CHEF DE CUISINE

Position : Chef de Cuisine
Location : The Bark Café, Singapore

Job Scope:

• Menu Planning & Execution
  Lead the creation, planning, and updating of the menu with a focus on local and Western fusion cuisine.
  Ensure all dishes are prepared to consistent quality and presentation standards.
  Innovate seasonal or promotional items aligned with café themes and customer preferences.

• Kitchen Operations
  Oversee daily kitchen operations, ensuring efficiency and cleanliness.
  Maintain high standards of food hygiene and safety in compliance with SFA regulations.
  Monitor kitchen inventory, conduct regular stock takes, and manage ordering of supplies.

• Team Management
  Supervise and train kitchen staff, fostering a collaborative and productive team environment.
  Schedule staff shifts and delegate tasks according to strengths and workload.
  Conduct regular performance reviews and provide feedback to kitchen team.

• Cost Control
  Manage food cost within budget targets by minimizing waste and optimizing ingredient usage.
  Work with management on pricing strategies, vendor negotiations, and cost reporting.

• Customer Experience
  Collaborate with service team to ensure food quality meets customer expectations.
  Handle customer feedback on food-related issues and improve service where necessary.

• Maintenance & Compliance
  Ensure all kitchen equipment is maintained and functioning properly.
  Maintain proper documentation for audits and inspections (e.g., HACCP, SFA).

• Able to work on weekends / Public Holidays