Head Chef

**Company Introduction**:
The Lo & Behold Group is a hospitality company that creates, owns and operates a series of timeless, thought-provoking concepts, each with a unique story and a distinct perspective on the cultural-culinary landscape. While each has a personality of its own, the properties are united by a carefully considered sense of place, purpose, pioneering design and above all, a commitment to creating awesome experiences for all who walk through our doors - employees, partners and customers alike.

Our multi-award-winning properties currently include Loof, OverEasy Fullerton, Tanjong Beach Club, Extra Virgin Pizza, Claudine, Odette, The Warehouse Hotel, Po, Le Bon Funk, and Esora. We have an exciting pipeline of projects for the year ahead.

We are an established company with an impressive track record, yet we remain young at heart and maintain a strong entrepreneurial spirit that constantly challenges the status quo as we continue to expand.**
Overview**:
Tanjong Beach Club was conceived to celebrate our tropical weather and foster a local beach culture. The restaurant, bar, club and retail space sits on Singapore’s best strip of sand in Sentosa, providing an urban getaway where beach-goers retreat to savour coastal cuisine and artisanal cocktails while lounging on daybeds by the pool or relaxing indoors. The experience is enhanced by panoramic views of the sea and underscored by upbeat music. The Beach Shop retails carefully curated products and house-branded merchandise, advocating an idyllic beach life.

Reporting to General Manager, the Head Chef is to provide leadership, technical advice and hands on support to the kitchen staff on all matters relating to food production, recipe standardization, menu development, kitchen operations and costing at the venue.

Key areas of focus - include but are not limited to:
Culinary Operations
- Oversee daily food service operation and maintain food quality and consistency on a day-to-day basis, including preparation of food, developing recipes and determining serving sizes to ensure consistent quality and presentation
- Train and provide specific guidelines and exacting standards on how to prepare each menu item
- Review menus and analyze recipes to determine food, labour, and overhead costs, and assigning suggested prices to menu items. Develop menus for daily operations and special events as needed
- Coordinate with local management to ensure that sanitation and safety standards are observed and comply with local regulations
- Oversee basic kitchen operations including purchasing food and supplies, tracking sales and costs, monitoring labour and scheduling, and maintaining daily, weekly and monthly budgets
- Present tastings as part of the creation of new products and continuous improvement of existing products and cost reduction in order to evaluate results and achieve target product profile
- Hire, train and supervise cooks and other kitchen personnel to ensure that these workers know how to gather food supplies, operate equipment and assemble orders
- Provide accurate collation of information towards ingredient, recipe and finished product standardization and costings
- Maintain awareness of industry trends, consumer requirements and the availability of novel ingredients and processing aids

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 General Manager

What we’re looking for:

- Minimum 5 years of kitchen experience with 3 years in a managerial capacity
- Forward thinking and business savvy
- Ability to organise and plan workload for self and others
- Ability to control budget and work with figures
- Ability to work under pressure and make quick decisions
- High standard of cleanliness and hygiene
- Ability to deal calmly with unexpected situations and crisis
- Excellent communication and interpersonal skills
- Proficient in MS Office / Excel

**Benefits**:

- Profit Sharing
- Employee Dining Discounts across the Group
- Medical and Insurance Coverage
- Direct transport in to restaurant from Harbourfront MRT
- 5 day work week