Role Highlights:
- Critical support role for the Executive Chef.
- Oversee multi-unit culinary operations.
- Ensure culinary excellence and team leadership.
Responsibilities:
- Collaborate with the Executive Chef to ensure successful execution of the culinary operations.
- Drive culinary innovation, maintain quality standards, and develop new menu items.
- Uphold health, safety, and food safety standards in collaboration with relevant managers.
- Oversee daily operations, ensuring client and customer expectations are exceeded.
- Provide training, coaching, and support to kitchen staff, fostering continuous improvement.
- Manage food sourcing, ensuring ingredients meet purchasing standards and sustainability commitments.
- Maintain recipe and database management, scaling recipes appropriately.
- Engage with clients and customers, maintaining a professional and friendly demeanor.
- Comfortable with traveling when needed to support various locations and events.
Requirements:
- Degree from an accredited Culinary Institute preferred but not required.
- Minimum of 5 years of culinary management experience in a multi-unit setting.
- Proven experience managing volume of at least $20M with P&L responsibility.
- Strong leadership and communication skills, capable of motivating and managing a team.
- Experience in hotel groups or large catering backgrounds is highly desirable.
- Strong personality with excellent communication skills.
- Complex team management skills are essential.
- Must be able to work in a fast-paced environment and handle multiple tasks effectively.
- Proficiency in project and program management principles.
Tyson Jay Recruitment Pte Ltd | EA License No.: 16C7954
Tay Shiong Luan | EA Personnel No.: R23115166
