Job responsibilities include, but are not limited to:
*Specialised in French/Mediterranean (preferred)/Western, must have at least 3 years of experience in overall modern and creative cuisine style.
*Must have a passion, deep and clear understanding of French- food history (Preferred), tradition and culture.
*Excellent leadership skill and lead by example and take complete ownership of the restaurant in the absence of Head Chef/Executive chef/Manager.
*The ability to command and lead a high volume kitchen with good food safety qualifications.
*Must have personal flair and experimentation to alter a familiar dish and create new combinations.
*Working closely with the Head Chef and his assigned personnel : Sous Chef, running the entire daily kitchen operations/outside catering.
*Preparation/delegating of mise en place as written/verbally instructed by superior (head chef/Sous): (for having all ingredients measured, washed, cut, peeled, sliced, grated, etc before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out.) hot and cold dishes and executing requests based on required specifications (according to manual/verbal understanding): appetizers, meat, salad and desserts on daily menus in restaurants and during events.
*Ensuring consistency in work performance; overseeing junior kitchen staff members: chef de parties/demi chef/cook/trainees, have the full knowledge of the menu and its ingredients (especially regarding ingredients with allergens).
*Maintain proper stock for smooth running of daily restaurant operations
*Ensuring proper handling and storage of all food items (First-in-First-out) in accordance with the company standards and sanitation regulations with Singapore Food Agency .
*Always ensure quality control and food presentation as per standard company recipes, ensuring all portion controls are strictly adhered to following the head chef’s practices
*To brief all junior members to Inspect quality of food upon receipt and sign off delivery order in accordance with company policy (standard protocol for checking of food temperature during receiving of goods).
*To ensure good hygiene/food safety and personal grooming standards, ensure working with safety for yourself and all fellow colleagues. At all times to be cautious, bear in mind and put in use for Risk Management
Requirements:
*Maximise profitability for the outlet
*Displays curiosity, learn and understand new culinary trends to give feedback for innovations in the hope to gain more profitability for the company and also for your career growth to the next level within the company.
*Enjoys being challenged, committed to serving food of the highest quality
*Have good initiative, a self-starter and a team player.
*To assist in monthly inventory for the entire kitchen and for Outside Catering
*Monitoring portion and waste control to maintain profit margins
*Perform any other duties as assigned by the management/Executive Chef/Restaurant Manager
