Chef de Cuisine

1 week ago

Singapore INVIVO F&B SINGAPORE PTE. LTD. Full time

**Menu Development**:Design and develop innovative, appealing, and profitable menus in collaboration with the restaurant's concept and theme.
Regularly update menus to reflect seasonal ingredients, culinary trends, and customer preferences.
- **Kitchen Management**:Oversee all kitchen activities, ensuring smooth and efficient operations.
Schedule and manage kitchen staff, assigning tasks and responsibilities.
Monitor and control food costs, inventory, and wastage.
- **Culinary Execution**:Ensure the consistent quality of all dishes leaving the kitchen.
Implement and maintain standard recipes, portion control, and presentation guidelines.
Personally oversee the preparation of complex dishes and special orders.
- **Staff Training and Development**:Train, mentor, and develop kitchen staff to enhance their culinary skills and knowledge.
Conduct regular performance evaluations and provide constructive feedback.
- **Quality Control and Food Safety**:Enforce strict adherence to food safety and sanitation standards.
Conduct regular inspections of equipment and workspaces to ensure cleanliness and safety.
- **Collaboration**:Work closely with the restaurant management team to align culinary offerings with business goals and customer expectations.
Collaborate with suppliers to source high-quality, fresh ingredients.
- **Budget Management**:Assist in the development of budgets related to the kitchen, including food costs, staffing, and equipment.
Monitor and control expenses to ensure financial targets are met.
- **Creative Input**:Stay updated on culinary trends, techniques, and innovations.
Bring creative input to the table, contributing to the evolution of the restaurant's culinary identity.

**Qualifications**:

- Proven experience as an Executive Chef or Chef de Cuisine in a high-volume, upscale restaurant.
- Culinary degree or relevant certification.
- Strong leadership and management skills.
- Excellent knowledge of french culinary techniques, food trends, and ingredient sourcing.
- Understanding of food cost control and budget management.
- Ability to work under pressure in a fast-paced environment.
- Exceptional communication and interpersonal skills.

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