Job Description

Role Description:
We are seeking for an experienced Head Chef to organize kitchen activities. You will be in charge of the food service in the restaurant and will make sure that dishes are of high quality to meet consumer's expectations.
The Head Chef is responsible for managing and overseeing the operations of the kitchen, as well as the kitchen staff of an outlet. You will liaise with the suppliers and also responsible for the quality of kitchen operations and ensuring that any problems that arise in the kitchen are addressed prompt and effectively in a professional manner.
As for the planning of menus, you will be working with the Operations Manager, a team player will be highly required.
Specific Responsibilities:
1) Liaise with suppliers for the purchase of ingredients, ensure that all ingredients are delivered promptly and fresh. To rectify issue immediately if delivery was delayed, items is missing or ingredients turned bad.
2) Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment to ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
3) Develop kitchen manuals, standard recipes, and food preparation and presentation techniques to help ensure consistency of quality and minimize food costs by training portion control for all the food served to help determine the selling price of the menu.
4) Cooperate with chefs and Operations Manager to develop menus that are both cost-effective and acceptable to customers. This includes, assigning tasks and organizing duty roster to all kitchen staffs.
5) Ensure the efficiency and maximize productivity of the kitchen and staffs. This includes managing inventory stock, supervising kitchen personnel and their performance to initiate possible increment to management.
6) Manage the rest of the chefs in the chef's chain of command, giving more attention to orders that came with special request for food allergies or removing of certain ingredients, provide approval to dishes before served.
Competencies:
1) Negotiation, communication and problem solving skills.
2) Time management and observational skills
3) Product quality consistencies and staff training skills.
4) Team work, creativity and organizational skills
5) Inventory management and analysing skills
6) Detail-oriented and team management skills
Duration of Traineeships: 6 Months
Approved Training Allowance: $2400
Education Qualifications Required for the Traineeship Role Under SGUnited Traineeship:
Mid-career individuals from any qualification level can apply.
Not Specified