Head Chef
Summary
Oversee kitchen operations, menu development, and staff management in a high-volume hospitality setting, ensuring food quality, cost control, and compliance with safety standards.
Responsibilities
- Oversee the day-to-day operations of the kitchen to ensure smooth and efficient service.
- Plan, develop, and enhance menu offerings based on business and customer needs.
- Monitor food costs, control inventory, and minimize wastage to maintain profitability.
- Ensure all dishes meet established quality, presentation, and consistency standards.
- Lead, train, coach, and mentor kitchen staff to foster a high-performing team.
- Enforce food safety, hygiene, and sanitation standards in compliance with regulations.
- Plan and manage kitchen staffing, work schedules, and manpower allocation to support operational requirements.
Requirements:
- Proven experience as a Head Chef or Executive Chef in a high-volume kitchen
- Strong knowledge of kitchen management, food costing, and menu planning
- Expertise in [specific cuisine, if applicable, e.g., Asian, Western, Fusion]
- Culinary certifications(e.g., WSQ, HACCP, Culinary Arts Diploma) are highly preferred
- Excellent leadership and team management skills
- Creativity and passion for delivering exceptional culinary experiences.
- Ability to work under pressure and manage multiple priorities effectively
- Prior experience in the hotel or hospitality industry is preferred.
- Willingness to work on weekends, and public holidays as required.
Working location:
Central
Workinghours:
44 hours per week
For more information or interested candidates,please reach out via WhatsApp to 96303439 or [email protected].
EA License No. : 22C0937
EA Personnel No. : R23118390 (Gwen Lim)