Chef de Cuisine - Singapore

Location
Asia, Singapore
Posted
10 Feb 2017
Closes
21 Feb 2017
Sector
Restaurant
Job Level
Management

Brotzeit is a home-grown Singapore brand conceived in 2006 to introduce authentic German cuisine accompanied by world famous quality German beer in a contemporary setting.

Brotzeit creates a warm, friendly and welcoming environment. Our passion as professionals drives us to provide high quality and innovative food and beverage offerings inspired by our German roots.

Brotzeit is focused on achieving sustainable business growth and regional expansion by working in partnership with strategic area developers. Today, Brotzeit is one of the world’s leading franchised German concept casual dining restaurant, currently operating 20 outlets in seven countries. Besides our six corporate outlets in Singapore, we have successfully established a regional footprint in Asia, having opened 13 overseas franchise outlets since 2010 – Malaysia (3 outlets), Vietnam, Hong Kong (2 outlets), China (2 outlets), Philippines (3 outlets) and Australia (3 outlets).

We are looking for a Germanic Chef:

Requirement:

- At least 5 years experience at Executive/Senior Sous Chef or Head of Chef level

- Experience in high volume operation is needed

- A Germanic descendant, familiar with German cuisines and cultures

- Must be fluent in German and English

- Multi-culture work experience is a must

- Those with Asian work experience is beneficial

- Have strong leadership skills, people management skills, and time management skills

- Strong business acumen, proactive in creating and promoting new menus for various seasons and events

- Ideal for those who want to further their career growth and development with a growing company and want to "make a difference"

Job Aim

Responsible for quality of all food, health and safety of food products, cost control and smooth operations of kitchen and not limited to people management and management of kitchen operations.

Duty

Operations

 

  • Responsible for daily operations of the kitchen and manage all other food preparation employees
  • Ensure that kitchen staff are lead in way that brings out the best in them individually and as a team
  • Liaise with suppliers and ensure that inventories received are of good quality and meet expectations
  • Provide reports in a timely manner (inventory/variance reports, end of month reports)
  • Oversees all staff issues including staff motivation and disciplinary matters
  • Understands the duties and responsibilities of all staff and ensures that they are carried out effectively
  • Shift and staff planning and ensure optimal productivity
  • Monitor and implement guidelines and procedures for kitchen and stewarding
  • Solicit feedback from guests during table visitation in areas for improvement and incorporates useful suggestion for enhancing kitchen operations
  • Monitor and improve Mystery Dining Programme and ensure result for food quality

 

Training and Development

  • Identify training needs of kitchen staff

Food Hygiene and Safety Standards

  • Ensure that kitchen hygiene and safety standards are maintained
  • Proactive and constant maintenance and cleanliness in line with Brotzeit® guidelines
  • Prepares, checks and taste all batches of food prepared, ensures consistency in taste, quantity, colour, temperature and presentation of food

Research and Development

  • Provide ideas for food experience improvements and enhancing guests experience
  • Assist the Group Executive Chef on menu planning and monitor food trends and incorporates new styles and ideas in menu planning and seek feedback from staff on customers’ comments

Cost Control

  • Review all food-related costs and consumption in accordance with financial budget and targets
  • Enforce cost control procedures and monitor wastage
  • Efficient in inventory management
  • Monitor supplies expenses and ensure expenditures are within the budget
  • Able to tackle any discrepancies or adjustments

 

Performance standards

 

  • Reduction of wastages
  • Provision of menu choices appropriate for and attractive to target markets
  • Extensive knowledge and proven experience across cookery field and an understanding of contemporary issues
  • Lead by showing a “hands-on” approach
  • Good leadership skills, coaching and counselling
  • Proper and timely submission of documentations and information to Head Office
  • Ability to create a great working environment 

Qualifications

  • Min 5 years of relevant working experience in similar capacity and in the F&B sector
  • Tertiary academic qualifications
  • Basic knowledge of interpreting financial performance
  • Fluent in English and German