Chef

2 weeks ago

Singapore TSC61 PTE. LTD. Full time

**JOB DESCRIPTION**:
**Position Overview**:
The Canteen Head Chef is responsible for managing daily kitchen operations, preparing and serving nutritious and hygienic meals, and leading a team of kitchen staff. The role requires balancing quality food preparation with cost control and maintaining food safety standards.

**Key Responsibilities**:

- **Kitchen Operations & Management**
Oversee the day-to-day operation of the canteen kitchen.
Plan and organize meal production according to the menu schedule.
- **Menu Planning**
Create weekly/monthly menus that are cost-effective, balanced, and cater to dietary needs (e.g., vegetarian, diabetic).
Incorporate seasonal ingredients and reduce food waste.
- **Food Preparation & Quality Control**
Supervise and participate in the preparation of meals.
Ensure food quality, taste, and portion control are maintained.
- **Staff Supervision**
Lead and manage kitchen assistants, cooks, and cleaners.
Assign duties, train staff, and ensure performance standards are met.
- **Inventory and Cost Control**
Monitor stock levels and order food, ingredients, and kitchen supplies.
Maintain cost control by minimizing waste and avoiding over-ordering.
- **Hygiene & Safety Compliance**
Enforce strict cleanliness and sanitation practices.
Ensure compliance with food safety regulations (HACCP, local health codes).
- **Customer Satisfaction**
Address feedback from staff or customers using the canteen services.
Adjust meals or service based on feedback and dietary requests.

**Requirement**:
**Education & Certification**:

- Diploma or Certificate in Culinary skill is preferred.
- Food Safety and Hygiene certification (mandatory in most regions).

**Experience**:

- Minimum 5 years of experience in a kitchen, with at least 3 years in a supervisory role.
- Prior experience in institutional or high-volume cooking preferred.

**Skills & Competencies**:

- Strong culinary and organizational skills.
- Leadership and team management abilities.
- Knowledge of portion control, and menu planning.
- Understanding of food safety and sanitation regulations.
- Ability to work under pressure and meet deadlines.

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