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- R&D & set up menu are pre-requisites of a Head Chef.
- Manage and supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers under your charge.
- Supervise assigned commodities are completed with standards set inclusive of machine/equipment maintenance, stock deliveries, cleanliness, quality of food and set-up for daily operations/events.
- To constantly involved in all phases of the daily operation requirements.
- Responsible for proper efficiency and profitable functioning of the assigned kitchen and to ensure expenses/purchases are within budget limits.
- Attend weekly management meeting.
- Demonstrate new cooking techniques and new equipment to cooking staff.
- Update menu recipe cards and menu planning for promotion.
- Monitor staff schedules, transfers, overtime, annual and statutory holiday.
- Train and develop junior chefs.
- Adheres to rules and regulations set by the higher Management.
- Monitor and maintain stock levels to reduce wastage, food costing is a critical component of a Head Chef SOP.
- Monitor staff roster, transfers, overtime, annual and statutory holidays and supervise staff appraisals.
- Ensure that food handling and hygiene regulations are followed in accordance with SFA & other governmental regulations & compliance.
- Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management or equivalent.
- At least 5 Year(s) of working experience in the related field is required for this position.
- Required Skill(s): Culinary
- Preferably Manager specialized in Food/Beverage/Restaurant Service or equivalent.
- Must have completed Basic Food Hygiene course
Executive Chef - Singapur, Singapore - HAO mart
HAO mart
Singapur, Singapore
1 month ago
Description
Job Responsibilities
Skills / Requirements