Position Overview:
We are seeking an experienced and dynamic Senior Chef to lead our Central Kitchen team in Singapore. The ideal candidate will have a passion for culinary excellence, extensive experience in large-scale food production, and a commitment to maintaining the highest standards of quality and safety. As a Senior Chef, you will play a key role in overseeing daily kitchen operations, developing innovative menu items, and ensuring consistency across all dishes prepared in the Central Kitchen.
Key Responsibilities:
1. Lead Kitchen Operations:
- Direct all kitchen activities, including food preparation, cooking, portioning, packaging, and production scheduling.
- Ensure efficient workflow, high productivity, and achievement of production targets.
2. Menu Development and Innovation:
- Design and develop both seasonal and permanent menus that align with company standards, customer preferences, and dietary requirements.
- Regularly research and create new dishes and special menus.
3. Quality Control and Consistency:
- Implement Standard Operating Procedures (SOPs) for consistent food preparation and delivery.
- Ensure all dishes meet established quality standards in taste, presentation, and food safety through regular taste tests and inspections.
4. Team Leadership and Training:
- Train, mentor, and supervise kitchen staff, including chefs and cooks.
- Assign tasks, monitor performance, and foster a positive and collaborative working environment to achieve production goals.
5. Inventory and Supplier Management:
- Oversee inventory levels, order ingredients, and manage supplier relationships to ensure optimal stock levels.
- Negotiate costs, source new raw ingredients, and minimize waste through efficient inventory practices.
6. Compliance and Food Safety:
- Ensure all kitchen operations comply with local health and safety regulations, hygiene standards, and company policies.
- Implement and monitor HACCP guidelines and other food safety protocols.
7. Cost and Budget Management:
- Calculate food costs accurately, manage kitchen budgets, control expenses, and implement portion control measures to minimize wastage and maximize profitability.
8. Equipment Maintenance:
- Ensure all kitchen equipment is maintained in good working condition, promptly addressing any malfunctions and arranging for necessary repairs or replacements.
9. Customer Satisfaction:
- Collaborate with other departments to understand customer feedback and preferences, adjusting menus and recipes accordingly to enhance customer satisfaction.
Requirements:
- ** Applicable to Singaporeans only due to quota limitations
- A Culinary Arts Degree or Diploma from an accredited institution.
- A minimum of 8-10 years of professional culinary experience, including at least 3 years in a senior chef or head chef role in a central kitchen, hotel, or high-volume food production environment.
- Strong culinary skills with expertise in a variety of cuisines.
- Excellent leadership and team management abilities.
- Proficient in menu development, cost control, and inventory management.
- Knowledgeable in food safety regulations and kitchen operations.
- Ability to work in a fast-paced environment and adapt to changing demands.
- Preferably able to communicate in Chinese, as all documents are in Chinese characters.
- Possession of a WSQ Food & Hygiene Certificate.
- Strong understanding of kitchen operation procedures.
- Capable of working in warm, oily, and humid conditions.
- Ability to multi-task and work efficiently under pressure.
- Commitment to maintaining excellent food hygiene and kitchen safety practices.
- Good communication skills in English; proficiency in Mandarin is an advantage.
- Ability to join the team on short notice.
