Job Responsibilities

You will manage the banquet operations, train kitchen staff on quality food preparation, menu recipe execution, proper sanitary practices, cleaning and food storage procedures
Responsible for presentation and plating techniques (both bento and plated), while being responsible for all facets of multi-unit Food and Beverage kitchen operations, including staffing, menu planning, ordering, vendor monitoring, food production, inventory management, catering, and budgeting.
Manage all major Food & Beverage kitchen operating expenses, set margins, and ensure performance against projections, primarily for central kitchen and catering operations.
Develop creative theme menu concepts for banquets, events, ice sculptures, decorations, and ad hoc special functions.
Inspect, select, and utilise only the freshest ingredients (fruits, vegetables, meats, seafood, and poultry) to maintain the highest food quality standards.
Maintain consistency in food quality, presentation, and delivery standards across all operations
Monitor and evaluate the effectiveness of the kitchen operations through financial performance (P&L) and service standards.
Develop recipes and supporting materials, including recipe cards, descriptions, and visual references.
Ensure strict adherence to sanitation and hygiene standards across all kitchen operations.
Oversee proper storage, temperature control, and stock rotation of food products in compliance with Health, Safety & Environment (HSE) regulations.
Lead and manage kitchen team members, including Chefs, Cooks, and Stewards.
Ensure proper onboarding, orientation, and certification training for new staff, and implement ongoing training and development programmes.
Promote and enforce safe work practices in all kitchen operations.
Support the Director of Culinary in menu engineering and planning across Institutional Catering, Frozen Meals, and Events Catering.
Assist in product development and R&D initiatives, particularly for frozen meals under the FMCG (Fast-Moving Consumer Goods) segment.
Be able and willing to travel across Singapore for ad hoc events and operational support.
Be willing to work on weekends to support Business Continuity Plan (BCP) activations when required.
Foster a growth mindset within the team by encouraging continuous learning, skills development, and openness to feedback and innovation.

Requirements

Associate Culinary Degree or equivalent from a recognised institution will be advantage
Minimum five (5) years of experience as a Management Chef or equivalent combination of education and experience within the institutional Food & Beverage sector
Certified in Food Safety and relevant sanitation standards
Experience in Michelin-starred restaurants will be an added advantage
Strong proficiency in spoken and written English
Proficient in Food & Beverage-related systems and Microsoft Office applications

Interested candidates, do submit your resume in MSWord or contact 62251232

This is in partnership with the Employment and Employability Institute Pte Ltd (e2i).
e2i is the empowering network for workers and employers seeking employment and employability solutions. e2i serves as a bridge between workers and employers, connecting with workers to offer job security through job-matching, career guidance and skills upgrading services, and partnering employers to address their manpower needs through recruitment, training, and job redesign solutions. e2i is a tripartite initiative of the National Trades Union Congress set up to support nation-wide manpower and skills upgrading initiatives.

By applying for this role, you consent to Recruit Haus PDPA and e2i's PDPA.

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