Executive Chef

RANGOOLI FOODS PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading restaurant company in Singapore is seeking a Kitchen Manager to lead the kitchen team in the chef's absence. The ideal candidate will have formal culinary training and experience in the restaurant industry. Responsibilities include overseeing kitchen operations, managing food ordering, and ensuring excellent food quality. This role requires strong leadership and exceptional customer service skills.

Qualifications

• Previous Restaurant Experience is required.
• Extensive Food and Beverage Knowledge with a focus on restaurant industry.
• Knowledge of Restaurant Regulations is essential.

Responsibilities

• Leads the kitchen team in chef's absence.
• Oversees kitchen stock and ingredients to ensure quality.
• Coordinates with management on supply ordering and budget.

Skills

Ability to Work Under Pressure

Exceptional Customer-Service Skills

Extensive Food and Beverage Knowledge

Education

Bachelor’s degree/Diploma in Hotel Management

Formal Culinary Training

Job description

Job Description

Leads kitchen team in chef's absence.

Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.

Assigns stations and work shifts of sous chefs, line cooks and kitchen crew for maximum productivity

Develops food preparation techniques and supplies ordering system that minimizes wastage.

Oversees and organizes kitchen stock and ingredients.

Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.

Keeps cooking stations stocked, especially before and during prime operation hours.

Plans and takes corrective actions to resolve issues in a timely manner.

Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.

Safeguards excellent food quality and presentation to ensure that restaurant standards are kept and maintained..

Works with head chef to maintain kitchen organization, staff ability, and training opportunities.

Verifies that food storage units all meet standards and are consistently well-managed.

Assists head chef with menu creation.

Implements procurement strategies to minimize costs and ensure timely delivery

Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.

Develops guidelines for hiring staff to maximize efficiency and minimize labor costs without compromising quality of food and customer service

Requirements

• Bachelor’s degree/Diploma in Hotel Management
• Formal Culinary Training
• Previous Restaurant Experience
• Extensive Food and Beverage Knowledge
• Restaurant Industry Knowledge
• Knowledge of Restaurant Regulations
• Ability to Work Under Pressure
• Exceptional Customer-Service Skills