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Singapore RICO CATERING PTE. LTD. Full time

**Key Responsibilities**:
**Kitchen Operations & Culinary Standards**:

- Full responsibility for all kitchen operations, ensuring seamless menu planning, food preparation, and presentation to meet client specifications.
- Develop and execute rigorous quality control measures to maintain consistency, portion control, and food cost efficiency.
- Design and enforce strict standard operating procedures (SOPs) to ensure high-quality meal production.
- Implement efficient workflow processes to enhance speed and accuracy in catering operations.

**Food Safety, Hygiene, & Compliance**:

- Ensure the kitchen maintains strict adherence to food safety regulations (HACCP, local health codes, and industry standards) at all times.
- Conduct regular kitchen audits and hygiene inspections to identify and address potential risks.
- Ensure all food handling and storage meet the highest safety and sanitation protocols.

**Financial & Inventory Management**:

- Develop cost-effective strategies to manage food costs, portion control, inventory, and waste reduction without compromising quality.
- Approve vendor selection and procurement to ensure high-quality ingredients at optimal costs.
- Implement strict budget controls and financial reporting mechanisms for kitchen operations.

**Innovation & Industry Trends**:

- Stay ahead of culinary trends, menu innovations, and emerging industry techniques to enhance service offerings.
- Conduct periodic research and development (R&D) initiatives to elevate the company's catering standards.

**Qualifications & Skills**:

- Proven experience as a Head Chef or Executive Chef in a catering or large-scale food service setting.
- Strong leadership, communication, and organizational skills.
- Expertise in diverse cuisines and dietary accommodations.
- Ability to work in a fast-paced environment and manage multiple events simultaneously.
- In-depth knowledge of food safety regulations and kitchen best practices.
- Culinary degree or equivalent experience preferred.
- Minimum 5+ years of experience as a Head Chef in a high-volume commercial or catering kitchen.