Head Chef (5 days work week, 44 hrs)

_Bonjour_! We areMERCI MARCEL, a relaxed French social destination bringing dining & shopping experience in unique design spaces. Today we have 6 outlets and we are looking for passionate & driven individuals to join in on Marcel's adventure! As we grow, so do our people.

Be a part of our diverse and extraordinary kitchen team, You bring skills and a customer-centric mentality, and we'll bring the tools and environment you require to ensure consistent and quality food is delivered to our guests from behind the scenes. If youre up for a challenging yet rewarding experience, say hello to us now!

Outlets:

Merci Marcel Club street, Orchard, Tiong Bahru & East Coast

French Fold Telok Ayer & Orchard

• What you get:

5-day work week | 44 hours work week, no split shift

• Salary range: S$4,000 - S$5,000

Benefits: Health insurance, Dental Incentive ($200/year), Monthly Incentive Program (KPI up to $350), Daily Meal Allowance ($7), Staff discount and Referral Incentive Program (up to $400), Welcome & Birthday Vouchers, Classpass membership, Increment upon confirmation & Long Service Incentive

• A dynamic & innovative French Company with audacious ideas to bring new French concepts in Singapore.

A company with values: meritocracy, innovation, responsibility & sincerity

• Opportunities to progress internally

Training: Training & Development and Individualised Career Plan provided

• What you will do:

· Responsible for managing the daily operations in the kitchen, ensuring that food is prepared to the highest standards of quality, taste, and presentation.

· Develop and implement new culinary trends together with team, direct & design plating techniques to ensure excellent customer service and welcoming environment

· Oversee inventory, ordering of food supplies & kitchen equipment to ensure effective use of all resources, budget control and minimise wastages

· Monitor and enforce hygiene work practices to ensure that employees follow standards and regulations

· Managing kitchen staff, including hiring, training and scheduling. Providing guidance and direction to subordinates, including setting performance standards and monitoring performance

· Collaborating with front-of-house staff to ensure a seamless dining experience for customers, actively responding to and handle guest complaints or feedback in a professional manner.

• Skills & Experience:

· Diploma/Cert. in Culinary in recognised institutions or related field

· Min. 5 years working experience in the same capacity

· Knowledge of various cuisines with French culinary techniques and modern trends is a plus

· Excellent kitchen planning skills and good understanding of F&B marketing

· Self-driven, service-oriented, good leadership qualities and have a strong work ethics

· Strong communication and leadership skills

Job Types: Full-time, Part-time

Pay: $4,

• 00 - $6,000.00 per month
  
  Expected hours: 44 per week
  
  Benefits:
• Food allowance

Professional development
Supplemental Pay:

• Performance bonus

Work Location: In person