Head Chef

Found in: Talent SG 2A C2 - 2 weeks ago


Singapore YOUNG WOMEN'S CHRISTIAN ASSOCIATION OF SINGAPORE Full time
Roles & Responsibilities

Head Chef manages and responsible for the Kitchen and Stewarding operations. The Head Chef ensures the food comes out of the kitchen in a timely manner, quality of the food, following all food safety regulations, creating new food entrees, and coordinating the entire kitchen. He/She controls the budget and ensures the quality of the kitchen and stewarding operations. He/She ensures that the problems that arise are rectified in a positive and professional manner. The Head Chef also oversees and supervise all kitchen and stewarding staff.


Key Responsibilities

Manage Kitchen & Stewarding operations

  • Lead the development and implementation of operations strategies and plans for the Kitchen and Stewarding department
  • Develop and review operating procedures and service standards for Kitchen and Stewarding operations
  • Oversee Kitchen and Stewarding operations to ensure adherence to organisational standards and procedures
  • Oversee partnerships and quality of outsourced services
  • Manage asset and inventory control
  • Ensure proper equipment maintenance and operations
  • Lead knowledge management to facilitate Kitchen and Stewarding operations

Drive service and operational excellence

  • Lead the development and evaluation of service recovery strategies for addressing service gaps
  • Lead improvement initiatives and service innovation to enhance service quality and operational efficiency
  • Evaluate industry best practices and new technology applications for organisation's adoption
  • Ensure the serving of quality and consistent culinary dishes and on schedule
  • Develop menu offerings
  • Interact with guests to gather feedback on service quality
  • Manage quality controls and approve all foods before they leave the kitchen

Budget & Cost Management

  • Lead yearly budget forecasting processes for the department
  • Manage departmental budgets to ensure proper utilisation and accounting of resources
  • Forecast supply needs and estimate costs
  • Determine and manage food inventory needs, stocking and ordering
  • Manage cost control and stock of food
  • Coordinate with procurement department with market list in sourcing of raw food items

Manage Operational Risks

  • o Review compliance management on organisational guidelines and legal regulations required for Kitchen and Stewarding operations
  • o Develop crisis management, business continuity and recovery plans for the Kitchen and Stewarding department
  • o Ensure that the food servicing facility meets all necessary standards and regulations such as sanitary and safety guidelines
  • o Ensure all chefs obtained mandatory certification on food hygiene and/or food safety courses

Team & Report Management

  • Lead the management of staff performance to achieve department goals
  • Mentor, coach and guide the teams
  • Oversee the implementation of capability development plans for staff
  • Managing and working closely with other chefs at all levels.
  • Present Kitchen & Stewarding reports and recommendations for management update and decision-making
Key Requirements
  • Diploma in Culinary & Catering Management or equivalent
  • Possess Food Hygiene Officer certification
  • Minimum 12 years of relevant working experience with 8 years of management experience
  • Passion for food and hands-on experiences
  • Able to work independently, under pressure and deliver quality work
  • Able to work on weekends and/or public holidays
Key Competencies
  • Proficiency in Local, Western Cuisine, Banquet cooking
  • Knowledge of the food industry and trends
  • Budgeting skills to cost management
  • Able to create new menu items
  • Proficiency in Microsoft Office in Word, Excel and Outlook
  • Strong communications and written skills
  • Strong leadership skills
  • Team player qualities
  • Attention to details



Tell employers what skills you have

Microsoft Office
Operational Excellence
Food Safety
Service Innovation
Cooking
Inventory
Cost Management
Service Recovery
Food Industry
Inventory Control
Equipment Maintenance
Budgeting
Nutrition
Catering
Cost Control
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