Position Overview:

We are seeking an experienced and dynamic Senior Chef to lead our Central Kitchen team in Singapore. The ideal candidate will have a passion for culinary excellence, extensive experience in large-scale food production, and a commitment to maintaining the highest standards of quality and safety. As a Senior Chef, you will play a key role in overseeing daily kitchen operations, developing innovative menu items, and ensuring consistency across all dishes prepared in the Central Kitchen.
Key Responsibilities:
1. Lead Kitchen Operations:

• Direct all kitchen activities, including food preparation, cooking, portioning, packaging, and production scheduling.
• Ensure efficient workflow, high productivity, and achievement of production targets.

2. Menu Development and Innovation:

• Design and develop both seasonal and permanent menus that align with company standards, customer preferences, and dietary requirements.
• Regularly research and create new dishes and special menus.

3. Quality Control and Consistency:

• Implement Standard Operating Procedures (SOPs) for consistent food preparation and delivery.
• Ensure all dishes meet established quality standards in taste, presentation, and food safety through regular taste tests and inspections.

4. Team Leadership and Training:

• Train, mentor, and supervise kitchen staff, including chefs and cooks.
• Assign tasks, monitor performance, and foster a positive and collaborative working environment to achieve production goals.

5. Inventory and Supplier Management:

• Oversee inventory levels, order ingredients, and manage supplier relationships to ensure optimal stock levels.
• Negotiate costs, source new raw ingredients, and minimize waste through efficient inventory practices.

6. Compliance and Food Safety:

• Ensure all kitchen operations comply with local health and safety regulations, hygiene standards, and company policies.
• Implement and monitor HACCP guidelines and other food safety protocols.

7. Cost and Budget Management:

• Calculate food costs accurately, manage kitchen budgets, control expenses, and implement portion control measures to minimize wastage and maximize profitability.

8. Equipment Maintenance:

• Ensure all kitchen equipment is maintained in good working condition, promptly addressing any malfunctions and arranging for necessary repairs or replacements.

9. Customer Satisfaction:

• Collaborate with other departments to understand customer feedback and preferences, adjusting menus and recipes accordingly to enhance customer satisfaction.

Requirements:

• ** Applicable to Singaporeans only due to quota limitations
• A Culinary Arts Degree or Diploma from an accredited institution.
• A minimum of 8-10 years of professional culinary experience, including at least 3 years in a senior chef or head chef role in a central kitchen, hotel, or high-volume food production environment.
• Strong culinary skills with expertise in a variety of cuisines.
• Excellent leadership and team management abilities.
• Proficient in menu development, cost control, and inventory management.
• Knowledgeable in food safety regulations and kitchen operations.
• Ability to work in a fast-paced environment and adapt to changing demands.
• Preferably able to communicate in Chinese, as all documents are in Chinese characters.
• Possession of a WSQ Food & Hygiene Certificate.
• Strong understanding of kitchen operation procedures.
• Capable of working in warm, oily, and humid conditions.
• Ability to multi-task and work efficiently under pressure.
• Commitment to maintaining excellent food hygiene and kitchen safety practices.
• Good communication skills in English; proficiency in Mandarin is an advantage.
• Ability to join the team on short notice.