Lead culinary operations by managing menu development, kitchen team performance, and cost control to deliver exceptional dining experiences aligned with the restaurant's concept and financial goals.
Responsibilities
- Develop creative and appealing menus that align with the restaurant's concept to enhance branding and drive sales growth
- Collaborate with the Executive Chef to strategize pricing and maximize revenue from food and beverage offerings
- Manage menu creation, plating design, and inventory control to ensure operational efficiency and quality consistency
- Establish and uphold rigorous food quality and production standards to maintain consistency across all dishes
- Implement cost-control measures to minimize food expenses while preserving quality ensure accurate financial reporting
- Enforce kitchen rules and procedures to maintain compliance with operational standards and safety regulations
- Maintain the highest standards of kitchen and food hygiene to ensure a safe and sanitary environment
- Coordinate with front-of-house staff to ensure timely and efficient delivery of dishes, enhancing guest satisfaction
- Engage with customers to address concerns and special requests, ensuring exceptional food and service quality
- Oversee kitchen team operations including work schedule planning, cost control, and performance management
- Guide and train chefs by identifying ongoing training needs and fostering professional development
- Conduct interviews, performance appraisals, and coaching sessions to build a high-performing culinary team
- Adapt to flexible work hours including shifts, split shifts, weekends, and public holidays to meet operational demands
- Perform additional duties as assigned to support restaurant success
- Any other duties as assigned
Preferred competencies and qualifications
- Skills Certificate in Culinary Arts, Restaurant Management, or Operations
- Minimum 10 years of relevant culinary experience, preferably including team management
- Comprehensive knowledge of culinary specialties and general kitchen functions
- Experience in preopening teams is advantageous
- Proven ability to control costs related to food, equipment, labor, and waste to meet quality and financial targets
- Demonstrated creativity and innovation in menu design, preparation, and presentation
- Strong multitasking and time management skills to handle dynamic kitchen environments
- Effective leadership skills to motivate and lead culinary teams
- Excellent communication and interpersonal skills to foster collaboration and customer engagement
- Strong understanding and practical application of Hazard Analysis Critical Control Points (HACCP) standards
By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gaia Chinese Culinary Pte Ltd for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).
You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.
