Total 3 Others chef job vacancies in Information Technology category

Head of Chef

• Monitor food quality and presentation

• Implement cost control methods and optimize menu mix

• Analyze sales reports and forecast business trends

• Collaborate with Purchasing Committee on raw product usage

Leadership:

• Lead and develop kitchen team, including training and performance management

• Ensure staff development and succession planning

• Maintain equipment and ensure food safety and hygiene standards

Compliance:

• Knowledge of local food service and labor laws

• Ensure compliance with company policies and procedures

Requirements:

• 8-10 years F&B experience, with at least 3 years in a senior role

• Proven track record of culinary excellence, menu innovation, and team leadership

• Strong leadership, communication, and problem-solving skills

• Culinary Degree/Diploma or equivalent

• Experience with menu engineering and yield management systems

Interested applicants pls reach out at christine@caineseymour.com

Monthly Salary: UP to $5000 (Negotiable)

Working Address: Tanjong Pagar

Working hours: 5 Days, 44 hours

Responsibilities and Duties:

• Lead and oversee all pastry kitchen operations, including production, quality control, and team management.

• Ensure consistency in taste, presentation, and quality across all products.

• Conduct menu research and development (R&D) to create new and innovative pastry items.

• Collaborate with the owner on business development activities to enhance brand presence and explore new opportunities.

• Train, mentor, and motivate pastry team members to maintain high standards.

• Uphold kitchen hygiene, safety, and food handling standards in accordance with SFA regulations.

Qualification and Requirements:

• Minimum 5 years of pastry experience, with at least 2 years in a supervisory or head role, specifically in pies

• Strong foundation in pastry, desserts, and baking techniques.

• Strong leadership and communication skills.

• Able to work in a fast-paced environment and manage production timelines.

• Diploma or certification in Pastry Arts or equivalent preferred.

Benefits:

• Competitive hourly pay and incentive rewards based on company and individual work performance
  

Nextbeat Singapore Pte. Ltd.

EA License Number: 22C1267

EA Personnel No: R22110252

Responsibilities (Key Result Areas & Activities)

• Provide visionary leadership by overseeing and coordinating multiple restaurant locations, ensuring seamless operations and optimal business performance.
• Develop and execute strategic operational plans, identifying areas for improvement and implementing solutions that drive efficiency, profitability, and customer satisfaction.
• Collaborate with senior management and cross-functional teams to establish and maintain high operational standards, aligning restaurant performance with company objectives.
• Work closely with the marketing team to drive business growth through market research, strategic promotions, and innovative customer engagement initiatives.
• Lead and mentor Area Managers and Operations Managers, fostering a high-performance culture through training, development, and strong leadership.
• Oversee financial performance, leveraging analytical insights to optimize revenue, control costs, and enhance overall profitability.
• Ensure compliance with all company policies, industry regulations, and food safety standards across all locations.
• Promote effective communication across all levels of the organization, fostering collaboration, teamwork, and a positive work environment.
• Drive continuous process improvements, leveraging data-driven insights to streamline workflows and enhance operational efficiency.
• Act as a key decision-maker, addressing challenges, resolving issues proactively, and driving the long-term success of the business.
• Take ownership of organizational growth, aligning operational strategies with expansion goals and overall business objectives.
• Perform additional responsibilities as required, contributing to the company’s overall success and sustainability.

Required to - KNOW (Skills, Knowledge & Behavior)

• Bachelor’s degree in Business Administration, Hospitality Management, or a related field (or equivalent executive-level experience).
• Minimum of 10 years of progressive leadership experience in restaurant or hospitality operations, including multi-unit management.
• Proven track record of strategic leadership, driving operational excellence across multiple locations.
• Exceptional problem-solving and decision-making skills, with the ability to analyze complex challenges and implement effective solutions.
• Strong financial acumen, with expertise in budgeting, forecasting, P&L management, and cost control strategies.
• Excellent communication and interpersonal skills, with the ability to engage and influence senior leadership, cross-functional teams, and frontline staff.
• Demonstrated ability to develop and execute business strategies that enhance efficiency, profitability, and customer experience.
• Deep industry knowledge, including market trends, best practices, compliance regulations, and operational innovations.
• Ability to lead large teams, mentor Area Managers and Operations Managers, and cultivate a high-performance culture.
• High adaptability and flexibility to oversee operations across multiple locations, including availability during evenings, weekends, and peak periods.
• Proficiency in enterprise-level software, including MS Office, POS systems, inventory management, and operational analytics tools.