Head Chef

About Company

Our client is a newly opened restaurant located in a 4-star hotel at Central of Singapore. With a head chef from Tokyo, Japan, they are offering wonderful Japanese and French fusion cuisine.

Job Description

1. Menu planning: Create menus that are appealing and meet culinary standards.
2. Food preparation: Oversee the preparation process and ensure dishes are presented in a standardized way.
3. Staff management: Hire, train, and supervise cooks and other kitchen staff.
4. Inventory control: Order food and supplies, and monitor inventory levels.
5. Quality assurance: Taste dishes before they go out to customers, and approve dishes for service.
6. Sanitation: Monitor sanitation practices and ensure compliance with safety and hygiene standards.
7. Budget management: Manage the kitchen's budget and estimate staff workload and compensation.
8. Equipment maintenance: Inspect equipment for cleanliness and functionality, and arrange for repairs when needed.

Job Requirements

1. Possess at least 5 years of Japanese or French cuisine cooking experience.
2. Possess working experience in High-end Japanese Izakaya is welcomed too.
3. Able to work on weekends and Public Holidays.
4. Good team player and self-motivated.

Compensation

1. Working Location: 3 mins walking distance from MRT Chinatown.
2. Working hours: 8am - 9pm.
3. Working days: 5 days/week.
4. Meal allowance provided.
5. Annual Leave, Medical Leave, Opportunities for career advancement.
6. The opportunity to work in a prestigious 4-star hotel setting.
7. Starting with 11 days of AL.