Senior Chef

Keef the Beef is one of Singapore's home-grown restaurant for

quality steak dinners. Founded by Keith and his wife Jeanne during

the COVID pandemic lockdown, it began as a passion project in their

kitchen before moving to a modest outlet in a residential

neighbourhood and eventually expanding into a full-fledged

restaurant serving a range steak. From USDA, Australian, New

Zealand and Argentinian steak cuts.

Keef the

Beef's signature dish "The PL" was inspired by the legendary Peter

Luger-style butter broiled steak cooked at high temperature. The

occurring maillard reaction

• sweetens the steak and creates the

multi-dimensional flavour.

Work Location : 2A

Rochester Park, Singapore 139252 (8 minutes walk from Buonavista

MRT)

DUTIES &

RESPONSIBILITIES

SENIOR CHEF

As a Senior Chef, you are

not just cooking , but also

leading and managing a team . Your

responsibilities include :

Menu

planning and development - creating new dishes and improving

existing ones.

Kitchen operations management -

ensuring smooth workflow, timing, and quality.

Staff supervision and mentorship - training junior chefs,

assigning tasks, and monitoring performance.

Takes care of daily food preparation and duties assigned

to meet the standard and the quality set by the

Restaurant.

Coordinates daily tasks with Chef

and Kitchen Assistant

Able to estimate the

daily production needs and checking the quality of raw and cooked

food products to ensure that standards are met.

Ensure that the production, preparation and presentation

of food are of the highest quality at all times.

Ensure highest levels of guest satisfaction, quality,

operating and food costs on an ongoing basis.

Knowledge of all standard procedures and policies

pertaining to food preparation, receiving, storage and

sanitation.

Full awareness of all menu items,

their recipes, methods of production and presentation

standards.

Follows good preservation

standards for the proper handling of all food products at the right

temperature.

Operate and maintain all

department equipment and reporting of malfunctioning.

Ensure effective communication between staff by

maintaining a secure and friendly working environment.

Establishing and maintaining effective

inter-departmental working relationships.

Have excellent knowledge of menu creation, whilst maintaining

quality and controlling costs in a volume food business

Personally responsible for hygiene, safety and correct

use of equipment and utensils.

Ability to

produce own work in accordance with a deadline and to assist and

encourage others in achieving this aim.

Carry

out any other duties as required by

management.