Job Description

• Responsible for running day-to-day kitchen operations, maintaining a committed and engaged team.

• A performance driven leadership approach by creating a culture of results within a high-pressured environment through inspirational leadership.

• Taking the initiative, responsibility, committed to achieving growth by creating a culture of innovation, adaptability and challenging the norm.

• Accountable for maintaining ordering and controlling food stocks within budget.

• Accountable for innovative menu planning and monthly promotional menu planning.

• Implement and maintain food monitoring procedures to facilitate budgetary control and as well as for manpower cost against agreed budgets.

• Other responsibilities will be overseeing and training the junior members of the team, costings, stock control, product ordering.

• Ensuring all health, hygiene and safety risk management procedures are always in place and diligently followed.

• Responsible for creating restaurant menus, special/monthly events, outside catering and wedding events etc

• Must have personal flair and experientation to alter a familiar dish and create new combinations.

• A passion for French/European/Western cuisine, having clear understanding of food history with tradition and its culture.

• Developing and serving high quality and inventive dishes with excellent ingredients.

• To constantly update your knowledge and skills for the good of the establishment

This job description is not intended to detail every aspect of your job you may perform. It is provided as a general overview of the skills and responsibilities required to do this job successfully.

Requirements

• Minimum 3 years of chef experiences in overall French/European/Western and creative cuisine style.

• Leadership and Hygiene standard

• Knowledge of purchasing, ordering, receiving, food costing and inventory procedures

To apply, please email resume to: dorothy.chua@dhm.com.s g . Only shortlisted candidates will be notified.