Chef
Summary
Oversee kitchen operations, plan menus, manage staff, and ensure food quality and safety in a Singapore-based restaurant.
-Ensuring that all food is of excellent quality and served in a timely manner.
-Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
-Overseeing all kitchen operations.
-Coordinating kitchen staff, and assisting them as required.
-Taking stock of ingredients and equipment, and placing orders to replenish stock.
-Receiving feedback and making improvements where necessary.
-Monitor food costs and maintain budgetary control
-Maintain a clean and organized kitchen at all times
-Ensure compliance with all health and safety regulations