produce high standard products for our new and repeat guests.

Benefits

These are just some of the benefits that come with working at GYG:

• Attractive Salary $$
• Performance Incentives (quarterly)
• Rapid Career Growth
• 5 days work week and 2 days OFF, 44 hours
• Outpatient & Hospitalisation benefits
• Staff meals & discounted meals
• Sign-up bonus of $2,000
• Staff referral programme of $500
• Various types of leave entitlements
• Cultural celebrations – Day of the Dead and Cinco de Mayo (We just love to celebrate everything!!)

We guarantee you will have lots of fun at work and not a single day is the same!

Job Descriptions

• Straight-shifts of 5 days 44 working hours schedule
• Station at outlet/central kitchen assigned
• Assist Chef with creation and preparation of cuisines
• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards
• Ensure that quality, quantity, and correctness of food items served and displayed are as per company’s and Chef’s standard recipes
• Check that quantity and quality of items ordered are received and stored in proper condition
• Works closely and cooperates with other chefs, superiors, colleagues and subordinates in order to achieve highest possible satisfaction of food items

Requirements

• At least 2 to 3 years relevant experience in French cuisine
• Able to learn and adapt to various line positions within location
• The ability to work effectively in a team environment
• Must present a positive and professional attitude at all times
• 5 days work-week including weekends and public holidays

Only shortlisted candidates will be notified.

Please upload a detailed resume, indicating reasons for leaving, last drawn salary, expected salary and date of availability.

Job Scope

Our Cook Crew members are the lifeblood of GYG. You are at the heart of the restaurant operations, preparing fresh and delicious food, problem solving and weighing-in with expertise on vibrant Mexican flavours. Every day you’ll have the opportunity to utilise fresh ingredients to produce high standard products for our new and repeat guests.

Benefits

These are just some of the benefits that come with working at GYG:

• Attractive Salary $$
• Performance Incentives (quarterly)
• Rapid Career Growth
• 5 days work week and 2 days OFF, 44 hours
• Outpatient & Hospitalisation benefits
• Staff meals & discounted meals
• Sign-up bonus of $2,000
• Staff referral programme of $500
• Various types of leave entitlements
• Cultural celebrations – Day of the Dead and Cinco de Mayo (We just love to celebrate everything!!)

We guarantee you will have lots of fun at work and not a single day is the same!

Responsibilities:

• Prepare, cook, and present a wide range of Indian or Asian dishes, ensuring consistent quality across all menu items.
• Assist in menu planning, focusing on introducing innovative Indian or Asian dishes while maintaining authenticity.
• Oversee inventory management, ensuring the availability of essential Indian or Asian spices and ingredients.
• Ensure compliance with food safety and hygiene standards, maintaining a clean and organized kitchen.
• Guide and mentor junior staff, sharing expertise in Indian or Asian culinary techniques.
• Support kitchen operations and collaborate with the Executive and Sous Chefs to meet daily service requirements.

Requirements:

• Professional Certificate/NITEC in Culinary Arts or related field.
• 1-2 years of experience in Indian or Asian cuisine.
• Strong communication skills and teamwork ability.
• Passion for Indian culinary traditions and innovative dish creation.

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

Chef de Partie (Western Cuisine)

• 5 days
• Tue to Sun, 1030am - 930pm (2 hr break)
• Tanjong Pagar / Tanglin (tbc during interview)
• S$ 3k - 4k (depending on experience)
• + Incentives + Variable Bonus

Responsibilities:

• Kitchen preparation, maintain hygiene, cleanliness.
• Preparing, cooking and presenting food at a designated station in a kitchen
• Responsible for the standard quality and quantity of food produced.
• Any other duties assigned

Requirements:

• Min. 1 year relevant experience

Apply now for Interview arrangement

Daniel Wong | Senior Consultant | Reg No: R2095781

The Supreme HR Advisory Pte Ltd | EA No: 14C7279

日本料理 - 鮨シェフ

Position: Sushi Chef (Omakase Premium Japanese Dining)

