Job Description

TSH Corporation Limited specialises in offering and distributing the epitome of premium whiskies, cocktails and spirits. Our portfolio comprises nine distinctive concepts: Quaich Bar Collector, Quaich Bar Avant-garde, Quaich Bar Wanderlust, The Other Room, Signature Reserve, Capitol Cigar & Whisky Lounge, The Auld Alliance, The Whisky Store and Whisky Journey. This December, Signature Reserve will collaborate with FOC Restaurant on an exciting new concept that brings together the world of whisky and Catalan cuisine, creating yet another distinctive and elevated hospitality experience within our growing portfolio.

As we continue to expand our portfolio and strengthen our presence in the industry, we are seeking passionate, committed and service-oriented individuals to join our team. This is an exciting opportunity for those looking to grow their careers within the premium spirits and hospitality industry and be part of a growing organisation that continues to evolve and introduce new concepts and experiences for its consumers.

General Duties & Responsibilities:

Lead, supervise, and manage the kitchen team to ensure smooth daily operations.
Plan and prepare menus in accordance with the restaurant's concept, standards, and customer expectations.
Support new menu launches, events, promotions, and special functions by planning manpower, preparation, ingredients and kitchen requirements.
Stay updated on culinary trends and customer preferences to ensure competitiveness and relevance.
Monitor food quality, portion sizes, taste, presentation, and freshness.
Manage kitchen preparation, cooking, and service as required.
Train, coach, and develop kitchen staff to maintain high standards of performance.
Prepare staff schedules and allocate kitchen duties effectively.
Handle customer feedback relating to food quality and take corrective action where necessary.
Coordinate closely with the Outlet Manager and service team to ensure smooth operations
Maintain a professional, positive, and team-oriented working environment within the kitchen.
Monitor inventory levels and coordinate with the relevant team on ordering, receiving, storage, and replenishment of food supplies.
Ensure all ingredients are properly stored, labelled, dated and rotated according to food safety requirements.
Monitor equipment and report maintenance or repair requirements promptly.
Maintain a clean, organized, and efficient kitchen environment to meet HACCP standards.
Create and update standard operating procedures (SOPs), recipes and plating guides for the team.
Implement safety protocols to prevent kitchen accidents, burns, and injuries.
Any other duties may be assigned from time to time.

Staff Benefits:

Annual Leave
Medical and Hospitalisation Leave
Maternity, Paternity and Childcare Leave
Compassionate Leave
Marriage Leave
Medical & Dental Benefits
Insurance Coverage

Job Requirements:

At least 3 to 5 years of experience as a Head Chef or Senior Sous Chef.
Valid Food Safety Course Level 3 or 4 certification.
Proficiency in menu costing, inventory and Excel.
Strong leadership, communication, and team management skills.
Strong knowledge of food preparation, cooking techniques, and kitchen operations.
Good understanding of food hygiene and safety requirements.
Creative and passionate about food and culinary development.
Able to work in a fast-paced working environment.
Attention to detail is essential.
Able to do shift work.
Flexible with work hours, including weekends and public holidays.
Physically fit and able to stand for long hours.