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Head Chef

2 weeks ago

Singapore Gaia Lifestyle Holdings Pte. Ltd Full time

The restaurant is a specialty grill restaurant in Singapore serving healthy balanced meals that are skillfully prepared and grilled in the kitchen. We offer a premium tasty menu at affordable prices, giving our guests value for money, smokeless-dining and delight to all senses. The setting is a fine-casual dining concept designed with Modern Japanese aesthetics that appeals to all demographics.

The primary role of the Outlet Head Chef is to help and assist the Group Level Head Chef in setting-up, successfully opening and managing a Japanese food concept. In addition to managing the Kitchen Operations Teams and making strategic and administrative decisions, your role also involves suggesting improvements to the menu, training chefs, cost management, and at all times, maintaining top quality standards of kitchen and food hygiene, food quality and presentation.

Key Responsibilities:

- Have an in-depth knowledge of the GAIA Group and its value proposition
- Responsible for successful Japanese brand creation and opening
- Assist Head Chef (Group) in menu creation and planning; create daily and weekly specials, special menu for functions, and determines portions sizes.
- Oversee preparatory work and ensure that all meals leaving the kitchen are consistent in quality and presentation
- Manage and supervise all culinary activities
- Oversee catering events when necessary
- Estimate food consumption and requisite or purchase food ingredients accordingly
- Minimize waste and maximize thorough usage of food through careful ordering, proper and well-organized storage, use of proven recipes and creative use of trimmings
- Actively involved in food and people cost budgeting and management
- Review monthly "Financial Statement" and be aware of the current financial status of the Kitchen Operations Division
- Review monthly "Cost of Goods Sold Percentage" and develop plans to manage the food cost if COGS percentage exceeds the budget
- Review menu pricing at least once a year
- Re-engineer menu at least once a year through review of scatter data and trends
- Create, curate and develop relevant training curriculum and train chefs
- At all times, maintain the highest standards of kitchen and food hygiene

About You:

- At least 5 years of working experience in related field
- Experience in different F&B concepts, particularly in Japanese food concepts will be an advantage
- Proven leadership skills, ability to delegate tasks and motivate staff
- Ability to work well in diverse, dynamic and challenging environments, while maintaining high standards
- Strong interpersonal communication, problem-solving, time management, planning and organisational skills
- Is meticulous and well-organized

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

**Salary**: $3,800.00 - $4,000.00 per month

Schedule:

- Day shift
- Night shift