Senior Culinary Lead
3 days ago
Hevel is a restaurant built around the principles of communal dining and seasonality, elevated by fine dining techniques.
Located on the ground floor of 1 Keong Saik Road, our dining room and bar span a series of intimate, seamlessly connected rooms, anchored by an open kitchen that fosters interaction and connection.
Job DescriptionWe are seeking a highly skilled Senior Sous Chef to join our culinary team. The ideal candidate will have extensive experience in managing kitchen operations, leading a team, and overseeing menu development.
This role offers a unique opportunity for a talented chef to take their career to the next level and be part of a dynamic and ambitious team.
Key Responsibilities- Manage kitchen operations, including inventory management, ordering supplies, and maintaining high standards of food quality and safety
- Lead and motivate a team of chefs and kitchen staff to achieve exceptional results
- Develop and implement new menus, ensuring they are creative, innovative, and aligned with our culinary vision
- Oversee daily kitchen operations, ensuring seamless execution and adherence to service standards
- Maintain accurate records of orders, stock levels, and waste management
To be successful in this role, you will need:
- A proven track record of managing kitchen operations and leading teams
- Excellent culinary skills, including cooking, plating, and presentation
- Strong leadership and communication skills
- Ability to work under pressure and meet deadlines
- Knowledge of kitchen equipment, tools, and procedures
We offer a competitive salary package, including:
- $80,000 - $100,000 per annum, depending on experience
- 44-hour work weeks with 2 days off (5-day work weeks)
- Daily staff meals
- Late-night transport
- A supportive team of peers and managers to help you grow and settle in
- A positive work environment with rewards and recognition
- The opportunity to develop and grow with the brand at your own pace
Hevel is a restaurant built around the principles of communal dining and seasonality, elevated by fine dining techniques.
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