Total 723 Manager sous chef job vacancies in Singapore

Job Summary:

Manages the back of house operation, including menu planning, cost control, administration, communication (all levels), manpower planning, hygiene, and safety management.

Key Responsibilities:

·    Responsible for the overall daily food production and back of house operations.

·    Maintain and enhance manpower management by daily effective communication.

·    Ensure that quality and wholesome food is served in the facility.

·    Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

·    Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

·    Liaise and produce for banquet events of the day/ week with F&B Coordinator/Supervisor.

·    Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

·    Assist in coordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

·    Submit weekly and monthly financial/ administration reports to the Unit Manager.

·    Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

·    Attend weekly service meetings to improve and enhance service level.

·    Evaluate and administer manpower plans, employee training & development.

·    Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

·    Maintain and improve hygiene and safety standards of both front of house and back of house operations.

·    Perform all other duties common assigned to by both the client and management of Sodexo Singapore.

Key Requirements:

·    Minimum 5 to 8 years of experience in similar capacity.

·    Communication Skills (verbal and written) – ability to convey meaning and obtain understanding.

·    Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.

·    People Skills – ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs.

·    Conceptual Skills – ability to see entire program objective ensuring that individual programs work within the framework of the company’s objectives.

·    Customer Relations – ability to relate to customers with an attitude of friendliness while conveying confidence in the company’s professionalism.

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

• Supervise kitchen staff and coordinate daily activities
• Assist head chef in menu planning, recipe creation, and food costing
• Oversee food preparation, ensuring quality and consistency
• Train and mentor kitchen staff on culinary techniques and safety procedures
• Monitor inventory levels and order supplies as needed
• Ensure compliance with sanitation and food safety regulations
• Assist in scheduling staff and managing kitchen operations
• Collaborate with head chef to develop seasonal menus and special dishes
• Handle customer inquiries and special requests, ensuring high levels of satisfaction
• Assist in maintaining kitchen equipment and facilities

Requirements:

• Minimum Diploma in culinary or related field of study.
• Must have at least 4 years of relevant working experience.
• Must be able to build teamwork and work with diverse people.
• Able to work for 6 working days.
• Able to work on weekends.
• Able to work in fast paced environment.

Interested applicants, please include the info as follow in your updated resume.

• Reason for leaving (all past & present employment)
• Last drawn salary
• Expected salary
• Availability/notice period
• A recent photo

We regret that only short listed candidates will be notified.

EA License : 17C8871

Job Description & Requirements

As the Head Chef, you’ll be responsible for ensuring that all kitchen quality standards are always complied with. You will be supporting the recruitment, training, and development of all kitchen crew, supporting the restaurant manager with P&L results which include, COGS, Labor, and Operating Expenses, and ensuring all food safety and WH&S policies and procedures are adhered to.

We appreciate experience comes in many shapes and sizes, what we mean specifically is;

- Experience in a kitchen/cooking role within a busy hospitality environment

- Experience leading and developing a team

- Certificate in commercial cookery or equivalent experience

- Good understanding of food safety concerns

- Excellent interpersonal and communication skills

Benefits

These are just some of the benefits that come with working at GYG:

- Attractive Salary $$

- Performance Incentives (quarterly)

- Rapid Career Growth

- 5 days work week and 2 days OFF, 44 hours

- Outpatient & Hospitalisation benefits

- Staff meals & discounted meals

- Sign-up bonus of $2,000

- Staff referral programme of $500

- Various types of leave entitlements

- Cultural celebrations – Day of the Dead and Cinco de Mayo (We just love to celebrate everything!!)

We guarantee you will have lots of fun at work and not a single day is the same!

1. Ability in preparing food(cutting, washing and storing food).

2. Ability in testing recipes, maintaining supplies, and keeping the cooking area clean and organized.

3. Ability to cover the retail side of the business as well and handle customer sale questions and requests.

4, Ability to learn new skill and dishes taught by head chef.

