Singapore Jobs Cluster Chef Position at MUI KEE SG PTE. LTD.

Job Info

Role Overview

· Leading by example at the highest personal standard levels and as required by the company

· Maintaining, encouraging (and if needed) set up a conducive and harmonious, neutral, non-threatening working environment where each culinary individual is able to thrive in as well as perform at their best

· In charge of overall cluster culinary operations

· Directly responsible for cluster profitability and productivity through (but not limited to) suggestions of marketing and promotion ideas, new menu curation and ideation, menu engineering, sales and market trend analysis.

· Maintain, update and review in detail cost of goods sold (food costing)

· Quality Control for all food received from suppliers right up to finish food products leaving the kitchen

· Ensure that purchases are relevant, in line with cluster needs without excess wastage

· Oversee, manage accurate inventory ensuring a sufficient supply for the proper operations without having any food offering disrupted

· Kitchen equipment and tools purchase, repairs and regular maintenance

· Involved and decide in recruiting, training and appraising culinary staff for the cluster

· Where necessary, scheduling of staff of the outlets in the absence of head chefs at the same time, managing overtime and part time requisition ensuring that it is on an as needed basis only

· Making sure that food preparation is in accordance (or where possible, above) Singapore Food Agency regulatory guidelines

· Maintain a strict and non-negotiable high grooming and personal hygiene standards for all culinary staff within the cluster

· Working together with the front of house team to (introduce) maintain, review and update work place safety standards and best practices

Job Description

Culinary Operations

· Lead and manage the culinary team to plan, prepare and serve food for our guests according to the concept and set standards

· Develop, implement and update Standard Operating Procedures, guidelines, grooming and hygiene standards, recipes, costing and plating guides in compliance to legislative guidelines and/or best-in-class standards

· Direct and co-ordinate all food preparation and production activities in the kitchens

· Ensure consistency of quality in selection of ingredients and food products, and regularly evaluate partnerships with suppliers

· Lead in innovating, developing and updating menus where appropriate, to reflect changes in trends and/or preferences

· Supports kitchen food and perishable inventory / stock management and assists in resolving issues. Monitors stock ordering by outlet management and help maintain par levels

· Monitor and oversees the weekly roster for culinary management and oversees the planning of staff rostering to promote productivity, minimize labour cost while maintaining best staffing balance

· Participate (and lead if necessary) in daily venue pre-shift roll call with team members to update on operational needs, guests’ preferences / feedback, internal memos, company / marketing update, station plan, sales

· Ensure all culinary staff are basic food hygiene certified, with at least 1 hygiene officer in each outlet

· Ensure there is at least a minimum of one (1) trained first aider(s) in the kitchen for each outlet

· Ensure all staff are aware of where the nearest fire escape route is and what is the Standard Operating Procedure in case a fire breaks out

· Improve and maintaining a culinary training program for all new staff / ongoing mentorship and training for existing staff for the cluster

· Creating and implementing culinary training strategies for the cluster

· Review and improve on operating costs to ensure profitability while exceeding guest satisfaction. These includes purchasing

(operating goods and equipment), maintenance, utilities and payroll

· Responsible for kitchen equipment and property management / maintenance

· Recommend and advise Senior Management on established goals, objectives and policies relating to the activities of all kitchens

Finance & Administration

· Attend and contribute in all required meetings and project teams

· Co-develop annual business plans, departmental budget and forecasts and capital expenditure plans, together with the Head of Ops / Senior Management Team

· The Chef should work his/her administrative responsibilities around his/her operations duties. The Chef should be focused on participating in operations during the key operating hours and must refrain from working on his/her laptop or doing any paperwork at the service area during key operating hours (note:- outlet dependant as peak periods for the different meal periods may differ from outlet to outlet)

· Interpret and scrutinize profit and loss (P&L) statements monthly and lead in the questioning of P&L line items where necessary with finance teams together with the front of house management team

Key Responsibilities

Staff Engagement

· Recruit, select, drive and develop the culinary team

· Supervise culinary team in the performance of their duties in accordance with the policies and procedures and applicable laws (where (where necessary)

· Delegate appropriate duties and responsibilities to the team with sufficient resources and equipment

· Work with outlet management on team development and yearly appraisal

· Schedule and lead monthly 1-1 check in with team members and thereafter submitting supporting documentation for filing of check-ins which shall serve as a record for their respective personnel file

· Promote and champion a workplace culture that embodies happiness at work, high performance, cost consciousness, high hygiene and a continuous improvement approach

· Assisting in the constant betterment of the company to achieve and become a preferred hospitality employer in Singapore (and the region)

New Opening for the Cluster

· Assist in due diligence on site survey based on kitchen planning and provision for new site

· Responsible for Kitchen set up budgeting and planning

· Responsible for Culinary manpower budgeting, planning, recruitment and hiring based on in depth analysis of historical labour cost vs sales data (if available for the cluster)

· Work on pre-opening culinary countdown schedule

· Work closely with Training Department on Culinary team orientation and training

· Work closely with Head of Ops in setting up and implementing culinary SOPs and best practices

· Responsible for menu planning and costing

· Based in new opening till business and operations stabilize (at least 3-6 months or till stabilize)

· Ensuring that the upcoming new outlet kitchens are constantly improved based on the current or previous kitchen set up taking into account staff productivity, efficiency in the flow/process of service operations. Enabling a more efficient use of space which may lead to a highly likely situation where both kitchen space is reduced in relation to revenue generating dining area as well as manpower/labour cost savings

Crisis Management and Planning

· Planning ahead anticipating known and potential business implications arising from economic downturns

· Be actively involved, investigate, follow up and share findings as a representative of the cluster for the kitchens where and when required in crisis management. These situation may consist of but not limited to:

a) food safety related issues concerning staff and/or guests

b) staff workplace accidents or altercations which garner the interest of the media or involve the company’s reputation and brand

c) leakage or breach of personal data legislation

d) theft (internal and/or external)

Job requirement

· Certification in Culinary skills

· 5-7 years experience in a chinese kitchen

· Experience overseeing multiple outlets

· Good leaderships skills

· Able to work under pressure

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