Culinary Advisor - Singapore - BABY RASCAL PTE. LTD.

Description

Baby Rascal is looking for a Culinary Advisor

Join Team Rascal and work with people who are passionate about what they do.

**Your Role
Plan and direct food preparation and culinary activities, and ensure promptness, freshness, and quality of dishes.

Ensure that all goals are geared toward exceeding guests' expectations. Participate in long-range planning.

Develop new recipes and menus that are innovative and exciting, yet still within the scope of the company's budget and target audience, from designing new recipes, planning menus, to selecting plate presentations.

Work with the front of house staff to ensure that they are knowledgeable about the dishes they will be serving, and can answer any questions that guests may have.

Implementing hygiene policies and examining equipment for cleanliness.

Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, and monitoring processes and procedures related to safety.

Reviewing staffing levels to meet service, operational, and financial objectives.

Responsible for the selection, training, and development of the personnel within the department; planning, assigning, and directing work: appraising performance; rewarding and disciplining employees; safety; addressing complaints and resolving problems.

Conduct regular taste tests of the dishes being served to ensure that they meet the high standards that have been set.

Monitor the financial performance of the restaurant, making recommendations on ways to cut costs without sacrificing quality.

Keep up to date on trends in the culinary world, and share this knowledge to help the company stay ahead of the competition.

Help the company to develop and implement systems and procedures that will streamline our operations and improve efficiency.

Perform other duties as assigned by management.


Requirements:

Recognised culinary qualification or similar discipline; Culinary school degree/diploma preferred.

Minimum 5 years experience in a professional kitchen, with at least 2 years as a head chef or sous chef,, with an excellent record of kitchen management.

Advanced knowledge of the culinary arts and working knowledge of F&B profession principles and practices, and food safety standards and sanitation regulations.

Perfectionism in sanitation and quality control.

Portfolio of creative, unique dishes.

Expert multitasking ability.

Meticulous with good organizational skills.

Team player with good interpersonal skills.

Exemplary work ethic in a high-pressure environment.

Passion and pride for delighting people with food.


Staff Perks
5 Day work week


Salary Range:
from $8,500

Annual Leave: 7 Days in year one, 14 Days in year two, and 21 Days from year three onwards

Medical Benefits (Upon confirmation)

Late Night Transport - Operations staff who end work after midnight can claim for transport expenses or use the cab charge