EXECUTIVE CHEF

YASEEM PRIVATE LIMITED; Singapore; On-site; SGD 80,000 - 110,000; Full time

Job summary

YASEEM PRIVATE LIMITED is seeking an Executive Chef to lead our kitchen operations and create innovative haute cuisine with consistent quality and presentation. You will manage menu development, costing, training and the day-to-day running of the kitchen to ensure guest satisfaction.

Responsibilities include supervising culinary teams, enforcing food safety, and collaborating with purchasing to maintain stock control and waste reduction while maintaining high standards across banquets and dining

Qualifications

• Experience leading culinary teams in a high-volume kitchen.
• Strong knowledge of food safety and hygiene standards.
• Ability to manage menus, costing and supplier relations.

Responsibilities

• Trains, develops and motivates supervisors and culinary staff to meet standards.
• Leads kitchen operations and ensures consistency in recipes and presentation.
• Maintains hygiene, stock control and wastage management.
• Oversees budgeting and cost control for F&B operations.
• Coordinates with purchasing for goods and services.
• Ensures all equipment is maintained and compliant with health standards.
• Guides staff to meet guest expectations and service standards.

Skills

Leadership

Culinary skills

Menu development

Cost control

Hygiene practices

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.