
Head Chef
3 weeks ago
Responsibilities
- Menu Development: Lead the creation, innovation, and refinement of seasonal and signature menus that align with restaurant's unique wood-fired concept and commitment to modern, bold flavors.
- Kitchen Management: Oversee the daily operations of the kitchen, ensuring the highest standards of hygiene, food safety, and consistency in food preparation and presentation.
- Team Leadership: Manage, train, and mentor kitchen staff, fostering a positive, efficient, and creative environment. Provide leadership and guidance to junior chefs and line cooks.
- Quality Control: Ensure all dishes are prepared to the highest standards, consistently meeting restaurant's expectations for taste, presentation, and creativity.
- Cost Control: Monitor food costs, waste management, and inventory to ensure profitability without compromising quality. Implement best practices for cost efficiency while maintaining the highest culinary standards.
- Collaboration: Work closely with the management team to develop strategies for the restaurant's growth, customer satisfaction, and brand identity. Be proactive in managing food trends and customer preferences.
- Training and Development: Stay up-to-date with industry trends, techniques, and best practices. Organize training and development programs for kitchen staff to elevate skills and knowledge.
Requirements
- Proven experience as a Head Chef, Executive Chef, or in a senior culinary leadership role, with a strong track record in high-end, modern cuisine.
- Culinary degree or equivalent formal culinary education.
- Extensive experience in wood-fired cooking or a strong desire to master this unique cooking technique.
- Excellent leadership and team management skills, with the ability to inspire and develop kitchen staff.
- Strong knowledge of food safety and sanitation standards.
- High level of creativity and an understanding of global culinary trends, particularly from the Indian subcontinent and Southeast Asia.
- Exceptional organizational skills and the ability to thrive in a high-pressure, fast-paced environment.
- Strong communication skills and a collaborative approach to work.
- Ability to manage food cost, budgets, and inventory effectively.
- Passion for food, quality, and excellence.
- Knowledge of sustainability practices and experience working with local, seasonal ingredients.
- Previous experience in managing a high-end, contemporary restaurant in a vibrant culinary market such as Singapore.
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