5. Ability to handle all basic cooking requirement of a assistant chef.

Expeirence in Chinese Cuisine is required

Knowledge and creativity in using SiChuan spices for dishes

Able to use Wok is a must

Experience with menu creation is a plus but not a must

Experience in kitchen inventory and ordering

Able to work with head chef to come up with seasonal specials

Good Knife skills is required

Able work weekend

Head Chef (Hong Kong Cantonese Cuisine)
Working Day: 5.5 working days
Location: Island-wide (To be discuss during interview)
Salary: Up to $5k (depending on experience)

Interested applicants can send your resume to ✉ [email protected] or WhatsApp: +65 94283063 and allow our Consultants to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

Job Scope:

• Ordering, stock rotation, teaching, and training colleagues.
• Responsible for receiving food and supplies, controlling and monitoring their temperatures, and able organize the cooling and storage areas.
• Ensure the presentation, quantity, quality and temperature of all dishes.
• Maintaining the cleanliness of the food preparation area.
• Comply with F&B safety & hygiene and Workplace safety & health policies and procedures.
• Ensure consistency in food quality, presentation and standards.
• Preparing & Cooking Food.

Requirements:

• Years of relevant experience.

Leo Shin Guan Reg No: R22108030

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Be able to mke Okinawa cisine

Create new recipes and menus

Handling ofall kitchen and service operatio

Experience in cutting fish and making sashimi dishes

Be able to start work anytime from may 2024

Be able to speak and communicate in English and simple japanese

To create and each junior staffs in pantry

Job Description

• Oversees and assists the day-to-day operation, organizes the kitchen department, and ensures smooth daily operations with standards/SOPs are met consistently.
• Maintain complete knowledge of menus, item preparation method/time, quality standards, taste, texture, serving temperature, portion size, and presentation method.
• Menu creation - create and update a diverse and appealing menu that aligns with the lounge’s theme and atmosphere.
• Introduce new and exciting dishes, keeping up with culinary trends and customer preferences.
• Supervise and lead a team of kitchen staff, including chefs, cooks, and kitchen assistants.
• Ensure efficient workflow and coordination in the kitchen to meet service requirements.
• Manage inventory, control costs, and minimize waste to achieve financial targets.
• Maintain high standards of food quality, presentation, and consistency.
• Conduct regular tastings and inspections to ensure adherence to recipes and standards.
• Enforce strict adherence to food safety and hygiene standards in compliance with local regulations.
• Conduct regular training sessions for kitchen staff on proper food handling procedures.
• Coordinate with the front-of-house staff to ensure smooth communication and efficient service.
• Work closely with management to implement promotional events and special menus.
• Establish and maintain relationships with suppliers and vendors to ensure the availability of high-quality ingredients.
• Negotiate pricing and terms with suppliers to optimize cost-effectiveness.
• Contribute creative ideas for food and beverage pairings, themed events, and special promotions.
• Stay informed about culinary trends and incorporate innovative concepts into the menu.
• Mentor and train kitchen staff to enhance their skills and foster a positive working environment.
• Conduct performance evaluations and provide constructive feedback for continuous improvement.
• Kitchen planning of the workflow to ensure operations efficiency

Job Requirement

• Proven experience as a Head Chef or Executive Chef in a high-volume, fast-paced environment.
• At least 5 to 7 years relevant experience
• Culinary degree or relevant certification.
• Excellent leadership and communication skills.
• Familiarity with local food safety regulations.
• Creative and innovative mindset
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)

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

SALARY:

From SGD4200.00 Starting Salary + Sales Incentive

SCOPE:

Experienced with leadership qualities

Fine culinary skills in western & local dishes (Non-Halal)

Passion in creating special dishes & developing menu

Be independent & responsible

Plan & lead daily kitchen operations

Manage costs, food purchases & inventory

Ensure consistencies in all food servings

Ensure kitchen cleanliness, safety & compliance to food hygiene

Team player that can readily work with the whole team

REQUIREMENTS:

NO academic certification required, we only seek true talent & positive attitude

Possess food hygiene and safety certification

Immediate start work preferred

Applicants please contact Ms. Rosalind @ 9090 4144 or email to [email protected]

Job Descriptions

• The incumbent will be in charge of all kitchen related activities ranging from menu creation, plating design, kitchen staff management as well as inventory management. It is important for the incumbent to be knowledgeable and creative with various ingredients, coming up with new menus in line with the restaurant concept that would appeal to customers and help boost the name and sales of the restaurant. While establishing excellent standards of food quality and production, the incumbent acts as a controller in assuring consistency of all the products that leave the kitchen.
• Experience in fine dining traditional Japanese sushi restaurant and fine dining cooked Japanese dishes. Other MICHELIN-starred experience is highly preferred.

