EXECUTIVE CHEF

CHETTINAD NACHIYAR PTE. LTD.; Singapore; On-site; SGD 56,000 - 89,000; Full time

Job summary

CHETTINAD NACHIYAR PTE. LTD. is seeking an experienced Kitchen Manager to lead daily kitchen operations in Singapore. The role emphasizes quality, hygiene, recipe design, and staff development to meet service, operational, and financial objectives.

The candidate will hire and train kitchen staff, monitor stock and procurement, and ensure deadlines are met while maintaining high standards of food safety and guest satisfaction.

Qualifications

• Advanced knowledge of food professional 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 safety 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