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Head Chef

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  • Date Listed 07/12/2018
  • Job Type Full-Time
  • EA License Number 201618503Z
  • Company Website www.houseofanli.com
  • Company Name Maison AnLi Pte Ltd
  • Education Level Diploma

1. Set up SOPs in kitchen and ensure compliance by all kitchen staff including stewards.

2. Set up detailed product sheets for each item on the menu showing amongst others but not only :

*ingredients

*dosage

*recipe

*costing

*mise-en-place

*picture

3. Ensure product sheets are available for kitchen staff and shared confidentially on the server with the Management

4. Cost control kitchen : audit current costing, validate its correctness, and zoom into every item in view of reducing cost without compromising quality (negotiate with suppliers discounts or lower cost, payment terms, freebies for sampling new ingredients, work with seasonal ingredients, etc.)

5. Reduce overall cost: besides cutting cost of goods sold, zoom into:

*reducing wastage

*optimizing sourcing by reducing number of different suppliers and ingredients

*focuss on the 20-80 rule namely focus on the 20% of the items on the menu that gives us 80% of the turnover and reduce the menu in terms of number of different items on offer

*JIT (just-in-time): reducing stocks by focusing on more frequent supply, and less production, more freshness of that allows to cope with supply.

*reduce overheads by working longer shifts, less absenteeism, higher productivity thanks to training and SOPs, make use of trainees for free or low cost, etc.

6. Increase output by better training of kitchen staff (faster output, less mistakes or returns), optimize ingredient usage in daily sets and specials

7. Ensure consistency in food output thanks to SOPs and training. All items should come out the same regardless of chef who prepared them.

8. Increase monthly turnover food (besides take away on platforms like Honestbee, Food Panda, Deliveroo, …) by 40% within 6 months. Meaning purely food sold inside bistro during operation hours.

This will be done by improvement in consistency, possible changes to menu, better offer of set lunch/dinner etc.

Create a true top class high tea, business dinners, events, etc.

9. Develop take away business with Honestbee / Food Panda and others, not only for dinner but also day time. Aim to create our own take away clientele to call us directly.

Target to add 20% on total turnover food ordered inside bistro, thanks to take away. So if total food sales bistro now is 100, it should be 120 per month thanks to take away .

10. Prepare the kitchen structure, kitchen team, SOPs, to be ready for expansion 2nd location in 6 months time.

11. Be a role model at all times for the back and the front of the house, working hand-in-hand with FOH.

12. Explore and suggest other ways to increase revenue (marketing, events, etc)


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163 Tanglin Road #03-17 Tanglin Mall Singapore 247933
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