Executive Chef

NEW TANGLIN HALT KITCHEN PTE. LTD.; Singapore; On-site; SGD 48,000 - 96,000; Full time

Job summary

NEW TANGLIN HALT KITCHEN PTE. LTD. is seeking an experienced kitchen supervisor to oversee daily operations, ensure consistent dish quality, and implement hygiene standards in a busy kitchen environment.

You will coordinate cooks, design menus, manage staffing levels, and train kitchen staff while maintaining service, operational, and financial objectives. Strong HR knowledge and excellent communication are essential for success.

Qualifications

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

Responsibilities

• Ensure promptness, freshness, and quality of dishes.
• Coordinate cooks' tasks.
• 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.
• Perform administrative tasks, take stock of food and equipment supplies, and place purchase orders.
• Set and monitor performance standards for staff.
• Obtain feedback on food and service quality, and handle customer problems and complaints.

Skills

Food principles

HR management

Communication skills

Deadline management

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