Job Description
• Lead daily operation and ensure kitchen’s consistency in delivering high-quality food;
• Design new Nordic menus and food presentation that enhance customers’ culinary experience, meet quality standards and reflect restaurant’s theme;
• Perform cost proposals for new menu items;
• Ensure kitchen meets all Singapore’s regulations including food hygiene practices, sanitary and food safety guidelines;
• Manage and set kitchen staff roster;
• Train and ensure kitchen staff are equipped to meet daily operations;
• Inventory management of food and equipment supplies, food wastage control and doing purchase orders;
• Direct kitchen operations and tasks, including food preparation, cooking, and kitchen cleanup; and
• Arrange for kitchen equipment purchases and repairs.
Requirements
• At least 5 year(s) experience as a Head Chef or Sous Chef;
• Ability to lead and inspire a dynamic kitchen team;
• Ability to monitor expenses and manage food/kitchen budget;
• Strong passion for the art of food design;
• In-depth of knowledge of Nordic cuisine;
• Have worked in renowned restaurants globally;
• Excellent written and verbal communication in English language, and
• Culinary Degree or equivalent experience.
