Senior Chef

2 weeks ago

Singapore KEEFTHEBEEF PRIVATE LIMITED Full time $90,000 - $120,000 per year

Keef the Beef is one of Singapore's home-grown restaurant for quality steak dinners. Founded by Keith and his wife Jeanne during the COVID pandemic lockdown, it began as a passion project in their kitchen before moving to a modest outlet in a residential neighbourhood and eventually expanding into a full-fledged restaurant serving a range steak. From USDA, Australian, New Zealand and Argentinian steak cuts.

Keef the Beef's signature dish "The PL" was inspired by the legendary Peter Luger-style butter broiled steak cooked at high temperature. The occurring maillard reaction* sweetens the steak and creates the multi-dimensional flavour.

Work Location: 2A Rochester Park, Singapore minutes walk from Buonavista MRT)

DUTIES & RESPONSIBILITIES

SENIOR CHEF

As a Senior Chef, you are not just cooking , but also leading and managing a team . Your responsibilities include:

  • Menu planning and development - creating new dishes and improving existing ones.
  • Kitchen operations management – ensuring smooth workflow, timing, and quality.
  • Staff supervision and mentorship – training junior chefs, assigning tasks, and monitoring performance.
  • Takes care of daily food preparation and duties assigned to meet the standard and the quality set by the Restaurant.
  • Coordinates daily tasks with Chef and Kitchen Assistant
  • Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
  • Ensure that the production, preparation and presentation of food are of the highest quality at all times.
  • Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
  • Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
  • Full awareness of all menu items, their recipes, methods of production and presentation standards.
  • Follows good preservation standards for the proper handling of all food products at the right temperature.
  • Operate and maintain all department equipment and reporting of malfunctioning.
  • Ensure effective communication between staff by maintaining a secure and friendly working environment.
  • Establishing and maintaining effective inter-departmental working relationships.
  • Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
  • Personally responsible for hygiene, safety and correct use of equipment and utensils.
  • Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
  • Carry out any other duties as required by management.

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