EXECUTIVE CHEF

ABHINAASH SG PRIVATE LIMITED; Singapore; On-site; SGD 42,000 - 78,000; Full time

Job summary

ABHINAASH SG PRIVATE LIMITED in Singapore is seeking an experienced Kitchen Manager to oversee daily culinary operations, ensure quality and freshness, and manage staff.

You will design menus, coordinate cooks, implement hygiene policies, and control costs. The role requires strong HR know-how, excellent communication, and ability to meet deadlines. This on-site position offers opportunities to lead a team and contribute to guest satisfaction.

Qualifications

• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent communication skills.
• Ability to meet deadlines.

Responsibilities

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• 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.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Skills

Advanced knowledge of food principles

Human resources management

Excellent communication

Ability to meet deadlines

Job description

Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• 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.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Requirements:

• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent communication skills.
• Ability to meet deadlines.