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Head Chef

1 month ago

Singapore ONE LEVELUP PTE. LTD. Full time
Roles & Responsibilities

A Head Chef is responsible for overseeing all aspects of a kitchen operation, including managing the kitchen staff, planning menus, ensuring food quality, controlling food costs, and maintaining high standards of hygiene, while leading the team to produce consistently excellent dishes and maintaining a smooth running kitchen environment; requiring strong leadership, culinary expertise, and attention to detail.

Key responsibilities:

  • Menu Planning:Develop and implement creative menus, considering seasonal ingredients, dietary restrictions, and market trends.
  • Kitchen Management:Lead and supervise the kitchen staff, assigning tasks, delegating responsibilities, and ensuring efficient workflow.
  • Food Quality Control:Maintain high standards of food preparation, presentation, and taste consistency across all dishes.
  • Cost Management:Monitor food costs, inventory levels, and adjust ordering to minimize waste and optimize profitability.
  • Staff Training:Train and develop kitchen staff on culinary techniques, hygiene practices, and new menu items.
  • Supplier Management:Establish relationships with suppliers, negotiate pricing, and ensure quality of ingredients.
  • Health and Safety:Adhere to all food safety regulations and ensure the kitchen maintains a clean and hygienic environment.
  • Budgeting:Manage the kitchen budget, including labor costs, food costs, and equipment maintenance.
  • Problem Solving:Identify and resolve any issues that arise in the kitchen promptly and efficiently.

Required skills:

  • Culinary Expertise: Advanced cooking techniques, knowledge of different cuisines, and ability to create innovative dishes.
  • Leadership Skills: Excellent communication, motivation, and ability to inspire the kitchen team.
  • Attention to Detail: Meticulous focus on quality, presentation, and consistency.
  • Organizational Skills: Efficiently managing time, tasks, and kitchen operations.
  • Ability to Work Under Pressure: Perform well in a fast-paced environment with tight deadlines.
  • Financial Acumen: Understanding of cost control measures and budget management.

Relevant experience:

  • Several years of experience as a Sous Chef or similar role in a reputable restaurant.
  • Proven track record of leading a kitchen team and achieving high culinary standards.
  • Culinary degree or equivalent professional training preferred.

Tell employers what skills you have

Recipes
Leadership
Ingredients
Food Safety
Budget Management
Cooking
Food Quality
Inventory
Sanitation
Equipment Maintenance
Attention to Detail
Nutrition
Cost Control