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Chef de Cuisine

2 months ago

Singapore ALTITUDE ORANGE GROVE PTE. LTD. Full time
Roles & Responsibilities

Responsibilities:
Reporting to the Executive Chef, you will play a key role in shaping the culinary identity of our Japanese Izakaya during the pre-opening phase and subsequently, responsible for the day-to-day operations of the outlet. Your responsibilities will include:


Menu Development:

  • Collaborate with the management team to create and refine the menu, ensuring a balance of traditional Japanese dishes and innovative creations.
  • Stay abreast of culinary trends, sourcing high-quality, seasonal ingredients to enhance the overall dining experience.


Human Resources:

  • Participate in the recruitment and selection of the kitchen team, fostering a talented and motivated team.
  • Develop training programs to prepare the kitchen team for the hotel's grand opening, emphasising quality, consistency, and teamwork.


Control:

  • Implement rigorous quality control measures to ensure that the culinary offerings meet the highest standards.
  • Conduct tastings and collaborate with the team to refine dishes, ensuring a memorable dining experience for guests.
  • Train and mentor kitchen staff, ensuring consistent execution of recipes and adherence to food safety standards.
  • Manage day-to-day kitchen operations, including inventory control, ordering, and quality assurance.


Culinary Innovation:

  • Bring creativity to the kitchen, introducing innovative culinary techniques, presentations, and seasonal variations.
  • Stay informed about industry trends, incorporating elements that set the Japanese Izakaya apart from other dining options.
  • Experiment with flavour combinations and techniques to enhance the uniqueness of our Izakaya offerings.


Adherence to Standards:

  • Ensure compliance with health and safety regulations, as well as food handling and storage standards.
  • Uphold cleanliness and sanitation standards in the kitchen at all times.


Qualifications:

  • Proven experience as a Chef de Cuisine in a Japanese restaurant/Izakaya, preferably in a pre-opening or opening setting.
  • Extensive knowledge of Japanese cuisine, including traditional techniques and contemporary trends.
  • Creativity and a passion for culinary innovation.
  • Strong leadership and team management skills, with an ability to thrive in a fast-paced environment.
  • Excellent organisational and multitasking abilities.
  • Familiarity with inventory management and cost control.


Successful candidate will start in August - September 2024.



Tell employers what skills you have

Recipes
Menu Development
Management Skills
Ingredients
Quality Control
Food Safety
Quality Assurance
Uniqueness
Sanitation
Inventory Control
Inventory Management
Team Management
Human Resources
Cost Control
Japanese

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