HEAD CHEF

3XG PTE. LTD.
Singapore
SGD 20,000 - 60,000
Job description

Job Description

  1. Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
  2. Controls and directs the food preparation process efficiently and professionally
  3. Creates meals using new or current culinary inventions or as the business prescribes
  4. Approves and polishes dishes before they are delivered and served to customers
  5. Produces quality menu that could change seasonally as the business requires
  6. Places equipment, tools or ingredient orders in response to possible detected shortfalls
  7. When required, makes arrangements for repairs of cooking equipment
  8. Hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
  9. Manages kitchen stocks and ensures minimal wastage
  10. Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
  11. Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
  12. Supervises his/her subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome
  13. Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
  14. Calculate the workload and remuneration of kitchen staff
  15. Trains kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process
  16. Maintains payroll, punctuality and attendance records
  17. Follows and strictly implements all food and sanitary rules as well as safety guidelines
  18. Encourages coworkers to cooperate and respect one another, motivates team work
  19. Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
  20. Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management
  21. Prepares duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
  22. Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays
  23. Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
  24. If and when necessary, keeps recipe files in excellent condition and up-to-date
  25. Undertakes any other duties and ad hoc related roles as the business requires

Qualifications

  1. Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
  2. Five (5) to ten (7) years of experience as a chef
  3. Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
  4. Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
  5. Proven ability of kitchen management
  6. Strong interpersonal and leadership skills
  7. Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
  8. Able to grasp business requirements and processes
  9. Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
  10. Service oriented, meticulous, attention to detail
  11. Good communication skills
  12. Team player
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