EXECUTIVE CHEF

ANJANA RESTAURANT PTE. LTD.; Singapore; On-site; SGD 40,000 - 70,000; Full time

Job summary

ANJANA RESTAURANT PTE. LTD. in Singapore is seeking a capable Restaurant Manager to oversee daily kitchen and dining room operations, ensuring high standards of food quality, presentation, and service.

You will lead kitchen and service teams, implement hygiene practices, manage staffing and training, and collaborate with suppliers to maintain stock levels while achieving 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

• Maintain promptness, freshness, and quality of dishes.
• Coordinate cooks' tasks to ensure smooth kitchen operations.
• Enforce hygiene policies and inspect equipment cleanliness.
• Design menus, plan recipes, and select plate presentations.
• Review staffing levels to meet service, ops, and financial goals.
• Hire and train kitchen staff, including cooks and dishwashers.
• Perform administrative duties, stock food and equipment, and place orders.
• Set and monitor staff performance standards.
• Gather feedback on food and service and address customer complaints.

Skills

Food safety principles

HR management

Excellent communication

Deadline driven

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.