Head Chef
Summary
Oversee daily kitchen operations, supervise staff, and ensure food quality, hygiene, and safety standards in a Singapore-based restaurant.
KeyResponsibilities
1. Kitchen Supervision & Food Preparation
- Oversee the kitchen team during daily operations to ensure timely and efficient food preparation.
- Ensure all dishes are prepared according to established recipes and presentation standards.
- Monitor portion control and consistency across all kitchen stations.
- Support the Deputy Executive Chef in implementing menus and kitchen procedures.
2. Staff Coordination & Support
- Assign duties and assist in organizing kitchen workflows for smooth service.
- Guided and supported junior chefs and cooks in executing tasks accurately.
- Help onboard new kitchen staff by demonstrating preparation and safety standards.
3.Hygiene & Food Safety
- Maintain cleanliness and organization of the kitchen area.
- Ensure compliance with hygiene, food handling, and safety standards as per local regulations.
- Report any maintenance issues or equipment malfunctions promptly.
4.Stock Handling & Waste Reduction
- Assist with daily stock checks and ensure proper storage of ingredients.
- Monitor food usage and help minimize waste through efficient preparation practices.
- Support inventory management byinforming senior chefs of stock levels and replenishment needs.
5. Communication & Collaboration
- Communicate effectively with service staff and other departments to ensure seamless service.
- Report any issues or challenges in the kitchen to the Deputy Executive Chef.
- Contribute ideas for improving kitchen operations and dish presentation when appropriate.