- Serangoon North-east Region (Singapore) Singapore
Kerja Sepenuh Masa Brand Chef, Gaji tinggi SGD 7,800 di Jumbo Group Of Restaurants North-east Region (Singapore) - Maukerja
Kongsi
Simpan
Lokasi Kerja
Penerangan Kerja
Tanggungjawab
Job Description
Oversee the daily kitchen operations of a brand
Maintain the highest quality and consistency of all food products by ensuring stringent compliance to food safety and food quality control standards
Ensure proper maintenance of the kitchen within each outlet
Collaborate with the Marketing Team with new launches, promotions, branding, and labeling of concepts and products
Review sales and food costs daily to monitor actual financial results and take corrective action as necessary to ensure that financial goals are met
Plan, direct and coordinate future outlet openings
Manage, supervise and groom a team of chief chef, section head and kitchen staff to ensure maximum utilization of manpower allocated
Actively involved in hiring process by identifying and selecting candidates for kitchen positions
Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
Drive culinary excellence by being a champion for food quality and consistency
Develop standard recipes and SOPs for food preparation and presentation
Actively involved in menu development and establishing menu prices
Understand current and emerging culinary trends as well as consumer needs and behaviors
Ensure that all activities conform to HACCP & 5S guidelines
Any other jobs or duties assigned by the Director of Kitchen Operations from time to time
Job Requirements
At least 5 years of relevant working experience as an Executive Chef
Able to communicate effectively with team members to support kitchen operations and service standards.
Knowledge of HACCP, health and safety standards would be an advantage
Strong management, leadership skills and interpersonal skill
Must be dedicated and committed
Company Overview
Jumbo Group of Restaurants began with Jumbo Seafood, a home-grown seafood restaurant that was established in 1987 and best known for its chilli and black pepper crabs. The Jumbo story soon evolved after years of restaurant management experience and now includes six diverse dining concepts that serve more than 4,000 diners daily.
In 2009, we established a Central Kitchen at our corporate headquarters to conduct R&D as well as to achieve better consistency in food quality across our various dining brands. As such, we have been able to innovate and implement a greater variety of cuisine creations to meet our diners' changing tastes and expectations, while continuing to serve quality food at reasonable prices.
With a team of dedicated and innovative F&B professionals that has placed gastronomic and service excellence at the heart of all that we do. Jumbo has achieved a number of culinary and service awards over the years.
JUMBO. Bonding people through food.
Oversee the daily kitchen operations of a brand
Maintain the highest quality and consistency of all food products by ensuring stringent compliance to food safety and food quality control standards
Ensure proper maintenance of the kitchen within each outlet
Collaborate with the Marketing Team with new launches, promotions, branding, and labeling of concepts and products
Review sales and food costs daily to monitor actual financial results and take corrective action as necessary to ensure that financial goals are met
Plan, direct and coordinate future outlet openings
Manage, supervise and groom a team of chief chef, section head and kitchen staff to ensure maximum utilization of manpower allocated
Actively involved in hiring process by identifying and selecting candidates for kitchen positions
Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
Drive culinary excellence by being a champion for food quality and consistency
Develop standard recipes and SOPs for food preparation and presentation
Actively involved in menu development and establishing menu prices
Understand current and emerging culinary trends as well as consumer needs and behaviors
Ensure that all activities conform to HACCP & 5S guidelines
Any other jobs or duties assigned by the Director of Kitchen Operations from time to time
Job Requirements
At least 5 years of relevant working experience as an Executive Chef
Able to communicate effectively with team members to support kitchen operations and service standards.
Knowledge of HACCP, health and safety standards would be an advantage
Strong management, leadership skills and interpersonal skill
Must be dedicated and committed
Company Overview
Jumbo Group of Restaurants began with Jumbo Seafood, a home-grown seafood restaurant that was established in 1987 and best known for its chilli and black pepper crabs. The Jumbo story soon evolved after years of restaurant management experience and now includes six diverse dining concepts that serve more than 4,000 diners daily.
In 2009, we established a Central Kitchen at our corporate headquarters to conduct R&D as well as to achieve better consistency in food quality across our various dining brands. As such, we have been able to innovate and implement a greater variety of cuisine creations to meet our diners' changing tastes and expectations, while continuing to serve quality food at reasonable prices.
With a team of dedicated and innovative F&B professionals that has placed gastronomic and service excellence at the heart of all that we do. Jumbo has achieved a number of culinary and service awards over the years.
JUMBO. Bonding people through food.
Peringatan Penting
Jangan pernah kongsikan maklumat bank atau kad kredit anda semasa memohon pekerjaan. Elakkan membuat sebarang pembayaran atau mengisi survey yang tidak berkaitan. Jika ada yang mencurigakan, sila laporkan iklan pekerjaan ini segera.
Lebih Lanjut