Head Chef

_Bonjour_ We are **MERCI MARCEL**, a relaxed French social destination bringing dining & shopping experience in unique design spaces. Today we have 6 outlets and we are looking for passionate & driven individuals to join in on Marcel's adventure As we grow, so do our people.

Be a part of our diverse and extraordinary kitchen team, You bring skills and a customer-centric mentality, and we'll bring the tools and environment you require to ensure consistent and quality food is delivered to our guests’ from behind the scenes. If you’re up for a challenging yet rewarding experience, say hello to us now

Outlets:
Merci Marcel - Club street, Orchard, Tiong Bahru & East Coast

French Fold - Telok Ayer & Orchard

**What you get**:

- **5-day work week | 44 hours work week, no split shift**:

- **Salary range: S$4,000 - S$6,000**:

- **Benefits: Health insurance, Dental Incentive ($200/year), Monthly Incentive Program (KPI up to $350), Daily Meal Allowance ($7), Staff discount and Referral Incentive Program (up to $400), MM Wellness Incentive ($250/year), Welcome & Birthday Vouchers, Classpass membership, Increment upon confirmation & Long Service Incentive**:

- A dynamic & innovative French Company with audacious ideas to bring new French concepts in Singapore.
- A company with values: meritocracy, innovation, responsibility & sincerity
- Opportunities to progress internally
- Training: Training & Development and Individualised Career Plan provided

**What you will do**:

- Responsible for managing the daily operations in the kitchen, ensuring that food is prepared to the highest standards of quality, taste, and presentation.
- Develop and implement new culinary trends together with team, direct & design plating techniques to ensure excellent customer service and welcoming environment
- Oversee inventory, ordering of food supplies & kitchen equipment to ensure effective use of all resources, budget control and minimise wastages
- Monitor and enforce hygiene work practices to ensure that employees follow standards and regulations
- Managing kitchen staff, including hiring, training and scheduling. Providing guidance and direction to subordinates, including setting performance standards and monitoring performance
- Collaborating with front-of-house staff to ensure a seamless dining experience for customers, actively responding to and handle guest complaints or feedback in a professional manner.

**Skills & Experience**:

- Diploma/Cert. in Culinary in recognised institutions or related field
- Min. 5 years working experience in the same capacity
- Knowledge of various cuisines with French culinary techniques and modern trends is a plus
- Excellent kitchen planning skills and good understanding of F&B marketing
- Self-driven, service-oriented, good leadership qualities and have a strong work ethics
- Strong communication and leadership skills

**Job Types**: Full-time, Part-time

Pay: $4,500.00 - $6,000.00 per month

Expected hours: 44 per week

**Benefits**:

- Food allowance
- Professional development

Supplemental Pay:

- Performance bonus

Work Location: In person