Head Chef

Responsibilities:

• Managing and working close with kitchen crew of all levels
• Creating menu items, recipes and developing dishes
• Determining food inventory needs, stocking and ordering
• Ensuring kitchen meets all regulations (sanitary and food safety guidelines)
• Train and supervise cooks and other food preparation workers
• Ensuring that all food is of excellent quality and served in a timely manner
• Taking stock of ingredients and equipment, placing orders to replenish stock
• Receiving feedback and making improvements where necessary

Requirements:

• At least Diploma in Culinary Art or equivalent
• Minimum 3 - 5 years working experience in F&B industry
• Preferred Experience in handling buffet for local and western dishes
• Great leadership and interpersonal skills
• Ability to run stocktaking and place orders for resupply
• Able to work in a high-pressure environment
• Able to work on weekend/ PHs

Working Schedule: Night Shift

***Only shortlisted candidates will be notified.