POSITION OVERVIEW:
The Head Chef will be responsible for overseeing all aspects of kitchen operations, ensuring the highest standards of food quality, creativity, and efficiency. The ideal candidate will possess strong leadership abilities, exceptional culinary skills, and a passion for delivering memorable dining experiences.
KEY RESPONSIBILITIES:
Enforcement of Health and Hygiene Standards:
● Maintain strict adherence to health and hygiene regulations and standards throughout all kitchen activities.
● Lead by example in promoting cleanliness, sanitation, and food safety practices among kitchen staff.
Food Preparation and Presentation:
● Oversee the plating and presentation of food items according to established standards and recipes.
● Ensure that all dishes are prepared to the highest quality standards and are visually appealing.
Quality Control and Inventory Management:
● Supervise the receiving of deliveries and inspect all incoming items to ensure they meet quality standards.
● Monitor food quality during the cooking process, addressing any 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 members in designing food and drink menus that reflect seasonal ingredients, culinary trends, and guest preferences.
● Offer suggestions and creative ideas to enhance the kitchen's performance and elevate the 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 they are proficient in culinary techniques, kitchen procedures, and safety protocols.
● Lead by example in fostering a positive work environment, motivating staff, and promoting teamwork and collaboration.
Problem Solving and Leadership:
● Take proactive measures to address any issues or challenges that arise in the kitchen, demonstrating effective problem-solving skills and decision-making abilities.
● Assume control of kitchen operations during busy periods or in the absence of senior management, ensuring seamless execution of service.
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 levels while minimizing waste and spoilage.
6 days a week, 10 hours a day (including 1 hour break)
14 days annual leave, increase 1 day a year, capped at 18 days.
$30 medical claim per visit, up to 10 visits a year
Location: Orchard Blvd
XIN WEI
CEI Reg: R23118455
RECRUITMENT MANAGER
Contact: 97554222
Link2 Manpower Pte Ltd
MOM Reg No. 22C1131
Office Mainline: 97704222
Website: www.link2.com.sg
