Responsibilities
- Create staff schedules and manage kitchen workflow to optimize operational efficiency
- Design and update menus aligned with the company's concept to attract and retain customers
- Develop new dishes while maintaining signature offerings to enhance the menu variety
- Ensure consistent presentation, taste, and portion sizes for all dishes served
- Maintain strict food hygiene and safety standards to comply with regulations
- Verify that all dishes meet quality expectations before service to uphold customer satisfaction
- Oversee ordering, inventory management, and supplier relationships to control costs and ensure supply availability
- Conduct regular stock checks and perform cost analysis to optimize kitchen expenses
- Manage smooth kitchen operations during service to maintain timely food delivery
- Coordinate with front-of-house teams to ensure seamless customer service
- Resolve kitchen issues, handle complaints, and manage last-minute adjustments effectively
- Ensure compliance with local health regulations in Singapore to maintain legal and safety standards
- Maintain cleanliness and organization of kitchen areas to support a safe working environment
- Uphold brand standards and standard operating procedures (SOPs) consistently
Required competencies and certifications
- Proven experience as a Head Chef
- Leadership and team management skills demonstrated through managing kitchen staff and operations
- Ability to work effectively in a fast-paced environment
- Food safety certification to ensure compliance with hygiene standards
