Chef

JOHNSON9 EATERY PTE. LTD.; Singapore; On-site; SGD 70,000 - 100,000; Full time

Job summary

A hospitality company in Singapore is seeking an experienced Executive Chef to enforce culinary standards and enhance the customer dining experience. The ideal candidate has over 5 years of experience managing multiple kitchens and developing innovative menus in various cuisines. This role involves strict compliance with food policies, cost management, and team training.

Qualifications

• 5 years progressive hands-on experience as an Executive Chef or Senior Sous Chef.
• Experience in managing multiple kitchens and chef brigades.
• Must have experience with different economic cycles and cost reduction.

Responsibilities

• Enforce performance standards and compliance in the kitchen.
• Implement new ideas for customer dining experience.
• Manage food costs and profitability.

Skills

Hands-on experience

Menu development

Cost management

Customer interaction

Team training

Job description

Responsibilities

• Enforce performance standards, policies and procedures in Food & Beverage kitchen department in line with company regulations.
• Ensure strict compliance towards food and hygiene policies and procedures.
• Introduce and implement new ideas for the customer dining experience.
• To be fully aware of trends in the industry and make regular suggestions for improvement of the menu.
• Efficient food cost management.
• Minimize expenditure to increase profitability with the guidelines set by the budget.
• Support and work closely with the Operations and Marketing team in developing special festive dining menus and/or marketing initiatives to drive traffic and increase per customer spend
• Able to interact with customer(s) as and when required to further enhance the dining experience of customers
• Implement direction and organize the culinary team to ensure smooth operation of the kitchen.
• To hold regular performance appraisals with members of the culinary team, identifying areas for development and training needs, and ensuring that this training is effective.
• Set and explain clearly to team members regarding collective targets and standards that should be achieved as a team.
• To organize and implement training for the needs of the kitchen team as a whole and the individual staff as needed.

Qualifications

• 5-years progressive hands-on experience with increased accountability as an Executive Chef or Senior Sous Chef managing multiple kitchens and chef brigades.
• Experience with developing, presenting and implementing recipes / menus at the right price point in European, Middle Eastern and Asian cuisines.
• Must have hands-on experience with different economic cycles within the industry including the implementation of cost reduction programmes without compromising on food quality and customer service