Salary: $5,000.00 – $10,000.00 (depend on exp)

Location: CBD Area

Job Scope:

◘ Sushi - Omakase course/menu

◘ Positively interact with customers and converse well with customers

◘ Provide pleasant customer services

Requirement:

◘ 5 - 10 years Japanese Dining experience

◘ Excellent inter-personal skills, highly motivated individual

◘ Able for interview / start work within short notice period

Job Description & Requirements

As the Head Chef, you’ll be responsible for ensuring that all kitchen quality standards are always complied with. You will be supporting the recruitment, training, and development of all kitchen crew, supporting the restaurant manager with P&L results which include, COGS, Labor, and Operating Expenses, and ensuring all food safety and WH&S policies and procedures are adhered to.

We appreciate experience comes in many shapes and sizes, what we mean specifically is;

- Experience in a kitchen/cooking role within a busy hospitality environment

- Experience leading and developing a team

- Certificate in commercial cookery or equivalent experience

- Good understanding of food safety concerns

- Excellent interpersonal and communication skills

Benefits

These are just some of the benefits that come with working at GYG:

- Attractive Salary $$

- Performance Incentives (quarterly)

- Rapid Career Growth

- 5 days work week and 2 days OFF, 44 hours

- Outpatient & Hospitalisation benefits

- Staff meals & discounted meals

- Sign-up bonus of $2,000

- Staff referral programme of $500

- Various types of leave entitlements

- Cultural celebrations – Day of the Dead and Cinco de Mayo (We just love to celebrate everything!!)

We guarantee you will have lots of fun at work and not a single day is the same!

Responsibilities:

• Prepare, cook, and serve a variety of Western dishes, maintaining quality and consistency.
• Assist in developing new Western-style recipes and contribute to menu creation.
• Manage the kitchen's inventory and supplies for Western ingredients, ensuring optimal freshness.
• Maintain food safety, hygiene, and cleanliness standards in accordance with regulations.
• Train and guide junior kitchen staff in Western cooking techniques and kitchen operations.
• Support additional tasks as assigned by the Executive or Sous Chef.

Requirements:

• Professional Certificate/NITEC or equivalent culinary certification.
• 1-2 years of relevant experience in Western cuisine.
• Excellent communication and teamwork skills with a strong focus on customer satisfaction.
• Proactive, innovative, and motivated with a passion for Western cooking.

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

Chef de Partie

(Western Cuisine - Fast Casual Diner)

• 5 days
• Tue to Sun, 1030am - 930pm (2 hr break)
• Tanjong Pagar / Tanglin (tbc during interview)
• S$ 3k - 4k (depending on experience)
• + Incentives + Variable Bonus

Responsibilities:

• Kitchen preparation, maintain hygiene, cleanliness.
• Preparing, cooking and presenting food at a designated station in a kitchen
• Responsible for the standard quality and quantity of food produced.
• Any other duties assigned

Requirements:

• Min. 1 year relevant experience

Apply now for Interview arrangement

Daniel Wong | Senior Consultant | Reg No: R2095781

The Supreme HR Advisory Pte Ltd | EA No: 14C7279

Chef de Partie (Western Cuisine)

• 5 days
• Tue to Sun, 1030am - 930pm (2 hr break)
• Tanjong Pagar / Tanglin (tbc during interview)
• S$ 3k - 4k (depending on experience)
• + Incentives + Variable Bonus

Responsibilities:

• Kitchen preparation, maintain hygiene, cleanliness.
• Preparing, cooking and presenting food at a designated station in a kitchen
• Responsible for the standard quality and quantity of food produced.
• Any other duties assigned

Requirements:

• Min. 1 year relevant experience

Apply now for Interview arrangement

Daniel Wong | Senior Consultant | Reg No: R2095781

The Supreme HR Advisory Pte Ltd | EA No: 14C7279

YRSG are welcome!

