DZUI DZUI is an up-and-coming exciting new restaurant managed by renowned stakeholders in Singapore’s food and beverage industry with hands on culinary experience. With more than 30years of experience in lifestyle consultancy and various styles of F&B cuisines, Dzui Dzui aims to bring a breath of fresh air into Singapore’s culinary scene by harmonizing a fusion of “East meets West” to entice the palate of our local gastronomes. The stakeholders also ensures that their outlets are involved in social and community initiatives in Singapore and around the region throughout the years, constantly giving back to the society.
In this exciting pre-opening phase, we are looking for an experienced Chef who can step up to the plate of being our Executive Chef to spearhead operations;
Roles & Responsibilities;
· Setting up new structure for day-to-day kitchen operation
· Design menus that enhance customers’ culinary experience, implement, and maintain menus. Your menus will set the tone for the restaurant.
· Ensures food meets quality and safety standards
· Identify and introduce new culinary techniques to the team
· Planning and directing culinary programs such as corporate meetings, conferences, banquets, receptions.
· Sourcing for suppliers and ensuring consistency in food quality and freshness in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.
· Providing expert advice for kitchen layout and maintenance schedule
· Maintain adequate pantry inventory and track expenses
· Recruit and manage kitchen staff
· Demonstrate exemplary customer service
· Perform ad-hoc duties as requested by the Management
Requirements
· At least 5 years of working experience in a leading Chef role
· Minimum Bachelor’s degree in any fields. Business Management or Culinary related Degree will be a plus
· Specialized cuisine certificates a plus
· Knowledge of MS office to generate inventory reports and propose culinary projects to stakeholders
· Advanced culinary skills including food preparation, flavor pairings, and other cooking techniques
· Obtained Food hygiene certificate
· Strong organizational skills
· Excellent leadership skills
· Knowledge in menu planning and food costing
· Able to work under pressure in a fast paced, dynamic and challenging work environment
· Willing to work on weekends and shift rotation
