CHEF
Summary
Oversee kitchen operations, plan menus, manage inventory and costs, and ensure food quality and safety in a Singapore-based restaurant.
Job Description & Requirements
Key Responsibilities:
* In charge oversee kitchen operations and staff
* In charge to plan menus and ensure food quality and presentation
* Manage inventory, food costs, and supplier relations
* Monitor the kitchen’s financial performance, maintaining a balance between quality and cost-efficiency
* Customize menus for specific client requests
* Enforce health and safety standards
Requirements:
* Proven experience as a chef and kitchen leader in the Food & Beverage industry
* Strong organizational and leadership skills
* Passion for food and customer satisfaction
* Excellent verbal and written communication