We are recruiting the following kitchen positions for our Pasta Fresca outlets at various locations.

1) Chef De Partie

2) Demi Chef

3) Commis Cooks

Job Responsibilities :

These are general responsibilities for kitchen. They will apply accordingly to the position you are applying for.

1) Preparation and production of food according to standards.

2) Maintain smooth and efficient running of outlet kitchen.

3) Possess knowledge of recipes and the production method of menu items.

4) Mis-en-place, preparation, cutting, cooking and arrangement of food as instructed.

5) Assist in the controlling of costs by minimizing spoilage, waste and exercising portion control.

6) Handle and maintain machines, fixtures and fittings, equipment and utensils.

7) Attend training classes, staff meetings and make suggestions for improvements.

8) Follow all statutory obligations in relation to food hygiene and safety and adhere to house rules and regulations.

9) Facilitate requisition, receipt and storage of stocks.

10) Perform to the best of ability to station assigned.

11) Maintain and create a favourable work environment for the kitchen team through co-operation and good team spirit.

12) Ensure the cleanliness of the kitchen at all times and partake in all cleaning schedules.

Job Requirements :

1) Relevant skills & F&B experience required accordingly.

2) Training will be provided for non-experienced candidates applying for junior positions.

3) Knowledge in Italian or Western cuisine is preferable but it is not a must.

4) Food Hygiene Certification (We will arrange non-experienced candidates to attend the course)

4) Work hours: 44 hours per week – 5.5 or 6 work days available

5) Able to work split shift , weekends and public holiday.

Monthly Allowances :

All employees who meets the criteria are eligible to receive the following monthly allowances. These are in addition to the monthly basic salary.

• Loyalty Allowance
• Attendance Allowance
• Shift Allowance

Remuneration :

• Annual Wage Scheme (AWS) Annual / Childcare / Paternity / Maternity Leave / Medical & Hospitalisation Beneift
• Newborn Baby Gift
• Yearly Birthday Gift
• Staff Meals
• Service Excellence Award
• Best Employee Monetary
• Award Long Service Monetary Award
• Refer a Friend Monetary Scheme
• Staff discounts

Chef de Partie (Western Cuisine)

• 5 days
• Tue to Sun, 1030am - 930pm (2 hr break)
• Tanjong Pagar / Tanglin (tbc during interview)
• S$ 3k - 4k (depending on experience)
• + Incentives + Variable Bonus

Responsibilities:

• Kitchen preparation, maintain hygiene, cleanliness.
• Preparing, cooking and presenting food at a designated station in a kitchen
• Responsible for the standard quality and quantity of food produced.
• Any other duties assigned

Requirements:

• Min. 1 year relevant experience

Apply now for Interview arrangement

Daniel Wong | Senior Consultant | Reg No: R2095781

The Supreme HR Advisory Pte Ltd | EA No: 14C7279

Responsibilities:

• Prepare, cook, and present a wide range of Indian or Asian dishes, ensuring consistent quality across all menu items.
• Assist in menu planning, focusing on introducing innovative Indian or Asian dishes while maintaining authenticity.
• Oversee inventory management, ensuring the availability of essential Indian or Asian spices and ingredients.
• Ensure compliance with food safety and hygiene standards, maintaining a clean and organized kitchen.
• Guide and mentor junior staff, sharing expertise in Indian or Asian culinary techniques.
• Support kitchen operations and collaborate with the Executive and Sous Chefs to meet daily service requirements.

Requirements:

• Professional Certificate/NITEC in Culinary Arts or related field.
• 1-2 years of experience in Indian or Asian cuisine.
• Strong communication skills and teamwork ability.
• Passion for Indian culinary traditions and innovative dish creation.

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

Our client, a well-loved restaurant chain in Singapore, is famous for its herbal roast duck and authentic Chinese flavors, offering diners a cozy and traditional dining atmosphere.

