Chef, Singapore

Manage the kitchen, food preparation, supplies ordering and kitchen staff for general food service and functions
Kitchen Management . Overall responsible for culinary activities of the kitchen . Check the quantity and quality of received products to ensure items are as ordered and standards are met . Achieve food margin set by the Company . Monitor and maintain stock levels to reduce wastage and to maximize profitability . Ensure kitchen operations are carried smoothly and effectively . Receive and store food supplies, equipment and utensils in refrigerators, cupboards and other storage areas . Responsible for inventory management to ensure sufficient stock for operation efficiency
Hygiene and Workplace Safety Management . Ensure consistency in food quality control, hygiene and safety . Ensure that food handling and hygiene regulations are followed in accordance with regulations
Equipment Management . Inspect equipment, work areas and general supplies to ensure conformance to established health and safety standards
People Management . Supervise and coordinate activities of kitchen staff . Instruct and train other kitchen workers in the preparation, cooking, garnishing, and presentation of food . Inspire and motivate the team to achieve food specifications . Assist in recruitment of kitchen staff . Manage a team of chefs and their areas of responsibilities
Sales Management . Collaborate with restaurant manager to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers
Cost Management . Manage food and manpower cost
Administration . Responsible for kitchen administration duties Perform other reasonable job duties as requested by Superior