Executive Chef

SREE KUMARAN PTE. LTD.; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A leading culinary establishment in Singapore seeks a Kitchen Leader to manage kitchen operations in the chef's absence. Responsibilities include leading the kitchen team, overseeing food preparation, and maintaining high food quality. Required qualifications include a degree in Hotel Management and formal culinary training, along with extensive restaurant experience. This role demands strong leadership, time management skills, and knowledge of Cloud Kitchen regulations.

Qualifications

• Experience in restaurant management and food safety standards.
• Ability to work under pressure and in a team environment.
• Strong understanding of Cloud Kitchen regulations.

Responsibilities

• Lead kitchen team in chef's absence.
• Develop food preparation techniques and ordering systems.
• Ensure kitchen stock and ingredients are organized.

Skills

Leadership

Food preparation

Budget management

Time management

Culinary knowledge

Education

Bachelor’s degree/Diploma in Hotel Management

Formal Culinary Training

Job description

Job Description & Requirements

Job Description

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 Cloud Kitchen 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

Requirements:

Bachelor’s degree/Diploma in Hotel Management

Formal Culinary Training,

Previous Restaurant Experience,

Extensive Food and Beverage Knowledge,

Restaurant Industry Knowledge,

Knowledge of Cloud Kitchen Regulations,

Ability to Work Under Pressure,