Job Responsibilities
- Manage menu creation, plating design, and inventory in alignment with the Executive Chef’s direction
- Develop creative and appealing menus that align with the restaurant’s concept, enhancing branding and sales
- Work closely with Executive Chef to strategize and maximize revenue through competitive pricing of F&B products and services
- Establish and maintain excellent standards of food quality and production, ensuring consistency in all dishes
- Manage and minimize food expenses without compromising quality; implement cost-control measures and ensure accurate reporting
- Enforce kitchen rules and ensure adherence to standards and procedures
- Maintain the highest standards of kitchen and food hygiene at all times
- Ensure timely and efficient delivery of dishes; coordinate with front-of-house staff for seamless service
- Interact with customers to address any concerns or special requests; ensure customer satisfaction with high standards of food and service
- Oversee the kitchen team and its operations which includes but not limited to planning of work schedules and managing cost control
- Guide and train chefs in the team; identify and address ongoing training needs
- Conduct interviews, appraisals, and coaching sessions
- Any other duties as assigned
Job Requirements
- Preferable Degree or Skills Certificate in Culinary Arts/ Restaurant Management and Operations
- Minimum 10 years of relevant experience preferably with experience in managing a team
- Possess comprehensive knowledge of your specialty and general culinary functions
- Prior experience working in a preopening team would be advantageous
- Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and Company’s financial goals
- Ability to show creativity and innovation in menu design, preparation, and presentation
- Demonstrate multitasking abilities and excellent time management skills
- Exhibit strong leadership qualities to effectively lead and motivate the team
- Possess good communication and interpersonal skills
- Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
- Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays
About the Restaurant
The Black Pearl, is our newly opened fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.
The restaurant is within walking distance from Bras Basah MRT station and City Hall MRT station.