Brief description of the Restaurant
Located in the heart of Orchard Road, Lawry’s The Prime Rib Singapore is distinguished for its exceptional American cuisine; serving only the best.
Overlooking the vibrant streets of Orchard Road through the 4-metre-high floor-to-ceiling windows, Lawry’s boasts a seating capacity of up to 160. It exudes an air of opulence with its sleek interpretations of luxury.
Be prepared to indulge in their authentic Signature Prime Rib of Beef! Each standing roast is aged for up to 28 days to heighten tenderness and slowly roasted on beds of rock salt, a method that forces the juices inward and ensures uniformly juicy and flavourful meat. It is then carved from the famous Silver Carts and served with the table-side showmanship of the Original Spinning Bowl Salad. End your meal on a sweet note with Lawry’s Signature dessertthe Strawberry English Trifle.
Job Descriptions
The executive chef is responsible for supervising the overall culinary operations and hygiene standards of the restaurant and maintaining high standards of quality of food offerings. Main responsibilities will include but are not limited to, maximising revenue, achieving targets such as P&L budget and forecast, adhering to HACCP standards, food quality and guest satisfaction.
- Plan and execute the daily operations of the kitchen.
- Supervise and mentor kitchen staff, ensuring adherence to culinary standards and safety protocols.
- Assist in menu development, taking into consideration seasonal ingredients, customer preferences, and culinary trends.
- Oversee the preparation and presentation of dishes, maintaining consistency and excellence in taste and visual appeal.
- Manage inventory, control costs, and ensure efficient use of resources to meet budgetary goals.
- Maintain a clean and organized kitchen environment, complying with sanitation and food safety regulations
Job Requirements
- Proven experience in the same experience in a high-end restaurant setting.
- Culinary degree or equivalent professional training.
- Strong leadership and communication skills.
- Solid managerial experience and knowledge in kitchen operation. This includes the knowledge required for management of people, complex problems, food and beverage management and food sanitation.
- Creative and innovative approach to culinary arts.
- Minimum of 7-10 years of experience in kitchens covering all aspects of cooking.
- Exposure to American cuisine will be a strong asset
- Computer Literate
- Have excellent English Communication Skills both Written and Spoken
- Fully aware of HACCP Principles
- Ability to thrive in a fast-paced environment and handle pressure gracefully.
- Knowledge of current culinary trends and a commitment to continuous learning
Working hours
- 6 Days 48 hours/week
