Executive Chef

MINISTRY OF ROJAK BY ABDUS SALAM ROJAK PTE. LTD.; Singapore; On-site; SGD 120,000 - 180,000; Full time

Job summary

MINISTRY OF ROJAK BY ABDUS SALAM ROJAK PTE. LTD. is seeking an Executive Chef responsible for innovative cuisine of the highest quality, presentation and flavour for dining rooms, banquets and other facilities, ensuring outstanding guest satisfaction.

You will oversee kitchen operations, hygiene, stock, wastage control and staff training to drive performance. Lead menu development, cost accuracy, and a professional management approach while mentoring staff and maintaining strong financial

Responsibilities

• Trains, develops and motivates staff to meet food prep standards.
• Teaches preparation per defined recipes and seeks constant cuisine improvement.
• Provides leadership, a positive environment and professional management.
• Directs day-to-day kitchen operations and replaces others as needed.
• Gives guidance, sets performance standards and monitors performance.
• Leads with strong interpersonal skills to influence kitchen staff.
• Advocates sound financial and business decisions with integrity.
• Delivers service that exceeds guest expectations and retention targets.
• Improves service by understanding guest needs and coaching staff.
• Delegates tasks to develop supervisors and meet goals.
• Reviews staffing to align guest service with financial objectives.
• Involves in menu development and accurate costing of dishes.
• Determines presentation of food and creates decorative displays.
• Ensures quality, consistency and compliance with hygiene standards.
• Ensures equipment is maintained and compliant with health standards.
• Coordinates with purchasing for needed goods and services.

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.