Executive Chef

BLUE EMBER CREATIONS PTE. LTD.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

BLUE EMBER CREATIONS PTE. LTD. seeks a kitchen leader to oversee daily culinary operations in Singapore, maintaining high food quality, managing purchasing, and inventory while coordinating staff scheduling.

You will design menus, lead tastings for new products, analyze costs, ensure food safety, and foster a collaborative team environment that drives growth and financial performance.

Responsibilities

• Oversee daily culinary operations and maintain food quality and consistency, including purchasing ingredients and inventory management.
• Present tastings to support new product creation and cost reduction of existing products.
• Foster a positive, collaborative work environment and promote teamwork, creativity, and professional growth.
• Analyse costs and provide strategic insights on food, labour, and overhead to improve financial performance.
• Maintain sanitation and food safety standards in compliance with local regulations.
• Implement hygiene policies and examine equipment for cleanliness.
• Design new recipes, plan menus, and select plate presentations.
• Review staffing levels to meet service, operational, and financial objectives.
• Hire and train kitchen staff such as cooks, food preparation workers, and dishwashers.

Job description

Key Responsibilities

• Oversee daily culinary operations and maintain food quality and consistency, including purchasing ingredients and supplies, inventory management, food preparation, team training and scheduling
• Present tastings as part of the creation of new products and continuous improvement of existing products and cost reduction
• Foster a positive and collaborative work environment, promoting teamwork, creativity, and professional growth among kitchen staff
• Analyse and provide strategic business insights on food, labour, and overhead costs, providing appropriate advice and suggestions on improvements to drive restaurant financial performance
• Maintain the highest standards of sanitation and food safety standards in compliance with local regulations
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.