Executive Chef

SODEXO SINGAPORE PTE. LTD.; Singapore; On-site; SGD 42,000 - 61,000; Full time

Job summary

SODEXO SINGAPORE PTE. LTD. is seeking an experienced Kitchen Operations Manager to plan and oversee day-to-day kitchen activities at the Pioneer location.

You will manage staff, develop menu rotations, control costs, ensure food safety and hygiene, and implement purchasing guidelines. Join a dynamic team and contribute to delivering quality meals for customers in a fast-paced environment.

Qualifications

• Plan and manage day-to-day kitchen operations to meet quality and customer expectations.
• Oversee kitchen and service staff.
• Develop menu rotations; be responsible for budget and cost control.
• Oversee operations to ensure food quality, costing, safety and hygiene.
• Develop guidelines for purchasing and receiving areas.
• Manage controllable expenses including food cost, supplies, uniforms and equipment.
• Monitor quality of raw and cooked food to ensure standards are met.
• Prepare and cook foods for regular service or special events.
• Improve service by guiding staff to understand guest needs and provide feedback.

Responsibilities

• Plan and manage day-to-day kitchen operations to meet quality and customer expectations.
• Oversee kitchen and service staff.
• Develop menu rotations; be responsible for budget and cost control.
• Oversee operations to ensure food quality, costing, safety and hygiene.
• Develop guidelines for purchasing and receiving areas.
• Manage controllable expenses including food cost, supplies, uniforms and equipment.
• Monitor quality of raw and cooked food to ensure standards are met.
• Prepare and cook foods for regular service or special events.
• Improve service by guiding staff to understand guest needs and provide feedback.

Job description

WORKING LOCATION : PIONEER
WORKING HOURS : 6AM TO 4PM

• To plan and manage the day-to-day operations of the kitchens ensuring the quality, standards and meeting the expectations of the customers on a daily basis
• To oversee kitchen and service staff
• To develop menu rotations; be responsible for budget and cost control, as well as formulatestandards to enhance overall efficiency and effectiveness of the operations for all food production.
• To oversee operations to ensure that food quality, costing, food safety and hygiene standards are in line with company requirements.
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Monitors the quality of raw and cooked food products to ensure that standards are met
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed