Head Chef – Community Space (Canggu)

Are you a highly- driven individual with extensive experience in the F&B industry? One of Singapore’s leading Community Space and Event Venues is looking for a Head Chef to join their team immediately for their new Canggu membership club. 

The ideal candidate is responsible for the management of the daily operations of the kitchen, the development and welfare of the culinary team and in charge of the financial performance of the culinary department against published budget, mainly but not limited to manpower cost, food revenue, menu, gross margin and overall costs control.

Requirement :

• Min. two years of related experience in a similar field.
• In-depth knowledge of the F&B industry.
• Has cooked in a kitchen with a wood fire grill.
• A passion for hospitality and delivering exceptional lifestyle experiences.
• Great attention to details.
• Extremely disciplined and focused to achieve agreed targets within given deadlines.
• A troubleshooter; must be able to critically analyse and tackle problems and present viable solutions.
• Have entrepreneurial spirit; must be able to deal with ambiguity and willing to take risks as needed.
• Possess strong communication skills.
• Able to communicate clearly at all levels within an organization.
• Be open to new ideas, adventurous and practical simultaneously.
• Driven by the desire to win and for continuous improvement.
• Motivated, professional, and high level of energy and work ethic.
• Strong organizational skills.
• Excellent leadership skills.
• Good communication skills and Service Oriented.

Responsibilities :

• Direct kitchen operations, including food preparation, cooking, and cleanup.
• Assign tasks and supervise the kitchen brigade in the preparation and presentation of food.
• Maintain a tight control of the kitchen team to ensure that all tasks are carried out efficiently and effectively.
• Create and implement kitchen SOPs to ensure a safe and productive environment is in place to deliver the published business
  KPIs.
• Address and resolve all service issues related to food delivery.
• Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen.
• Plan menus and set prices making adjustments as needed based on the availability of ingredients.
• Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers.
• Collaborate with GM and Snr Mgm to align the kitchen operations with the overall business vision.
• Direct and control monthly inventory and reconciliation before submitting the report to Finance.
• Oversee vendor relationships.
• In charge of the kitchen recruitment, team development and welfare.
• Maintain kitchen equipment; schedule repairs and additional maintenance as needed.
• Implement all health and safety procedures to ensure the business complies with legal regulations.
• In charge of food safety procedures to comply with legal requirements.

Benefits: 

• Salary according to experience + BPJS