EXECUTIVE CHEF

SELERA BONDA PTE. LTD.; Singapore; On-site; SGD 90,000 - 140,000; Full time

Job summary

SELERA BONDA PTE. LTD. in Singapore is seeking an executive chef to lead the kitchen team, resolve issues swiftly, and attract and retain staff while maintaining a cooperative workplace.

You will manage menu design, ensure food quality and safety, control costs, plan staffing, train cooks, oversee inventory, and coordinate with service to deliver consistent, high‑quality dining experiences.

Qualifications

• Bachelor's degree in Culinary or related field
• Advanced knowledge of professional food principles and practices
• Ability to collaborate effectively and work efficiently within a team environment

Responsibilities

• Prepare and deliver fresh, high-quality dishes on time to meet customer satisfaction and standards
• Coordinate and assign tasks to cooks to streamline kitchen workflow and improve service efficiency
• Implement and enforce hygiene policies and inspect kitchen equipment to maintain cleanliness and safety standards
• Design innovative recipes, plan menus, and select appealing plate presentations
• Assess and adjust staffing levels to meet service demands, goals, and targets
• Recruit and train kitchen staff to build a skilled and cohesive team
• Manage menu planning, food quality, safety compliance, cost control, and overall kitchen operations
• Perform inventory management and purchase order processing to maintain adequate supplies
• Set measurable performance standards for kitchen staff to improve productivity
• Collect and analyze customer feedback to resolve issues and enhance the dining experience

Skills

Leadership

Teamwork

Cost control

Food safety

Communication

Education

Bachelor's degree in Culinary or related field

Job description

Job Summary

We are looking to hire a commendable executive chef to manage our kitchen staff and to resolve kitchen issues swiftly. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence.

Responsibilities

• Prepare and deliver fresh, high-quality dishes on time to meet customer satisfaction and operational standards
• Coordinate and assign tasks to cooks to streamline kitchen workflow and improve service efficiency
• Implement and enforce hygiene policies and inspect kitchen equipment to maintain cleanliness and safety standards
• Design innovative recipes, plan menus, and select appealing plate presentations to enhance culinary offerings
• Assess and adjust staffing levels to meet service demands, operational goals, and financial targets
• Recruit and train kitchen staff, including cooks and food preparation workers, to build a skilled and cohesive team
• Manage menu planning, food quality, food safety compliance, cost control, and overall kitchen operations to ensure smooth service and consistent customer satisfaction
• Perform administrative duties such as inventory management and purchase order processing to maintain adequate supply levels
• Set measurable performance standards for kitchen staff to improve productivity and quality
• Collect and analyze customer feedback on food and service quality to resolve issues and enhance the dining experience

Required competencies and certifications

• Bachelor's degree in Culinary or related field
• Advanced knowledge of professional food principles and practices
• Ability to collaborate effectively and work efficiently within a team environment