SODEXO SINGAPORE PTE. LTD. Hiring! Full Time Head Chef in Islandwide (Singapore), Earn up to SGD 4,500 - Ricebowl

Job Summary:

Manages the back of house operation, including menu planning, cost control, administration, communication (all levels), manpower planning, hygiene, and safety management.

Key Responsibilities:

· Knowledge of specialised and modified diets will be advantageous

· Responsible for the overall daily food production and back of house operations.

· Maintain and enhance manpower management by daily effective communication.

· Ensure that quality and wholesome food is served in the facility.

· Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

· Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

· Liaise and produce for banquet events of the day/ week with F&B Coordinator/Supervisor.

· Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

· Assist in coordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

· Submit weekly and monthly financial/ administration reports to the Unit Manager.

· Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

· Attend weekly service meetings to improve and enhance service level.

· Evaluate and administer manpower plans, employee training & development.

· Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

· Maintain and improve hygiene and safety standards of both front of house and back of house operations.

· Perform all other duties common assigned to by both the client and management of Sodexo Singapore

Job Requirements:

• Minimum 5-10 years of culinary experience, with at least 3-5 years in a leadership role.
• Large-scale food production or central kitchen operations.
• Effective communication and stakeholder management skills.
• Able to work in a fast-paced, high-volume production environment.