EXECUTIVE CHEF

OLD TIONG BAHRU BAK KUT TEH PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A culinary establishment in Singapore is seeking an experienced Executive Chef to lead kitchen operations. The ideal candidate will oversee daily activities, manage and inspire the kitchen staff, and ensure compliance with safety standards. Proven experience in a high-quality restaurant and expertise in Chinese Northeastern, Sichuan, and Hunan cuisines are essential. This role offers a dynamic work environment focused on delivering outstanding dining experiences.

Qualifications

• Proven experience as a Head Chef or similar role in a high-quality restaurant.
• Excellent knowledge of culinary techniques and practices.
• Strong leadership and communication skills.
• Ability to work in a fast-paced environment and handle pressure effectively.

Responsibilities

• Supervise daily kitchen activities for high efficiency.
• Manage, train, and inspire kitchen staff.
• Cook Chinese Northeastern, Sichuan, and Hunan cuisines.
• Oversee ordering, storage, and inventory control.
• Collaborate on menu development and updates.
• Ensure compliance with health and safety standards.
• Monitor and manage kitchen expenses effectively.

Skills

Culinary expertise

Leadership

Attention to detail

Menu planning

Job description

Overview

Job Summary: We seek a skilled and dynamic Executive Chef to lead our kitchen team. The executive Chef will oversee kitchen operations, ensuring that quality, presentation, and efficiency standards are met consistently. This role requires exceptional culinary expertise, leadership abilities, and attention to detail to provide an outstanding dining experience.

Responsibilities

• Kitchen Management: Supervise daily kitchen activities, including food preparation, plating, and presentation, to ensure efficiency and high standards.
• Staff Leadership: Manage, train, and inspire the kitchen staff, fostering teamwork and maintaining a positive work environment.
• Able to cook Chinese Northeastern Cuisine, Sichuan Cuisine and Hunan Cuisine food.
• Inventory & Supplies: Oversee the ordering, storage, and inventory control of ingredients to ensure freshness and quality while effectively managing costs.
• Menu Planning: Collaborate with the Executive Chef on menu development and updates, incorporating seasonal ingredients and customer preferences.
• Compliance: Ensure that health, safety, and sanitation standards are met in all aspects of food preparation and kitchen operations.
• Cost Control: Monitor and manage kitchen expenses, including food costs and waste reduction, to contribute to profitability.

Qualifications

• Proven experience as a Head Chef or similar role in a high-quality restaurant.
• Excellent knowledge of culinary techniques and practices.
• Strong leadership and communication skills.
• Ability to work in a fast-paced environment and handle pressure effectively.