Keef the Beef is one of Singapore's home-grown restaurant for quality steak dinners. Founded by Keith and his wife Jeanne during the COVID pandemic lockdown, it began as a passion project in their kitchen before moving to a modest outlet in a residential neighbourhood and eventually expanding into a full-fledged restaurant serving a range steak. From USDA, Australian, New Zealand and Argentinian steak cuts.
Keef the Beef's signature dish The PL was inspired by the legendary Peter Luger-style butter broiled steak cooked at high temperature. The occurring maillard reaction. sweetens the steak and creates the multi-dimensional flavour.
Work Location: 2A Rochester Park, Singapore 139252 (8 minutes walk from Buonavista MRT)
DUTIES & RESPONSIBILITIES
SENIOR CHEF
As a Senior Chef, you are not just cooking, but also leading and managing a team. Your responsibilities include:
- Menu planning and development - creating new dishes and improving existing ones.
- Kitchen operations management - ensuring smooth workflow, timing, and quality.
- Staff supervision and mentorship - training junior chefs, assigning tasks, and monitoring performance.
- Takes care of daily food preparation and duties assigned to meet the standard and the quality set by the Restaurant.
- Coordinates daily tasks with Chef and Kitchen Assistant
- Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
- Ensure that the production, preparation and presentation of food are of the highest quality at all times.
- Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
- Full awareness of all menu items, their recipes, methods of production and presentation standards.
- Follows good preservation standards for the proper handling of all food products at the right temperature.
- Operate and maintain all department equipment and reporting of malfunctioning.
- Ensure effective communication between staff by maintaining a secure and friendly working environment.
- Establishing and maintaining effective inter-departmental working relationships.
- Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
- Personally responsible for hygiene, safety and correct use of equipment and utensils.
- Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
- Carry out any other duties as required by management.
