Total 806 Manager cake pastry chef job vacancies in Singapore

• Create Fine-Dining menu that highlights the authentic taste of Chettinad restaurant
• Plan and oversee the day-to-day kitchen operations.
• Provide direction, supervision and coaching and training to the team members
• Plan and food preparation process
• Consistent production of high-quality dishes
• Ensure kitchen operations are run smoothly and adhere to standards set in order to maintain and enhance guest’s experiences and satisfaction
• Passionate and have knowledge of beverage and cocktail
• Inspecting the quality of fruits, vegetables and fish used to prepare food
• Estimate for ingredients to be purchased

The head chef is responsible for overseeing the daily operations of the kitchen, including menu creation, inventory management, staff supervision, and ensuring the highest quality of food and service. This role requires strong leadership skills, culinary expertise, and the ability to manage both the creative and operational aspects of the kitchen.Oversee the daily process of running and managing food preparation for kitchen.They direct kitchen sta and handle all foodrelated issues, including checking up on food supplies, planning menus, and creating new recipes.He is ensures the kitchen is orderly and assists Cook to prepare and arrange food. His duties include cleaning the kitchen area .Must be working with a team

Head Chef Job Description

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Requirements

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

We are hiring the above position. Candidate need the following skill to perfom in the role:

- minimum 3 years experience in roasted delight, knowhow to prepare, roast and cut

- possess a valid Food and Hgiene Certificate level 1/3

This position requires the candidate to work on a permanent 12 hour night shift up to 6 days a week. Candidate must be independent, self discipline, customer focus, integrity and able to undertake pressure.

Head Chef Job Description

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Requirements

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Job Description & Requirements

• Be the 1st-in-charge and ensure smooth operations of the kitchen
• Responsible for the profit & loss of the kitchen and implement appropriate food cost control measures
• Oversee the daily operations of the kitchen to ensure all dishes are served according to company’s standard
• Supervise and guide the team to foster a positive work environment
• Conduct pre-operational and regular checks of the kitchen
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Ensure the kitchen equipment is functioning and arrange for repair when necessary
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements

Remarks: Hong Kong cafe, non-halal restaurant

Position Purpose:

• Prepare Authentic Japanese Cuisine

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering.

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.

• Position kitchen staff according to operation needs to maximize kitchen efficiencies.

• Manage quality and level of kitchen inventory as well as products delivered from suppliers.

• Understand food cost models and how these impact the profitability of the restaurants.

Responsibilities:

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Requirement:

• Must be able to speak fluent Japanese

Responsibilities

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training

We're looking for a head chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· Any other job related duties requested from senior staff.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

Key Responsibilities:

· Overseeing the work of junior kitchen staff, providing guidance and support to ensure they are performing to the highest standard.

· Assisting with menu development and planning

· Ensuring that all dishes are prepared to the highest standard, with a focus on quality and presentation.

· Managing inventory and ordering supplies as needed

· Helping to maintain food safety and hygiene standards, ensuring the kitchen is clean and properly set up at all times.

· Leading the team and promoting a positive and productive work environment

Requirements:

· 2+ years of experience as a Head Chef or similar role in a busy restaurant kitchen, preferably

· Strong culinary skills, with a passion for preparing high-quality dishes.

· Excellent leadership and communication skills, with the ability to manage and motivate a team.

· Ability to work well under pressure, with excellent time-management skills in a fast-paced environment.

· Ability to multitask and prioritize tasks in a busy kitchen, with strong attention to detail.

We're looking for a head chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· Any other job related duties requested from senior staff.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

Job Description & Requirements

Japanese Yakitori Chef Position

At Least 8 - 10 Years' experience as a authentic Yakitori Chef with:

- Master the skills of charcoal Grilling

- In depth knowledge of Japanese Yakitori Cuisine

- Good understanding of General Japanese Cuisine

- Established experience in managing and operating a Yakitori restaurant with a capacity of 100 seatings and 15 Staffs under time pressure.

- Highly skilled in yakitori preparations and grilling

- Able to cover Head Chef Position and job scope under his absent

- Chef being the Core of the restaurant, has to undertake all staff responsiblities in case of anyone's absent.

- Control Ingredients ordering well in order to prevent food wastage.

- Control every kitchen staffs working schedule to allow a smoother work flow.

- Capable of designing and creating new and innovative yakitori dishes and accompaniments.

