Job Description

& Requirements Management * Planning and development of menus and recipes to maximise efficiencies, cost-effectiveness and whilst keeping bottom-lines healthy. * Advise manageme & Requirements Management Planning and development of menus and recipes to maximise efficiencies, cost-effectiveness and whilst keeping bottom-lines healthy. Advise management and ensure updated cooking technics, food-production processes to improve the overall productivity. Attend management meetings, plan daily briefings Attend to client's feedbacks and communicate upwards to ensure a high level of staff satisfaction. Control and monitor the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction. Create exciting seasonal, trendy yet executable & sustainable menus, daily specials and promotional activities. Human Resource Lead by example a team of kitchen staff in planning & executing daily work in the central kitchen. Schedule and coordinate the work of chefs, cooks and other kitchen employees - staff management work schedule, leave arrangement, recruitment and others. Manages and trains the kitchen staffs effectively to ensure a well-organised and motivated team. Kitchen Operations Handle overall kitchen operations in the central kitchens. Oversee service standards relating to catering, special large-scale events. Manage & ensure that inventory levels and quality by placing orders based on projected demand and upon delivery, check to ensure quality of delivered supplies. Ensure safe operations and proper upkeep of all equipment. Perform any other related duties as assigned by the Directors Quality & Health Ensure to meet the quality standards and presentation of all food items. Ensure the consistency in food quality of all the dishes and make sure that all dishes end products are quality-controlled for its taste, quality and safety and hygiene standards. Ensure consistent preparation during food production processes. Compliance with ISO22000 certification and Hygiene & Safety Regulations (HSE) set by the Government, the company. Requirements Minimum 6 years' experience of working experience of at least Head Chef (Catering Industry or Banqueting min 3,000 meals). Experience with Cook & Chill Cooking Methods and/or R&D experience would be an advantage. Strong leadership and organisational abilities with a mindset of being a mentor for the kitchen team. Positive with a can-do attitude with good communication skills. Ability to converse in Mandarin with be an advantage as you need to communicate with kitchen staff that only speak Mandarin. Ability to work flexible hours, including weekends, and holidays, as needed, 6-day work week. Possess WSQ Food Safety Course Level 1 certification. Possess higher food certifications would be an advantage. Able to learn and adapt swiftly. Computer literate and/or IT-savvy. Work Location: Bedok Industrial Area Please email updated resume to [HIDDEN TEXT] and/or WhatsApp to 9857-9292 with: 1. Last & Expected Renumeration 2. Earliest Availability 3. Vaccination/COVID Status Only Shortlisted and Successful Candidates will be contacted. Remuneration offered shall be commensurate with qualifications and relevant experience.