Salary & Benefits:

• New Joiner Incentive: $3,600
• Full-Time Gross Salary: Up to S$3,500 (Varies on work experience)
• $200 Monthly Allowance
• Staff Meals Provided (3 Delicious Staff Meals a Day)
• Medical, Dental, & Insurance Coverage
• Performance Bonus & Various Incentives
• Exclusive Staff Discounts
• Working Location: Parkway Parade / Great World City (Can Choose)

Responsibilities:

Kitchen Chew/Assistant:

• Prepare frying dishes and sauces.
• Maintain kitchen equipment and follow safety standards.
• Ensure efficiency and minimize waste.

Roaster Chef:

• Handle ingredient preparation, storage, and equipment.
• Keep the roast section clean and hygienic.
• Follow recipes and food preparation standards.

Requirements:

• Food Hygiene Certification is a plus
• Able to work rotating shifts, including weekends and public holidays
• Team player with a strong willingness to learn

Apply Now:

• Email: [email protected]

**We regret to inform that only shortlisted candidates will be informed.**

Lee Yu Qian (Lenore)

Registration Number: R24124538

EA License Number:18C9027

Responsibilities

• 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
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• Proven experience as Head 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
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training

Our client is an established F&B operator in Singapore, known for managing a diverse collection of multi-concept gastrobars across prominent locations. They are seeking for Sous Chef - Korean/Japanese Cuisines.

Menu Development:

• Suggest and recommend improvements in existing food recipe for top quality satisfaction.
• Be in the trend of new food menu.
• Research and development unique recipes, monthly and seasonally.
• Suggest and present food tasting with the Management Team on new menu.

Staff Management:

• Hire, train and supervise staff.
• Schedule employees schedules.
• Highlight and address staffs disciplinary issues and conflicts.
• Devise strategies and teaching plans to improve all staff skillsets.
• Conduct staffs performance reviews and set performance goals and provide constructive feedback
• Review and recommend new processes to increase productivity and efficiency levels of all staff.

Food Service:

• Implement processes and devise strategies to improve staffs productivity and efficiency levels.
• Train and educate staff on food service.
• Enforcing top of the line food service is executed from all staff.
• Ensure customer service and overall satisfaction.
• Ensure all Chef execute the operations according to the system and processes in place.
• Handles customers complaints and gather feedback to improve processes.

Inventory Management:

• Oversees inventory levels for food and supplies.
• Monitor kitchens inventory control.
• Coordinate and ensure timely deliveries.

Quality Control:

• Maintain high standards for food quality.
• Being hands-on and ensure that all chef is delivering high standards and quality.

Cost control:

• Manage operational costs and expenses.
• Implement cost-saving measures without compromising quality.
• Negotiate with existing suppliers to bring down COGS.
• Optimize food wastage and sustainability.

Hygiene and Facilities Management:

• Ensure the cleanliness and maintenance of the kitchen is at top of the line
• Recommend new processes to improve the overall hygiene of the outlet
• Implement new processes to ensure sanitation standards.
• Schedule regular inspections and maintenance tasks, ensuring that the task are done on time.
• Coordinate repairs and maintenance as needed.

Marketing and Promotions:

• Work with our Creative Marketing Team to devise new promotions.
• Collaborate with the Creative Marketing Team to come up with new contents to attract customers.
• Monitor the effectiveness of promotions and update the data accordingly.
• Ensure that the marketing objectives are always met.

Event Management:

• Plan and execute outlets monthly events and promotions with the Creative Marketing Team.
• Coordinate the logistics and ensure set ups of monthly events is done according to plan
• Coordinate the operations workflows for Kitchen, Bar and Service Crew for private events.

Financial Management:

• Prepare and record food sales report.
• Monitor and analyze food performance report.
• Book-keeping of existing recipes, new recipes, cost & food performance report.
• Contribute to budget planning and financial forecasting.

