Central Kitchen Executive Chef

AlwaysHired Pte. Ltd.; Singapore; On-site; SGD 50,000 - 80,000; Full time

Job summary

A central kitchen operation firm in Singapore is seeking a Central Kitchen Executive Chef to oversee culinary operations, including menu development and quality control. The ideal candidate will have a diploma or degree in Culinary Arts or Food Science, along with 5–8 years of culinary experience, especially in leadership roles. Responsibilities include managing production workflow, ensuring food safety standards, and innovating the menu. This role is pivotal in maintaining efficiency and high-quality standards across multiple outlets.

Qualifications

• 5–8 years culinary experience, including leadership roles.
• Central kitchen or large-scale production experience preferred.
• Strong knowledge of food safety and workflow management.

Responsibilities

• Lead culinary operations in the central kitchen.
• Manage menu development, recipe standardization, and production.
• Ensure food safety and maintain high quality standards.

Skills

Leadership

Menu development

Food safety knowledge

Operational management

Problem solving

Education

Diploma/Degree in Culinary Arts, Food Science, or related field

Tools

HACCP standards

Job description

Job Summary

The Central Kitchen Executive Chef leads all culinary operations within the central kitchen. This includes menu development, recipe standardization, production management, quality control, food safety, team leadership, inventory control, and R&D. The chef also manages the entire operational workflow from planning and preparation to production, packing, storage, and distribution to ensure smooth support for multiple outlets with consistency, efficiency, and high standards.

Key Responsibilities

1. Menu Planning & Recipe Standardization

• Develop and update menus for various outlets/brands.
• Standardize recipes with portioning, costing, and preparation methods.
• Maintain consistency in taste, appearance, and cost efficiency.
• Adjust menus based on seasonality, feedback, and market trends.

2. Operation Workflow Management (Full Process Control)

• A. Demand Planning
  • Review outlet orders, sales trends, and forecasts.
  • Plan production schedule (daily/weekly/monthly).
  • Coordinate with operations and logistics teams.
• B. Raw Material Preparation
  • Issue ingredient requisition to warehouse.
  • Ensure ingredients are cleaned, cut, marinated, and portioned according to SOP.
  • Confirm mise en place readiness before cooking.
• C. Cooking & Production
  • Assign tasks to chefs/cooks.
  • Ensure correct cooking techniques, temperature, and timing.
  • Monitor batch consistency and efficiency.
• D. Quality Control Checkpoint 1
  • Taste and inspect each batch.
  • Adjust seasoning or process if needed.
  • Ensure compliance with standards before moving forward.
• E. Portioning & Packaging
  • Supervise portion accuracy and packaging method (vacuum, sealed, chilled, frozen).
  • Verify correct labelling (product name, date, batch code, expiry).
• F. Quality Control Checkpoint 2
  • Conduct final checks on packaging quality, food safety, and storage temperature.
  • Approve or reject batches before storage or delivery.
• G. Storage Management
  • Ensure proper storage (chiller/freezer/dry) with FIFO method.
  • Monitor temperature logs and prevent cross‑contamination.
• H. Coordination with Logistics
  • Prepare delivery list for each outlet.
  • Work with logistics/driver team to ensure timely delivery.
  • Handle urgent orders or special requests efficiently.
• I. Post‑Operation Review
  • Conduct end‑of‑day review on production output, wastage, and issues.
  • Record data for future planning.
  • Report to Central Kitchen Manager/Operations Director.

3. R&D (Research & Development)

• Innovate and develop new products, sauces, seasonal menus.
• Conduct taste tests, trials, and cost analysis.
• Improve existing recipes for cost, taste, or operational efficiency.
• Scale recipes for mass production with consistency.
• Work with marketing and operations for product launches.
• Collect customer/outlet feedback for continuous improvement.

4. Food Safety, Hygiene & Compliance

• Enforce strict HACCP, NEA, SFA, and internal standards.
• Monitor temperature logs, cleaning schedules, and hygiene audits.
• Lead corrective actions for non‑compliance.
• Ensure staff follow PPE, sanitation, and safe handling procedures.

5. Team Leadership & Training

• Lead, train, and develop chefs, cooks, and assistants.
• Assign roles clearly and build a strong kitchen team.
• Conduct performance evaluations and coaching.
• Implement SOP training and cross‑training programs.

6. Inventory & Cost Control

• Monitor ingredient usage and minimize wastage.
• Ensure accurate stock counts and FIFO rotation.
• Work with purchasing for sourcing and supplier evaluation.
• Control food cost and track yield percentages.

7. Facility & Equipment Management

• Ensure equipment is used correctly and safely.
• Schedule preventive maintenance and report breakdowns.
• Plan layout improvements for workflow efficiency.

8. Collaboration & Communication beheerthing

• Work closely with Warehouse, Logistics, Procurement, Operations, and Outlet Managers.
• Coordinate on menu changes, production needs, and delivery schedules.
• Support new outlet openings with menu setup and training.

9. Reporting & Documentation

• Maintain recipe manuals, SOPs, production logs, and QC reports.
• Submit daily/weekly production and wastage reports.
• Document R&D results and improvement plans.

Requirements

• Diploma/Degree in Culinary Arts, Food Science, or related field.
• 5–8 years culinary experience, including leadership roles.
• Central kitchen or large‑scale production experience preferred.
• Strong knowledge of food safety, HACCP, and workflow management.
• Excellent leadership, planning, and problem‑solving skills.
• Creative mindset for R&D and menu innovation.

Key Performance Indicators (KPIs)

• Consistency and quality of food produced.Efficiency and accuracy of workflow execution.
• On‑time production and delivery.
• Successful new product launches.
• Food cost and wastage control.
• Hygiene audit and regulatory compliance scores.
• Staff performance, training completion, and retention.