Head Chef
External
Thevar · River Valley Conservation Area, SingaporePrepare for this interview
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About the role
Job Descriptions: Oversees the overall operational activities of the kitchen Control and direct food preparation process to maintain high standards and consistency Responsible for hygiene and sanitation of restaurant Checks food preparation, quality and quantity Inform Executive Chef about complaints and improvements to be made Filling out attendance records and rostering for kitchen staff Ensure personal cleanliness of chefs and kitchen Plan orders of equipment or ingredients according to identified shortages Ensure all operational activities adhere to relevant legislations, health and safety regulations and licensing conditions Supervises and checks portion sizes, stations, fridges and perishables. Manage ERP related tasks and responsibilities Carry out any other culinary duties as assigned by Executive Chef or F&B Ops Manager Job Requirements: Possess excellent leadership and management skills Knows local market trends Creative in food preparation and presentation Able to motivate, direct and communicate well with all levels At least 5 year(s) of working experience in the related field is required for this position.
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