Head Chef Tai Seng / Event Catering

KEY RESPONSIBILITIES:

Enforcement of Health and Hygiene Standards:

• Maintain strict adherence to health and hygiene regulations in all kitchen activities.
  
• Lead by example in promoting cleanliness, sanitation, and food safety among kitchen staff.
  

Food Preparation and Presentation:

• Oversee the plating and presentation of food items per established standards and recipes.
  
• Ensure all dishes are prepared to the highest quality and are visually appealing.
  

Quality Control and Inventory Management:

• Supervise the receiving of deliveries and inspect incoming items to ensure they meet quality standards.
  
• Monitor food quality during cooking, addressing issues promptly to maintain consistency and excellence.
  
• Implement portion control measures and monitor waste to optimize efficiency and minimize costs.
  

Menu Development and Planning:

• Collaborate with management and culinary team in designing menus that reflect seasonal ingredients, trends, and guest preferences.
  
• Offer suggestions and creative ideas to enhance kitchen performance and dining experience.
  

Staff Management and Training:

• Schedule staff shifts and coordinate kitchen operations to ensure smooth service and efficient workflow.
  
• Provide training and mentorship to kitchen staff, ensuring proficiency in culinary techniques, procedures, and safety protocols.
  
• Foster a positive work environment, motivating staff and promoting teamwork and collaboration.
  

Problem Solving and Leadership:

• Proactively address any issues or challenges in the kitchen, demonstrating effective problem-solving and decision-making skills.
  
• Assume control of kitchen operations during busy periods or in the absence of senior management, ensuring seamless service execution.
  

Menu Planning and Inventory Management:

• Assist in menu planning and development, offering input and expertise to create innovative and appealing dishes.
  
• Manage inventory levels and supplies, ensuring adequate stock while minimizing waste and spoilage.