Cheif Chef

GANDHI MESS PTE. LTD.; Singapore; On-site; SGD 50,000 - 80,000; Full time

Job summary

A culinary-focused establishment in Singapore seeks an experienced Executive Chef to lead their kitchen team. The ideal candidate will possess strong leadership skills and a passion for food, responsible for overseeing all kitchen operations, from menu development to staff training. This full-time role requires expertise in managing food quality and safety while working in a fast-paced environment. The position offers opportunities for professional growth and requires availability during evenings and weekends.

Benefits

Opportunity for advancement

Qualifications

• Proven experience as an Executive Chef or similar role in a fast-paced environment.
• Strong leadership and people management skills.
• Exceptional knowledge of food preparation and kitchen operations.

Responsibilities

• Lead and motivate kitchen staff to ensure service quality.
• Design and update seasonal menus aligning with customer preferences.
• Oversee preparation and presentation of dishes adhering to standards.
• Manage inventory and order food supplies to minimize waste.
• Ensure compliance with food safety standards and equipment maintenance.
• Monitor costs and expenses to achieve financial goals.
• Collaborate with front-of-house and handle customer feedback.
• Provide ongoing training and professional development for staff.

Skills

Leadership

Food quality control

Menu development

Inventory management

Health and safety compliance

Team training

Education

Culinary degree or equivalent experience

Job description

Roles & Responsibilities

Job Title: Executive Chef

Reports To: General Manager / Director of Operations

Job Type: Full-time

Job Overview

We are seeking an experienced and dynamic Executive Chef to lead and manage our culinary team. The ideal candidate will have a passion for food, strong leadership skills, and a proven track record in creating exceptional dining experiences. As Executive Chef, you will be responsible for overseeing kitchen operations, ensuring the highest standards of food quality, cleanliness, and safety, and managing a diverse team of culinary professionals.

Key Responsibilities

• Kitchen Leadership:

  Lead, train, and motivate kitchen staff, ensuring a positive work environment and high team morale.

  Supervise and manage daily kitchen operations to ensure smooth service and consistency.

• Menu Development:

  Design and update creative, innovative, and seasonal menus that align with the restaurant's concept and customer preferences.

  Ensure menu items are cost‑effective while maintaining exceptional quality and taste.

• Food Preparation & Quality Control:

  Oversee the preparation, cooking, and presentation of all dishes to ensure consistency, quality, and adherence to recipes.

  Monitor food portioning, preparation techniques, and cooking methods to meet company standards.

• Inventory & Purchasing:

  Manage kitchen inventory, order food supplies, and ensure proper stock levels while minimizing waste.

  Develop and maintain relationships with food vendors to secure high-quality ingredients at competitive prices.

• Health & Safety Compliance:

  Enforce strict food safety and sanitation standards to ensure a clean and safe working environment.

  Ensure that all kitchen equipment is functioning properly and is maintained regularly.

• Cost Control & Budgeting:

  Oversee food costs, labor costs, and other expenses to achieve financial goals.

  Monitor waste and take corrective actions as needed to maintain profitability.

• Collaboration & Communication:

  Work closely with front‑of‑house staff, management, and other departments to ensure smooth operations and customer satisfaction.

  Handle customer feedback, both positive and negative, regarding food quality or service and make necessary adjustments.

• Staff Training & Development:

  Provide ongoing training and professional development opportunities for kitchen staff.

  Foster a culture of continuous improvement, culinary creativity, and teamwork.

• Event & Special Menu Planning:

  Plan and execute catering events, private parties, or special promotions.

  Collaborate with the marketing team to design and promote special offerings or limited‑time menus.

Qualifications

• Experience:

  Proven experience as an Executive Chef, Sous Chef, or in a similar senior culinary role in a fast‑paced environment.

  At least [X] years of experience in the culinary industry, with a solid understanding of kitchen operations and management.

• Whole animal butchery
• Baking. such as bread making...etc
• Cooking over Fire
• Education:

  Culinary degree or equivalent experience preferred.

  Ongoing commitment to learning about new culinary trends, techniques, and food safety standards.

• Skills & Competencies:

  Strong leadership and people management skills.

  Exceptional knowledge of food preparation, presentation, and kitchen operations.

  Excellent organizational, time‑management, and multitasking abilities.

  Ability to create and work within budgets, maintain cost control, and reduce waste.

  Strong knowledge of food safety regulations and health department standards.

  Creative with a passion for innovation and culinary excellence.

• Physical Requirements:

  Ability to stand for long periods and work in a high‑pressure environment.

  Ability to lift and carry up to [X] lbs as required by the job.

Working Conditions

• Full‑time schedule with availability for evenings, weekends, and holidays as needed.
• Ability to work in a fast‑paced and sometimes high‑stress environment.
• Opportunity for advancement and growth within the company.