- Able to maintain high restaurant standards in line with top Yakitori restaurants in Japan

- Capable of independently preparing and cooking restaurant quality yakitori dishes and accompaniments.

- Able to supervise kitchen, food and drink produce inventory including costing.

- Able to conduct negotiations with suppliers.

- Able to supervise , train and motivate staffs

- Taking up Full responsibilities of training up all kitchen Staffs working potentional

- Certified at the highest level under the Food & berverage Specialists organisation, Japan or its equivalent

- Able to work long hours and odd hours works

- Must have complete knowledge of Food/ Beverage/ Food Preparation/ Professional Customer Service Stanards

- Able to provide improvements on restaurant workflow

- Japanese language N1 or more

- Communication with Japanese suppliers and staff and customer.

- Create seasonal menu.

Pastry Sales Manager

Benefits:

• Up till $6000 basic + $1000 transport allowance + monthly commission + variable bonus + AWS

• 5.5 days work week (Monday to Friday, 8.30am – 5.45pm/ Alternate Saturday, 8.30am - 12pm)

• Our company emphasises on good career progression and providing our employees attractive bonus.

Job Description:

This is a full time role for an Pastry Sales Manager located in Senoko Dr.

Sales Team Leadership:

· Lead and motivate a high-performing sales team.

· Set individual sales targets and objectives, and monitor performance.

· Provide coaching and mentoring to develop team members' skills and careers.

· Foster a positive and collaborative team environment.

· Supporting the team in event organization and execution.

Sales Strategy and Planning:

· Develop and implement strategic sales plans together with the Business Transformation Director, Foodservice to achieve company goals.

· Analyze market trends and competitor activities to identify opportunities for growth.

· Set pricing strategies with the Sales Director to maximize profitability.

· Establish sales territories and allocate resources effectively.

Customer Relationship Management:

· Build and maintain strong, long-lasting customer relationships.

· Understand customer needs and requirements to propose appropriate solutions.

· Communicate and coordinate with HOD and other members of the sales team to meet and exceed customer satisfaction.

Performance Analysis and Reporting:

· Track sales metrics (e.g., monthly sales results and annual forecasts).

· Prepare and present sales reports and forecasts to senior management.

· Analyze data to identify sales trends and opportunities for improvement.

· Monitor inventory levels and coordinate with Commercial and Logistics teams to fulfill orders promptly.

Collaboration and Communication:

· Collaborate with Marketing, Commercial, and Finance teams to align strategies and objectives.

· Communicate effectively with internal stakeholders to ensure a unified approach to sales activities.

· Participate in industry events to network and promote the company's products/services.

Requirements:

· Minimum 5 years’ experience as a Sales Manager or similar role, with a proven track record of achieving sales targets.

· Strong leadership and management skills with the ability to inspire and motivate a team.

· Own car preferred

· Background from food industry dealing with Pastry

· 70% hunter and 30% Farmer role

• 5.5 Working Days (Alt Sat)
• Mon - Fri (830am - 545pm), Alt Sat (830am - 12pm)
• $6000 - $8000 + $1000 Transport Allowance + Monthly Commission + AWS + VB
• Sembawang

Overview:

As a Sales Manager (Pastry/Dairy), you are reporting to the Business Transformation Director, Food Service. You possess a high level of knowledge in pastry/dairy category. You will be responsible for leading and guiding a team of sales and business development executives to achieve sales targets and objectives. This role requires strong leadership, strategic planning, and effective management skills to drive revenue growth and customer satisfaction. You will collaborate closely with other departments to align sales strategies with overall business goals.

Job Description:

1. Sales Team Leadership:

• Lead and motivate a high-performing sales team.
• Set individual sales targets and objectives, and monitor performance.
• Provide coaching and mentoring to develop team members' skills and careers.
• Foster a positive and collaborative team environment.
• Supporting the team in event organization and execution.

2. Sales Strategy and Planning:

• Develop and implement strategic sales plans together with the Business Transformation Director, Foodservice to achieve company goals.
• Analyze market trends and competitor activities to identify opportunities for growth.
• Set pricing strategies with the Sales Director to maximize profitability.
• Establish sales territories and allocate resources effectively.

3. Customer Relationship Management:

• Build and maintain strong, long-lasting customer relationships.
• Understand customer needs and requirements to propose appropriate solutions.
• Communicate and coordinate with HOD and other members of the sales team to meet and exceed customer satisfaction.

