Head Chef

3 weeks ago


Singapore OOSTERBAY PTE. LTD. Full time
**Roles & Responsibilities

This position is for Head Chef of Caviar restaurant.
(We mean 'He' or 'She' when we say 'He' in the text below.)

The Head Chef plays 3 roles in the company.

He is a Chef, the Leader of the Kitchen and also an important Member of the Management Team.


As a Chef, he is experienced, knowledgeable and has deft skills and creativity to produce the highest quality menus and dishes to wow and please our guests.

He sources fine ingredients from a network of supportive suppliers and keeps food costs low. He banters with guests and makes sure they feel at home at comfortable in our restaurant.

He produces the great experience our guests have through his culinary prowess and great service, together with the other members of the BOH and the FOH.

As the leader of the kitchen, he is matured and has high EQ. He is a motivator. He stays positive. He encourages his team and colleagues. He leads the people around him to improve.

He is never about blaming others when things go wrong but how to do better as a team next time round.

He understands that the kitchen and the FOH are one team working together, not against each other. He is a positive, respected and trusted leader.


As a member of the management team, he reports to the directors and communicates openly and effectively on any issues that management and restaurant can work on effectively to improve in operations, staff motivation, marketing or any area at all.

His views and ideas are respected in the management team. He also respects the management in turn.

In essence, the Head Chef should:

  • Ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served
  • Ensure the quality and cleanliness of all food displays to the minimum standards of the company.
  • Ensure maximum creativity in all food displays.
  • Conducts regular tour of the front and back of the house to check that all equipment is in working order and standards are adhered to.
  • Ensures that all kitchen personnel follow the company's grooming standards.
  • Recipe development for new items on the menu or seasonal menus.
  • Menu development for special occasions and events
  • Highlight achievements, identify problems and challenges
  • Cost control updates
  • Guest critique feedback
  • Discuss profit & loss compared to budget / forecast figures
  • Attends F&B Communication / strategy meeting
  • Maintains proper and adequate controls over purchase orders and requisitions
  • Monitor monthly food inventory turnover and slowmoving items
  • Ensures that purchasing, receiving and all storage are efficiently handled
  • Reviews food cost analysis on weekly basis
  • To check stores and refrigerator and be responsible for the proper storing and recycling of leftover. To practice "FIFO" system at all times
  • Ensure minimum wastage and sustainability practices are followed in the in the workplace.
Behave in a professional manner at all times and be an example to all.

  • Project a proactive and positive approach in all dealings with the team.
  • Arrive on time in full uniform in accordance with the company grooming guideline.
  • Complete any other duty assigned by management
  • Be flexible to be deployed in different business functions in accordance to skills and need of the business
  • Able to guide associates and junior staff on technical aspects of the job

JOB REQUIREMENTS
**Education and Experience

  • 5 to 10 years' experience in the culinary, food and beverage, or related professional area, in an appropriate position.

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