Communications:

• Be the connecting bridge between all departments, Creative Marketing, Floor Team, Management Team.
• Research and source new suppliers for high-quality ingredients.
• Prompt and swift reply to the Management Team.
• Prompt and swift execution of instructions from the Management Team.

Requirements:

• Diploma in Culinary Arts/degree from a recognized institution, or equivalent practical experience in the kitchen
• At least 4- 6 years of experience in a kitchen or culinary management role, preferably in a high-volume or multi-concept establishment.
• Food safety and hygiene certification (e.g., HACCP, Food Handler's Certification)
• Strong leadership, problem-solving, and organizational skills.
• Attention to detail, creativity, and a passion for food.
• Ability to thrive under pressure and multitask effectively.

Interested candidates, please send your CV to: [email protected] Or Click APPLY

Gemini Personnel Pte Ltd

EA License number: 23s2015| EA Registration number: R24120181

>> Job title: Restaurant Chef / Central Kitchen Chef

>> Location: 1 Selegie Road Singapore 188306 / 200 Pandon Loop Singapore 128388

>> Working hours: 6pm to 3am

>> Salary: $3000 - $5000

>> Preference: Full-time job

HIGHLIGHTS:

- Attractive BONUS + Extra Incentives

- One-on-one coaching system

- Career Progression

- Frequent Bonding Events

- Personal Development Training


RESPONSIBILITIES:

- Measuring meal ingredients accurately for the Senior Chef

- Preparing meals by washing, peeling, seasoning and chopping of vegetables and meats

- Preparing basic sauces for meals, as directed by the Senior Chef

- Receiving deliveries and verifying that all ordered items are received and are good quality

- Taking inventory of restaurant supplies and notifying the relevant person/s when stock is low

- Disposing of the expired and spoiled food items stored in stock rooms, refrigerators, and freezers

- Cleaning and ensuring that all the work stations are organised and properly sanitised

- Kitchen management, procurement of kitchen items and reports on the stock level of the food.

REQUIREMENTS:

- Team Player

- Good Learning Attitude

- Citizen or PR preferred

Wave Entertainment Welcome you to join our team!

Job Description & Requirements

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Open Farm Community - Our Team Culture

Open Farm Community (OFC) is a pioneering urban farm and restaurant in Singapore, dedicated to sustainable living and farm-to-table dining. Nestled in a lush garden setting. We promote local produce, seasonal ingredients, and eco-conscious practices. The team is driven by a passion for sustainability, creativity, and connecting people through food. If you're eager to be part of an innovative, nature-inspired restaurant that values sustainability and community engagement, we offer a unique opportunity to grow in a dynamic and purpose-driven environment.

Job highlights

• 5-day 48 hours work week
• 2 off days/week
• Split Shift per work day ( 12pm - 3pm, 6pm - 11pm)

Qualifications

• 3-5 years of culinary experience, ideally in farm-to-table or sustainable dining.
• Strong leadership and team management skills.
• Proficient in menu development with seasonal, local ingredients.
• Knowledge of kitchen operations, including inventory control and hygiene standards.Passion for sustainability and innovation in cooking.

Responsibilities

• Oversee daily kitchen operations and manage staff
• Ensure food preparation quality, consistency, and presentation
• Manage inventory, stock control, and order supplies efficiently.Control food costs, minimise waste, and manage the kitchen budget.
• Develop new menu items and support initiatives to boost sales and upselling.
• Collaborate with front-of-house staff to enhance service and customer satisfaction.
• Maintain kitchen equipment and handle repairs as needed.

Key Benefits

• Career growth and promotion opportunities
• End-year performance bonus
• Group medical, hospitalisation and dental insurance
• World-class coffee, wine, food and leadership education
• Discount across all Spa Esprit Group brands
• Up to $2,500 Completion Bonus "Terms & Condition Applied"
• Team member referral bonus

Join us today!!

Responsibilities

• 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
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• Proven experience as Head 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
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training