We need a Head Chef for our new outlet in Tanjong Pagar area.
Position Overview:
The Head Chef is responsible for overseeing the culinary operations of our Italian restaurant, ensuring high-quality food preparation, maintaining authenticity in Italian cuisine, and managing the kitchen staff. This role requires a passionate and skilled leader who excels in Italian culinary techniques, menu innovation, and maintaining operational efficiency.
Key Responsibilities:
- Menu Development: Update our menu in our Keong Saik outlet that reflects traditional and contemporary Italian cuisine, highlighting seasonal ingredients.
Develop daily or weekly specials to showcase culinary creativity.
Ensure dishes meet the restaurant’s quality standards and customer expectations.
- Food Preparation and Presentation:Oversee food preparation to guarantee consistency, taste, and presentation.
Ensure all dishes adhere to authentic Italian cooking techniques and flavor profiles.
Maintain strict portion and quality control.
- Leadership and Staff Management:Recruit, train, and mentor kitchen staff, including sous chefs, line cooks, and prep cooks.
Organise and assign kitchen duties, ensuring a smooth workflow during service.
Foster a positive and professional work environment.
- Kitchen Operations:Maintain cleanliness and compliance with SFA regulations in the kitchen.
Manage inventory, food costs, and supplier relationships to ensure cost-effective procurement of ingredients.
Ensure proper storage and handling of ingredients to prevent waste.
- Quality and Innovation:Continuously improve recipes and cooking techniques.
Stay updated on culinary trends, particularly within Italian cuisine, to introduce new ideas to the menu.
- Customer Interaction:Occasionally interact with guests to gather feedback on the food and dining experience.
Accommodate special dietary requests and ensure customer satisfaction.
- Financial Management:Monitor food and labor costs, working within budgetary constraints.
Contribute to achieving the restaurant’s financial goals through efficient kitchen operations.
Qualifications:
- Proven experience as a Head Chef, Sous Chef, or similar role, preferably in an Italian restaurant.
- Expertise in traditional and modern Italian cuisine, including pasta, risotto, seafood, and pizza preparation.
- Culinary degree or diploma from a recognised institution.
- Strong leadership, organisational, and communication skills.
- Ability to work in a high-pressure environment while maintaining composure and efficiency.
- Knowledge of food safety and sanitation standards.
- Willing to work longer hours and during public holidays as required.
Key Skills:
- Mastery of Italian cooking techniques.
- Creativity in menu design and food presentation.
- Team management and conflict resolution.
- Time management and multitasking abilities.
- Strong financial acumen for managing food and labor costs.
Work Environment:
- Fast-paced, dynamic kitchen setting.
- Requires standing for extended periods and working in high-temperature conditions.
- Evening, weekend, and holiday shifts may be required.
