Cluster Head Chef

Our client is an influential restaurant group in Singapore. They are looking for a **Cluster Head Chef** to join their team.

**Job Summary**:

- Responsible for overall cluster culinary operations
- Responsible for ensuring cluster culinary profitability and productivity
- Responsible for proper costing of food preparation and submit cost proposal
- Responsible for the quality of all food leaving the kitchen
- Responsible for food and culinary purchase, wastage and inventory
- Responsible for kitchen equipment and tools purchase, repairs and regular maintenance
- Responsible for recruiting, training and developing culinary staff
- Ensure that all food preparation is in accordance with food safety regulatory guideline
- Ensure Workplace Safety standards are adhered to

**Key Responsibilities**:

- Culinary Operations_
- Lead and manage the culinary team to plan, prepare and serve food to our guests according to the concept and set standards
- Develop, implement and update Standard Operating Procedures, guidelines, grooming and hygiene standards, recipes, costing and plating guides in compliance to legislative guidelines and/or best-in-class standards
- Direct and co-ordinate all food preparation and production activities in the kitchens
- Ensure consistency of quality in selection of ingredients and food products, and regularly evaluate partnerships with suppliers
- Lead in innovating, developing and updating menus where appropriate, to reflect changes in trends and/or preferences
- Supports kitchen food and disposable inventory / stock management and assists in resolving issues. Monitors stock ordering by venue management and help maintain par levels
- Monitors and oversees the weekly roster for culinary management and oversees the planning of staff rostering to promote productivity, minimize labour cost while maintaining best staffing balance
- Participate in daily venue pre-internal memos, company / marketing update, station plan, sales and any other operational update
- Ensure all culinary staff are basic hygiene certified, with at least 1 hygiene officer in each venue
- Ensure there are trained first aiders and fire wardens in culinary team for each venue
- Ensure all staff are aware of fire escape route and SOP in case of emergency
- Improve and maintaining a culinary training program for all new staff / ongoing mentorship and training for existing staff for the cluster
- Creating and implementing culinary training strategies for the cluster
- Review and improve on operating costs to ensure profitability while exceeding guest satisfaction. These includes purchasing (operating goods and equipment), outsourcing of certain items for labour/space savings, maintenance, utilities and payroll
- Responsible for kitchen equipment and property management / maintenance
- Recommend and advise Senior Management on established goals, objectives and policies relating to the activities of all kitchens
- Finance & Administration_
- Attend and contribute in all required meetings and project teams
- Co-develop annual business plans, departmental budget and forecasts and capital expenditure plans, together with the Group Executive Chef / Senior Management Team
- The Chef should work his/her administrative responsibilities around his/her operations duties. The individual should be focused on participating in operations during the key operating hours and must refrain from working on his/her laptop or doing any paperwork at the service area.
- Staff Engagement_
- Recruit, select, drive and develop the culinary team
- Supervise culinary team in the performance of their duties in accordance with the policies and procedures and applicable laws
- Delegate appropriate duties and responsibilities to the team with sufficient resources and equipment
- Work with venue management on team development and yearly appraisal
- Schedule and lead monthly 1-1 check in with team members
- Promote a culture of high performance and continuous improvement that values learning and a commitment to quality
- Contribute to make the company the preferred hospitality workplace in Singapore
- New Opening for the Cluster - Work closely with Group Executive Chef_
- Assist in due diligence on site survey based on kitchen planning and provision for new site
- Responsible for Kitchen set up budgeting and planning
- Responsible for Culinary manpower budgeting, planning, recruitment and hiring
- Work on pre-opening culinary countdown schedule
- Work closely with Training Department on Culinary team orientation and training
- Work closely with Group Executive Chef in setting up and implementing culinary SOPs and best practices
- Responsible for menu planning and costing
- Based in new opening till business and operations stabilize (at least 3-6 months or till stabilized)

**Requirement**:

- Experience in Italian cuisine, specialize in pizza & pasta would be advantageous.
- At least 3 years’ experience in head chef
- Experience in managing 4-6 outlets would