EXECUTIVE CHEF

SMORGASBORD INTERNATIONAL PTE. LTD.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

A prominent catering company in Singapore is seeking an Executive Chef to lead a large kitchen team and develop innovative menus for institutional catering. The ideal candidate should possess extensive culinary expertise, strong leadership capabilities, and thorough knowledge of food safety regulations. Responsibilities include overseeing kitchen operations, monitoring food quality, and managing budgets for large catering events.

Qualifications

• Proven culinary skills with a deep understanding of cooking techniques and flavor profiles.
• Excellent leadership skills to manage and motivate a large kitchen team.
• Strong organizational skills to manage multiple tasks simultaneously.
• At least 3–5 years of experience managing large-scale catering events.

Responsibilities

• Design and implement innovative menus for institutional needs.
• Oversee all aspects of kitchen operations including staff scheduling and food ordering.
• Monitor food quality, ensuring compliance with food safety regulations.
• Develop and manage budgets, optimizing food costs.

Skills

Culinary skills

Leadership

Food safety compliance

Organizational skills

Communication

Job description

Executive Chef require a highly skilled culinary professional with extensive experience in large-scale food production, strong leadership abilities, a focus on food safety and quality standards, and the capability to manage a large kitchen team, while creating and executing menus for institutional catering events, often with dietary restrictions and large volume needs; key responsibilities include menu planning, staff supervision, food cost control, quality assurance, and adherence to all food safety regulations.

Responsibilities:

• Menu Development: Design and implement innovative menus catered towards institutional needs, considering dietary restrictions, allergen, budget constraints, and client preferences.
• Kitchen Management: Oversee all aspects of the kitchen operations, including staff scheduling, food ordering, inventory control, and equipment maintenance.
• Staff Leadership: Hire, train, and motivate a large kitchen team, ensuring proper delegation of tasks and maintaining high standards of food preparation.
• Quality Control: Regularly monitor food quality, ensuring compliance with food safety regulations and standards, and address any issues promptly.
• Cost Management: Develop and manage budgets, optimizing food costs while maintaining high quality.
• Event Execution: Collaborate with catering managers to plan and execute large-scale catering events, including special dietary needs and large volume orders.
• Client Communication: Maintain open communication with clients, understanding their needs and addressing any concerns regarding menu options and service.

Requirements:

• Proven culinary skills with a deep understanding of cooking techniques, ingredients, and flavor profiles, including experience with large-scale food production.
• Excellent leadership skills to manage a large kitchen team effectively, including the ability to motivate and delegate tasks.
• Thorough understanding of food safety regulations and practices, with the ability to maintain a safe kitchen environment.
• Strong organizational skills to manage multiple tasks simultaneously, including planning menus, scheduling staff, and overseeing inventory.
• Excellent communication skills to interact effectively with clients, kitchen staff, and other departments.
• At least 3–5 years of experience managing large-scale catering events
• Knowledge of food safety standards and regulatory compliance