HEAD CHEF - D02 Anson, Tanjong Pagar, SG

Roles & Responsibilities

The Head Chef manages and oversees operations in the kitchen as well as the kitchen staff of an outlet. He / She plans the menu and liaises with suppliers. He / She controls the budget and ensures the quality of kitchen operations. He / She ensures that problems that arise are rectified in a positive and professional manner.

~ Administer purchasing and receiving procedures.

~ Apply principles of culinary science.

~ Apply principles of food chemistry.

~ Apply principles of food psychosociology.

~ Apply principles of gastronomy.

~ Implement loss / risk prevention.

~ Innovate with new culinary ingredients.

~ Interpret culinary nutrition.

~ Manage compliance with food and beverage hygiene policies and procedures.

~ Manage cost and quality controls.

~ Manage culinary operations.

~ Manage food & beverage operations.

~ Manage inventory control system.

~ Manage site / outlet and equipment maintenance.

~ Master cook and chill methods.

~ Master recipes from various cuisines.

~ Perform culinary application and techniques.

~ Plan and develop menus for food service establishments.

Tell employers what skills you have

Recipes

Leadership

Ingredients

Food Safety

Cooking

Food Quality

Inventory

Purchasing

Sanitation

Payroll

Inventory Control

Chemistry

Climate

Equipment Maintenance

Compliance

Prevention

Nutrition

Catering

Food Service