Head Chef

5 days ago

Singapore JR F&B CONCEPTS PTE. LTD. Full time
Roles & Responsibilities

· Overall in-charge of the Kitchen department in the F&B outlet, ensuring the preparation of high quality meals in accordance to company standards, menu specifications and production schedules.

· Responsible for overseeing the Kitchen team in the preparation of meals, while meeting required safety, hygiene and quality standards.

· Work closely with the Executive Director and Line Departments in the pursuit for continuous improvements in products and menu items, promotions and to meet productivity and profitability KPIs set by the Management.

· To plan, supervise and execute food preparation and production activities. E.g. proper cleaning, cutting, marinating, seasoning, cooking of food items, etc.

· To manage the cost control of raw materials, food cost and related kitchen operational expenses under the F&B outlet.

· To control food production volumes / quantities, and to minimize over production and wastages without compromising on quality.

· To plan and drive the development of new culinary recipes and menus.

· Oversee the day-to-day production and operations in the Kitchen which includes the planning and directing of all food preparation; as well as ensuring proper staffing requirements are met.

· Coordinates and controls the Kitchen team in food storage (e.g. maintaining tidiness, following the first-in first-out procedure).

· Conducts, coordinates and supervises the inventory at the outlet. Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.

· Ensure the availability of supplies and food or approved substitutions in adequate time for preparation.

· Cook menu items in cooperation with the rest of the kitchen team.

· Ensure that food comes out simultaneously, in high quality and in a timely fashion which is compliant with established standards.

· Plans food production to coordinate with meal serving hours so that the standards of excellence, quality, temperature and appearance of food are maintained at all times.

· To ensure that all menu recipes are standardized to maintain consistent quality output from the F&B outlet and to monitor and ensure compliance with recipe specifications.

· Maintain a prepared, clean and sanitary work area at all times; clean and maintain equipment used in food preparation. To ensure that all staff are compliant to the safety, hygiene and sanitation procedures at all times.

· Teach and train staff of preparation and presentation changes to the menu items.

· Responsible for the proper operation and maintenance of the F&B outlet Kitchen facilities and equipment.

· To establish a clear succession / rotation plan for staff in the respective work area and/or functional work responsibilities within the F&B outlet.

Tell employers what skills you have

Recipes
Leadership
Ingredients
Food Safety
Cooking
Food Quality
Inventory
Purchasing
Sanitation
Raw Materials
Climate
Compliance
Nutrition
Directing
Asian Cuisine
Cost Control
Food Service

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