Jobs

    Head Chef - Singapore - PHOTOPIA PTE. LTD.

    PHOTOPIA PTE. LTD.
    PHOTOPIA PTE. LTD. Singapore

    3 days ago

    Default job background
    Description
    Roles & Responsibilities

    Responsibilities

    • Provides guidance for all aspects of the kitchen's day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
    • Controls and directs the food preparation process efficiently and professionally
    • Creates meals using new or current culinary inventions or as the business prescribes
    • Approves and polishes dishes before they are delivered and served to customers
    • Produces quality menu that could change seasonally as the business requires
    • Manage, train and educate kitchen workers to be par with the highest possible culinary standards
    • Manages kitchen stocks and ensures minimal wastage
    • Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
    • Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
    • Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
    • Maintains payroll, punctuality and attendance records
    • Follows and strictly implements all food and sanitary rules as well as safety guidelines
    • Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
    • Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
    • If and when necessary, keeps recipe files in excellent condition and up-to-date

    Qualifications & Requirements

    • Associate or Bachelor's Degree in Culinary Arts or Science, Business, or relevant fields
    • At least 5 years of experience as a chef
    • Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
    • Proven ability of kitchen management
    • Strong interpersonal and leadership skills
    • Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
    • Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
    Tell employers what skills you have

    Recipes
    Microsoft Office
    Food Safety
    Cooking
    Raw Materials
    Restaurant Management
    HACCP
    Nutrition
    Excess
    Tenacious
    Staff Management
    Hazard Analysis
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