- Bukit Timah Central Region (Singapore) Singapore
Kerja Sepenuh Masa CHEF DE CUISINE, Gaji tinggi SGD 8,000 di La Braceria Central Region (Singapore) - Maukerja
Kongsi
Simpan
Lokasi Kerja
Penerangan Kerja
Tanggungjawab
Job Summary
Manage kitchen operations to deliver high-quality dishes that meet restaurant standards. Design new menu items, control costs, and lead kitchen staff to ensure excellent guest experiences and efficient workflow.
Responsibilities
Manage daily kitchen workflow to ensure smooth operations and timely food preparation
Design new dishes by creating recipes, establishing plating presentation, and controlling portion sizes to enhance the menu
Oversee food preparation processes to ensure every dish meets the restaurant’s quality standards
Monitor food and labor costs to minimize waste and operate within the budget set by the executive chef
Coordinate with front of house staff to ensure excellent guest service and seamless communication
Manage human resources by hiring, training, promoting, and terminating kitchen staff to maintain a skilled and motivated team
Preferred competencies and qualifications
Skilled in culinary arts with practical experience in food preparation and kitchen management
Experienced in the Food and Beverage sector with knowledge of industry standards and practices
Knowledgeable in food science and nutrition requirements to support menu development and kitchen efficiency
Minimum 2 years of working experience in a kitchen environment
Sound understanding of cultural and culinary trends to keep the menu relevant and appealing
Manage kitchen operations to deliver high-quality dishes that meet restaurant standards. Design new menu items, control costs, and lead kitchen staff to ensure excellent guest experiences and efficient workflow.
Responsibilities
Manage daily kitchen workflow to ensure smooth operations and timely food preparation
Design new dishes by creating recipes, establishing plating presentation, and controlling portion sizes to enhance the menu
Oversee food preparation processes to ensure every dish meets the restaurant’s quality standards
Monitor food and labor costs to minimize waste and operate within the budget set by the executive chef
Coordinate with front of house staff to ensure excellent guest service and seamless communication
Manage human resources by hiring, training, promoting, and terminating kitchen staff to maintain a skilled and motivated team
Preferred competencies and qualifications
Skilled in culinary arts with practical experience in food preparation and kitchen management
Experienced in the Food and Beverage sector with knowledge of industry standards and practices
Knowledgeable in food science and nutrition requirements to support menu development and kitchen efficiency
Minimum 2 years of working experience in a kitchen environment
Sound understanding of cultural and culinary trends to keep the menu relevant and appealing
Peringatan Penting
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