EXECUTIVE CHEF

AL AFRIDA PTE. LTD.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

AL AFRIDA PTE. LTD. is seeking a Kitchen Operations Manager to oversee daily kitchen activities, ensuring dishes are fresh, promptly prepared, and of high quality.

You will coordinate cooks, enforce hygiene policies, and design menus with attentive plate presentation. The role includes staffing oversight, training, and administrative duties such as stock checks and purchase orders, while maintaining service, operational, and financial targets.

Qualifications

• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent communication skills.
• Ability to meet deadlines.

Responsibilities

• Ensure promptness, freshness, and quality of dishes.
• Coordinate cooks' tasks.
• Implement hygiene policies and inspect equipment for cleanliness.
• Design recipes, plan menus, and select plate presentations.
• Review staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff such as cooks, food prep workers, and dishwashers.
• Perform administrative tasks, inventory food and equipment, and manage purchase orders.
• Set and monitor performance standards for staff.
• Obtain feedback on food and service quality; handle customer problems and complaints.

Skills

Food safety

HR management

Communication

Deadline management

Job description

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Requirements:

• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent communication skills.
• Ability to meet deadlines.