EXECUTIVE CHEF

JAMIRA PTE. LTD.; Singapore; On-site; SGD 90,000 - 150,000; Full time

Job summary

JAMIRA PTE. LTD. invites applications for Executive Chef to oversee high‑quality cuisine across dining rooms, banquets and facilities in Singapore. You will lead, train and develop kitchen staff, ensure consistent preparation, cost control, hygiene and operational excellence to deliver outstanding guest satisfaction.

The role requires proactive leadership, culinary innovation and a deep commitment to food safety and team mentorship within a fast‑paced hotel/restaurant environment.

Responsibilities

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards.
• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine.
• Display exceptional leadership by providing a positive work environment and a professional management approach.
• Provide direction for day-to-day kitchen operations.
• Understand employee positions to perform duties or arrange replacements as needed.
• Provides guidance and sets performance standards and monitors performance.
• Leads with interpersonal and communication skills to guide kitchen staff.
• Advocates sound financial/business decisions, maintains honesty and integrity.
• Supports service behaviors above and beyond for guest satisfaction and retention.
• Improves service by understanding guest needs and offering coaching when needed.
• Delegates to develop supervisors and subordinates to meet goals.
• Reviews staffing to meet guest service, operational and financial objectives.
• Involves in menu development and costing accuracy of dishes.
• Determines food presentation and decorative displays.
• Recognizes superior quality products, presentations and flavour.
• Ensures hygiene and proper handling and temperature of all foods.
• Maintains kitchen equipment in good working order per health standards.
• Coordinates with purchasing for goods and services.
• Ensures consistent preparation across products and department standards.
• Ensures grooming and hygiene standards for all kitchen staff.

Job description

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.