Job Description

Be part of an amazing team at PAN PACIFIC ORCHARD, SINGAPORE to redefine the city's landscape and grow your Culinary career.

The

Chef De Cuisine

will be responsible for the overall kitchen operations of our MOSELLA restaurant, serving Modern Mediterranean cuisine.

Our Expectations:

Assist the Executive Chef/Executive Sous Chef in the planning and development of menus for the Restaurant and/or hotel, ensure the correct and consistent preparation and presentation for all food items Oversee food preparation, cooking including food quality and its freshness. Interact with guests and attend to their queries or any food concerns. Solicit feedback for improvements. Assist the team with set-up and cleaning of operational areas when necessary. Stay current on culinary trends and techniques and incorporate them into menu offerings, where appropriate. Manage labour and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. Ensure that sanitation standards are followed as well as the cleanliness and organization of the kitchen, adhering strictly to all food hygiene and safety standards, including HACCP. Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation, quality and hygiene. Attend and participate in regular operational meetings to ensure effective coordination across all teams. Communicate and cascade relevant information to the Team in a timely and effective manner for efficient kitchen operations. Coordinate the selection, training, development, and evaluation of Culinary Associates through effective management and leadership to ensure that established cultural and core standards are met, long-range strategic operational planning. Train, guide and coach the Culinary Team for operational efficiency and effectiveness.



We are looking for a seasoned go-getter Chef with at

least 8 years of experience, preferably as a Chef De Cuisine,

specializing in Mediterranean, and/or French, Spanish cuisine

. He/She should possess a diploma or a degree in hotel/restaurant management or culinary arts. He/She should be creative and have a keen eye for exceptional food quality and presentation.





We are also dedicated to providing equal employment opportunities, including individuals with disabilities.