Head Chef(Catering)
6 days Monday - Sunday: 6am to 3pm, 7am to 4pm, 9am to 6pm
Rest day depend on schedule
$4600- $5500
39 MacTaggart Rd, Singapore 368084
KEY RESPONSIBILITIES:
Enforcement of Health and Hygiene Standards:
- Maintain strict adherence to health and hygiene regulations in all kitchen activities.
- Lead by example in promoting cleanliness, sanitation, and food safety among kitchen staff.
Food Preparation and Presentation:
- Oversee the plating and presentation of food items per established standards and recipes.
- Ensure all dishes are prepared to the highest quality and are visually appealing.
Quality Control and Inventory Management:
- Supervise the receiving of deliveries and inspect incoming items to ensure they meet quality standards.
- Monitor food quality during cooking, addressing issues promptly to maintain consistency and excellence.
- Implement portion control measures and monitor waste to optimize efficiency and minimize costs.
Menu Development and Planning:
- Collaborate with management and culinary team in designing menus that reflect seasonal ingredients, trends, and guest preferences.
- Offer suggestions and creative ideas to enhance kitchen performance and dining experience.
Staff Management and Training:
- Schedule staff shifts and coordinate kitchen operations to ensure smooth service and efficient workflow.
- Provide training and mentorship to kitchen staff, ensuring proficiency in culinary techniques, procedures, and safety protocols.
- Foster a positive work environment, motivating staff and promoting teamwork and collaboration.
Problem Solving and Leadership:
- Proactively address any issues or challenges in the kitchen, demonstrating effective problem-solving and decision-making skills.
- Assume control of kitchen operations during busy periods or in the absence of senior management, ensuring seamless service execution.
Menu Planning and Inventory Management:
- Assist in menu planning and development, offering input and expertise to create innovative and appealing dishes.
- Manage inventory levels and supplies, ensuring adequate stock while minimizing waste and spoilage.
