Head Chef

The Head Chef will be responsible for leading the kitchen team/outside catering and ensuring the highest standards of food quality and safety. Responsibilities include, but are not limited to:

- ..Culinary Expertise:.. Specialization in French (preferred), Mediterranean, or Western cuisines, with a minimum of 3 years of experience in modern and creative culinary styles.

- ..Culinary Knowledge:.. A deep passion for, and understanding of, French food history, tradition, and culture (preferred).

- ..Leadership:.. Excellent leadership skills with the ability to lead by example and take complete ownership of the restaurant in the absence of the restaurant manager.

- ..Kitchen Management:.. Ability to command and lead a high-volume kitchen while maintaining food safety and responsible for risk management SOP .

- ..Creativity:.. Personal flair for experimentation to modify familiar dishes and create innovative combinations.

- ..Operational Oversight:.. Collaborate closely with management to run daily kitchen operations, including outside catering.

- ..Mise en Place Preparation:.. Efficiently prepare, coach and delegate mise en place as instructed by management, ensuring all ingredients are prepped and ready before cooking.

- ..Consistency and Training:.. Ensure consistency in work performance by overseeing all kitchen staff members, ensuring they have full knowledge of the menu and ingredients, especially regarding allergens.

- ..Inventory Management:.. Maintain/coach proper stock levels to ensure smooth daily restaurant operations.

- ..Food Safety Compliance:.. Ensure proper handling and storage of all food items following First-in-First-out principles in accordance with company standards and Singapore Food Agency sanitation regulations.

- ..Quality Control:.. Consistently monitor food quality and presentation, adhering to standard recipes and portion control practices.

- ..Staff Briefing:.. Brief staff on inspecting food quality upon receipt and signing off on delivery orders according to company policy, including temperature checks during receiving.

- ..Hygiene and Safety:.. Uphold good hygiene, food safety, and personal grooming standards, promoting safety for oneself and colleagues, and applying risk management practices at all times.

..Requirements:..

- ..Profitability Focus:.. Maximize profitability for the outlet through effective kitchen management.

- ..Trend Awareness:.. Display curiosity and a willingness to learn about new culinary trends, providing feedback to drive innovation and enhance profitability for both the company and personal career growth.

- ..Challenge Acceptance:.. Enjoy challenges and remain committed to serving food of the highest quality.

- ..Initiative and Teamwork:.. Exhibit good initiative, be a self-starter, and function effectively as a team player.

- ..Inventory Assistance:.. Assist in conducting monthly inventory for the kitchen and outside catering.

- ..Waste Control:.. Monitor portion sizes and waste control to maintain profit margins.

- ..Additional Duties:.. Perform any other duties as assigned by management (CEO/Directors), the Executive Chef, or the Restaurant Manager.