Chef de Cuisine

Description

Are you a seasoned culinary leader with a passion for both Asian and Western cuisines? We are seeking a dedicated Chef de Cuisine to play a pivotal role in overseeing our kitchen operations in a renowned hospitality setting. This hands-on position requires a professional who can lead by example, ensure high standards of quality and hygiene, and actively contribute to menu development. If you have solid experience in a busy all-day-dining environment and a flair for innovation, we invite you to lead our team and elevate our culinary offerings. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

* Culinary Leadership: Assist senior culinary management in overseeing the kitchen, ensuring a positive work environment and strong employee relations. Guide the team in decision-making and judgment. * Team Management: Train and develop kitchen staff, ensuring maximum compliance with policies and procedures. Be responsible for the labour budget and control manpower distribution. * Quality & Standards: Consistently produce high-quality, fresh, and safe food, and ensure all quality, hygiene, and cost standards are met or exceeded. * Menu Innovation: Create and develop new dishes and recipes, keeping up with the latest market trends. Assist in menu implementation and food promotions. * Financial Oversight: Be responsible for overall food cost, kitchen supplies, and energy costs. Assist in finding ways to improve food costs through strategic purchasing. * Operational Management: Ensure daily briefings and operational action points are followed. Conduct detailed checks of the entire kitchen during service periods and assist with preparing daily and weekly market lists.

Qualifications and Requirements

* Minimum of 3 years of experience in a culinary management role within the hospitality sector. * Proven experience in a busy all-day-dining environment with expertise in both Asian (including local classical dishes) and Western cuisines. * Ability to develop test recipes and food preparation techniques. * Working knowledge of Excel, Microsoft Word, and PowerPoint. * Knowledge of recipe costing process and food inventory. * Must possess excellent communication skills and a strong focus on teamwork and customer service. * Knowledge of sanitation standards and ServSafe certification is a plus.

Working Condition

Working hours

Standard full-time hours, with flexibility required to accommodate a dynamic hospitality environment.