The Head Chef will be responsible for handling all food-related concerns and taking care of all food preparation needs at restaurants.
Job Responsibilities:
- Responsible for the creation, preparation and presentation of Japanese Fusion cuisine while ensuring consistency in quality and taste
- Oversee the overall operations and management of the kitchen, ensuring smooth day-to-day operations
- Lead and supervise a kitchen team of approximately four employees, providing coaching, guidance and performance management to ensure operational excellence
- Plan, develop and execute new menu offerings, including recipe research & development, food costing, plating, food photography and seasonal promotions
- Demonstrate advanced butchery and fish preparation skills, including the ability to break down whole tuna and salmon into sashimi-grade portions with precision and minimal wastage
- Possess excellent knife skills and maintain high standards in food preparation, portioning and presentation
- Ensure all food handling, storage, sanitation and hygiene practices comply with NEA food safety regulations and company SOPs
- Ensure all food served meets the company's quality, consistency, portion control and presentation standards
- Liaise with suppliers on procurement, negotiate purchases where appropriate and maintain strong supplier relationships
- . Verify that all incoming ingredients and supplies meet quality standards and are properly stored using FIFO inventory practices
- Monitor inventory levels, minimise food wastage and maintain budgeted food cost targets
- Plan manpower schedules effectively to optimise productivity while controlling labour costs
- Conduct routine inspections of kitchen cleanliness, food safety, equipment maintenance, inventory management and operational compliance
- Accountable for kitchen budget, food cost control, inventory accuracy and overall operational performance
- Lead recruitment for kitchen staff and coordinate onboarding, appointment documentation and uniform arrangements with Corporate HR
- Foster a positive kitchen culture by working closely with management and team members to achieve operational excellence
- Be approachable and customer-oriented by interacting with guests, building rapport, gathering feedback and enhancing the overall dining experience
- Overall person-in-charge of the kitchen, ensuring service standards, food quality, team performance and operational efficiency are consistently maintained
- Perform any other duties or projects as assigned by Management
Job Requirements:
- Extensive experience in Japanese cuisine, particularly sashimi preparation and premium seafood handling
- Proven ability to butcher large whole tuna and salmon with precision
- Exceptional knife handling and food preparation skills
- Strong leadership experience managing a kitchen team of at least four staff
- Good understanding of food costing, inventory management and labour scheduling
- Customer-focused with strong interpersonal and communication skills
- Passionate about innovation, menu development and delivering exceptional dining experiences
Others:
- Location: Central
- Working Hours: 5.5 days (Mon to Fri, Sat half day)
- Annual Leave: 14 days
- Salary: $6,000 to $7,000
Interested candidates who wish to apply for the advertised position, please click on Apply. We regret that only shortlisted candidates will be notified.
Vault Personnel Pte. Ltd.
UEN202026390C | EA License No. 20C0275 | R23115268 Tan Li Yen
