Senior Culinary Team Leader

3 days ago


North Bridge Road, Singapore Alice Boulangerie Full time

**Job Summary**

**Company Culture and Benefits**

Work Schedule: 6 working days per week with 6 days off in a month.

No Split Shifts: Enjoy a balanced work-life schedule with no split shifts.

Friendly Environment: Work in a fun and friendly environment.

Meals Provided: Food will be provided.

Competitive Salary: Pay range of $3,500.00 - $3,800.00 per month.

**Responsibilities and Duties**

Lead and Manage: Oversee a culinary team, effectively communicating responsibilities to ensure clarity in expectations.

Training and Development: Provide training, coaching, and support to new and existing culinary team members.

Daily Operations: Handle day-to-day operations and mise en place, ensuring smooth kitchen workflow.

Standard Operating Procedures: Create and maintain SOPs to ensure food consistency and quality.

Inventory Management: Handle ordering of food for savory menu items and oversee food inventory, quality, ordering, and pricing.

Research and Development: Contribute to R&D projects that align with the restaurant concept.

Quality Control: Supervise and monitor food standards in the kitchen, performing quality control.

Event Support: Assist in plating up special event meals as assigned.

Hygiene and Cleanliness: Maintain basic kitchen hygiene and personal hygiene, ensuring cleanliness in food preparation and cooking areas.

Menu Execution: Skillfully prepare and execute all menu items during operation.

Ingredient Preparation: Prepare ingredients and products according to established standards.

Support Savory Creations: Support savory creations for bread and viennoiseries for retail.

Staff Meals: Cook and provide staff meals for the whole team.

Organization: Organize and store raw materials and finished goods.

Coordination: Coordinate with the service team and other departments on kitchen and customer requirements.

Software Proficiency: Use software systems to input ingredient usage, wastage, and ordering.

Housekeeping: Conduct daily housekeeping to ensure the kitchen area is neat, tidy, and clean.

Ad-hoc Duties: Perform any other ad-hoc duties assigned by the company or team leader.

**Experience: Minimum of 6 years of relevant experience in Western cuisine.**

Communication: Must be able to communicate well with team members.

Reporting and Costing: Able to report on food wastages and understand basic costing of food ingredients for the menu.

Certification: Preferably holds a recognized Basic Food Hygiene certification.

Food Safety: Knowledge of food safety and hygiene practices in food handling.

Availability: Able to work weekends and public holidays.

Interest please call 80563130 for more information

**Job Types**: Full-time, Permanent

Pay: $3,500.00 - $3,800.00 per month

**Benefits**:

- Employee discount
- Food provided

Schedule:

- Day shift
- Holidays
- Weekend availability

Supplemental Pay:

- Performance bonus

Work Location: In person



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