Head Chef [Central | 5 days | Up to $4K)

Oversees an outlet's kitchen by managing other members of the food preparation team, deciding what dishes to serve and adjusting orders to meet guests' requests. May assist in prep work, such as chopping vegetables, but more often will be involved in cooking specialty dishes.

Responsibilities:

In-charge of menu planning in the outlet
Prepare sufficient food based on the menu planned
Check stock inventory and work with Managers on the ordering of goods/ raw materials
Ensure that the food served to both customers is of a consistently high quality and that it meets the company standards
Enforce food hygiene and workplace safety awareness in the kitchen
Assist the junior chefs and managers in operating the kitchen within the budgetary criteria whilst meeting the company standards
Involve in training new chef/ cook
Supervise and provide guidance to junior kitchen staff in order to ensure that the work performance is within expectation
Ensure that any additional standards that wish to be implemented throughout the season are integrated efficiently and timely within the wider kitchen team
Perform other reasonable job duties as requested by Supervisors

Requirements:

Minimum 5 years of relevant experience as Sous Chef/ Outlet Chef from hotel/ restaurants in-charged of international/ western cuisines
Possessed experience in kitchen management
Team player
Good people management skills
Experience in Institutional Catering is an advantage