EXECUTIVE CHEF

SBM PTE. LTD.; Singapore; On-site; SGD 36,000 - 58,000; Full time

Job summary

SBM PTE. LTD. in Singapore seeks a dedicated kitchen supervisor to oversee daily kitchen operations, ensuring promptness, freshness, and quality of dishes while coordinating cooks' tasks.

The role emphasizes hygiene, recipe design, menu planning, staff training, and performance monitoring, with responsibilities spanning stock, purchasing, and customer feedback. You will work in a fast-paced environment, collaborating with chefs and front-of-house teams to meet service standards and financial

Qualifications

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

Responsibilities

• 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.

Skills

Food principles

HR management

Communication skills

Deadline management

Job description

Responsibilities

• 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.