Group Chef

6 days ago

Singapore THE DANDY PARTNERSHIP PTE. LTD. Full time

Oversee daily kitchen operations for all venues under restaurant group.
- Work on the line in the venues during service and spend time training the team a minimum of 4 out of 5 working days, frequently reviewing finished products for quality and presentation before the orders are sent to guest. The majority of company revenue comes from dinner services, so working nights including Friday and Saturday is expected
- Ensure venues deliver the highest quality and consistency by working in service in the venues regularly
- Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps
- Working with the venue Chef de Cuisines to develop menus that are both creative and in keeping with brand identity
- Advocate and influence outcomes for sound financial/business decision making, demonstrating honesty and integrity while leading by example
- Lead, train and mentor kitchen leadership and teams
- Identify and implement processes to optimise kitchen efficiency and consistency
- Implement and maintain the highest standards of kitchen cleanliness and safety
- Troubleshoot problems and/or complaints regarding food quality and consistency
- Collaborate cross-departmentally to achieve both individual targets alongside overall company objectives and goals
- Act as a culinary ambassador for the company any new venues in the community and with media
- Build and maintain local and international industry networks with the aim to forge collaborations which amplify brand presence and boost recognition
- Deliver on The Dandy Collection noble cause “We all leave better than when we came in".
- As a senior level manager in the company, perform additional duties as requested by the management team as and when required

**Knowledge & Experience Requirements**
- Minimum 5 years’ experience in an Executive Chef/Head Chef/CDC role
- Proven success record overseeing multioutlet kitchen operations
- Experience as culinary lead for international restaurant group or luxury hotel brand desirable
- A modern approach to food, flavours and menu engineering that could be found in the likes of California or Australia (vs a classic approach)
- Culinary style that is both creative and versatile with the ability to adapt to varying kitchens and cuisines
- Ability to motivate kitchen teams and mentor leaders
- Excellent communication, organisation, and leadership skills
- Formal culinary education/training desirable
- Progressive thinking and approach to running kitchens and teams

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