Head Chef

4 days ago

Singapore LRS PARTNERSHIP PTE. LTD. Full time
Roles & Responsibilities

About the Role:

We are seeking a talented and dedicated Head Chef to lead our kitchen team and take our culinary offerings to new heights. As Head Chef, you will be responsible for overseeing the entire kitchen operation, from menu planning and recipe development to managing food quality, portion control, and kitchen staff. You will lead by example, ensuring that all dishes meet our high standards for presentation and taste, while maintaining an efficient, organized, and positive kitchen environment. This role involves managing inventory, ensuring food safety standards are consistently met, and training and mentoring junior chefs to foster growth within the team. If you are an experienced culinary leader with a passion for creating exceptional dining experiences and a natural ability to inspire your team, we'd love to have you on board

Job Summary:

As Head Chef, you will take full responsibility for the kitchen's operations, overseeing all aspects of food preparation, cooking, and presentation. You will lead and inspire a team of chefs, ensuring that each dish meets our high standards of quality and consistency. In this role, you will manage menu creation, inventory control, staff training, and ensure that food safety and hygiene standards are strictly adhered to. Your leadership will be key to creating an efficient, productive, and collaborative kitchen environment. The ideal candidate will have strong culinary expertise, exceptional leadership skills, and the ability to thrive in a fast-paced, high-pressure environment while maintaining a focus on excellence.

Key Responsibilities:

  1. Kitchen Management
    • Oversee all kitchen operations, ensuring food preparation, cooking, and presentation are consistently at the highest standard.
    • Lead, direct, and motivate kitchen staff to maintain a smooth and efficient kitchen operation.
    • Create and design new menus, special promotions, and seasonal offerings in collaboration with the culinary team.
    • Ensure proper portion control and presentation of dishes to meet restaurant standards.
    • Manage food inventory, ordering supplies, and ensuring food quality and consistency.
    • Implement and maintain food safety, cleanliness, and hygiene standards in accordance with health regulations.
    • Monitor kitchen equipment to ensure it's properly maintained and operational.
  2. Team Leadership
    • Provide leadership and direction to all kitchen staff, ensuring effective communication and coordination across all kitchen sections.
    • Train, mentor, and develop junior chefs, fostering a culture of continuous learning and skill enhancement.
    • Lead by example, setting high standards of performance, conduct, and teamwork.
    • Manage staff scheduling to ensure adequate coverage while adhering to budgeted labor costs.
    • Conduct regular performance reviews for kitchen staff and address any issues regarding discipline, performance, or conduct.
  3. Cost Control and Budgeting
    • Develop and manage the kitchen budget, including controlling food costs, labor costs, and minimizing waste.
    • Analyze food and beverage costs to maintain profitability while delivering high-quality dishes.
    • Monitor and manage stock levels, ensuring effective use of ingredients and minimizing waste through proper portioning and storage.
  4. Guest Experience and Quality Control
    • Ensure that all dishes served meet the restaurant's high standards for taste, presentation, and consistency.
    • Address and resolve any guest complaints or concerns related to food quality promptly.
    • Work closely with front-of-house staff to ensure a seamless dining experience for guests, from kitchen to table.
    • Regularly evaluate the restaurant's menu to ensure it meets guest preferences and keeps up with culinary trends.
  5. Collaboration and Communication
    • Collaborate with the restaurant management team to develop and implement marketing and promotional strategies.
    • Communicate effectively with front-of-house staff to ensure smooth kitchen operations during service.
    • Work closely with suppliers and vendors to negotiate pricing, maintain quality, and ensure timely delivery of ingredients.
  6. Health, Safety, and Compliance
    • Ensure all kitchen staff adhere to health and safety regulations, including proper handling and storage of food, equipment use, and kitchen cleanliness.
    • Conduct regular safety training for the kitchen team and implement emergency protocols as needed.
    • Maintain an organized and sanitary kitchen environment, implementing cleaning schedules and health inspections.
  7. Innovation and Menu Development
    • Continuously research food trends and techniques to innovate and keep the menu fresh, relevant, and appealing.
    • Encourage creative input from the kitchen team to introduce new ideas and dishes that enhance the restaurant's offerings.
    • Regularly assess and update the menu to align with seasonal ingredients, guest feedback, and business goals.
  8. Administrative Duties
    • Ensure proper documentation of inventory, stock levels, and daily operations for record-keeping and reporting purposes.
    • Manage kitchen-related administrative tasks, including staff payroll, ordering supplies, and maintaining records of deliveries.
Tell employers what skills you have

Menu Development
Ingredients
Quality Control
Food Safety
Cooking
Food Quality
Inventory
Inventory Control
Restaurant Management
Compliance
Budgeting
Scheduling
Cost Control
Kitchen Management

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