Job Summary
The Chef is responsible for overseeing the daily kitchen operations, ensuring the consistent delivery of high-quality Italian cuisine in accordance with the restaurant's standards. The role includes food preparation, kitchen supervision, food cost control, hygiene compliance, inventory management, and maintaining efficient kitchen operations.
Key Responsibilities
1. Food Preparation & Service Delivery
- Prepare, cook, and present Italian dishes according to the restaurant's recipes and presentation standards.
- Ensure all menu items are prepared consistently and served in a timely manner.
- Maintain readiness for peak service periods and coordinate smooth kitchen operations during service hours.
- Ensure proper food storage, handling, and preparation in compliance with food safety regulations and company standards.
- Monitor food quality and presentation before dishes are served to customers.
- Handle customer feedback or returned dishes promptly and professionally.
- Assist in menu planning, seasonal specials, and recipe improvements where required.
2. Food Cost & Inventory Control
- Achieve and maintain targeted food cost and gross profit margins.
- Monitor portion control to prevent over-portioning and unnecessary wastage.
- Order food supplies and kitchen inventory according to operational needs and budget requirements.
- Check quality of incoming supplies and return sub-standard goods to suppliers when necessary.
- Monitor stock levels daily, weekly, and monthly to avoid shortages or losses.
- Record and report food wastage and take corrective actions to minimize losses.
3. Kitchen Operations & Standards
- Ensure the kitchen is clean, organized, and maintained in a hygienic condition at all times.
- Ensure all cleaning schedules and kitchen maintenance routines are properly followed and documented.
- Maintain compliance with Singapore food hygiene and workplace safety regulations.
- Ensure all kitchen staff comply with uniform, grooming, and personal hygiene standards.
- Ensure the kitchen is adequately stocked with all necessary ingredients and supplies for daily operations.
- Maintain consistency in food quality, taste, and presentation standards.
4. Team Leadership & Training
- Supervise and guide kitchen staff in daily operations.
- Train kitchen staff on recipe specifications, cooking techniques, portion control, and food cost awareness.
- Foster teamwork, discipline, and a positive working environment within the kitchen.
- Coordinate effectively with service staff to ensure smooth service operations.
- Attend meetings and training sessions as required by management.
Key Skills& Competencies
- Strong knowledge of Italian cuisine and kitchen operations.
- Ability to manage food costs and maintain profit margins.
- Strong leadership and team management skills.
- Good understanding of food hygiene and safety standards in Singapore.
- Ability to work efficiently under pressure in a fast-paced environment.
- Strong organizational and time management skills.
- Attention to detail and commitment to quality.
Requirements
- Relevant culinary qualification preferred.
- Minimum relevant experience in an Italian restaurant or similar establishment preferred.
- Food Hygiene Certificate preferred.
- Willing to work on weekends and Public Holidays.
