Head Chef
Summary
Oversee daily kitchen operations, food quality, and staff training in a Singapore-based restaurant, ensuring compliance with safety standards and budget controls.
· Effectively manage the kitchen operations to ensure correct standards and procedures are followed in the daily food preparation
· Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets are adhered through effective control systems
· Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and ensure compliance with all applicable food safety and regulations
· Lead and ensure staff are cross-trained to support successful daily operations
· Work closely with the Executive Chef to determine menu selections and specials and develop new menus recipes as necessary
· Assume duties and responsibilities in the absence of the Executive Chef