Head Chef

2 weeks ago

Singapore RESTAURANT 21-BTS PTE. LTD. Full time
Roles & Responsibilities

Kotuwa is awarded by Bib Gourmand from Michelin. We are seeking a Head Chef to join our big family. With an emphasis on a lively, modern and casual vibe that focuses on Sri Lankan cuisine.


The Head Chef position encompasses a multifaceted role focused on orchestrating the culinary operations within the establishment. This involves not only crafting menus but also overseeing their execution to ensure the delivery of exceptional dining experiences for guests. Central to this role is the organization, training, and leadership of the kitchen team, fostering an environment conducive to efficiency and profitability.


Working in tandem with the Executive Chef, the Head Chef plays a pivotal role in managing all aspects of the kitchen's functions. Collaboration with the Executive Chef is essential in devising diverse menus that align with the restaurant's ethos and standards. Moreover, the Head Chef assumes responsibility for the kitchen's smooth functioning, demonstrating adeptness in decision-making and problem-solving.


Integral to the position is the hands-on management of food preparation activities, encompassing planning, directing, and supervising kitchen operations. This includes meticulous oversight of operational aspects such as budgeting, costing, inventory management, and resource allocation, with a keen eye on maintaining quality while minimizing waste.


Ensuring adherence to regulatory standards relating to food safety, hygiene, and quality is paramount. The Head Chef is tasked with upholding these standards at all times, instilling a culture of compliance among kitchen staff through effective training and supervision.

People management forms a significant component of the role, encompassing recruitment, training, and performance evaluation of kitchen personnel. The Head Chef must inspire and motivate their team, fostering a collaborative and disciplined work environment conducive to productivity and growth.


Remaining attuned to culinary trends and market preferences is essential for innovation and menu development. The Head Chef is expected to continually refine and enhance offerings, leveraging insights to optimize kitchen processes and enhance the overall dining experience.

Beyond kitchen operations, the Head Chef is entrusted with broader responsibilities, including devising cross-marketing strategies to drive profitability. This may involve conceptualizing new menu items, coordinating food and beverage pairings, and implementing promotional initiatives to attract and retain patrons.


Furthermore, the Head Chef assumes a mentorship role, actively engaging in the training and development of junior chefs and kitchen staff. By imparting knowledge and fostering skill development, the Head Chef cultivates a culture of continuous learning and excellence within the kitchen team.


In all endeavors, the Head Chef exemplifies a positive attitude, passion for culinary excellence, and dedication to upholding the establishment's reputation. Upholding the Staff Code of Conduct and company policies sets a standard of professionalism for colleagues to emulate, while prioritizing guest satisfaction underscores the commitment to delivering exceptional hospitality experiences.


Job Requirement

  • Minimum with 1 to 3 years of relevant experience as a Head Chef in a casual restaurant.
  • Excellent use of various cooking methods, ingredients, equipment and processes
  • Able to multitask and work efficiently under pressure
  • Good communications skills
  • If you have a Food & Hygiene certificate will be an added advantage.
  • Only Singaporean

Staff Benefits

  • Good Basic Salary + Birthday Leave + Staff Discount
  • Staff meals will be provided
  • Comprehensive Medical & Dental Insurance Coverage
  • 5 days work week (Work-Life Balance ) + Good Career Progression

Tell employers what skills you have

Recipes
Cleaning
Ingredients
Able To Multitask
Schedule
Food Safety
Restaurants
Cooking
Inventory
Sanitation
Food Industry
Food Preparation
stock rotation
monitoring
Inventory Management
Food Styling
Pressure
Food & Beverage
equipment
Food Service

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