Management
- Planning and development of menus and recipes to maximise efficiencies, cost-effectiveness and whilst keeping bottom-lines healthy (Daily Menus, Special Occasions. etc
- Advise management and ensure updated cooking technics, food-production processes to improve the overall productivity.
- Attend management meetings, plan daily briefings
- Attend to client’s feedbacks and communicate upwards to ensure a high level of staff satisfaction.
- Control and monitor the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.
- Create exciting seasonal, trendy yet executable & sustainable menus, daily specials and promotional activities.
Human Resource
- Lead by example a team of kitchen staff in planning & executing daily work in the central kitchen.
- Schedule and coordinate the work of chefs, cooks and other kitchen employees - staff management work schedule, leave arrangement, recruitment and others.
- Manages and trains the kitchen staffs effectively to ensure a well-organised and motivated team.
Kitchen Operations
- Handle overall kitchen operations in the central kitchens.
- Oversee service standards relating to catering, special large-scale events.
- Manage & ensure that inventory levels and quality by placing orders based on projected demand; and upon delivery, check to ensure quality of delivered supplies.
- Ensure safe operations and proper upkeep of all equipment.
- Perform any other related duties as assigned by the Directors and the COO.
Quality & Health
- Ensure to meet the quality standards and presentation of all food items.
- Ensure the consistency in food quality of all the dishes and make sure that all dishes end products are quality-controlled for its taste, quality and safety and hygiene standards.
- Ensure consistent preparation during food production processes. Compliance with ISO22000 certification and Hygiene & Safety Regulations (HSE) set by the Government, the company.
Requirements
- Minimum 10 years’ experience of working experience of at least Head Chef (Catering Industry or Banqueting min >3,000 meals).
- Experience with Cook & Chill Cooking Methods and/or R&D experience would be an advantage.
- Strong leadership and organisational abilities with a mindset of being a mentor for the kitchen team.
- Positive with a can-do attitude with good communication skills.
- Ability to work flexible hours, including weekends, and holidays, as needed, 6-day work week.
- Possess WSQ Food Safety Course Level 1 certification. Possess higher food certifications would be an advantage.
- Able to learn and adapt swiftly. Computer literate and/or IT-savvy.
Work Location: Bedok Industrial Area
Please email updated resume to [email protected] and/or WhatsApp to 9857-9292 with:
1. Last & Expected Renumeration
2. Earliest Availability
3. Vaccination/COVID Status
Only Shortlisted and Successful Candidates will be contacted. Remuneration offered shall be commensurate with qualifications and relevant experience.
