Head Chef

About the job

As the Head Chef of Revolution Bistro you are responsible for planning and directing food preparation in the kitchen. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. The Head Chef may also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles. For this particular role at our restaurant in Henderson Road, minimum 2 years of previous Asian Cuisine experience is required.

Reporting Line

As Head Chef, you will report directly to the Directors of Revolution Hospitality Pte. Ltd.

Duties and Responsibilities

As Head Chef of Revolution Bistro, you will be responsible for the overall management and operation of the kitchen, ensuring that food quality, kitchen standards, cost controls, operational efficiency and guest experience are consistently maintained.

Your duties and responsibilities shall include, but are not limited to, the following:

1 - Kitchen Operations & Food Quality

• Plan, organise and direct the preparation and production of all food items in the kitchen.
• Ensure all dishes are consistently prepared and presented to a high standard in terms of quality, taste and presentation.
• Ensure food is prepared and served in a timely manner, with dishes being coordinated and delivered simultaneously where required.
• Ensure the kitchen operates efficiently and in accordance with the Company’s standards, procedures and service expectations.
• Set up, organise and maintain kitchen stations with all necessary ingredients, equipment and supplies.
• Ensure all delivered stock is properly received, checked, stored and arranged in accordance with food safety and storage requirements.
• Maintain high standards of cleanliness, hygiene, food safety and sanitation at all times.
• Comply with all applicable nutrition, food safety, sanitation and workplace safety regulations and standards.

2 - Menu Development & Cost Control

• Assist in the development, preparation and design of food menus in line with the Company’s concept, standards and commercial objectives.
• Maintain effective daily food cost and sales controls to ensure the kitchen operates within the approved food cost budget.
• Develop and maintain recipes, cost cards, R&D lists, market lists, mise-en-place lists and other operational checklists, spreadsheets or documentation necessary to improve kitchen performance and consistency.
• Monitor food usage, wastage, portion control and inventory levels to ensure effective cost management.
• Order food, ingredients and kitchen supplies based on restaurant volume, occupancy, operational requirements and available inventory.
• Identify opportunities to improve kitchen efficiency, reduce wastage and optimise food costs without compromising quality.

3 - Kitchen Team Management

• Supervise, manage and lead all kitchen staff, ensuring that duties and responsibilities are clearly communicated and properly carried out.
• Prepare staff schedules and allocate manpower according to operational requirements.
• Train, coach and develop kitchen team members to ensure that they meet the Company’s required standards.
• Support apprenticeship and staff development programmes where applicable.
• Monitor staff performance and provide appropriate guidance, feedback and training.
• Address performance or disciplinary issues in a fair, professional and timely manner, in accordance with Company policies.
• Foster a positive, respectful and professional working environment within the kitchen team.

4 - Problem Solving & Operational Management

• Monitor kitchen operations closely and take immediate control of any issues, delays or operational problems that arise.
• Resourcefully and effectively resolve problems to minimise disruption to service and maintain operational continuity.
• Exercise sound judgement and remain calm and effective in high-pressure service situations.
• Maintain effective communication and coordination with the Directors, front-of-house team and suppliers.
• Maintain a positive and professional approach when dealing with co-workers, management, suppliers and customer requirements.

5 - Company Standards & Procedures

• Follow and implement the Company’s established systems, procedures, recipes, preparation methods and operational standards accurately and consistently.
• Carry out all duties with accuracy, consistency, diligence and attention to detail.
• Take ownership of the overall kitchen operation and ensure that the kitchen consistently delivers a high-quality food experience for guests while meeting the Company’s operational and financial objectives.

General Duties and Conduct

You are required at all times to observe, comply with and carry out all lawful and reasonable duties and responsibilities assigned to you by the Company and/or the Directors.

You are expected to maintain a high standard of work discipline, professionalism, conduct, cleanliness and order at all times, and to perform your duties with due care, diligence, accuracy and in the best interests of the Company.

The Company may, from time to time, reasonably amend or assign additional duties and responsibilities to you in accordance with the needs and operations of the business.