Job Summary
Ensure all food is of excellent quality and served promptly. Plan menus within budget using seasonal ingredients. Oversee kitchen operations, coordinate and train staff, manage inventory and orders, enforce safety standards, innovate recipes, track industry trends, and improve based on feedback.
Responsibilities
- Menu Development & Innovation: Planning and designing new, seasonal, and consistent menus.
- Operational Management: Overseeing kitchen workflows, ensuring dishes are prepared efficiently and up to standard.
- Financial Control: Managing kitchen budgets, food costs, waste reduction, and purchasing.
- Team Leadership: Hiring, training, mentoring, and scheduling kitchen personnel.
- Health & Safety Compliance: Ensuring the kitchen adheres to food safety regulations (e.g., SFA regulations in Singapore).
- Ingredient Procurement: Selecting, negotiating, and managing relationships with suppliers