4. Performance Analysis and Reporting:

• Track sales metrics (e.g., monthly sales results and annual forecasts).
• Prepare and present sales reports and forecasts to senior management.
• Analyze data to identify sales trends and opportunities for improvement.
• Monitor inventory levels and coordinate with Commercial and Logistics teams to fulfill orders promptly.

5. Collaboration and Communication:

• Collaborate with Marketing, Commercial, and Finance teams to align strategies and objectives.
• Communicate effectively with internal stakeholders to ensure a unified approach to sales activities.
• Participate in industry events to network and promote the company's products/services.

Requirements:

• Minimum 5 years’ experience as a Sales Manager (Pastry) or similar role, with a proven track record of achieving sales targets.
• Bachelor’s degree in Business Administration, Marketing, or relevant field.

Interested applicants can send your resume to Whatsapp 83208165 (Jennifer) and allow our consultant to match with our clients.

We regret to inform that only shortlisted candidates will be notified! All applications will be handled with strict confidentially.

Jennifer Tay Swee Shan

Reg No: R22111564 | EA No: 21C0845

Recruit Now Singapore Pte Ltd

We are looking for an experienced and qualified Indian Chef to organise the kitchen’s activities.You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

Responsibilities:

❖ Control and direct the food preparation process and any other relative activities.

❖ Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.

❖ Approve and “polish” dishes before they reach the customer.

❖ Plan orders of equipment or ingredients according to identified shortages.

❖ Arrange for repairs when necessary.

❖ Prepare a variety of Naan breads and kebabs Be fully in charge of hiring, managing and training kitchen staff.

❖ Oversee the work of subordinates.

❖ estimate staff’s workload and compensations.

❖ Experience in preparing all kind of South & North Indian Cuisine

❖ Comply with nutrition and sanitation regulations and safety standards.

❖ Foster a climate of cooperation and respect between co-workers

❖ Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings.

❖ Managing Tandoor oven in a fast-paced environment

❖ Approving and “polishing” dishes before they reach the customer.

❖ Create tasting menus for clients interested in contracting the food for different events from their kitchen

❖ Working effectively with kitchen team and complying with company procedures and food safety policies.

❖ Preparing workstation with required ingredients and equipment and keeping station

sanitary and organised throughout shift.

❖ Developing a cross- marketing strategy in order to increase profit, such as pairing drinks with the food served

❖ Must have prior experience in Indian Sweets, Bengali Sweets and Savouries.

❖ Must have prior experience in Indian Fusion menu.

❖ Ensuring ingredients are tagged, date-labelled, covered, stored and rotated effectively.

❖ Overseeing food levels and restocking items on time.

❖ Supervised the preparation of food production schedules, preparation,

❖ Following established recipes to prepare menu items.

❖ Following guidelines to ensure correct serving temperatures and adequate portion control.

❖ Able to fill in any area of kitchen at any time.

❖ Maintained accurate production levels to maintain a certain food cost variance

❖ Keeping utensils and equipment clean and sanitary

❖ Establishing stock levels at end of shift and capturing information on standardised stock sheets.

❖ Removing trash and clearing storage bins.

❖ Maintains production books, recipe development, food production procedure guidelines, and general

❖ Understanding of various cooking methods, ingredients, equipment and procedures. Must be able to handle Tandoor

❖ Monitored all aspects of food handling, storage, preparation, assembly, packing, and quality control

❖ Preparation of tasty and authentic south & north Indian dishes, Indian fusion cuisine and diversity of menus

❖ Hands-on execution, able to meet deadline and work under pressure.

❖ Independent and Team player

❖ Independent & able to work under minimum supervision.

❖ Work well under pressure and have no qualms assuming additional responsibilities.

❖ Responsible and dedicated to meet tight deadline.

Cook Skills & Qualifications:

❖ Organisational Skills,

❖ Verbal Communication,

❖ Culinary Arts,

❖ Kitchen Equipment Knowledge,

❖ Knowledge of International Cuisines,

❖ Creativity, Interpersonal Skills,

❖ Culinary Arts Training

Requirements:

❖ Exceptional proven ability of kitchen management

❖ Ability in dividing responsibilities and monitoring progress

❖ Outstanding communication and leadership skills

Up to date with culinary trends and optimised kitchen processes

❖ Credentials in health and safety training

❖ Should have a solid 3 years of experience in North Indian, South Indian, and fusion cuisine in similar size or larger size operation & familiar with industry’s best practices

❖ Hands-on experience with various kitchen equipments.

