The Head Chef will be responsible for leading the kitchen team/outside catering and ensuring the highest standards of food quality and safety. Responsibilities include, but are not limited to:
- **Culinary Expertise:** Specialization in French (preferred), Mediterranean, or Western cuisines, with a minimum of 3 years of experience in modern and creative culinary styles.
- **Culinary Knowledge:** A deep passion for, and understanding of, French food history, tradition, and culture (preferred).
- **Leadership:** Excellent leadership skills with the ability to lead by example and take complete ownership of the restaurant in the absence of the restaurant manager.
- **Kitchen Management:** Ability to command and lead a high-volume kitchen while maintaining food safety and responsible for risk management SOP .
- **Creativity:** Personal flair for experimentation to modify familiar dishes and create innovative combinations.
- **Operational Oversight:** Collaborate closely with management to run daily kitchen operations, including outside catering.
- **Mise en Place Preparation:** Efficiently prepare, coach and delegate mise en place as instructed by management, ensuring all ingredients are prepped and ready before cooking.
- **Consistency and Training:** Ensure consistency in work performance by overseeing all kitchen staff members, ensuring they have full knowledge of the menu and ingredients, especially regarding allergens.
- **Inventory Management:** Maintain/coach proper stock levels to ensure smooth daily restaurant operations.
- **Food Safety Compliance:** Ensure proper handling and storage of all food items following First-in-First-out principles in accordance with company standards and Singapore Food Agency sanitation regulations.
- **Quality Control:** Consistently monitor food quality and presentation, adhering to standard recipes and portion control practices.
- **Staff Briefing:** Brief staff on inspecting food quality upon receipt and signing off on delivery orders according to company policy, including temperature checks during receiving.
- **Hygiene and Safety:** Uphold good hygiene, food safety, and personal grooming standards, promoting safety for oneself and colleagues, and applying risk management practices at all times.
**Requirements:**
- **Profitability Focus:** Maximize profitability for the outlet through effective kitchen management.
- **Trend Awareness:** Display curiosity and a willingness to learn about new culinary trends, providing feedback to drive innovation and enhance profitability for both the company and personal career growth.
- **Challenge Acceptance:** Enjoy challenges and remain committed to serving food of the highest quality.
- **Initiative and Teamwork:** Exhibit good initiative, be a self-starter, and function effectively as a team player.
- **Inventory Assistance:** Assist in conducting monthly inventory for the kitchen and outside catering.
- **Waste Control:** Monitor portion sizes and waste control to maintain profit margins.
- **Additional Duties:** Perform any other duties as assigned by management (CEO/Directors), the Executive Chef, or the Restaurant Manager.
