Job Description

Applicant need to manage daily kitchen operations, including menu planning, staff supervision, and ensuring food quality and safety standards are met.


Key duties includes:

Kitchen Management:

Overseeing all daily activities, from food preparation to staff supervision and kitchen organization.

Menu Development:

Planning, creating, and executing menus, to ensure variety, balance, and alignment with the restaurant's concept.

Managing Manpower:

Hiring, training, and motivating kitchen staff (including sous chefs, cooks, and stewards), delegating tasks, and creating a positive and productive environment.

Quality Control:

Ensuring all food is prepared to a high standard, properly seasoned, cooked, and presented.

Food Safety & Hygiene:

Enforcing stringen NEA and Singapore Food Agency requirements on health, safety,and sanitation standards, .

Inventory & Budgeting:

Managing food stock and supplies, ordering necessary items, and monitoring kitchen costs and budgets.

Equipment Maintenance:

Ensuring all kitchen equipment is in good working order.

Job Requirements: Necessary Skills & Experience

Candidates typically need to have at 6 years of progressive culinary experience, including 3 or more years background as a sous chef or in a supervisory role.

Education:

A Diploma from a culinary school or a professional certificate from a reputable catering school. Those without professiona certification can be considered if they have more than 10 years experience in a similar position.

Leadership Skills:

Exceptional leadership qualities to guide and inspire the kitchen staff.

Technical Skills:

In-depth knowledge of culinary principles, best practices, and food preparation techniques.

Creativity:

The ability to develop innovative menus and dishes that can attract customers and understands the culture and practices of Singapore restaurants.

Communication Skills:

Strong communication abilities to effectively interact with staff, suppliers, and potentially customers.

Pressure Management:

The capacity to perform effectively under pressure in a fast-paced environment.

Attention to Detail:

Exceptional standards for cleanliness, health, and safety, as well as for food quality. Must be able to work shifts, weekends and holidays and must step in and help the kitchen during manpower shortages
.