Chinese Cuisine

Roles & Responsibilities

HEAD CHEF (Chinese Cuisine)

NEW Live Entertainment Restaurant & Bar — Bugis area

Salary: From S$4,500/month (commensurate with experience)

We are a live-entertainment dining venue serving Chinese cuisine for lunch and dinner, with nightly live music. We are looking for an experienced Head Chef to lead our kitchen.

Responsibilities

• Lead full kitchen operations for lunch and dinner service, including à la carte, set menus and event/banquet menus
• Menu development and costing; maintain food cost and gross profit targets
• Manage purchasing, inventory, supplier relationships and wastage control
• Roster, train and supervise kitchen team; ensure consistency across all sections
• Maintain SFA hygiene and food safety standards, kitchen cleanliness and equipment upkeep
• Work with management on promotions, seasonal menus and event catering

Requirements

• Minimum 5 years' experience in Chinese cuisine
• Strong wok skills; Local, Cantonese or Sichuan dishes preferred
• Competent in food costing, inventory control and kitchen budgeting
• WSQ Food Safety Course Level 1 (Level 3 / Food Hygiene Officer certification an advantage)
• Strong leadership and able to train and retain a kitchen team
• Comfortable with a split-shift schedule.

Working Hours

• 6-day work week, split shift: 1130am–1030pm with one rest day per week.

To Apply

Please email your resume with employment history, expected salary and notice period to jemmeteo@gmail.com. Only shortlisted candidates will be contacted.

Tell employers what skills you have

Menu Development
Leadership
Staff Roster
Cooking
Food Cost Management
Promotion management
Purchasing Management
Controlling Wastages
Equipment Maintenance and Housekeeping
Menu Costing
shifts schedules
Cantonese
Food Safety Management
Catering
Asian Cuisine
Restaurant Operation
Food Safety and Hygiene
Cost Control
Food Service
Kitchen Management