Head Chef ( For Indian Fine-Dining Restaurant in Singapore ) - Continuous Learning Opportunities

The Head Chef is a senior level culinary professional responsible for overseeing all aspects of the kitchen operations in a restaurant or food establishment. This position requires a combination of culinary expertise, leadership skills and management abilities to ensure the efficient and successful operation of the kitchen. 

Menu Development

• Create and develop innovative and appealing menus that align with the restaurant's concept and target audience.
• Stay updated on culinary trends, seasonal ingredients, and new cooking techniques to keep the menu fresh and exciting.

Kitchen Management

• Supervise and coordinate all kitchen staff, including sous chefs, line cooks and kitchen assistants.
• Maintain a positive and collaborative working environment, promoting effective communication and team work. 
• Ensure adherence to all food safety and hygiene standards

Quality Control

• Monitor food quality and presentation to ensure consistency and high standards are maintained. 
• Conduct regular tastings and evaluations of dishes to identify areas of improvement

Cost Control 

• Manage food and labour costs effectively to meet budgetary constraints.
• Source ingredients wisely, negotiate with suppliers, and control inventory to minimize waste.

Training Development

• Train kitchen staff on culinary techniques, recipes and safety procedures
• Foster a culture of continuous learning and development within the kitchen team

Scheduling

• Create and manage kitchen schedules to ensure adequate staffing levels during peak hours and efficient operations during slower periods

Kitchen Operations

• Oversee the preparation, cooking and presentation of all dishes
• Monitor kitchen equipment and coordinate with the maintenance team for repairs and maintenance

Collaboration 

• Work closely with other departments, such as front-of-house staff, to ensure smooth coordination between the kitchen and the dining area. 
• Collaborate with the management team to develop promotional activities and special events

Adherence

• Ensure compliance with health and safety regulations, sanitation standards, and other relevant local and national guidelines

Creative Inputs

• Bring creativity and innovation to the kitchen, contributing to the development of new dishes and culinary concepts

Performance Appraisal

• To evaluate the performance of all chefs for their confirmation and annual assessment

Build Guest Base

• To build guest loyalty and to develop a personal relationship with regular guests and patrons

Requirements:

• Proven experience as a Head Chef or Executive Chef in Indian Restaurant
• Culinary degree or equivalent professional experience
• Strong leadership and organizational skills
• In-depth knowledge of culinary techniques, food safety, and industry best practices
• Excellent communication and interpersonal abilities 
• Fluency in English language is strongly preferred 
• Must be savvy in computer skills 
• Ability to work under pressure and handle challenging situations effectively