Job Responsibilities:
· Manage the whole kitchen department and create European cuisine offerings
· Creation of classic and modern International cuisine menu based on specific concepts.
· Produce desirable food quality and consistency and ensures that the food presented is of the highest quality standards.
· Implement effective Cost and quality control.
· Ensures down line staff maintain food portioning quality consistency, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
· Updates menu recipe costing, menu planning and proper training for the team to deliver performance at the highest level.
· Ensure the food cost maintain at 30% monthly
· Responsible for personal hygiene and grooming and kitchen operations in accordance to company standards, Singapore Food Agency standards and HACCP guidelines.
· Design lean manpower schedule ( in line with budget of not more then 28% labour cost )
· Work closely and efficiently with other departments to achieve company’s goals
· Must clear all staff within 12 calendar months ( dispute must explain in writing justify to budget costing )
Job Requirements:
· Culinary education from recognised institutions preferred
· 5 years’ experience in similar capacity
· Knowledge of various cuisines with in-depth culinary techniques and modern trends
· Ability to produce seasonal menu
· Knowledge and good understanding of hygiene, health and safety practices and regulations (HACCP, H&S regulations)
· Good experience in big scale on-site and off-site premium catering
· Ability to plan and execute strategies to achieve company’s objectives
· Have initiative, is hard working and able to lead the kitchens by him/herself
· Able to perform split shift duties (including Saturday, Sunday and PH)
