Chef

Responsibilities:
– To lead and manage the culinary team and compliance with food safety and operational standards
-Develop food offer strategy in line with current and emerging consumer needs and market trends.
-Present each menu design at relevant client tastings and be able to speak passionately about each dish
-Create prep lists for kitchen crew.
-Manage food costing and inventory.
-Own, define and maintain culinary development plans, as well as leading change management processes

Requirements:
– Min Degree holder and above (for EP) | not required for local Singaporean/PR
– Min 2 year of similar working experiences in fine dining industry
-Fine dining background gained in hotels, restaurants or contract catering preferred
-Bilingual in English/Mandarin

Remuneration:
– Basic salary: $4000 and above (Depends on experiences)
– Working hours: Monday to Friday: 10am-3pm | 5pm-10.30pm
: Saturday: 330pm-1030pm
: (If not busy can go back earlier)
-Off on Sunday and PH
-5.5 days’ work week
-Off day: 6 days per month
-No OT Pay
-Entitle to 12 days annual leave, medical leave