D
Head Chef
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- Location(s): CBD area, Esplanade MRT, Downtown MRT
- Working Days: 6 days/week
- Working Hours: 11am to 11pm (2 hours break)
- Salary package is based on role responsibilities and operational working requirements
Responsibilities & Requirements:
- Menu planning, inventory management, and ordering supplies.
- Ensure consistency in the food preparation and presentation.
- Maintain a clean and hygienic kitchen environment, adhering to all food safety and sanitation guidelines.
- Oversee inventory, stock control, and ordering, ensuring that supplies are used efficiently to minimize waste.
- Ability to stay calm under pressure and solve issues quickly and effectively.
- Able to work in a fast-paced environment.
- Ensure that the kitchen complies with all health and safety regulations.
Benefits:
Product Trainings | Incentives & Allowance | Annual Leave | Medical Benefits | Dental Benefits | Staff meals
We look forward to working with you!
Job ID: 150952295
Skills:
Cost Control, food safety compliance, high-volume restaurant operations, Team Leadership, Japanese cuisine, HACCP principles
Skills:
Food safety and sanitation
Skills:
Microsoft Office, POS Restaurant Management System, Food Hygiene, Culinary Arts, Kitchen Management
Skills:
Quality Assurance, Japanese Cuisine, Food Safety, Sops, Food Cost Models, Kitchen Operations
Skills:
personal chef services , Health & Safety Compliance, Microsoft Office, Cooking, Specialty Cuisine Preparation and Cooking, Food Safety Management, Staff Training Facilitation, Profitability Analysis, Sanitation, Restaurant Management, Menu Development, Japanese, Ensuring Food Quality, Cleanliness and Contamination Control, Kitchen Management, Assisting the Head Chef
