The primary role of the Head Chef is to source and/or curate, set-up, successfully open and manage interesting and unique French-Japanese food concepts, in addition to brand and menu creation in Singapore and Indonesia.
You will also be responsible for sourcing for growth opportunities in other regions and for setting-up a French-Japanese Central Kitchen and Cooking Training School in Singapore and Indonesia, develop and manage their respective Standard Operating Procedures (SOPs) and training curriculum.
In addition to managing the Kitchen Operations Teams and making strategic and administrative decisions, your role also involves creating menus, training chefs and, at all times, maintaining top quality standards of kitchen and food hygiene, and food quality and presentation.
Responsibilites
- Have an in-depth knowledge of the GAIA Group and its value proposition
- Keep informed and updated on industries trends in Singapore, Indonesia and regionally
- Explore and identify organic and regional growth opportunities
- Responsible for successful French-Japanese brand creation and opening
- Responsible for menu creation and planning; create daily and weekly specials, special menu for functions, and determine portions sizes.
- Oversee preparatory work and ensure that all meals leaving the kitchen are consistent in quality and presentation
- Manage and supervise all culinary activities
- Oversee catering events and may also offer culinary instructions and/or demonstrate culinary techniques
- Ensure all functions are executed accurately
- Estimate food consumption and requisite or purchase food ingredients accordingly
- Minimize waste and maximize thorough usage of food through careful ordering, proper and well-organized storage, use of proven recipes and creative use of leftover food
- Actively involved in food and people cost budgeting and management
- Review monthly "Financial Statement" and be aware of the current financial status of the Kitchen Operations Division
- Review monthly "Cost of Goods Sold (COGS) Percentage" and develop plans to manage the food cost if COGS percentage exceeds the budget
- Review menu pricing at least once a year
- Re-engineer menu at least once a year through review of scatter data and trends
- Integrate and adapt recipes for the local market, and be familiar with different cuisine
- Set-up and manage a French-Japanese Central Kitchen and Cooking Training School, and develop their respective SOPs
- Create, curate and develop relevant training curriculum and train chefs
- At all times, maintain the highest standards of kitchen and food hygiene
About You
- Bachelor's Degree in any field and professional culinary qualifications, including food hygiene and food preparation qualifications
- Experience in different F&B concepts, particularly in French-Japanese food concepts
- Proven leadership skills, ability to delegate tasks and motivate staff
- Ability to work well in diverse, dynamic and challenging environments, while maintaining high standards
- Strong interpersonal communication, problem-solving, time management, planning and organisational skills
- Is meticulous, well-organized, and able to work independently