❖ (e.g., Tandoor, Kadai and Dosa hot plate, etc

❖ Basic food hygiene certificate

❖ Must have prior experience in Indian Sweets, Bengali Sweets and Savoury.

❖ Minimum 1-3 years of relevant experience.

Benefits:

• Basic Salary up to $6,000 with yearly increment based on performance.
• Provide $1,000 transport allowance, attractive commission, variable bonus and AWS
• 5.5 days work week (Monday to Friday, 8.30am – 5.45pm/ Alternate Saturday, 8.30am – 12pm)
• Our client emphasises on good career progression

Job Description:

This is a full time role for a Spa Sales Manager (Pastry) located in Senoko Dr. Our client is creating a new and sustainable way of supplying fresh fruit and vegetables to Singapore and you will possess a high level of knowledge in the pastry/dairy category. You will be responsible for leading and guiding a team of sales and business development executives to achieve sales targets and objectives. This role requires strong leadership, strategic planning, and effective management skills to drive revenue growth and customer satisfaction. You will collaborate closely with other departments to align sales strategies with overall business goals.

Qualifications:

• Minimum 5 years’ experience as a Sales Manager or similar role, with a proven track record of achieving sales targets.
• Strong leadership and management skills with the ability to inspire and motivate a team.
• Excellent communication and negotiation skills.
• Bachelor’s degree in Business Administration, Marketing, or relevant field.
• Proficient in MS Office applications

. At least 10 years experience

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Thai restaurant looking for a Head Chef . Responsibility includes :

Planning menu

Responsible for all kitchen cleaniless

Responsible for food hygiene

Manage kitchen staffs

Creating receipes and ensure that all kitchen staffs know the preparation process

Control food cost and food inventory

Meet sales monthly target

Head Chef(Catering)

6 days Monday - Sunday: 6am to 3pm, 7am to 4pm, 9am to 6pm
Rest day depend on schedule

$4600- $6000

MacTaggart Rd

KEY RESPONSIBILITIES:

Enforcement of Health and Hygiene Standards:

• Maintain strict adherence to health and hygiene regulations in all kitchen activities.
• Lead by example in promoting cleanliness, sanitation, and food safety among kitchen staff.

Food Preparation and Presentation:

• Oversee the plating and presentation of food items per established standards and recipes.
• Ensure all dishes are prepared to the highest quality and are visually appealing.

Quality Control and Inventory Management:

• Supervise the receiving of deliveries and inspect incoming items to ensure they meet quality standards.
• Monitor food quality during cooking, addressing 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 in designing menus that reflect seasonal ingredients, trends, and guest preferences.
• Offer suggestions and creative ideas to enhance kitchen performance and 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 proficiency in culinary techniques, procedures, and safety protocols.
• Foster a positive work environment, motivating staff and promoting teamwork and collaboration.

Problem Solving and Leadership:

• Proactively address any issues or challenges in the kitchen, demonstrating effective problem-solving and decision-making skills.
• Assume control of kitchen operations during busy periods or in the absence of senior management, ensuring seamless service execution.

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 while minimizing waste and spoilage.

- Greet customers, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions about the menu.

- Work together with the kitchen team.

- Ensure restaurant cleanliness daily by clearing tables, washing and sanitizing kitchen utensils, and servicing rest rooms.

- Communicate effectively with team members and management to create work schedules, train new employees, and resolve any interpersonal issues as needed.

- Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy.

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Reports To: General Manager/Executive Chef

Job Summary:The Head Chef is responsible for overseeing the culinary operations of the kitchen, ensuring the preparation and delivery of high-quality dishes, and managing kitchen staff. The Head Chef will create innovative menus, maintain food quality, ensure compliance with health and safety standards, and contribute to the overall profitability and reputation of the restaurant.

Key Responsibilities:

1. Menu Development and Planning:Develop and design menus that reflect the restaurant’s concept and customer preferences.
   Update menus seasonally and incorporate new culinary trends and techniques.
   Ensure that menu items are cost-effective and contribute to profitability.
   Conduct tastings and presentations for new dishes to management and staff.
   
