Chef

MAISON ANLI (PTE. LTD.); Singapore; On-site; SGD 40,000 - 70,000; Full time

Job summary

A restaurant company located in Singapore is seeking a talented executive chef to oversee kitchen operations and staff management. The executive chef will design new recipes, maintain high standards, ensure prompt food service, and handle team training and feedback. Successful candidates will possess prior experience in Western or French cuisine and strong leadership skills. This role offers a dynamic environment focused on creativity and excellence in food preparation.

Qualifications

• Experience in a similar position with Western / French food.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.

Responsibilities

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes and planning menus.
• Hiring and training kitchen staff.
• Performing administrative tasks and managing inventory.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality.

Skills

Creative

Service-oriented

Level-headed

Job description

Job Description & Requirements

We are looking to hire a commendable executive chef to manage our kitchen staff and to resolve kitchen issues swiftly. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service.

To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed.

Chef Responsibilities

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Chef Requirements

• Experience in a similar position with Western / French food.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.