Underdog Inn is looking for an Head Chef
Join Team Sago and work with people who are passionate about what they do.
Sago House is a neighborhood joint that came to life during Singapore’s lockdown, bringing the feeling akin to drinks at a friend’s place in a trendy pocket of Berlin or Tel Aviv. The founders of Sago House’s (Asia's 50 Best Bars, World's 100 Best Bars) mission statement is to bring this vibrant and eclectic cocktail bar to the masses.
Your Role
- Plan and direct food preparation and culinary activities, and ensure promptness, freshness, and quality of dishes.
- Ensure that all goals are geared toward exceeding guests’ expectations. Participate in long-range planning.
- Coordinating and appropriately delegating tasks to junior chefs and apprentices and supporting them in their development.
- Implementing hygiene policies and examining equipment for cleanliness.
- Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, and monitoring processes and procedures related to safety.
- Designing new recipes, planning menus, and selecting plate presentations.
- Reviewing staffing levels to meet service, operational, and financial objectives.
- Responsible for the selection, training, and development of the personnel within the department; planning, assigning, and directing work: appraising performance; rewarding and disciplining employees; safety; addressing complaints and resolving problems
- Plan orders of equipment or ingredients according to identified shortages and Arrange for repairs when necessary
- Enforce a climate of smooth and friendly cooperation.
- Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Perform other duties as assigned by management.
Requirements
- Recognised culinary qualification or similar discipline; Culinary school degree/diploma preferred.
- Proven working experience as a Head Chef, with an excellent record of kitchen management.
- Advanced knowledge of the culinary arts and working knowledge of F&B profession principles and practices.
- Perfectionism in sanitation and quality control.
- Portfolio of creative, unique dishes.
- Expert multitasking ability.
- Meticulous with good organizational skills.
- Team player with good interpersonal skills.
- Exemplary work ethic in a high-pressure environment.
- Passion and pride for delighting people with food.
Staff Perks
- 5 Day work week
- Salary Range: $5000.00- $9000.00
- Annual Leave: 7 Days in year one, 14 Days in year two, and 21 Days from year three onwards
- Medical Benefits (Upon confirmation) for full time employees
- Late Night Transport - Operations staff who end work after midnight can claim for transport expenses or use the cab charge
