Assistant Executive Chef

EtonHouse International Holdings Pte Ltd; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading company in the food service industry is seeking an experienced Head Chef to lead kitchen operations across multiple central kitchens. The ideal candidate will ensure high standards of food safety and hygiene while managing a team effectively. Responsibilities include overseeing catering operations, managing budgets, and creating innovative menus. Strong leadership and interpersonal skills are essential to communicate with various stakeholders, including school principals. This role offers an opportunity to make a significant impact on food quality and safety in educational institutions.

Qualifications

• At least 5 years of experience leading kitchen team as Head Chef.
• Competency in cooking and plating techniques for any type of food service.

Responsibilities

• Ensure high standards of hygiene in food preparation.
• Oversee the work performance and training of the kitchen team.
• Manage culinary operational efficiency and create seasonal menus.

Skills

Leadership

Interpersonal Skills

Communication

Recipe Creation

IT Skills

Education

Food Safety Certificate Level 3

Professional Cooking Experience

Job description

Key Expectations:

• Ensure that all central kitchens and food catering operations deliver an excellent and safe experience.

• Ensure all kitchen KPIs are met via collaboration with the Executive Chef.

• Ensure high standards of food safety and hygiene.

• Ensure that any food incidents are highlighted, investigated and reported to the Executive Chef on a timely basis.

• To perform ad-hoc duties being assigned from time to time.

Kitchen Operations:

• Provide leadership over the entire kitchen team.

• Ensure smooth operation of all central kitchens.

• Ensure high standards of hygiene in food preparation.

• Oversee the work performance, scheduling and training of the entire kitchen team.

• Assist with operational logistics, including catering, transportation scheduling, and staff scheduling.

• Procure kitchen resources including kitchen equipment and small-ware inventory

Catering Operations:

• Ensure the operational success of catering operations.

• Keep to the budget set by the Executive Chef and highlight deviation from budget on a timely basis.

• Ensure goals set for catering operations are met and explain shortfall in ability to meet goals set.

• Ensure highest food standard and hygiene in food catered.

• Ensure quick response to schools and resolve catering issues on a timely basis.

Culinary Operational Efficiency:

• Manage and improve culinary operational efficiency.

• Create seasonal, on-trend, executable and sustainable menus.

• Ensure continuous review of menu to take into consideration feedback from various stakeholders.

• Manage and respond to special request from schools.

• Write, scale, and adjust recipes as needed so they comply with food and labor cost and cost savings goals.

• Conduct food tasting across all central kitchens on a regular basis.

• Ensure food allergies are safely managed.

Food Safety:

• Ensure high standards of hygiene in food preparation.

• Ensure any food incidents are highlighted and reported to the Executive Chef on a timely basis.

• Ensure any food incidents are investigated and resolved on a timely basis with a sense of urgency.

• Ensure kitchen teams are adequately trained to achieve food safety and hygiene in food preparation and delivery process.

Qualification

• Candidate with great passion and pride in leading Kitchen Operations.

• At least 5 years of experience leading kitchen team as Head Chef.

• Strong interpersonal skills with ability to communicate effectively across all stakeholdersincluding Principals of various schools.

• Good with recipe creations and scales.

• IT savvy (familiar with computer software & hardware).

• Open-minded and ability to accept and improve on feedback given.

• Strong leadership skills to motivate the kitchen and improve the service standard of theteam.

• Able to train and equip staff with required skills where necessary.

• Competency in cooking and plating techniques for any type of food service.

• Strong culinary skills based on at least 5 years of proven professional cooking experience.

• Uphold honesty and integrity in managing kitchen budgets.

• Well versed in basic food hygiene and workplace safety.

• Possess food safety certificate level 3

• Good knowledge in Healthy Meals in Pre-Schools Programme (HMPP).