EXECUTIVE CHEF

AASEEF RESTAURANT PTE. LTD.; Singapore; In loco; SGD 140.000 - 190.000; Tempo pieno

Descrizione del lavoro

AASEEF RESTAURANT PTE. LTD. is seeking an Executive Chef to lead the kitchen, drive innovative cuisine, and ensure top-tier quality and presentation for dining rooms, banquets, and other food facilities.

You will manage profitability, stock, wastage control, hygiene practices, and staff training while maintaining outstanding guest satisfaction and a smooth kitchen operation.

Competenze

• Trains, develops and motivates culinary staff to meet high prep standards.
• Teaches preparation according to defined recipes and seeks continued cuisine improvement.
• Displays leadership to maintain a positive work environment and professional management.
• Directs day-to-day kitchen operations and delegations as needed.
• Guides subordinates, sets performance standards and monitors outcomes.
• Advocates sound financial decisions and upholds honesty and integrity.
• Delivers service behaviours above and beyond for guest satisfaction and retention.

Mansioni

• Lead and mentor kitchen staff to ensure consistent, high-quality dishes.
• Oversee recipes, costing and menu development for F&B operations.
• Ensure compliance with food handling and sanitation standards.
• Maintain equipment and work order in line with Health dept and hotel standards.
• Coordinate with purchasing for needed goods and services.
• Support staff grooming, hygiene and professional appearance in the kitchen.

Descrizione del lavoro

Job Description:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
• Should be able to provide direction for all day-to-day operations in the kitchen.
• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
• He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavour.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
• Coordinates with the purchasing department for the acquisition of needed goods and services.
• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
• Ensure proper grooming and hygiene standards for all kitchen staffs.