Chef

6 days ago

Singapore SHAHI MAHARAJA KITCHEN PTE. LTD. Full time $90,000 - $120,000 per year

Chinese Cuisine:

1 Culinary Duties
  • Preparation and Cooking: Plan, prepare, and cook a wide range of authentic and contemporary Chinese dishes, strictly following established recipes and culinary standards.
  • Ingredient Expertise: Select, prep (chop, peel, cut), and manage fresh ingredients, ensuring the highest quality, freshness, and optimal storage.
  • Technique Mastery: Master and execute specific Chinese cooking techniques, such as wok cooking (stir-frying, deep-frying, braising), steaming, boiling, and roasting (e.g., Peking duck, Char Siu).
  • Portion and Presentation: Ensure all dishes are portioned correctly and plated with excellent presentation.
2. Kitchen Operations & Management
  • Workflow Efficiency: Maintain a clean, organized, and stocked workstation ( mise en place ) to ensure efficient food production, especially during peak service hours.
  • Equipment Operation: Safely and efficiently operate and maintain specialized kitchen equipment, particularly the wok range.
  • Inventory & Cost Control: Monitor food stock levels, conduct inventory, place orders with approved suppliers, and actively work to control food costs and minimize waste.
3. Safety, Hygiene, and Standards
  • Food Safety: Strictly adhere to all local food safety, sanitation, and hygiene regulations (e.g., HACCP standards).
  • Quality Control: Constantly monitor the quality, taste, temperature, and appearance of all raw and cooked food products.

Japanese Cuisine:

The Head Chef is the creative and operational leader of the Japanese kitchen, responsible for setting the culinary vision and ensuring its flawless execution.

1. Culinary Leadership & Quality Control
  • Menu Development: Design, create, and refine seasonal menus, often specializing in areas like Sushi, Sashimi, Kaiseki, or Omakase , ensuring a balance of tradition and innovative flair.
  • Ingredient Procurement: Manage the sourcing and selection of high-quality, seasonal ingredients , especially fresh seafood and specialty Japanese produce, often negotiating with suppliers.
  • Preparation and Plating: Oversee all food preparation, ensuring the use of traditional Japanese techniques (e.g., precise knife skills, dashi preparation, rice seasoning) and maintaining exceptional aesthetic standards for plating and presentation.
  • Consistency: Establish and enforce strict recipe standards to ensure consistency in taste, portion, and quality for every dish.
2. Kitchen Management & Operations
  • Team Leadership: Lead, train, mentor, and supervise the kitchen brigade (e.g., Sous Chefs, Sushi Chefs, Line Cooks). Conduct performance evaluations and foster a professional, respectful work culture.
  • Cost Control: Manage the kitchen's budget, including closely monitoring food costs, labor costs, and minimizing waste through effective inventory and portion control.
  • Hygiene & Safety: Ensure strict adherence to all local food safety, sanitation, and hygiene regulations (e.g., HACCP). Maintain a clean, organized, and safe work environment.
  • Coordination: Collaborate with the Restaurant Manager/Management on staffing, promotions, addressing guest feedback, and improving the overall dining experience.

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