Executive Chef

Kings Indian Banana Leaf; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A popular restaurant in Singapore is seeking an experienced kitchen leader to oversee operations in the chef's absence. The ideal candidate will have formal culinary training and a strong background in restaurant management, ensuring exceptional food quality and customer service. Responsibilities include managing staff, organizing kitchen operations, and implementing cost-effective procurement strategies.

Qualifications

• Previous Restaurant Experience is essential.
• Extensive Food and Beverage Knowledge highly recommended.
• Knowledge of Restaurant Regulations needed.

Responsibilities

• Leads kitchen team in chef's absence.
• Provides guidance to junior kitchen staff.
• Plans corrective actions for issues in a timely manner.
• Ensures food quality and presentation meet standards.
• Implements procurement strategies to minimize costs.

Skills

Ability to Work Under Pressure

Exceptional Customer-Service Skills

Education

Bachelor’s degree/Diploma in Hotel Management

Formal Culinary Training

Job description

Overview

Job Description & Requirements:

Responsibilities

• Leads kitchen team in chef's absence.
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.
• Assigns stations and work shifts of sous chefs, line cooks and kitchen crew for maximum productivity
• Develops food preparation techniques and supplies ordering system that minimizes wastage.
• Oversees and organizes kitchen stock and ingredients.
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
• Keeps cooking stations stocked, especially before and during prime operation hours.
• Plans and takes corrective actions to resolve issues in a timely manner.
• Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
• Safeguards excellent food quality and presentation to ensure that restaurant standards are kept and maintained.
• Works with head chef to maintain kitchen organization, staff ability, and training opportunities.
• Verifies that food storage units all meet standards and are consistently well-managed.
• Assists head chef with menu creation.
• Implements procurement strategies to minimize costs and ensure timely delivery.
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.
• Develops guidelines for hiring staff to maximize efficiency and minimize labor costs without compromising quality of food and customer service.

Qualifications

• Bachelor’s degree/Diploma in Hotel Management
• Formal Culinary Training
• Previous Restaurant Experience
• Extensive Food and Beverage Knowledge
• Restaurant Industry Knowledge
• Knowledge of Restaurant Regulations
• Ability to Work Under Pressure
• Exceptional Customer-Service Skills