Executive Chef

ANGLESEY EMPLOYMENT AGENCY PTE. LTD.; Singapore; On-site; SGD 90,000 - 140,000; Full time

Job summary

Anglesey Employment Agency Pte. Ltd. is looking for an Executive Chef to oversee kitchen operations, drive menu development, and ensure top standards of taste, presentation, consistency, and food safety.

You will lead and train the kitchen team, manage food costs and inventory, coordinate with front-of-house, and deliver high-quality meals during busy service hours. This role requires strong leadership, organizational skills, and the ability to work under pressure in a fast-paced environment,

Qualifications

• Diploma or professional qualification in Culinary Arts or related field preferred.
• 5-8 years of relevant experience in professional kitchen operations, with senior chef or kitchen leadership experience.
• Proven experience managing kitchen teams and overseeing high-volume food preparation.
• Strong knowledge of menu planning, recipe development, food presentation, and culinary techniques.
• Good understanding of food costing, budgeting, inventory management, and waste control.
• Knowledge of food hygiene, sanitation standards, and food safety regulations.
• Strong leadership, communication, organisation, and problem-solving skills.
• Ability to work under pressure in a fast-paced kitchen environment.
• Creative, detail-oriented, and committed to maintaining high culinary standards.
• Willingness to work shifts, weekends, and public holidays when required.

Responsibilities

• Oversee daily kitchen operations and ensure smooth workflow across all kitchen sections.
• Develop, design, and update menus, including new dishes, seasonal specials, and food concepts.
• Maintain high standards of food quality, taste, presentation, and consistency.
• Lead, train, supervise, and motivate kitchen staff, including Sous Chefs, Chef de Partie, and kitchen assistants.
• Plan menus, manage food preparation schedules, and ensure timely service during operating hours.
• Monitor food costs, portion control, inventory, and wastage to achieve cost efficiency.
• Manage food purchasing, supplier relationships, and stock levels to ensure ingredients are fresh and available.
• Ensure compliance with food hygiene, sanitation, workplace safety, and relevant regulatory requirements.
• Establish and maintain standard recipes, kitchen procedures, and quality control measures.
• Monitor kitchen performance, staffing requirements, and operational expenses.
• Coordinate with management and front-of-house teams to improve service quality and customer satisfaction.
• Handle customer feedback regarding food quality and implement improvements where necessary.

Education

Diploma or professional qualification in Culinary Arts

Job description

Job Title: Executive Chef

Job Description

The Executive Chef is responsible for overseeing the overall kitchen operations, menu development, food quality, and kitchen team management. The role ensures that all dishes are prepared to the highest standards of taste, presentation, consistency, and food safety while maintaining efficient kitchen operations and cost control.

Key Responsibilities

• Oversee daily kitchen operations and ensure smooth workflow across all kitchen sections.
• Develop, design, and update menus, including new dishes, seasonal specials, and food concepts.
• Maintain high standards of food quality, taste, presentation, and consistency.
• Lead, train, supervise, and motivate kitchen staff, including Sous Chefs, Chef de Partie, and kitchen assistants.
• Plan menus, manage food preparation schedules, and ensure timely service during operating hours.
• Monitor food costs, portion control, inventory, and wastage to achieve cost efficiency.
• Manage food purchasing, supplier relationships, and stock levels to ensure ingredients are fresh and available.
• Ensure compliance with food hygiene, sanitation, workplace safety, and relevant regulatory requirements.
• Establish and maintain standard recipes, kitchen procedures, and quality control measures.
• Monitor kitchen performance, staffing requirements, and operational expenses.
• Coordinate with management and front-of-house teams to improve service quality and customer satisfaction.
• Handle customer feedback regarding food quality and implement improvements where necessary.

Job Requirements

• Diploma or professional qualification in Culinary Arts, Food Preparation, or a related field is preferred.
• Minimum 5-8 years of relevant experience in professional kitchen operations, with substantial experience in a senior chef or kitchen leadership role.
• Proven experience managing kitchen teams and overseeing high-volume food preparation.
• Strong knowledge of menu planning, recipe development, food presentation, and culinary techniques.
• Good understanding of food costing, budgeting, inventory management, and waste control.
• Knowledge of food hygiene, sanitation standards, and food safety regulations.
• Strong leadership, communication, organisation, and problem-solving skills.
• Ability to work under pressure in a fast-paced kitchen environment.
• Creative, detail-oriented, and committed to maintaining high culinary standards.
• Willingness to work shifts, weekends, and public holidays when required.