Executive Chef

HIDDEN CREATIVE FINE DINING PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A fine dining restaurant in Singapore is seeking an experienced Executive Chef to oversee kitchen operations. Responsibilities include menu management, staff supervision, and maintaining quality standards. Ideal candidates should possess strong leadership skills, culinary expertise, and a firm grasp of business acumen. This role offers an opportunity to lead a dynamic kitchen team and ensure exceptional dining experiences.

Qualifications

• Ability to lead and motivate a team.
• Extensive knowledge of cooking techniques and culinary trends.
• Skills in budgeting, inventory management, and cost control.
• Strong verbal and written communication skills for staff and management.
• Ability to manage multiple tasks in a fast-paced environment.

Responsibilities

• Develop and implement new menus, create recipes, and ensure consistency in food preparation and presentation.
• Hire, train, schedule, and supervise all kitchen staff.
• Manage inventory of all food and supplies and oversee the kitchen budget.
• Ensure all dishes meet the restaurant’s standards.
• Maintain a clean and safe kitchen environment.
• Work with front-of-house staff to ensure a smooth dining experience.

Skills

Leadership

Culinary expertise

Business acumen

Communication

Organizational skills

Job description

An executive chef's job description includes overseeing all kitchen operations, managing staff, creating and standardizing menus, managing inventory and budgets, and ensuring food quality, presentation, and sanitation standards are met. They are responsible for everything from hiring and training kitchen staff to controlling costs and collaborating with restaurant management.

Core responsibilities

• Menu management: Develop and implement new menus, create recipes, and ensure consistency in food preparation and presentation.
• Staff management: Hire, train, schedule, and supervise all kitchen staff, including line cooks and dishwashers.
• Inventory and cost control: Manage inventory of all food and supplies, place orders, minimize waste, and oversee the kitchen budget.
• Quality control: Ensure all dishes meet the restaurant’s standards for taste, appearance, and food safety.
• Sanitation and safety: Maintain a clean, organized, and safe kitchen environment and ensure compliance with all health and sanitation regulations.
• Collaboration and administration: Work with front-of-house staff and management to ensure a smooth dining experience, handle customer feedback, and perform administrative duties.

Key skills and qualifications

• Leadership: Ability to lead and motivate a team.
• Culinary expertise: Extensive knowledge of cooking techniques and culinary trends.
• Business acumen: Skills in budgeting, inventory management, and cost control.
• Communication: Strong verbal and written communication skills for staff and management.
• Organizational skills: Ability to manage multiple tasks in a fast-paced environment.