New Concept Opening at Amoy Street!!!
A new Filipino restaurant in Singapore which is a spin-off of popular Philippines-based concept, Manam. Rated and recommended by top food and travel sites such as Eater, Forbes Travel Guide, and Tatler Dining. With its approach of serving Filipino fare in classics and twists, the Manam dining experience is fit for this generation of curious eaters.
https://www.instagram.com/manamph/?hl=en
We are looking for passionate individual's to join us on this incredible journey!
Job Summary
The Head Chef drives Kitchen activities at the restaurant and is ultimately responsible for all food related matters.
Duties and Responsibilities
1. Operations
• Ensure the smooth and efficient running of kitchen operations.
• Full awareness and ability to prepare and execute all menu items.
• Ensure food and related production costs are managed and kept to an efficient ratio.
• Work with R&D on recipe development, planning and creation of new dishes
• Ensure food safety and hygiene standards stipulated by the Government and Company are enforced and rigorously followed
• Maintenance and update of Kitchen SOPs to ensure food standards are met while maintaining operational efficiency
• Build and promote a healthy, cooperative working environment throughout the restaurant.
• Build and ensure excellent working relationships with our eco-system of partners (suppliers, support teams etc)
• With the GM / Service Manager, drive the execution of marketing initiatives, events, and other activations.
2. Service
• Be able to describe and ensure the quality of food items, ingredients, and preparation methods to all customers
• Participate in service when kitchen operations permit in order to support the team and build relationships with our guests.
• Ability to handle and resolve guests’ complaints.
3. Human Resource
• Train, evaluate, lead, and motivate all the Kitchen team
• Work with the HR department on hiring initiatives to attract and retain top talent.
• Work with the GM / Director and HR Department to ensure succession planning protocols are in place
• Drive the planning and execution of training programs for the Kitchen and Service Teams and lead the subsequent execution of the training programs.
• Work with the Sous Chef and HR Department to resolvestaff disciplinary issues and grievances.
• Approvework schedules and ensure sufficient manpower for all shifts in an efficient manner.
• Ensure refresher training is conducted every quarter / bi-yearly.
• Conduct yearly performance appraisals and regular one-on-one check ins with the team
4. Health and Safety
• Enforce measures and SOPs to ensure all equipment, spaces, and practices conform to sanitary regulations and high housekeeping standards.
Requirements:
- With at least 4 to 6 years of experience in professional Kitchen
- Minimum 3 years of supervisory experience in a professional kitchen
1) Specific Knowledge :
• Culinary expertise
•Cost and Inventory Management
•Proficient in MS Office / Google Sheets / Docs
• Handling staff matters such as training, grievances, performance
2) Personality Requirement(s):
• Comfortable and willing to interact with guests
•Well-groomed with a pleasant disposition
•Team player
• Ability to work independently and in a team
• Friendly and courteous
3) Skills Requirement(s) :
•Good communication and interpersonal skills
•Ability to converse in English / Mandarin
•Good Teamwork, Organization and planning skills
•Time management
•Ability to skillful multitask
•Leadership
•Problem analysis and problem-solving
Working Hours
5.5 Working days per week
Default Sunday and Monday Morning Off
Monday (4pm to 10pm)
Tuesday to Saturday (10.30am to 10pm) (Inclusive of 2 hours break)
Salary Package:
We offer competitive compensation (based on experience and position) and benefits packages for full-time employment.
Benefits
- Statutory leaves
- Outpatient & dental claim
- Hospitalisation & Surgical Insurance Coverage
- Training Opportunities
- Career Advancement