Job Requirements

• Minimum 15 years working experience
• Detail-oriented, dynamic, motivated, strong sense of responsibility
• Experience with sushi from mise en place to preparation and presentation is a must
• Experience in other high-end Japanese sushi restaurant
• Michelin-starred experience is an added advantage
• Able to work shifts, weekends and public holidays

Working hours

• 5 days

PPP Coffee is opening a new coffee concept in Q2 2024 and is looking for an experienced chef to be part of its back-of-house crew. As a Sous Chef / Head Chef, you will be part of the team responsible for developing the food menu across all F&B concepts by PPP Coffee, as well as directing all operations of the kitchen function, in alignment with the business direction.

Job Responsibilities:

• Responsible for overall kitchen operations and co-developing a food menu that is aligned with its coffee concepts
• Monitor food quality and quantity to ensure profit margins are maintained and operating budgets adhered through effective control systems
• Ensure that all kitchen practices are compliant with SFA regulations
• Stock management - ordering and storage of products, liaising with internal and external stakeholders
• Lead, train and manage a team of kitchen crews
• Plan and manage team schedule and roster
• Recruiting, hiring and training when needed
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• 5-day work week
• Minimum Diploma in Culinary Arts
• Able to speak English and communicate well with the team
• Strong leadership, self-motivated and good people skills
• Team player with a good learning attitude
• Previous experience in a cafe setting will be a bonus

Roles & Responsibilities

The Central Kitchen Cook is responsible for preparation, cooking and baking food products as per the defined SOPs in a timely manner.

He/She may also supervise the kitchen assistants' work outputs on a daily basis (i.e. ingredient prep, packaging) and ensure that workstations and cooking equipment are cleaned and maintained on a regular basis.

He/She is also expected to apply food production standards and SOPs related to Safety and Hygiene policies and procedures, as well as other SOPs set out by the Quality Assurance Department. He/She needs to operate in a set-up similar to a food production environment and may be required to work day/night shifts.

He/She should be comfortable with repetitive work activities, working in accordance to a schedule, operating machinery, as well as exposure to physically demanding work conditions (i.e. long standing hours, hot or cold temperatures).

He/She may be in an environment with potential exposure to injuries (i.e. susceptible to repetitive strain injuries to wrists).~ Apply quality systems.
~ Conduct basic equipment troubleshooting.
~ Cook food products.
~ Cultivate productivity and innovative mindset.
~ Dispose of waste.
~ Follow food and beverage safety and hygiene policies and procedures.
~ Follow food production standards and standard operating procedures.
~ Follow production schedule.
~ Maintain quality control procedures.
~ Operate automated cooking equipment for cooking food products.
~ Project a positive and professional image.
~ Re-instate work station.
~ Set up work station.
~ Solve problems and make decisions at operations level.
~ Supervise packaging of food products.
~ Supervise preparation of ingredients.
~ Use essential features of a computer.
~ Use primary functions and applications of a tablet.
~ Work in a diverse service environment.Souther Indian/ Bangladeshi Food preparation experience

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

Head Chef- Kebabs Faktory

You are the face of a growing international brand and live by the Genie motto “YOUR WISH IS OUR COMMAND”.
Your smile and warm and friendly greeting start every
guest's experience.This winning attitude and the ability to make delicious Kebabs quickly and efficiently, will make you a keymember of the team. You are the reason why customers keep coming back.

Head Chef responsibilities include:

• Controlling and directing the food preparation process and any other relative activities
• Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings
• Creating consistent recipes

Job brief

We are looking for an experienced and qualified Head Chef to organize 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

· 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

· 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

· Degree in Culinary science or related certificate

We are looking for an experienced and qualified Head Chef to organize 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

The Head Chef manages and oversees operations in the kitchen as well as the kitchen staff of an outlet. He/She plans the menu and liaises with suppliers. He/She controls the budget and ensures the quality of kitchen operations. He/She ensures that problems that arise are rectified in a positive and professional manner.

