Head Chef

3 weeks ago

Singapore TENGDA CELEBRITY CHEF PTE. LTD. Full time
Roles & Responsibilities

  1. Menu Development:Design and update seasonal menus based on customer preferences and current food trends.

    Collaborate with sous chefs and kitchen staff to create innovative, high-quality dishes.

    Ensure all menu items meet quality, presentation, and taste standards.
  2. Kitchen Operations:Oversee daily kitchen operations, ensuring efficient workflow and food preparation.

    Ensure compliance with food safety and sanitation regulations.

    Monitor food cost, inventory levels, and waste to control kitchen expenses.
  3. Leadership and Team Management:Hire, train, and supervise kitchen staff, including sous chefs, line cooks, and kitchen assistants.

    Provide mentorship and professional development opportunities for the kitchen team.

    Create and maintain a positive, productive work environment.
  4. Budgeting and Financial Management:Manage food cost and labor budget, ensuring profitability.

    Work closely with the General Manager or Director of Operations to establish food cost strategies and pricing.

    Analyze financial reports and adjust kitchen operations accordingly.
  5. Vendor and Inventory Management:Establish relationships with food suppliers and vendors to ensure the best quality and pricing.

    Oversee ordering and inventory management to ensure adequate stock without over-ordering.

    Ensure freshness and consistency of ingredients.
  6. Quality Control:Ensure that all dishes are prepared and presented to the highest standards.

    Maintain consistency in taste, portion size, and presentation of all dishes.

    Conduct regular taste tests and kitchen inspections to uphold quality standards.
  7. Customer Experience:Interact with customers when necessary to address special requests, complaints, or compliments.

    Ensure customer satisfaction through attention to detail in food preparation and presentation.
Skills & Qualifications:
  • Culinary Expertise: Advanced knowledge of culinary techniques, food products, and kitchen operations.
  • Leadership: Strong leadership skills with the ability to inspire and manage a large kitchen team.
  • Organization: Excellent time management and organizational skills.
  • Creativity: A flair for creativity and innovation in menu development.
  • Business Acumen: Understanding of kitchen budgeting, cost control, and profitability.
  • Communication: Strong verbal and written communication skills.
  • Problem-solving: Ability to troubleshoot issues and find solutions quickly.
  • Attention to Detail: A meticulous approach to ensuring quality and consistency.
Education & Experience:
  • Culinary Arts degree or equivalent experience.
  • Proven experience as an Executive Chef or head chef in a reputable restaurant or hotel.
  • Strong knowledge of food safety regulations and health standards.
  • Experience in menu creation, inventory management, and budgeting.
Work Environment:
  • Fast-paced kitchen environment.
  • Flexible working hours, including nights, weekends, and holidays.
  • Ability to stand for extended periods and work under pressure.
Tell employers what skills you have

Recipes
Menu Development
Leadership
Ingredients
Food Safety
Inventory
Business Acumen
Sanitation
Inventory Management
Attention to Detail
Budgeting
Customer Satisfaction
Nutrition
Cost Control
Culinary Arts

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