Chef

2 weeks ago


Singapore LIM'S BBQ PTE. LTD. Full time

Job Summary

  • Take full responsibility of all food, kitchen labour, stewarding, equipment/capex and hygiene/sanitation standards.
  • Kitchen productivity, parlevel, deployment cost, kitchen supervision, handson training and continuing people development.
  • Supply chain, product sourcing, quality control and COS.
  • Core menu development of traditional Korean fare, seasonal produce, cost tabulation and recipe/photo archiving.
  • Be actively involved in the restaurant culture, creating gastronomic and guest experience. Be visible and approachable by staff and guests alike.

Main Duties and Responsibilities

  • Schedule and coordinate the work of all kitchen employees and ensure efficient food preparations, manpower deployment, timekeeping and liaise with Chef de Cuisine, HR and/or other senior kitchen employees (if any), to assure correct food production and consistency is achieved.
  • Approve the requisition of products and other necessary food supply at optimum cost and quality.
  • Develop kitchen manual, standard recipes and techniques for food preparation and presentation which will help to ensure consistency, quality delivery and uncompromised guest satisfaction.
  • Establishes controls of minimise food and supply waste and pilferage. Exercises portion control for all items served and assists in establishing such documentation SOPs.
  • Ensures and maintain the high standards of sanitation, cleanliness and safety in all kitchen areas. Follow Government guidelines at all times.
  • Safeguards all food preparation by ongoing training of all staff to increase knowledge and development of food safety, sanitation and accident prevention principles.
  • Prepare necessary data for applicable parts of the budget; projects annual food, labour and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
  • Supervise the cooking of items that require skilful preparation.
  • Ensure proper staffing for maximum productivity to deliver the highest standards of quality.
  • Controls food and payroll costs to achieve maximum profitability.
  • Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
  • Provides training and professional development opportunities for Chef de Cuisines, Sous Chefs and all other organisational kitchen staff.
  • Involved in Human Resource (HR) issues for BOH including: Staff motivation, recruitment, discipline and training, staff appraisals.
  • Solicit feedback from guest, during table visitation, likewise for staff; in areas for improvement and incorporates useful suggestions into enhancing kitchen operations.
  • Execellent leadership skills, coaching and counselling problems with employees and keep an open door policy.
  • Regular exchange of best practices and HR matters with Manager of Operations and colleagues.
  • Proper and timely submission of documentation and information to Head Office, fellow colleagues, and others.

Job Specifications

  • Specialise in Korean Cuisine
  • At least Diploma in Culinary Arts or any related fields
  • At least 5 years of experience in management of Kitchen Operations, Food Costs ,Food Quality control and R&D or creation of cuisines.

Competency Profile

  • Leadership
  • Coaching, Delegating Responsibility, Building and Driving Team


Interpersonal
  • Teamwork. Ability to create a great working environment to minimise staff turnover and grievances.


Business Management
  • Innovation, Managing Work


Personal Attributes
  • Authenticity and Integrity, Results Driven


Technical / Professional
  • Knowledge and Skills
  • Perform other duties as directed by Managing Director

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