EXCUTATIVE COOK

CHRIS COMM PTE. LTD.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

CHRIS COMM PTE. LTD. in Singapore seeks an experienced Executive Cook to lead our kitchen operations, oversee food preparation, and maintain exceptional culinary quality. You will manage kitchen staff, control food costs, and ensure HACCP and SFA compliance across every shift.

This hands-on role emphasizes strong leadership, consistent recipe execution, and efficient prep workflows to sustain high-volume service while upholding spotless hygiene and safety standards.

Qualifications

• 3 years of culinary experience in a commercial kitchen, restaurant, hotel, or central kitchen.
• Strong leadership, culinary skills, inventory management, and ability to stay calm under high-volume pressure.

Responsibilities

• Lead Kitchen Operations: Supervise, train, and schedule line cooks and kitchen helpers to ensure smooth, timely service or production.
• Control Food Quality & Menu Execution: Oversee daily food prep and cooking, ensuring all dishes meet standard recipes, taste, portion sizes, and presentation guidelines.
• Manage Inventory & Food Costs: Monitor stock levels, order fresh ingredients, minimize kitchen waste, and maintain target food cost budgets.
• Enforce Food Safety & Hygiene: Ensure strict compliance with food safety regulations (HACCP / SFA guidelines), proper storage temperatures, and kitchen cleanliness.
• Develop & Improve Recipes: Assist management in refining existing menu items, testing new dishes, and optimizing prep workflows for speed and consistency.
• Maintain Kitchen Equipment: Ensure all ovens, stoves, chillers, and utensils are properly cleaned, sanitized, and maintained; report repairs promptly.

Skills

Leadership

Inventory management

Food safety

Menu execution

Training staff

Job description

We are seeking an experienced and hands-on Executive Cook to lead our kitchen operations, oversee food preparation, and maintain exceptional culinary quality. You will manage kitchen staff, control food costs, and ensure strict hygiene and safety standards across every shift.

Responsibilities:

• Lead Kitchen Operations: Supervise, train, and schedule line cooks and kitchen helpers to ensure smooth, timely service or production.

• Control Food Quality & Menu Execution: Oversee daily food prep and cooking, ensuring all dishes meet standard recipes, taste, portion sizes, and presentation guidelines.

• Manage Inventory & Food Costs: Monitor stock levels, order fresh ingredients, minimize kitchen waste, and maintain target food cost budgets.

• Enforce Food Safety & Hygiene: Ensure strict compliance with food safety regulations (HACCP / SFA guidelines), proper storage temperatures, and kitchen cleanliness.

• Develop & Improve Recipes: Assist management in refining existing menu items, testing new dishes, and optimizing prep workflows for speed and consistency.

• Maintain Kitchen Equipment: Ensure all ovens, stoves, chillers, and utensils are properly cleaned, sanitized, and maintained; report repairs promptly.

3 years of culinary experience in a commercial kitchen, restaurant, hotel, or central kitchen.

Strong leadership, culinary skills, inventory management, and ability to stay calm under high-volume pressure.