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Head of Culinary

3 weeks ago

Singapore S17 KITCHENS PTE. LTD. Full time

**DESCRIPTION**:
This Position is the Head of Culinary. The Individual is responsible for preparing all food with consistent quality and standards of multiple F&B outlets and cuisine.

The individual leads and oversees all the other cooks, kitchen and operations staffs, and gives the relevant training to them as needed.

**RESPONSIBILITIES**:
1. The Trainee shall control and direct the food preparation process and any other relative activities ranging from menu creation, plating design, kitchen staff management as well as inventory management, in line with the direction of the Company

2. The Trainee shall focus on establishing excellent standards of food quality and production, the incumbent acts as a controller in assuring consistency of all the products that leave the kitchen. The Head Chef should hold regular meetings with staff to discuss food quality and production

3. The Trainee shall come up with solutions to maximise revenue opportunities through competitive pricing of F&B products and services.

4.The Trainee should be responsible in decision making for all Operation related matters within the Operation Team and have full discretion to implement any new strategies or programmes to increase efficiency and productivity

5. The Trainee shall be fully in charge of hiring, managing and training kitchen staff, and oversee the work of subordinates. The Trainee shall estimate staff’s workload and compensations.

6. The Trainee shall construct menus with new or existing culinary creations ensuring the variety and quality of the servings, Plan orders of equipment or ingredients according to identified shortages.

**SKILLS AND COMPETENCIES REQUIRED**:
1. Take charge of all kitchen related activities

2. Establishing excellent standards of food quality and production

3. Increase competitivity in the Food and Beverage industry

4. Taking full responsibility in good decision making in all Operations related matters

5. Managing People, as well as maintaining good client relationship and confidence

6. Up-to-date with culinary trends and optimized kitchen processes