Job Description

Keef the Beef is one of Singapore's home-grown restaurant for quality steak dinners. Founded by Keith and his wife Jeanne during the COVID pandemic lockdown, it began as a passion project in their kitchen before moving to a modest outlet in a residential neighbourhood and eventually expanding into a full-fledged restaurant serving a range steak. From USDA, Australian, New Zealand and Argentinian steak cuts.


Keef the Beef's signature dish "The PL" was inspired by the legendary Peter Luger-style butter broiled steak cooked at high temperature. The occurring maillard reactionsweetens the steak and creates the multi-dimensional flavour.




Work Location: 2A Rochester Park, Singapore 139252 (8 minutes walk from Buonavista MRT)


DUTIES & RESPONSIBILITIES

SENIOR CHEF

As a Senior Chef, you are

not just cooking

, but also

leading and managing a team

. Your responsibilities include:


Menu planning and development - creating new dishes and improving existing ones. Kitchen operations management - ensuring smooth workflow, timing, and quality. Staff supervision and mentorship - training junior chefs, assigning tasks, and monitoring performance. Takes care of daily food preparation and duties assigned to meet the standard and the quality set by the Restaurant. Coordinates daily tasks with Chef and Kitchen Assistant Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation and presentation of food are of the highest quality at all times. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menu items, their recipes, methods of production and presentation standards. Follows good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all department equipment and reporting of malfunctioning. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishing and maintaining effective inter-departmental working relationships. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business Personally responsible for hygiene, safety and correct use of equipment and utensils. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. * Carry out any other duties as required by management.