About the job J00001988-TG C(A45) Western Head Chef / Sous Chef - Tyrwhitt Rd, Singapore
Job Position: Western Head Chef / Sous Chef
Working Hours: 44hours per week ,after O.T
Working days: 5.5wd
Location: Tyrwhitt Rd, Singapore 207546
Company Background: Western Restaurant
Salary Range: SGD 2,500 ~ SGD 3,000 (Open Nego)
Benefit : will be disclosed in Interview session
Responsibilities:
1. Lead the kitchen team in delivering exceptional culinary experiences that meet and exceed guest expectations.
2. Develop creative and innovative menus that reflect the restaurant's culinary concept and are cost-effective.
3. Oversee food preparation, ensuring that all dishes are prepared to the highest standards of quality, taste, and presentation.
4. Manage kitchen staff, providing guidance, training, and support as needed.
5. Collaborate with management to develop and implement menu pricing strategies that balance profitability with customer satisfaction.
6. Monitor food costs and identify opportunities to optimize ingredient usage, minimize waste, and reduce expenses.
7. Assist in inventory management, including tracking ingredient usage and maintaining optimal stock levels.
8. Ensure compliance with food safety and hygiene standards, including proper food handling, storage, and sanitation practices.
Job Position: Western Head Chef / Sous Chef
Working Hours: 44hours per week ,after O.T
Working days: 5.5wd
Location: Tyrwhitt Rd, Singapore 207546
Company Background: Western Restaurant
Salary Range: SGD 2,500 ~ SGD 3,000 (Open Nego)
Benefit : will be disclosed in Interview session
Responsibilities:
1. Lead the kitchen team in delivering exceptional culinary experiences that meet and exceed guest expectations.
2. Develop creative and innovative menus that reflect the restaurant's culinary concept and are cost-effective.
3. Oversee food preparation, ensuring that all dishes are prepared to the highest standards of quality, taste, and presentation.
4. Manage kitchen staff, providing guidance, training, and support as needed.
5. Collaborate with management to develop and implement menu pricing strategies that balance profitability with customer satisfaction.
6. Monitor food costs and identify opportunities to optimize ingredient usage, minimize waste, and reduce expenses.
7. Assist in inventory management, including tracking ingredient usage and maintaining optimal stock levels.
8. Ensure compliance with food safety and hygiene standards, including proper food handling, storage, and sanitation practices.