Brand Chef

JUMBO GROUP OF RESTAURANTS PTE. LTD.; Singapore; On-site; SGD 120,000 - 180,000; Full time

Job summary

Jumbo Group of Restaurants Pte. Ltd. in Singapore seeks an experienced Executive Chef to lead daily kitchen operations and drive culinary excellence across brand outlets.

You will develop standard recipes, manage a high-performing team, and ensure HACCP-compliant safety and quality standards. Collaborating with marketing on launches and promotions, you will review food costs, oversee menu development, and mentor chefs to maximize manpower utilization while upholding brand quality and guest

Qualifications

• At least 5 years of relevant working experience as an Executive Chef.
• Able to communicate effectively with team members to support kitchen operations and service standards.
• Knowledge of HACCP, health and safety standards would be an advantage.
• Strong management, leadership skills and interpersonal skill.
• Must be dedicated and committed.

Responsibilities

• Oversee the daily kitchen operations of a brand.
• Maintain the highest quality and consistency of all food products by ensuring stringent compliance to food safety and food quality control standards.
• Ensure proper maintenance of the kitchen within each outlet.
• Collaborate with the Marketing Team with new launches, promotions, branding, and labeling of concepts and products.
• Review sales and food costs daily to monitor actual financial results and take corrective action as necessary to ensure that financial goals are met.
• Plan, direct and coordinate future outlet openings.
• Manage, supervise and groom a team of chief chef, section head and kitchen staff to ensure maximum utilization of manpower allocated.
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions.
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment.
• Drive culinary excellence by being a champion for food quality and consistency.
• Develop standard recipes and SOPs for food preparation and presentation.
• Actively involved in menu development and establishing menu prices.
• Understand current and emerging culinary trends as well as consumer needs and behaviors.
• Ensure that all activities conform to HACCP & 5S guidelines.
• Any other jobs or duties assigned by the Director of Kitchen Operations from time to time

Skills

Leadership

Team management

Communication

Interpersonal skills

Recruitment

Staff counselling

Food safety awareness

Job description

Job Description

• Oversee the daily kitchen operations of a brand
• Maintain the highest quality and consistency of all food products by ensuring stringent compliance to food safety and food quality control standards
• Ensure proper maintenance of the kitchen within each outlet
• Collaborate with the Marketing Team with new launches, promotions, branding, and labeling of concepts and products
• Review sales and food costs daily to monitor actual financial results and take corrective action as necessary to ensure that financial goals are met
• Plan, direct and coordinate future outlet openings
• Manage, supervise and groom a team of chief chef, section head and kitchen staff to ensure maximum utilization of manpower allocated
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Drive culinary excellence by being a champion for food quality and consistency
• Develop standard recipes and SOPs for food preparation and presentation
• Actively involved in menu development and establishing menu prices
• Understand current and emerging culinary trends as well as consumer needs and behaviors
• Ensure that all activities conform to HACCP & 5S guidelines
• Any other jobs or duties assigned by the Director of Kitchen Operations from time to time

Job Requirements

• At least 5 years of relevant working experience as an Executive Chef
• Able to communicate effectively with team members to support kitchen operations and service standards.
• Knowledge of HACCP, health and safety standards would be an advantage
• Strong management, leadership skills and interpersonal skill
• Must be dedicated and committed