Head Chef (french Cuisine)
Singapore, Singapore
Job Description
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Job Responsibilities:
- Implement organizational stock control procedures and systems
- Monitor portion and waste control to minimize loss and wastage
- Coordinate crisis response and recovery activities in accordance with business continuity policies
- Lead the research and development for new and existing menu items, recipes, products and processes
- Review staffing levels for maximum productivity, operational and financial objectives
- Create flavorful and innovative culinary solutions that improve sales and profitability
- Propose to management on the initiatives for continuous improvement
- Analyze workplace performance and processes to identify opportunities for innovation, improved work practices and utilization of emerging technology
- Promote teamwork and quality service through daily communication and coordination with other departments
- Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment
- Replenish supplies in a timely manner and minimize waste
- Monitor the preparation of workstations before the start of each service
- Monitor competitor and industry trends
- Minimum 8 years of relevant culinary experience with at least 2 years of leadership position
- Experience in fine-dining operations would be a plus
- Proven working experience as a Head Chef with excellent communication skills
- Advanced knowledge of food profession principles and practices
- Excellent knowledge of BOH systems, ordering and inventory
- Understand health and safety, and basic food hygiene practices
- Able to multitask and work efficiently under pressure
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Job Detail
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Job IdJD1301583
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IndustryNot mentioned
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Total Positions1
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Job Type:Full Time
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Salary:Not mentioned
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Employment StatusPermanent
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Job LocationSingapore, Singapore
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EducationNot mentioned