EXECUTIVE CHEF

AYAAN ZAYTOON PTE. LTD.; Singapore; On-site; SGD 81,000 - 128,000; Full time

Job summary

AYAAN ZAYTOON PTE. LTD. in Singapore is seeking an Executive Chef to lead the kitchen, design menus, and uphold top culinary standards across Indian and international cuisines. The role demands strong leadership, strategic planning and hands-on excellence in a high-volume kitchen.

The position offers a competitive monthly salary range of SGD 7,300 to SGD 11,500 with responsibilities spanning menu development, staff training, and maintaining consistency in taste and quality.

Responsibilities

• Oversee and manage the overall kitchen operations, ensuring smooth and efficient daily operations.
• Lead, supervise and coordinate all kitchen personnel, including Sous Chefs, Chef de Partie, Commis Chefs and kitchen assistants.
• Establish kitchen operating procedures, performance standards and professional culinary practices.
• Plan staff deployment, work schedules and kitchen responsibilities according to operational requirements.
• Conduct performance evaluations and provide professional guidance and training to kitchen employees.
• Maintain discipline, teamwork and productivity throughout the kitchen department.
• Design, develop and implement innovative menus featuring Indian and international cuisines.
• Create signature dishes, seasonal menus and specialty food offerings.
• Develop and standardise recipes, cooking methods, ingredient specifications and portion sizes.
• Research food trends, culinary techniques and customer preferences to improve menu selections.
• Oversee the preparation of curries, biryani, tandoori dishes, kebabs, grilled items, seafood and other specialty dishes.
• Ensure consistency in taste, quality, texture,

Job description

JOB VACANCY – EXECUTIVE CHEF

Position: Executive Chef
Monthly Salary: S$7,300 – S$11,500
Minimum Experience: 5 Years
Work Location: Singapore
Cuisine: Indian and International Cuisine

Job Responsibilities

1. Kitchen Management & Leadership

1. Oversee and manage the overall kitchen operations, ensuring smooth and efficient daily operations.

2. Lead, supervise and coordinate all kitchen personnel, including Sous Chefs, Chef de Partie, Commis Chefs and kitchen assistants.

3. Establish kitchen operating procedures, performance standards and professional culinary practices.

4. Plan staff deployment, work schedules and kitchen responsibilities according to operational requirements.

5. Conduct performance evaluations and provide professional guidance and training to kitchen employees.

6. Maintain discipline, teamwork and productivity throughout the kitchen department.

2. Menu Planning & Culinary Development

1. Design, develop and implement innovative menus featuring Indian and international cuisines.

2. Create signature dishes, seasonal menus and specialty food offerings.

3. Develop and standardise recipes, cooking methods, ingredient specifications and portion sizes.

4. Research food trends, culinary techniques and customer preferences to improve menu selections.

5. Oversee the preparation of curries, biryani, tandoori dishes, kebabs, grilled items, seafood and other specialty dishes.

6. Ensure consistency in taste, quality, texture,