Chef

5 days ago

Singapore SHAHI MAHARAJA KITCHEN PTE. LTD. Full time

**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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