CHEF DIRECTOR

manna 360 pte. ltd.; Singapore; On-site; SGD 110,000 - 170,000; Full time

Job summary

manna 360 pte. ltd. is seeking an Executive Chef to lead the kitchen team, ensuring high-quality, cost-effective dishes during dinner service. You will train staff, manage recipes, and oversee procurement and inventory while maintaining strong relationships with team members.

The role demands 5+ years in a similar position, 3+ years culinary education, and superior food safety knowledge. You will also manage HR aspects and BOH systems, with on-call and after-hours duties as required.

Qualifications

• 3+ years of culinary education.
• 5+ years of relevant experience.
• Advanced knowledge of food safety practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, weekends and public holidays.
• Willingness to travel to other sites for temporary postings.

Responsibilities

• Ensure promptness, freshness, and quality of dishes.
• Coordinate cooks' tasks.
• Implement hygiene policies; inspect equipment and cleanliness.
• Design new recipes; plan menus; select plate presentations.
• Review staffing levels to meet service, operational and financial goals.
• Hire and train kitchen staff (cooks, prep, dishwashers).
• Perform admin tasks; monitor stock and make purchase orders.
• Set and monitor performance standards for staff.
• Obtain feedback on food/service quality; handle customer issues.

Skills

Staff leadership

Kitchen management

Communication

Hygiene compliance

Menu design

Education

Culinary education

Job description

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.

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.

Requirements:

• 3+ years of culinary education.
• 5+ years of experience in a similar position.
• 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.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.
• able to travel to other entities and station at the location for a period of time