全职 Head Chef 工作, 薪水, METT Singapore 公司招聘中 - Ricebowl

Sunset Hospitality Group is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more.

SHG operates over 112 venues and with presence in 26 countries with a commitment to deliver authentic & diverse hospitality experiences that bring people together, all around the world.

METT Singapore, a Heritage Icon in the heart of Fort Canning Park.

The hotel blends colonial charm with contemporary soul. Just minutes from Orchard Road, this lifestyle hotel features 84 rooms and suites, 2 pools, and exclusive venues for dining, wellness, and social connection. With every detail designed to inspire meaningful moments, METT Singapore is a destination where simplicity meets refined living.

The Head Chef shall support the Director of Culinary in ensuring the smooth and efficient operation of the kitchen. The Head Chef oversees the culinary team to ensure every dish is prepared according to standard recipes, consistently meeting the quality standards that deliver an outstanding guest experience and lasting guest satisfaction.

Day-to-day responsibilities:

• Support the Director of Culinary in managing kitchen costs to meet budget targets and improve profitability.
• Control kitchen maintenance, repair and other related expenses.
• Monitor the ordering and receiving of food products and supplies to meet daily operational needs.
• Ensure compliance with company policies and procedures, as well as all applicable government laws and regulations.
• Supervise and actively participate in the preparation and production of all food products.
• Ensure all food is consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
• Inspect food quality during and after preparation, making adjustments as needed.
• Ensure all equipment is kept clean and in excellent working condition through personal inspection and adherence to the preventive maintenance programme.
• Plan and develop menus in coordination with management.
• Accommodate guests' special requests and dietary requirements.
• Work with the HR Department to ensure high-quality kitchen hires during the recruitment process.
• Liaise with the Operations and HR Departments to stay aligned on kitchen developments and requirements.
• Manage the kitchen team through coaching and training to improve performance and achieve kitchen objectives and targets.
• Motivate staff and support their professional development.
• Evaluate the performance of kitchen employees and submit reviews in a timely manner.
• Recommend salary reviews and personnel actions such as promotions, and provide constructive feedback to employees.
• Maintain discipline, recommend and administer corrective action where necessary.
• Keep job knowledge up to date and develop fresh, trend-setting ideas to stay competitive in the local market.
• Perform other duties relevant to the role as assigned.

Knowledge, skills and qualifications:

• Minimum 6-8 years of relevant experience managing kitchen operations
• Minimum Diploma in Culinary Arts & Management or related discipline
• Valid Food Hygiene Certificate or WSQ Food Safety Course Level 3
• Prior management experience in a similar fast-paced kitchen environment
• Well-organized and systematic in approach to work.
• Strong planning and budgeting skills.
• Excellent communication, interpersonal and management skills.
• Strong coaching skills, with the ability to maintain a positive and supportive relationship with kitchen teams.
• Highly cooperative team spirit.
• Excellent leadership skills, with the ability to lead by example in a multicultural environment.