EXECUTIVE CHEF

Ali's Prata; Singapore; On-site; SGD 90,000 - 120,000; Full time

Job summary

Ali's Prata in Singapore seeks an Executive Chef to lead kitchen operations, ensuring promptness, freshness, and quality of dishes. You will coordinate cooks' tasks, implement hygiene policies, and design menus to enhance plate presentations, while aligning with financial goals.

The role also covers staff hiring/training, procurement, stock management, and maintaining high service standards with strong communication across teams.

Qualifications

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

Responsibilities

• Oversee kitchen operations to ensure promptness, freshness, and quality.
• Coordinate cooks' tasks and manage workflow.
• Implement hygiene policies and inspect equipment cleanliness.
• Design menus and plan plate presentations.
• Review staffing levels to meet service, operational, and financial objectives.
• Hire and train kitchen staff.
• Perform administrative tasks, take stock of supplies and place orders.
• Set and monitor performance standards for staff.
• Obtain feedback and handle customer problems and complaints.

Skills

Food principles

HR management

Communication skills

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.

Executive Chef Requirements:

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