~ Administer purchasing and receiving procedures.
~ Apply principles of culinary science.
~ Apply principles of food chemistry.
~ Apply principles of food psychosociology.
~ Apply principles of gastronomy.
~ Implement loss/risk prevention.
~ Innovate with new culinary ingredients.
~ Interpret culinary nutrition.
~ Manage compliance with food and beverage hygiene policies and procedures.
~ Manage cost and quality controls.
~ Manage culinary operations.
~ Manage food & beverage operations.
~ Manage inventory control system.
~ Manage site/outlet and equipment maintenance.
~ Master cook and chill methods.
~ Master recipes from various cuisines.
~ Perform culinary application and techniques.
~ Plan and develop menus for food service establishments.
~ Prepare herb and spice blends of various cuisines.
~ Use herbs and spices in various cuisine preparation and presentation

Tasks and responsibilities*:

• Prepares food neatly, according to formula, and in a timely manner.
• Checks and restocks items to ensure a sufficient supply throughout the shift.
• Understands and adheres to proper food handling, safety and sanitation standards
during food preparation, service and clean up.

• Understands and adheres to all quality standards, formulas and procedures as outlined in the Kebabs Faktory Operations Manual.
Kebabs Faktory Operations Manual.
• Communicate and relate effectively at the workplace.
• Comply with workplace safety and health policies and procedures.
• Engage in service innovation initiatives.
• Follow food and beverage safety and hygiene policies and procedures.
• Grill ready-to-use products.
• Maintain food and beverage production environment.
• Maintain quality control procedures.
• Maintain safe and secure working environment.

SALARY:

From SGD4200.00 Starting Salary + Sales Incentive

SCOPE:

Experienced with leadership qualities

Fine culinary skills in western & local dishes (Non-Halal)

Passion in creating special dishes & developing menu

Be independent & responsible

Plan & lead daily kitchen operations

Manage costs, food purchases & inventory

Ensure consistencies in all food servings

Ensure kitchen cleanliness, safety & compliance to food hygiene

Team player that can readily work with the whole team

REQUIREMENTS:

NO academic certification required, we only seek true talent & positive attitude

Possess food hygiene and safety certification

Immediate start work preferred

Applicants please contact Ms. Rosalind @ 9090 4144 or email to [email protected]

New Concept Opening at Amoy Street!!!

A new Filipino restaurant in Singapore which is a spin-off of popular Philippines-based concept, Manam. Rated and recommended by top food and travel sites such as Eater, Forbes Travel Guide, and Tatler Dining. With its approach of serving Filipino fare in classics and twists, the Manam dining experience is fit for this generation of curious eaters.

https://www.instagram.com/manamph/?hl=en

We are looking for passionate individual's to join us on this incredible journey!

Job Summary

The Head Chef drives Kitchen activities at the restaurant and is ultimately responsible for all food related matters.

Duties and Responsibilities

1. Operations

• Ensure the smooth and efficient running of kitchen operations.

• Full awareness and ability to prepare and execute all menu items.

• Ensure food and related production costs are managed and kept to an efficient ratio.

• Work with R&D on recipe development, planning and creation of new dishes

• Ensure food safety and hygiene standards stipulated by the Government and Company are enforced and rigorously followed

• Maintenance and update of Kitchen SOPs to ensure food standards are met while maintaining operational efficiency

• Build and promote a healthy, cooperative working environment throughout the restaurant.

• Build and ensure excellent working relationships with our eco-system of partners (suppliers, support teams etc)

• With the GM / Service Manager, drive the execution of marketing initiatives, events, and other activations.

2. Service

• Be able to describe and ensure the quality of food items, ingredients, and preparation methods to all customers

• Participate in service when kitchen operations permit in order to support the team and build relationships with our guests.

• Ability to handle and resolve guests’ complaints.

3. Human Resource

• Train, evaluate, lead, and motivate all the Kitchen team

• Work with the HR department on hiring initiatives to attract and retain top talent.

• Work with the GM / Director and HR Department to ensure succession planning protocols are in place

• Drive the planning and execution of training programs for the Kitchen and Service Teams and lead the subsequent execution of the training programs.

• Work with the Sous Chef and HR Department to resolvestaff disciplinary issues and grievances.

• Approvework schedules and ensure sufficient manpower for all shifts in an efficient manner.

• Ensure refresher training is conducted every quarter / bi-yearly.

• Conduct yearly performance appraisals and regular one-on-one check ins with the team

4. Health and Safety

• Enforce measures and SOPs to ensure all equipment, spaces, and practices conform to sanitary regulations and high housekeeping standards.

Requirements:

- With at least 4 to 6 years of experience in professional Kitchen

- Minimum 3 years of supervisory experience in a professional kitchen

- Candidate MUST be able to converse in Tagalog as this role requires the candidate to report to our Filipino stakeholders and counterparts in Philippines and also attend to our Filipino Customers enquiries.

