Head Chef

Description

A fantastic opportunity awaits a dedicated and skilled culinary professional to take on the role of Head Chef or Sous Chef within the dynamic environment of a leading school catering service in Singapore. This role is central to overseeing the daily operations of the kitchen, guaranteeing the consistent delivery of high-quality and nutritious meals while upholding stringent standards of hygiene and safety. The successful candidate will provide leadership to the kitchen team and collaborate closely with various stakeholders, including the front-of-house staff, cafe supervisor, catering manager, and culinary director, to ensure seamless service delivery.

Responsibilities and Duties

* Take the lead in preparing and cooking food items to ensure they meet high standards of quality and consistency. * Manage the plating and presentation of food in accordance with service guidelines. * Keep a close watch on portion sizes to minimize food waste. * Develop staff schedules and delegate tasks effectively based on operational demands. * Provide hands-on training to kitchen staff and assess their performance. * Maintain the highest levels of hygiene, health, and safety within the kitchen environment. * Monitor stock levels and place necessary orders to ensure sufficient supplies. * Operate within established budget constraints for cost-effective purchasing of ingredients. * Conduct regular checks to track food waste and ensure proper portion control. * Propose and test new recipes to enhance the menu offerings. * Ensure adherence to all relevant policies, including food safety protocols, workplace safety regulations, and sustainability initiatives. * Complete and oversee all required documentation and audits.

Qualifications and Requirements

* Prior experience in catering, institutional food service, or high-volume food production is highly desirable. * Comprehensive understanding of food safety and hygiene principles, HACCP guidelines, and workplace safety regulations. * Proven ability to lead a team, manage multiple tasks simultaneously, and perform effectively under pressure. * Demonstrated competence in kitchen budgeting, cost management, and inventory control. * A positive, proactive, and detail-oriented approach to work. * Comfortable with using basic computer systems for tasks such as reporting and scheduling. * Willingness to work occasional weekends as required by operational needs.

Working Condition

Salary

Basic Salary 2400