2. Kitchen Management:Oversee daily kitchen operations, ensuring efficiency and productivity.
   Coordinate with kitchen staff to ensure timely preparation and delivery of meals.
   Maintain high standards of food quality, taste, and presentation.
   Implement and enforce kitchen policies, procedures, and standards.
   
3. Staff Management and Training:Recruit, train, and supervise kitchen staff, including sous chefs, line cooks, and kitchen assistants.
   Conduct performance evaluations and provide feedback to staff.
   Foster a positive and collaborative work environment.
   Develop and implement training programs to enhance culinary skills and knowledge.
   
4. Inventory and Cost Control:Manage inventory levels and order supplies to ensure adequate stock without overstocking.
   Monitor and control food costs, portion sizes, and waste to maximize profitability.
   Maintain relationships with suppliers and negotiate contracts to obtain the best prices.
   Conduct regular inventory checks and audits.
   
5. Health and Safety Compliance:Ensure compliance with all health, safety, and hygiene regulations.
   Implement and enforce food safety standards and procedures.
   Conduct regular inspections of kitchen and equipment to ensure cleanliness and functionality.
   Handle any food safety issues or incidents promptly and effectively.
   
6. Customer Satisfaction:Ensure that all dishes meet customer expectations in terms of quality, taste, and presentation.
   Handle customer feedback and complaints related to food quality and service.
   Work with front-of-house staff to ensure a seamless dining experience for customers.
   
7. Culinary Innovation:Stay updated on culinary trends and innovations.
   Experiment with new recipes, techniques, and ingredients.
   Participate in culinary events, competitions, and networking opportunities to enhance the restaurant’s reputation.
   
8. Budgeting and Financial Reporting:Prepare and manage kitchen budgets.
   Monitor financial performance and report on key metrics to management.
   Identify opportunities for cost reduction and efficiency improvements.
   

Qualifications:

• Culinary degree or equivalent professional experience.
• Proven experience as a Head Chef or in a similar senior culinary role.
• Strong leadership, communication, and organizational skills.
• Creativity and passion for culinary arts.
• In-depth knowledge of food safety and sanitation regulations.
• Ability to work under pressure and in a fast-paced environment.
• Proficiency in kitchen equipment and technology.

Working Conditions:

• The position may require working long hours, including evenings, weekends, and holidays.
• Ability to stand for long periods and handle physical tasks related to the job.
• Exposure to heat, steam, and kitchen equipment.

Compensation:

• Competitive salary based on experience and qualifications.
• Performance-based bonuses and incentives.
• Benefits package including health insurance, retirement plans, and other perks.

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Job Description:

• To ensure that all the food prepared and served is in accordance with the standards set by the Company.
• To ensure a high standard of cleanliness throughout their designated station kitchen.
• To properly supervise their station so as to achieve a high standard of quality of food.
• To check station for all storeroom requisitions and kitchen transfers.
• To check on quality of food received as per the market list and to store items as per the designated specifications.
• To control and minimize wastage of food by adopting the following steps:

- Maintain a minimum inventory of food & to achieve budgeted food cost.

- Utilization of food surplus without affecting quality; and guest experience.

- Portion control.

• To be familiar with all the Company’s rules and regulations.
• To ensure a safe working environment in the kitchen and to prevent unnecessary accidents.
• To suggest ideas for set-ups and displays. Responsible for new & theme event buffet set up.
• To ensure that standard recipes are followed and understood through personal involvement.
• To discuss, as and when it is necessary, daily activities with the sous chefs and head chef.
• To discuss the daily operations of the kitchen with the Chefs and cooks.
• To attend all relevant trainings as required.
• To check the standard of prepared food.
• To ensure a high standard of cleanliness in the kitchen including store and cool room.
• To ensure that all staff are properly groomed and dressed as per the standards of hygiene set.
• To have timely follow-ups on all matters pertaining to their station.
• To develop and maintain communications between the Sous Chef and other subordinates.
• To perform duties common to all supervisors and any other duties as may be assigned by the management.

Requirements:

• Minimum of 5 years of experience in western cuisine.
• Has excellent sense of taste and creativity in food presentation.
• Strong leadership skills to lead, manage and motivate staff
• Able Ability to create dishes that highlights the authentic taste of Latin European Cuisine.
• Exhibit European culinary talent and expertise as well as have an innovative approach to the techniques of cooking and styling of the food.