1) Specific Knowledge :

• Culinary expertise

•Cost and Inventory Management

•Proficient in MS Office / Google Sheets / Docs

• Handling staff matters such as training, grievances, performance

2) Personality Requirement(s):

• Comfortable and willing to interact with guests

•Well-groomed with a pleasant disposition

•Team player

• Ability to work independently and in a team

• Friendly and courteous

3) Skills Requirement(s) :

•Good communication and interpersonal skills

•Ability to converse in English / Mandarin

•Good Teamwork, Organization and planning skills

•Time management

•Ability to skillful multitask

•Leadership

•Problem analysis and problem-solving

Working Hours

5 Working days per week

Salary Package:

We offer competitive compensation (based on experience and position) and benefits packages for full-time employment.

Benefits

- Statutory leaves

- Outpatient & dental claim

- Hospitalisation & Surgical Insurance Coverage

- Training Opportunities

- Career Advancement

New Concept Opening at Amoy Street!!!

A new Filipino restaurant in Singapore which is a spin-off of popular Philippines-based concept, Manam. Rated and recommended by top food and travel sites such as Eater, Forbes Travel Guide, and Tatler Dining. With its approach of serving Filipino fare in classics and twists, the Manam dining experience is fit for this generation of curious eaters.

https://www.instagram.com/manamph/?hl=en

We are looking for passionate individual's to join us on this incredible journey!

Job Summary

The Head Chef drives Kitchen activities at the restaurant and is ultimately responsible for all food related matters.

Duties and Responsibilities

1. Operations

• Ensure the smooth and efficient running of kitchen operations.

• Full awareness and ability to prepare and execute all menu items.

• Ensure food and related production costs are managed and kept to an efficient ratio.

• Work with R&D on recipe development, planning and creation of new dishes

• Ensure food safety and hygiene standards stipulated by the Government and Company are enforced and rigorously followed

• Maintenance and update of Kitchen SOPs to ensure food standards are met while maintaining operational efficiency

• Build and promote a healthy, cooperative working environment throughout the restaurant.

• Build and ensure excellent working relationships with our eco-system of partners (suppliers, support teams etc)

• With the GM / Service Manager, drive the execution of marketing initiatives, events, and other activations.

2. Service

• Be able to describe and ensure the quality of food items, ingredients, and preparation methods to all customers

• Participate in service when kitchen operations permit in order to support the team and build relationships with our guests.

• Ability to handle and resolve guests’ complaints.

3. Human Resource

• Train, evaluate, lead, and motivate all the Kitchen team

• Work with the HR department on hiring initiatives to attract and retain top talent.

• Work with the GM / Director and HR Department to ensure succession planning protocols are in place

• Drive the planning and execution of training programs for the Kitchen and Service Teams and lead the subsequent execution of the training programs.

• Work with the Sous Chef and HR Department to resolvestaff disciplinary issues and grievances.

• Approvework schedules and ensure sufficient manpower for all shifts in an efficient manner.

• Ensure refresher training is conducted every quarter / bi-yearly.

• Conduct yearly performance appraisals and regular one-on-one check ins with the team

4. Health and Safety

• Enforce measures and SOPs to ensure all equipment, spaces, and practices conform to sanitary regulations and high housekeeping standards.

Requirements:

- With at least 4 to 6 years of experience in professional Kitchen

- Minimum 3 years of supervisory experience in a professional kitchen

- Candidate MUST be able to converse in Tagalog as this role requires the candidate to report to our Filipino stakeholders and counterparts in Philippines and also attend to our Filipino Customers enquiries.

1) Specific Knowledge :

• Culinary expertise

•Cost and Inventory Management

•Proficient in MS Office / Google Sheets / Docs

• Handling staff matters such as training, grievances, performance

2) Personality Requirement(s):

• Comfortable and willing to interact with guests

•Well-groomed with a pleasant disposition

•Team player

• Ability to work independently and in a team

• Friendly and courteous

3) Skills Requirement(s) :

•Good communication and interpersonal skills

•Ability to converse in English / Mandarin

•Good Teamwork, Organization and planning skills

•Time management

•Ability to skillful multitask

•Leadership

•Problem analysis and problem-solving

Working Hours

5 Working days per week

Salary Package:

We offer competitive compensation (based on experience and position) and benefits packages for full-time employment.

