Creative Cuisine Executive Chef & Kitchen Leader

WOODS CAFE PTE. LTD.; Singapore; On-site; SGD 120,000 - 180,000; Full time

Job summary

WOODS CAFE PTE. LTD. in Singapore is seeking an Executive Chef to oversee the creation and presentation of innovative, high-quality cuisine for dining rooms, banquets and other food facilities. You will ensure consistent taste, achieve guest satisfaction and drive kitchen operations.

You will lead culinary teams, manage stock, wastage, hygiene, budgeting and training while maintaining top standards and compliance with health department rules.

Responsibilities

• Train, develop and motivate supervisors and culinary staff to meet standards.
• Teach preparation according to defined recipes and improve cuisine.
• Lead with a positive environment and professional management.
• Provide direction for day-to-day kitchen operations.
• Understand roles to cover absences or replacements.
• Guide subordinates, set and monitor performance standards.
• Use interpersonal skills to lead and influence kitchen staff.
• Advocate sound financial decisions with honesty and integrity.
• Deliver service behaviours above customer expectations.
• Improve service by understanding guest needs and coaching staff.
• Delegate to develop supervisors and meet goals.
• Review staffing levels to meet guest, operations and financial goals.
• Involve in menu development and cost accuracy of dishes.
• Determine presentation and decorative displays.
• Ensure quality products, presentations and flavour.
• Ensure compliance with food handling and sanitation standards.
• Maintain equipment in working order per health standards.
• Coordinate with purchasing for needed goods and services.
• Ensure consistent preparation and appearance across dishes.
• Ensure grooming and hygiene standards for kitchen staff.

Job description

WOODS CAFE PTE. LTD. in Singapore is seeking an Executive Chef to oversee the creation and presentation of innovative, high-quality cuisine for dining rooms, banquets and other food facilities. You will ensure consistent taste, achieve guest satisfaction and drive kitchen operations.

You will lead culinary teams, manage stock, wastage, hygiene, budgeting and training while maintaining top standards and compliance with health department rules.