EXECUTIVE CHEF

HISHAM SHARIF PTE. LTD.; Singapore; On-site; SGD 120,000 - 180,000; Full time

Job summary

HISHAM SHARIF PTE. LTD. in Singapore seeks an Executive Chef to lead the kitchen, craft innovative dishes, and ensure highest quality, presentation and flavour across dining rooms and banquets.

The role will drive menu development, cost controls, training and mentoring of culinary staff, enforcing hygiene and safety standards, and partnering with purchasing to maintain profitability and guest satisfaction. The successful candidate will combine culinary creativity with strong leadership and a

Qualifications

• Proven leadership and ability to manage a large culinary team.
• Experience in menu development and costing.
• Strong training and mentoring skills.
• Dedicated to maintaining high food safety and hygiene standards.
• Excellent communication and vendor coordination.

Responsibilities

• Lead kitchen operations and ensure consistent high-quality dishes.
• Train, motivate, and supervise culinary staff.
• Develop menus and monitor costing and profitability.
• Enforce hygiene, safety standards, and equipment maintenance.
• Collaborate with purchasing and events teams for guest satisfaction.

Skills

Leadership

Menu development

Costing

Staff training

Food safety

Hygiene standards

Budget management

Communication

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.