Head Chef (Central Kitchen, Pandan Loop)

Description

We are seeking a driven and innovative Culinary Operations Leader to join our dynamic team in Singapore. This individual will spearhead our central kitchen operations, ensuring exceptional food quality and efficiency. In a rapidly evolving food technology environment, this role demands a professional with a strong culinary background, a proactive approach to improvement, and the ability to thrive in a startup setting. The ideal candidate will guide a team of culinary professionals to deliver top-tier food, optimize profitability, and uphold stringent food safety and hygiene standards.

Responsibilities and Duties

* Oversee all facets of the central kitchen's day-to-day activities, guaranteeing that production goals and product excellence are consistently achieved. * Develop and enforce new operational procedures and food production standards, while also managing production schedules. * Analyze production and quality challenges, propose effective solutions, and implement strategies to minimize waste. * Direct staff to maintain high standards in portion control and overall production output. * Manage inventory and procure supplies, ensuring optimal stock levels while reducing waste and spoilage. * Accurately calculate food costs and establish standard operating procedures for uniform food preparation and delivery. * Implement portion control strategies to reduce waste and maximize profitability. * Engage with suppliers to negotiate pricing and source premium ingredients. * Monitor market trends to optimize ingredient quality and availability. * Conduct frequent quality checks to confirm that food meets company criteria for taste, temperature, and presentation. * Coordinate food production schedules, inventory management, and quality control processes. * Ensure that the kitchen, equipment, and workstations maintain impeccable cleanliness in accordance with hygiene regulations. * Monitor and manage the central kitchen's financial performance, including profit and loss. * Implement cost-saving measures, adhere to budget limitations, and enhance revenue streams. * Analyze financial data and operational metrics to pinpoint areas for improvement.

Qualifications and Requirements

* A minimum of five years of relevant experience in catering, banqueting, or a production kitchen environment is essential. * A recognized culinary qualification or related academic background is required. * Demonstrated expertise in menu planning and food costing. * A genuine passion for food product development and a creative culinary mindset. * The ability to perform effectively under pressure in a fast-paced, dynamic, and challenging work environment. * Exceptional attention to detail with strong organizational and planning capabilities. * Outstanding leadership and supervisory skills. * A collaborative team player with excellent communication and interpersonal abilities. * Possession of a valid Food Hygiene and Safety Certificate. * Ability to begin employment on short notice.

Working Condition

Salary

Basic Salary 5000