Benefits

- Statutory leaves

- Outpatient & dental claim

- Hospitalisation & Surgical Insurance Coverage

- Training Opportunities

- Career Advancement

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.

JOB SUMMARY

Reporting to the Managing Director, the Head Chef will be responsible to drive high and consistent food quality, food safety and hygiene standards and overall kitchen operations excellence in all the restaurants (Rang Mahal and Table). The Head Chef will also collaborate closely with the F&B Manager to create memorable dining experiences for the guests.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs, kitchen utensils, etc.
• Monitor all kitchen-related costs and ensure that they are tracked closely to achieve and/or exceed the established business targets.
• Be proactive and has pulse especially on the local F&B business environment; gathering latest trends and market intelligence on food standards and product of competitive restaurants.
• Brainstorm with team to create and develop new and/or special promotional dishes and keeping up with the latest market trends.
• Responsible in menu-reengineering from time to time to ensure offerings are meeting and/or exceeding guests dining trends and needs.
• Supervise and ensure activities in the various sections within kitchen operation are well-coordinated to ensure consistent good food quality, smooth and seamless operation, achieving the highest guest dining experience.
• Supervise and ensure all kitchen operations and activities are well-coordinated with adequate provisions of ingredients, working equipments, inventory and supplies, etc. for smooth operation of the restaurant.
• Be on the floor where possible during meal periods to interact and check on guests’ satisfaction with the food quality and solicit feedback for improvements, new ideas, etc.
• Supervise and ensure the kitchen as well as stewarding areas are clean, tidy and of high hygiene standards at all times.
• Review existing policies and work processes to streamline, simplify them and leveraging on available technology/automation to achieve better labour productivity.
• Champion high food standards and actively work to uphold such high standards by accepting feedback from guests and proactively seek improvements in food preparation and presentation to meet/ exceed their expectation.
• Work closely with F&B Manager to handle guests’ food quality related feedback, complains, service recovery in a timely manner and addressing them at the source to ensure they will not reoccur.
• Be aware and comply with all legislations affecting the operation, e.g. NEA licensing, food hygiene & safety management/handling and fire & safety regulations, etc.
• Comply strictly to all other operations and equipment usage safety and security regulations.
• Ensure the kitchen is safe, neat and tidy at all times.
• Collaborate closely with the F&B Manager to drive Tripadvisor ranking by ensuring consistent good food standards to earn positive reviews.
• Ensure all required reports and administrative duties are submitted and completed accurately and timely.
• Identify areas for development and training needs for the team and ensure that the gaps are closed effectively.
• Plan and conduct regular On-the-Job training effectively.
• Perform any other duties and responsibilities that may be assigned.

EDUCATION and/or EXPERIENCE

Strong modern Indian cuisine knowledge with a minimum of 8 years of experience in a kitchen managerial appointment. Knowledge in other cuisines an added advantage.

SKILLS, ABILITIES & ATTRIBUTES

· Passion to serve

· Positive service mindset and willing to go the extra mile

· Strong human relations skills

· Strong leadership and influencing skills

· Strong communications (verbal and written), organisation and presentation skills

· Ability to work independently and take initiative with good time management skills

· Effective change management skills

· Strong knowledge and creative in food planning and preparation

· Good grooming standards and personal presentation

· Flexibility on working days and hours including weekends and public holidays

- Produce all food items relating to the dine-in as well as catering menu to satisfy customers' expectations.

- Determine schedules and staff requirements necessary to ensure timely delivery of food items

- Inspect food supplies, equipment, and work areas to ensure conformance to establish standard.

- Monitor sanitation practices to ensure that all kitchen staff follow standards and regulations.

- Ensure all portion controls are strictly adhered to.

- Ensure the highest standard of food production and presentation at all times.

- Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of the work day.

- Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practice.

- Ensure the kitchen is clean and safe before end of the work day.

- Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.

- Supervise and coordinate activities of kitchen assistants engaged in food preparation.

- Coordinate planning, budgeting, and purchasing for all the food operations within establishments.

- Perform miscellaneous job-related duties as assigned.

Job Requirements

- Minimum 2 years of experience of Chinese local dishes preparation

- Possess good hygiene and personal grooming standards

- Able to work in a fast-paced environment

• 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

• 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